How to make pork and shiitake mushroom stuffing:

Step 1: Soak the shiitake mushrooms

Prepare 150 grams of dried shiitake mushrooms with the roots trimmed off, soak in warm water and stir well, and wait for it to soften slowly, as the dried shiitake mushrooms have to be softened before you can use them to make dumpling stuffing.

Points to note:

It takes several hours to soften dried shiitake mushrooms. Although hot water can soften them quickly, the flavor and nutrients of dried shiitake mushrooms are lost, so it's best to soak dried shiitake mushrooms in cool or lukewarm water. You can soak them in the morning and use them in the afternoon. In summer, when the temperature is high, soaking shiitake mushrooms is easy to sour, so you should always change the water and pay attention to it.

Step 2: Knead the dough

Prepare 1,000 grams of high-gluten flour by pouring it into a dough bowl, beat 1 egg, add 4 grams of salt, and slowly pour in 500 grams of lukewarm water, mixing the flour into a floury flake while pouring the water.

Keep kneading the flour flakes with your hands to form a dough, and keep kneading until the surface is bare, the bowl is bare, and your hands are bare.

Keep kneading the dough for 10 minutes and then continue kneading. After 3 times of kneading and 3 times of awakening, the dough will have a smooth surface and no air bubbles or holes in the center.

Keep the kneaded dough sealed and ready to roll out the dumplings when the filling is ready.

The key point:

To make dumpling skin, you must use high gluten flour to knead the dough, because high gluten flour has elasticity and toughness, so the dumpling skin is strong and has bite.

The ratio of flour to water is 2 to 1, and the dough should be soft, as the old saying goes, "soft dumplings, hard noodles.

When the dough is properly kneaded, the dumpling skins will be thin, but not broken, and will be strong and tasty.

Step 3: Make the pork filling

Prepare 500 grams of pork with the skin cut off, seven lean and three fat, and chop it with a knife into small particles.

Add 5 grams of salt, 30 grams of grated ginger, 50 grams of oyster sauce, 5 grams of soy sauce, 5 grams of dark soy sauce, 2 grams of sugar, 4 grams of chicken broth, 4 grams of monosodium glutamate (MSG), 2 grams of pepper, and 4 grams of thirteen spices to the minced pork mixture.

After mixing the pork, add 50 grams of green onion, ginger and pepper water, and add water while always stirring in the same direction, always stir the meat until the gelatin is strong.

Add 50 grams of oil to the 500 grams of pork mixture and mix well.

Points:

The proportion of fat and lean pork must be controlled, and water must be added when mixing the meat, so that the meat can be tender and juicy, and the mixing of the meat should always be in the same direction, so that the meat can hold a good taste.

Step 4: Mix the pork and mushroom filling

Clean the dried mushrooms that have been softened. Because the dried mushrooms tend to harbor sediment in the crevices of their umbrellas, be sure to take extra care when washing them.

Put the softened dried mushrooms into a bowl of water and stir them quickly in one direction with your hands, then let them stand for 5 minutes. Fish out the dried mushrooms that are floating on the surface of the water, while the sediment sinks to the bottom of the bowl, so you can wash them a few more times if there is a lot of sediment.

Wash the dried shiitake mushrooms with your hands, cut them into small cubes, add them to the 500g of meat mixture that has been seasoned, then add 50g of scallions, 5g of salt, and 100g of seasoning oil and mix well, so that the pork and shiitake mushroom stuffed dumplings are ready.