Name: Diced Pork, Enoki Mushroom and Squid Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Enoki mushroom; 15g lard; 6g Soy sauce; 150g Cornmeal; 100g Wheat Core Flour; 140g Plain Water; 100g Chives; 150g pork; 80g Dried squid; 1 piece parsley; 3 slices ginger; 10g Oyster sauce; 1g MSG; 1g pepper powder; a little shallot; Some salt

Diced Pork, Enoki Mushroom and Squid Dumplings

by Moonlight's small kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Today is the Lantern Festival. The custom here in Yantai is to eat Lantern Festival in the morning and dumplings in the evening. It is not suitable to go out during the extraordinary period. The dumpling fillings are made with the ingredients in stock at home, using enoki mushrooms and dried squid, cut and added. A little leeks, cornmeal and dough are really delicious and nutritious. The key is to maintain health and increase immunity...

Diced Pork, Enoki Mushroom and Squid Dumplings

1. First prepare all the ingredients, pick and wash the leeks and coriander.

2. Soak the dried squid in warm water in advance until soft.

3. Wash the enoki mushrooms and chop them into fine pieces, and chop the green onion and ginger into pieces.

4. Wash the leeks and coriander and chop them with a knife.

5. The pork is cut into small dices with a knife, and the soaked squid is also cut into small dices.

6. Add pepper powder and oyster sauce, light soy sauce and monosodium glutamate, light soy sauce and some salt to taste.

7. Mix all the spices and mix well.

8. Add chopped enoki mushrooms and chives, squid and green onion ginger, coriander.

9. Add lard at this time.

10. Mix all the ingredients and stir in a clockwise direction.

11. In the basin, add cornmeal and cob flour, 2 grams of salt.

12. Slowly add water to form a smooth dough and let it sit for half an hour.

13. Knead the rested dough evenly and knead it into long strips, then pull it into a uniform size agent by hand.

14. Press flat, and use a rolling pin to roll into a round thin dough.

15. Put the right amount of filling on the dough.

16. Just wrap it in what you like, and wrap all the dumplings in turn.

17. Pour a proper amount of water into the pot and bring it to a boil. Put in the dumplings. After a high fire boil, add a little water and repeat 3 times. When you see all the dumplings floating on the water, turn off the fire.