Ingredients
Main Ingredients
Splennets
300g
Pork Belly
250g
Wheat flour
500g
Accessories
Oil
Adequate amount
Salt
An appropriate amount
Soy sauce
An appropriate amount
Sugar
A little
Pepper
p>1 small handful
Onion
Appropriate amount
Ginger
Appropriate amount
Steps
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1. Pick and wash the Achnatherum splendens.
2. After boiling the water, blanch it and cool it, squeeze out the water and use it. You can also freeze it in the freezer for ready use.
3. Take out the frozen splendens and chop into pieces and set aside.
4. Wash the pork belly.
5. Use water bubbles to remove blood.
6. Chop into minced meat.
7. Chop the onion and ginger into a puree and add to the meat filling.
8. Heat oil in a pan, add Sichuan peppercorns and fry the Sichuan peppercorn oil, take out the Sichuan peppercorns, pour in soy sauce, turn off the heat, and pour the fried soy sauce into the meat filling.
9. Add salt and a little sugar to the meat filling and mix well.
10. Add Achnatherum splendens and mix well.
11. Add appropriate amount of water to the flour and mix well.
12. Knead the dough into a smooth dough and let it rest for twenty minutes. Knead it evenly again, divide it into small portions and roll it into dumpling wrappers.
13. Wrap in meat filling.
14. Wrap into dumplings.
15. Bring the water to a boil over high heat, add the dumplings, add cold water after the water boils again, repeat about three times.
Tips
The dumpling skin should be harder so that it tastes better.