How to Make Dumpling Stuffing with Carrots Step by Step:

Specific Preparation Methods

Step 1: Prepare the ingredients. 400 grams of plain flour, 1 block of northern tofu, 150 grams of shiitake mushrooms, 200 grams of greens, carrots (carrots) 1, green onion moderate, ginger moderate.

Step 2: Boil water, slowly pour into the flour and stir with chopsticks until there is no dry powder.

Step 3: Knead to a smooth surface, then cover with plastic wrap and let stand for about 20 minutes.

Step 4: Start preparing the filling. First, take care of the tofu, there is a lot of water in the tofu, to make the filling you need to put it in the steamer cloth and twist it hard to wring out as much water as possible from the inside.

Step 5: Wash the greens and blanch them in a pot of boiling water for about 30 seconds, then quickly pull them out and put them in cool water.

Step 6: Blanch the shiitake mushrooms in a pot of boiling water for about 1 minute, then pull them out and set them aside in cool water.

Step 7: Drain and mince the greens, drain and mince the shiitake mushrooms, peel and mince the carrots, then put them in a pot with the tofu, and then add the chopped green onion and ginger to the pot.

Step 8: Pour a little oil into the pot and heat it up, then put the peppers into the pot, stir-fry the flavor, then fish out the peppers, and then turn off the heat.

Step 9: Splash the peppercorns with hot oil on the chopped green onions and ginger, then add 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a little salt, chicken essence, sesame oil and white pepper to taste in order.

Step 10: Stir well, the filling is ready.

Step 11: Take out the risen dough and knead until smooth.

Step 12: Roll the noodles into long strips and cut into small pieces.

Step 13: Take a small dose and roll it out.

Step 14: Put the right amount of filling into the skin (don't put too much filling in, the hot noodle skin is less tough than the normal noodle skin, if you put too much filling in, it will be easy to break when wrapping).

Step 15: Pinch the skin into a dumpling shape.

Step 16: Steamed dumplings wrapped look, in order to put on the cage drawer, before putting on the cage drawer on a piece of greaseproof paper, used to prevent sticking, you can also smear some oil, the effect is the same.

The seventeenth step: the pot poured into the appropriate amount of water, water boiling will be dumplings into the pot, high heat steaming 12 minutes can be.

Step 18: Serve and start.