All-purpose Stuffing Dumplings
1.
Mince carrots and shallots.
2.
Dried shiitake mushrooms are soaked and minced.
3.
Prepare a piece of expensive pork filling.
4.
Put oil in the pan, pour in dried shiitake mushrooms and stir-fry, add a spoonful of soy sauce until fragrant.
5.
Pour all the stuffing ingredients (including the fried shiitake mushrooms) into a basin and stir with your hands for about five minutes to make it strong and taste better!
6.
Take a piece of dumpling wrapper, scoop an appropriate amount of filling, and roll it up twice.
7.
Turn up and down again, fold in half and pinch both sides tightly.
8.
Very nice ingot dumplings.
9.
After the water is boiled, cover the dumplings and cook until the dumplings float. You can try it safely.
10.
The Yuanbao dumplings are very delicious. In the northeast of Inner Mongolia, they are dipped in vinegar and chili oil.
11.
And the dumplings I ate when I was young were all with soup (the Sichuan way of eating), and they were all delicious.
Tips:
No difficulty, pay attention to the saltiness and lightness of the dumpling filling. The most important thing is to be patient with the filling and mix for a few more minutes to make the filling firmer and taste better; the dumplings are almost floating when they are cooked. Taste it more securely. .
