Chicken and Black Fungus Pork Dumplings

Name: Chicken and Black Fungus Pork Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork Sandwich; 6g Black Fungus; 500g Feminine; 2 teaspoons salt; 1 piece egg; 2 tbsp Fresh soy sauce; 1 tbsp Oyster sauce; a little sesame oil; 2 catties dumpling skin

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Tomorrow is July 17, the first day of this year's fall, which means that the real heat has begun. Head Fu eat dumplings, we eat wontons here, wontons and dumplings belong to the same family. I like to eat both at home, so I will make dumplings this time. Chicken feathers have a natural and delicious taste, and the taste is particularly tender. In summer, they like to use it as a filling. Compared with shepherd’s purse, the taste is more tender. Pair the chicken feathers, black fungus and pork sandwich together. The vegetables are fresh and tender. The nutrition of the mushroom and the umami of the pork are fused together, and the taste is super fresh and tender, and it is really endless to eat.

Ingredients

500g Pork Sandwich
6g Black Fungus
500g Feminine
2 teaspoons Salt
1 piece Egg
2 tbsp Fresh Soy Sauce
1 tbsp Oyster Sauce
a little Sesame Oil
2 catties Dumpling Skin

Chicken and Black Fungus Pork Dumplings

1. Soak the chicken hairpin in clean water for 15 minutes. Stir it on the way. Change the water twice and then wash and control the water. Soak the black fungus in clean water and wash, and prepare the minced pork.

Chicken and Black Fungus Pork Dumplings recipe

2. Add an egg, salt, cooking wine, light soy sauce and oyster sauce to the minced pork and stir in a clockwise direction until it is viscous. The water content of the chicken greens is large, so do not pour water into the minced pork.

3. Pour clean water into the pot and bring it to a boil, then add the chicken feathers, then add 1 teaspoon of salt, blanch the water until the color is changed, remove the water and squeeze the water (the amount of salt is not used in the ingredients)

4. Then add the black fungus and boil it again and scoop it up

5. Chop the chicken greens and black fungus into finely

6. Squeeze out the water again and add it to the minced pork, add a little sesame oil and stir again until it is sticky

7. Prepare dumpling wrappers

8. Take a piece of skin and add it to the filling, wrap it up in the shape you like until it's all wrapped up

9. .After the water in the pot is boiled, put the dumplings in, use a spatula to push the bottom of the pot a few times to avoid sticking to the bottom, cover and wait for it to boil, tap cold water once and then cover to cook.

10. Dipping

11. It's very delicious when eaten in the soup

Tips:
1. The chicken hair has a large water content, try to squeeze it as hard as possible, otherwise the filling will easily leak out, and each tastes different, and the seasoning is adjusted according to their own tastes.

2. Summer green leafy vegetables must be soaked in clear water for a while before they can be cooked.