Cordyceps Hualong Lee Fish Dumplings

Name: Cordyceps Hualong Lee Fish Dumplings
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: one slice Long Liyu; 2 taels Cordyceps flower; 2 taels garlic; 800g Flour; a little Salt sugar; a little Crushed black pepper; a little Scallion Ginger Sauce; a little White pepper; a little Oyster sauce soy sauce sesame oil

by The happy kitchen of honey pocket

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

To eat dumplings, you don’t have to wait for the winter solstice. Dumplings are a traditional food that Chinese people particularly like. A dumpling can contain staple food, vegetables and meat, can make the whole family eat warm and comfortable, eat a good stomach, and eat a taste of happiness. I learned the technique of filling stuffing with my grandmother. For delicious dumplings, the fillings must be finely tuned. Sticky, soft, fragrant and moist, you can tell whether the dumplings are tempting just by looking at the state of the filling and smelling the taste. The experience accumulated over the years, now that my grandma is gone, these little things of life will be remembered in my heart

The dumpling stuffing introduced today is very special. Longli fish fillets are frozen like the supermarket bought. It is easy to handle without spines. Cordyceps flower has a certain effect on enhancing and regulating human immune function and improving human body's disease resistance. It is beneficial to liver and kidney, nourishes essence, stops bleeding and reduces phlegm. One of these two ingredients is protein and the other is fungus. It's impossible if it's not delicious!

Ingredients

one slice Long Liyu
2 taels Cordyceps Flower
2 taels Garlic
800g Flour
a little Salt Sugar
a little Crushed Black Pepper
a little Scallion Ginger Sauce
a little White Pepper
a little Oyster Sauce Soy Sauce Sesame Oil

Cordyceps Hualong Lee Fish Dumplings

1. These are the ingredients in the dumpling filling. The middle section of the garlic sprouts is 2 inches long, which is crispy, tender and bright. One piece of Long Liyu is thawed and set aside. Cordyceps flowers are particularly fresh and have a distinct taste of fungus. Wash and drain the water, do not pass the water in advance, it will lose nutrition and flavor. A little green onion and ginger. Then prepare the dumpling dough and make it softer. As the saying goes, soft dumplings and hard noodles. When the noodles are alive, put a lid on the container and let it rise.

Cordyceps Hualong Lee Fish Dumplings recipe

2. It is best to change the knife when the longli fish has not completely melted, cut into strips and then dice, small fish pieces are good. Don't use a mixer to beat the fish puree, it will taste like noodles in your mouth. Use a slow juicer to squeeze the onion and ginger juice into the filling, if you cut it, it is best to have no obvious particles. Finely chop cordyceps. Cut the garlic sprouts 2-3 mm wide, as shown in the picture. Seasoning with white pepper to remove fishy, grind a little black pepper, oyster sauce, soy sauce, sesame oil, sugar, and a little salt to mix and beat well. The beaten filling is moisturizing and sticky, the color is bright, and the aroma is very strong

3. When the dough and dumplings are ready, prepare to make dumplings, and feel the feeling of the whole family making a meal

4. The dumplings are cooked and bite into one bite. They are really delicious. The texture and taste of dragon fish, cordyceps flower and garlic sprouts are really perfect. Don't worry about saying more, these dumplings are delicious one bite at a time!