Carob Pork Dumplings

Carob Pork Dumplings

1. Add a little salt to the flour, add clear water, and mix into a flour flocculent. Soak the mushrooms in front of you.

2. Knead it into a smooth dough and let it stand for half an hour.

3. Add light soy sauce, cooking wine, salt to the meat paste, mix well, stir and beat.

4. Blanch the beans in cold water and chop them.

5. Dice the shiitake mushrooms after soaking.

6. After soaking the dried shrimps and cooking wine, chop them into fine pieces.

7. Mix the chopped ground beans with a little vegetable oil and add to the meat paste.

8. Take a small piece of dough, knead it, squeeze it, make a hole in the middle, and knead it with both hands.

9. Then, cut off the dough ring, rub a long strip, and cut the dough. Cut straight up and down, without dragging the cutting board, make a cut, turn left or right 90 degrees and cut again. It can be divided into two rows.

10. Sprinkle the agent with dry powder, squeeze it, and roll out the dough with a rolling pin.

11. Take a piece of dumpling and put an appropriate amount of stuffing on it.

12. Just close your mouth.

13. Make other dumplings in turn.

14. Boil water in a pot, add some salt first, and then add dumplings. When adding, push the edge of the spatula.

15. When the pot is boiled, add cold water two or three times repeatedly. Wait for the dumpling skin to bulge and cook for about 1 minute.

16. You can eat it with the plate.

Tips:

1. Add flour and water while stirring, knead it after waking up and then knead it smoothly and softly.

2. Add enough salt to the meat paste at one time, whipping up vigorously, add the beans, the filling is not easy to seep.

3. Add some salt when cooking the dumplings, and the dumplings will be cooked when the skin of the dumplings bulges.