Dumplings Stuffed with Pork, Garlic and Yellow Fungus
1.
Prepare the required ingredients, soak the black fungus in advance; pour the flour into the mixing bowl, add 30g of egg white and stir evenly, then slowly add 170ml of drinking water, stir with chopsticks to form dough, and knead it into a smooth dough. Cover it and leave it aside for about 30 minutes.
2.
Wash the garlic yellow and chop it into fine pieces; then pick the soaked black fungus, put it in a pot and blanch it, then remove and drain the water for later use.
3.
Wash the pork and place it on the chopping board. First use a knife to cut the meat into slices, then use a knife to cut into shreds, and then cut the shreds into minced meat, and finally you can start to chop the meat.
4.
Add scallions and ginger in the middle, chop them together with the meat into fillings, first chop with a vertical knife and then with a horizontal knife, and finally shovel the meat with a knife to turn over and continue to chop.
5.
When the meat filling is about to be chopped, add the blanched black fungus, and continue to repeat the previous step of mincing the meat until the meat is chopped.
6.
Put the chopped meat into a cooking bowl, add 5ml of soy sauce, 5ml of oyster sauce, 5ml of light soy sauce, 5ml of cooking wine, 1g of salt, 5ml of sesame oil, and 1g of thirteen incense, stir well, and finally add the previously chopped garlic yellow.
7.
Beat in 1 egg and beat it in one direction with chopsticks.
8.
Take out the good dough, knead it evenly with flour, cut it into large pieces of uniform size with a knife, and then take one of them and knead it into a strip.
9.
Cut into small pieces of uniform size, and use a small rolling pin to roll the small pieces into round dumpling wrappers.
10.
Put the dumpling wrapper in your palm, put an appropriate amount of filling, pinch it up and make a dumpling. There are too many ways to make dumplings. Each place has its own way of making dumplings. Just follow your daily habits. I won’t explain it in detail here.
11.
After wrapping all the dumplings in turn, you can proceed to the next step.
12.
Put an appropriate amount of drinking water in the pot and bring it to a boil. After the water boils, add the dumplings.
13.
Cook until the dumplings float, open the lid and add some cold water, continue to cover and cook, and then cook until the dumplings float and order water again. When the dumplings float for the third time, you can turn off the heat and get out of the pot.
14.
Dumplings stuffed with pork, garlic and yellow fungus are ready to be eaten.
Tips:
1. Adding egg white dumpling skin when making noodles will make it more vigorous, and it will not break easily when cooking dumplings.
2. It is recommended to mix the noodles first and then adjust the fillings, so that the noodles can be made when the fillings are made, and the dumpling wrappers will be more chewy when the noodles are made.
