Cucumber Stuffed Dumplings Directions are as follows:

Main Ingredients: 400g of cucumber, 250g of pork, 30g of dried seaweed, 200g of medium gluten flour, 1 cilantro.

Accessories: salt to taste, 2 slices of ginger, 1 gram of pepper, 10 grams of soy sauce, 6 grams of cooking wine, 0.5 grams of chicken essence, 10 grams of lard, 2 grams of purple potato powder, 110 grams of water.

1, first prepare all the ingredients.

2, golden hook seaweed rinsed clean, soaked in warm water for a while.

3, cucumber washed and rubbed into thin julienne, sprinkle a little salt marinade for a while.

4, pork washed and cut into small dices with a knife, chopped green onions and ginger.

5, the cut pork and chopped onion and ginger, into the wireless meat grinder into the puree.

6, I am directly in the meat grinder and the filling, in the grated pork puree, first add wine, and then according to personal taste, add the appropriate amount of salt and chicken seasoning.

7, add soy sauce seasoning color.

8, and then add pepper to increase the taste, and finally clockwise stirring vigorously.

9, the marinated cucumber dry water, into the meat mixture, add soaked seaweed, add lard.

10, all the ingredients can be mixed well.

11: Add weighed flour and water to the bread machine, add purple potato flour and 1g salt, and start the mixing mode.

12. Knead the dough by hand and let it rest for a while.

13: Knead the dough with your hands and roll it into a long strip, then pull it into uniform sized dosage.

14: Flatten the dough and roll it out with a rolling pin.

15: Put the filling into the rolled out dough.

16. Wrap the dough into the shape you like.

17: Wrap all the dumplings in turn.

18: Pour the appropriate amount of water into the pot and bring it to a boil, put the wrapped dumplings into the pot, bring it to a boil over high heat and then pour a little water over it and repeat the process 3 times, then turn off the heat when you see all the dumplings floating on the water surface.