Radish
780g
Vermicelli
50g
Black fungus
100g
Medium gluten flour
500g
Dried shrimp
100g
Supplementary Ingredients
Oil
Salted with salt
Soy sauce
.Moderate
Salt
Moderate
Soy sauce
Moderate
Small onion
Moderate
Five-spice powder
Moderate
Chicken broth
Moderate
Steps
1. Ingredients radish, vermicelli, fungus.
2. Add boiled water and cold water to the flour at a ratio of 1;1. Pour in the boiled water and stir with chopsticks, then pour in the cold water and stir well to form a dough.
3. This time to make the treatment of radish, cut off the skin of the radish, inserted into the shredded plate. Then blanch in boiling water for 5 minutes to remove the odor.
4. soaked dried shrimp, chopped scallions, soaked soft vermicelli cut small sections, soaked fungus cut small pieces together.
5. Wake up the dough.
6. Season the radish filling, add oil, salt, chicken essence, soy sauce, five-spice powder and mix well.
7. Knead the dough into long strips and pull them into dosages. It is slightly larger than the usual dumpling skin.
8. Sprinkle the dough with a thin layer of flour, flatten it, and roll it out into a dumpling skin.
9. Place the filling on the dumpling skin.
10. Start wrapping the steamed dumplings. Pinch them together.
11. Pinch the other side together again.
12. Pinch the other corner together again.
13. Pinch the left corner again.
14. Pinch the left corner again as shown.
15.A complete steamed dumpling is ready.
16. All the dumplings are wrapped up,
17. Place them on a damp cloth-lined steamer sheet. Don't place them too tightly to prevent them from sticking together.
18. Turn the pot on high heat and cook for 10 minutes.
19. Steamed dumplings.