Dumplings with Lentil Stuffing

Name: Dumplings with Lentil Stuffing
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Lentils; 400g Flour; 400g pork; 210g Plain Water; 40ml Soy sauce; 25g Green onion ginger; 20ml sesame oil; 4g salt; 2g Knorr Chicken Noodle

by Love braised pork

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Today is the first day of a few volts, which means that today has entered the hottest period of the year. According to the old Beijing tradition, the first-fu dumplings and two-fu noodles, the three-fu pancake stalls and eggs, my family also follows the tradition of eating dumplings! Today I used white lentils to make dumplings. For the first time, I used white lentils to make dumplings. I made a joke. After blanching the lentils, cut them directly and mix them with meat fillings. It feels too big! It would be great if you cut it a few more times! Change it next time!

Ingredients

400g Lentils
400g Flour

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400g Pork
210g Plain Water
40ml Soy Sauce

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25g Green Onion Ginger
20ml Sesame Oil

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4g Salt

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2g Knorr Chicken Noodle

Dumplings with Lentil Stuffing

1. First prepare the ingredients: white lentils, flour, water, pork, green onion and ginger, light soy sauce, sesame oil, chicken powder, salt

2. Weigh 400 grams of flour and slowly add 210 grams of water and stir evenly with chopsticks

3. Then knead the dough by hand, cover it with a damp cloth and wake up for 30 minutes

4. Wash the pork and cut into small pieces into a meat grinder and mince it into meat

5. Mince scallion and ginger and set aside

6. Put the minced green onion and ginger into the meat, and then add 20 ml of sesame oil

7. Add 40ml light soy sauce

8. Finally, add 2 grams of chicken powder and whipped the meat in one direction to marinate for a while

9. Pick the white lentils, wash them, and blanch them in boiling water for a few minutes, then rinse them in cold water to control the moisture

10. Blanched lentils mince and set aside

11. Put the chopped lentils into the meat that has been marinated for 30 minutes, then add 4 grams of salt and mix well

12. After the dough wakes up, knead and knead on the cutting board, then knead the long strips, cut the small doses, and then flatten the small doses into dumpling skin

13. Pack each dumpling wrapper with fillings, pinch and seal tightly

14. Put the dumplings in boiling water, stir, cover and cook. When the water is boiled, add cold water and boil the pot and cook for a while.

Tips:
1 The lentils must be blanched thoroughly. It is best to chop them after cutting.
2 It is better to roll the dumplings with the skin thick in the middle and thin on the four sides.