Big Chili Pork Dumplings
by Wang Xinzhu
Favorite
Difficulty
Normal
Time
1h
Serving
3
Slightly spicy but delicious
1. Pork chopped into meat
2. Chopped green onion and ginger
3. Put the chopped green onion and ginger into the meat filling, add salt chicken thirteen-flavor soy sauce and cooking oil, stir evenly and marinate for preparation
4. Reconcile the flour (add some salt in the flour to roll it out) and put it in a hot place to wake up slowly (I put the reconciled dough in a pot with boiling water to keep warm)
5. Wash and chop the peppers, sprinkle some salt and continue to chop
6. Chop the peppers and squeeze water into the meat filling for later use
7. Stir the minced meat and peppers evenly.
8. Finally, roll the awake dough into the dough. If you don’t know how to make the dough, you can buy ready-made dumpling wrappers.
Tips:The big chili I chose is a slightly spicy big chili. I like spicy food. The meat should not be too dry. The oil and moisture should be sufficient. The chopped vegetables are placed on the meat to allow the moisture to penetrate the dough and the dough will wake up very well. It is important that the temperature is high in order to wake up quickly. If you have enough time, you can wake up slowly at room temperature.
