A Gift from Nature---mushroom Pork Dumplings

A Gift from Nature---mushroom Pork Dumplings

1. Add 2 tablespoons of light soy sauce, a pinch of salt and white pepper to the minced meat and mix thoroughly.

2. Add the scallion and ginger to the minced meat at a time, stirring in the same direction.

3. Add an appropriate amount of edible oil and stir in the same direction, marinate for 15 minutes.

4. Wash the mushrooms after soaking, blanch them in a pot of boiling water for 3-5 minutes, remove and drain.

5. After cooling in cold water, dry the water and cut into pellets.

6. Add mushroom diced to the meat and stir evenly.

7. Add a little salt to the flour and mix well.

8. Slowly add water and stir with chopsticks to form a flocculent.

9. Knead it with your hands to form a moderately hard and smooth dough, cover it with plastic wrap and let it sit for 10 minutes.

10. Take out the dough, sprinkle some thin noodles on the chopping board and knead it a bit, divide the dough into several portions, knead into long strips, make a paste, flatten it, and roll it into a dumpling wrapper.

11. Wrap stuffing and knead into dumplings.

12. A number of raw dumplings are made, and the pot is boiled with clean water, and the raw dumplings are placed in and cooked.

Tips:

1. It is advisable to roll the dumpling skin into a thicker round piece in the center.

2. The noodles for making dumplings should be moderately soft and hard. If it is too soft, it will break easily when wrapped and cooked; if it is too hard, it will be difficult to roll the skin.

3. The mushrooms must be blanched. The blanching water can effectively remove the bitter taste of the mushrooms and also remove the harmful ingredients in the mushrooms.

4. How to keep wild mountain mushrooms fresh: Wash the mushrooms in a boiling water pot, blanch them, remove them, drain them and cool them, put them in a fresh-keeping bag and put them in the freezer of the refrigerator to keep them fresh.

5. Don't collect and eat wild mushrooms blindly.