Chrysanthemum stuffed dumplings
Ingredients
- Chrysanthemum chrysanthemum 600g
- 300g pork filling
- 300 grams of flour
- About 150g of water
- 2 spoons of cooking wine
- 3 spoons of light soy sauce
- 1 tablespoon white pepper
- Onion and ginger
- 5 grams of salt
- Appropriate amount of cooking oil
- Appropriate amount of sesame oil
Steps
1. First mix the dumpling noodles and all-purpose flour, add water (cold water is enough), add the water little by little, and knead it into a smooth dough. Cover with a lid or plastic wrap. Noodles for later use
2. You can make stuffing during the process of making noodles. This is chrysanthemum, which belongs to the Asteraceae family. The leaves do look like chrysanthemums. Wash, control water
3.Chop green onion and ginger
4. Choose Panax notoginseng fat and lean pork belly, so that the stuffing will be more fragrant. Chop the meat into small pieces, add light soy sauce, cooking wine, chopped green onion, minced ginger, and pepper.
5. Beat vigorously.
6. Drain and chop the chrysanthemum chrysanthemum into small pieces.
7. Add chopped chrysanthemum to the meat filling and mix well, add cooking oil, finally add sesame oil and salt and mix well. The salt must be added last to prevent the soup from being produced if the stuffing is added in advance.
8. Take out a piece of cooked dough, roll it into a long strip, pull it into medium-sized pieces, add dry flour to prevent sticking, roll it into a round shape and flatten it.
9. Hold the edge of the dumpling with one hand, and roll it with a rolling pin in the other. Roll it out, then turn the dumpling with the hand holding the dumpling, and roll the dumpling skin into a thin edge and thick middle. Got it
10. Take a leather bag and put an appropriate amount of stuffing (there are many ways to wrap dumplings. If you don't know how to wrap them, you can watch Baidu video for more intuitive information).
11. Wrap into dumplings. It's easier for me to squeeze. Since I learned how to squeeze dumplings, I rarely squeeze them.
12. After everything is wrapped, boil the water in the pot, add the dumplings, and when the dumplings are puffed up, cook them for a while and then you can scoop them out.
13. Dip it in vinegar when eating. If you like it spicy, you can add red oil chili pepper.
14. Pair it with some new garlic, it’s so fragrant! After eating the last meal, I’m thinking about the next one!
Tips
- The chrysanthemum in this season is very tender and does not need to be blanched, but the water must be controlled to prevent the filling from becoming soupy.
- If you like my article, please follow, like, forward and share it. What kind of dumplings have your family eaten? Welcome to leave a message and share!
