Baby Vegetables and Fresh Meat Dumplings
1.
Add water to the flour and use chopsticks to stir it into a flocculent shape.
2.
Knead into a smooth dough, cover with plastic wrap and wake up for half an hour or an hour.
3.
Mince ginger and put it in the meat filling, mix well, wash baby cabbage and shallots, chop into the meat filling, add appropriate amount of oyster sauce, salt, grass fruit powder and oil, and mix well to form dumpling filling.
4.
Knead the awake dough into a smooth dough for a while, cut off a small piece, and cover the remaining dough with plastic wrap.
5.
Knead the cut dough into long strips.
6.
Cut into small doses.
7.
Squash.
8.
Roll out into a dumpling skin with a thin edge and a thicker middle.
9.
Make dumplings according to the homemade method.
10.
Steam it in the pot for 20 minutes, steam it, boil it, or pan-fry it~
11.
Served with my favorite dipping sauce, the garlic sprouts I used were chopped up and flavored, and mixed with balsamic vinegar and sesame oil.
Tips:
1. The boiled dumplings are fresh, the steamed dumplings are tough, and the fried dumplings are fragrant. It's good to do according to personal preference. Sometimes I cook and fry and steam again, hahaha.
2. The water used for kneading is generally about half of the weight of the flour, of course, it should be added in an appropriate amount according to the water absorption of the flour.
3. The dipping sauce is according to personal taste. I like to use garlic sprouts because it is not as spicy as garlic, but it also has some garlic fragrance, and the taste is still crunchy~
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