Ingredients
Shanqin
600g
Pork stuffing
300g
dumpling flour
600g
ingredients
salad oil
of appropriate amount
salt
a little
Auricularia auricula
150g
Freshness soy sauce
of appropriate amount
oyster sauce
of appropriate amount
sesame oil
of appropriate amount
thirteen?incense
of appropriate amount
scallion
of appropriate amount
water
300g
ginger
of appropriate amount
step
1. Pork shall be diced, finely chopped and coarsely chopped, and seasonings other than salad oil shall be put in, fully stirred and set aside for curing 1 hour.
2. Add water to flour and form a smooth dough. Cover it loosely 1 hour, and knead it twice during this period.
3. Picking celery leaves, washing, scalding and cooling.
4. Control the dry water and chop it. Control the dry water and chop it to remove some water, so it is better not to drip.
5. Chop the fungus.
6. Put 4 and 5 in.
7. Chop the onion and ginger and put them in.
8. At this time, put the salad oil and mix thoroughly.
9. Put the right amount of salt and mix well.
10. Divide the relaxed dough into two pieces, take one piece and knead it into long strips, cut it into flour dough of about15g, and roll it into dumpling wrappers.
1 1. Wrap the stuffing.
12. Pinch the middle first, then pinch the sides.
13. squeeze again when you're done.
14. Boil the pot with water, put the pot one by one and gently stir it clockwise with a spoon to make it move to avoid sticking to the pot.
15. After boiling, add some water for 2 times.
16. It's cooked when every belly is full of air. Take it out, put it on a plate and eat it.
Tips