Raw materials

Main ingredients: 400 grams of pork, 100 grams of fresh shiitake mushrooms, 300 grams of dumpling powder;

Seasoning: one egg, ginger, green onion, pepper, soy sauce, sesame oil, chicken powder, cornstarch, cooking wine in moderation;

Dipping sauce: garlic, ginger, soy sauce, vinegar, sesame oil, oil pepper in moderation.

Specific steps

A, filling:

1, pork minced into minced meat, add a little starch, then add the appropriate amount of salt, soy sauce, cooking wine, chicken powder, sesame oil, pepper, beat an egg and then fully stirred in one direction to the strength of the cover plastic wrap marinade for about twenty minutes;

2, mushrooms cleaned and chopped into mince, ginger chopped into mince, green onion chopped into flowers;

2, mushrooms cleaned and chopped into mince, ginger chopped into mince, ginger chopped into mince, ginger chopped into mince, green onion chopped into mince, green onion chopped into mince.

2. Knead the dough on a lightly floured board until it forms a strip, then divide into small, even portions;

3. Sprinkle a layer of flour over the small portions, then flatten them to form small round cakes;

4. Roll the rolling pin with one hand, and pinch the edges of the cakes with the other hand and rotate them, rolling them to form a dumpling skin that is thicker in the center and thinner at the edges;

5. Put the filling into the center of the dumpling skin, and wrap it into a dumpling skin.

5: Put the mixed filling into the center of the dumpling skin and wrap it into a dumpling.

Three, fried dumplings:

1, steamer pot into the amount of water, the dumplings on the steamer tray, cover the pot, high heat steaming for 8 minutes;

2, the pan with oil, put in the steamed dumplings, low heat will be until three sides of the pan-fried golden;

four, dipping sauce:

To the ginger, garlic into minced, add the appropriate amount of salt, soy sauce, vinegar, sesame oil, oil chili, mix well.

Meat stuffing, shiitake mushrooms, dumpling skin, salt, sugar, chicken essence, pepper, cooking wine, light soy sauce, dark soy sauce, water, salad oil, chopped green onion and ginger.

Specific Steps

1. Add salt, sugar, chicken essence, pepper, cooking wine, light soy sauce, soy sauce and salad oil to the pork filling and mix well.

2. Blanch the shiitake mushrooms, drain and chop them, then squeeze out the water.

3. chopped green onion and ginger, with mushrooms into the pork stuffing, mix in one direction, and then add a little water in small portions and mix to make the top strong.

4. Take a dumpling skin and put a little filling.

5. Dip the edges of the dumpling skin in a little water and pinch it tightly.

6. Pour water into the pot. When the water boils, add the dumplings.

7. When it boils, add cool water and call it "point and roll".

8. When the water comes to a boil again, continue to point and roll, *** pointing the cool water three times.

9. The last point of the roll after you can be dished out on a plate.

10. With some balsamic vinegar and chili pepper taste more fresh.