Dumplings stuffed with water chestnuts
Dumplings stuffed with water chestnuts are crispy and refreshing, with a sweet taste of water chestnuts and a chewy feel
Ingredients used?
200g water chestnuts
350g lean meat
150g fat meat
An appropriate amount of mushrooms
An appropriate amount of fungus
The right amount of carrots
The right amount of salt
The right amount of oyster sauce
The right amount of cooking wine
The right amount of soy sauce
The right amount of sesame oil
An appropriate amount of cornstarch
How to make dumplings stuffed with water chestnuts?
Soak fungus and shiitake mushrooms, then chop all ingredients
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The meat is also minced. Personally, I think the texture is slightly different between minced and machine-grinded!
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Then mix all the seasonings to make dumpling filling!
Finally wrap it up and put it in the refrigerator. You can take it out and taste it anytime you want!
Tips
You can use a little more cornstarch
Pork and water chestnut stuffed dumplings
Ingredients: dumpling skin, front leg meat, Water chestnuts, light soy sauce, dark soy sauce, oyster sauce, allspice powder, pepper, eggs, salt, corn oil, corn starch, green onions.
Steps:
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Step 1. Wash the horseshoes and set aside.
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Step 2: Peel the water chestnuts and grind them into a meat grinder.
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Step 3. The pork was minced in advance and I forgot to take a photo. Then I poured the minced horseshoes into the minced meat.
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Step 4. Mix the water chestnuts and meat evenly.
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Step 5. Add light soy sauce, dark soy sauce, oyster sauce, salt, allspice, pepper, water starch, eggs, and corn oil.
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Step 6. Stir until the meat is al dente.
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Step 7. Put the chopped green onions into the meat.
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Step 8. Stir the onions and meat evenly.
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Step 9, you can make dumplings! (I bought the dumpling wrappers). I specially wrapped them and put them in the refrigerator for quick freezing for breakfast and late-night snacks.