#春食野菜香# Dandelion Pork Dumplings
1.
Make the noodles first. . .
2.
The pork is thawed. . .
3.
Chop the pork filling. . .
4.
Chopped green onion and ginger. . .
5.
Add appropriate amount of water to the pork filling and stir clockwise. . . Add chopped green onion, ginger, corn oil, soy sauce, pepper powder, and monosodium glutamate, mix well, and simmer. . .
6.
Select and wash the dandelion. . .
7.
Boil the water. . .
8.
Too cold water. . .
9.
Squeeze dry. . .
10.
Chopped. . .
11.
Put it in the simmered meat and mix well. . .
12.
Knead the dough into a ring, pull the seeds, and roll out the skin. . .
13.
The dumplings are ready to be steamed and placed directly in the steamer. . .
14.
The steamed dumplings are out of the pot. . .
15.
Wrapped dumplings. . .
16.
Bring water to a boil in the pot, add a small amount of salt, put the dumplings, cover the pot and bring to a boil, some cold water, then cover the pot to boil, then some cold water, open the lid and boil. . .
17.
The dumplings are out of the pot. . .
18.
Taste the ~ fragrant, I can’t tell if it is steamed or cooked better!
19.
Finished product. . .
20.
Finished product. . .
21.
Finished product. . .
Tips:
When mixing pork stuffing, add appropriate amount of water and stir clockwise. The stuffing is delicious! Especially dandelion, a dish with less moisture. . .
