Spring bamboo shoots, sauerkraut and pork green dumplings

Glutinous rice flour 500 grams	Chengfen 150g
Ratgrass 500g	White sugar 20g
Lard 20g	Spring Bamboo Shoots one piece
Pork belly 100g	Plum Blossom Pork 200g
Sauerkraut Appropriate amount	Dried shrimp Appropriate amount
Shiitake mushrooms 6 flowers	Dried fragrant 3 blocks
Carrot 1 root	Chives
Minced garlic

How to make spring bamboo shoots, sauerkraut and pork green dumplings

Step 1

[Making stuffing] 1. Dice the filling (spring bamboo shoots | sauerkraut | dried fragrant mushrooms | sausages | pork belly | plum blossom meat | carrots), blanch the diced bamboo shoots to remove astringency, marinate the pork belly and plum blossom meat with cooking wine, light soy sauce, and sugar for 10 minutes. 2. Heat oil in a pot, stir-fry the pork belly until the oil comes out, add minced garlic and plum blossom meat and stir-fry quickly until it changes color, then remove; add minced onion and garlic to the base oil and stir-fry until fragrant, then pour in the sausage, mushrooms, dried shrimp, and pickled cabbage in sequence. , spring bamboo shoots, dried sesame seeds, carrots, and lard residue, stir-fry until the water dries up. Pour in a little light soy sauce, sugar and salt, stir well, sprinkle with chopped green onion, and serve on a plate.

Step 2

【Youth League Production】 1. Clean the fresh sagebrush, add 3g baking soda and 3g salt to boiling water and cook for 5 minutes. Drain it into cold water; wring out the water of sageweed, put it into a wall-breaking machine and add water (about 1:3) and beat it into sageweed. juice.

Step 3

2. Add boiling water to the orange powder and mix evenly; mix the sage juice (450g) + glutinous rice flour + sugar + lard into a dough.

Step 4

3. Mix the flour dough + the glutinous rice dough of rat wormwood and knead well.uniform; Take two small pieces of dough and cook them in boiling water (the dough will float), then add them to the raw dough and knead evenly.

Step 5

4. Divide the dough evenly into 60g/small portion, shape it into a bowl shape, fill it with fillings, and cover it with rice dumpling leaves.

Step 6

5. Preheat the steamer to 100°C, steam for 10 minutes, take it out of the oven, and brush some lard on the surface while it is hot. It will not harden for 3 to 4 days. Cooking tips for spring bamboo shoots, sauerkraut and pork green dumplings

1. Small dough filled with fillingsIf it is a little dry (cracked), add some water again and knead evenly. 2. Unused sage juice can be frozen in the refrigerator. 3. Uneaten green dumplings can be kept in the refrigerator for 3-5 days.