Dumplings with A Pattern [first Taste Diary]

Dumplings with A Pattern [first Taste Diary]

by First taste diary official

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

There are different winter foods in different places. There is a custom of eating dumplings in the north, and glutinous rice balls in the south. And every winter solstice, our family will always make a lot of delicious food, glutinous rice balls, dumplings, cured glutinous rice, and roasted meat are naturally indispensable. But I prefer to eat dumplings! Maybe I am a pseudo southerner, haha! "

Ingredients

Dumplings with A Pattern [first Taste Diary]

1. Chop the pork into minced pork and divide into two portions.

Dumplings with A Pattern [first Taste Diary] recipe

2. Cut the cabbage into shreds, add salt, mix well, and let stand for 10 minutes.

Dumplings with A Pattern [first Taste Diary] recipe

3. Squeeze out the water for later use.

Dumplings with A Pattern [first Taste Diary] recipe

4. Pork stuffing with cabbage: Mix the pork, shredded cabbage, and ginger.

Dumplings with A Pattern [first Taste Diary] recipe

5. Add appropriate amount of oyster sauce, sake, salt, and a little sugar, and stir clockwise.

Dumplings with A Pattern [first Taste Diary] recipe

6. Pork stuffing with mushrooms and fungus: Mix the pork, mushrooms, and fungus well.

Dumplings with A Pattern [first Taste Diary] recipe

7. Add oyster sauce, salt, sugar, sake, a little white pepper, and stir clockwise.

Dumplings with A Pattern [first Taste Diary] recipe

8. Take the dumpling wrappers, put an appropriate amount of fillings, and wrap them as you like.

Dumplings with A Pattern [first Taste Diary] recipe

9. After the dumplings are wrapped, they are steamed in a steamer.

Dumplings with A Pattern [first Taste Diary] recipe

10. Or cooked in water.

Dumplings with A Pattern [first Taste Diary] recipe

Tips:

/meat/
1. The plum meat from pork is used in the video. Friends can also use beef or lamb instead to make beef or lamb filling.
2. It is best to buy minced meat by yourself and chop it into minced meat before making fillings. Some ready-made minced meats on the market are not recommended because they do not know the source of the meat is irregular.

/Ingredients/
In terms of ingredients, you can choose the ingredients you like.

Comments

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