Big Clams, Cabbage and Mushroom Dumplings
1.
Pork spare
2.
Mince with a meat grinder
3.
The pork filling is set aside.
4.
Blanch the shiitake mushrooms and set aside.
5.
Use a meat grinder to mince.
6.
Minced shiitake mushrooms for later use.
7.
Wash the cabbage and set aside
8.
After blanching, pass cold water, chopped and set aside.
9.
Add the flour to warm water.
10.
Proof the dough for 1 hour for later use.
11.
Chop the green onion and ginger for later use.
12.
Heat the pot and add oil and pepper to make pepper oil.
13.
Wash the big clams and set aside
14.
Mince with a meat grinder
15.
The ground clam meat is set aside.
16.
Add light soy sauce, cooking wine
17.
Add salt
18.
Add pepper
19.
Add monosodium glutamate and stir well and set aside.
20.
Add vegetable water to the meat and stir well.
21.
Add green onion and ginger and stir well.
22.
Add the large clams and stir well
23.
Add shiitake mushrooms and cabbage
24.
Add salt and MSG.
25.
add some oil
26.
Add salt and MSG
27.
Add sesame oil
28.
Stir well
29.
Cut out dough pieces of the same size from the dough.
30.
Roll out the thin skin with a rolling pin.
31.
Add stuffing
32.
Pinch in the middle.
33.
Close the left and right hands to the middle.
34.
The wrapped dumplings are placed on the cover curtain for later use.
35.
Add water to the pot and boil, add a spoonful of salt
36.
Add dumplings.
37.
Use a spatula to push clockwise, the bottom of the pot is not sticky, and then cover the pot to cook.
38.
After the water boils, add cold water for the first time, cover the pot and cook.
39.
After the water boils, add the second cold water, cover the pot and cook.
40.
After the water is boiled, add cold water for the third time, open the pot and cover to boil.
41.
Lift the dumplings and remove them.
Tips:
Add right amount of salt to the water and cook the dumplings, the dumplings will not break. In addition, add water three times, cover the pot for the first and second times, and open the pot for the third time.
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