Amaranth Dumplings

Name: Amaranth Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Cornmeal; 100g Whole wheat noodles; 1 catty Amaranth; About 3 taels Pork filling; 2g yeast; Some shallot; Some ginger; Some seasoning

by West Mountain Beans

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

In summer, fresh amaranth is most suitable for cooking dumplings. The craftsmanship of this chef's cabbage dumplings is still quite stable, regardless of appearance or taste. "

Ingredients

Amaranth Dumplings

1. Two kinds of noodles with yeast and water active noodles, ferment for about 2 hours

2. Wash the amaranth

3. Boiled water

4. Squeeze and chop

5. Mix the minced meat with the seasoning first

6. Stir in amaranth

7. Stir well

8. Knead the cooked noodles slightly and divide them into small doses

9. Take a piece and press it into a disc

10. Put stuffing

11. The method of wrapping is the same as that of buns, and the filling is slightly compacted with your fingers

12. Stretch the edges at the same time, add stuffing as necessary

13. Minimize the dough left when gathering

14. Final seal

15. Add warm water or cool water to the steamer for two or three minutes, put a cloth on the tray, and let the wrapped dumplings rise for about 10 minutes before steaming.