Enoki Mushroom Dumplings

Name: Enoki Mushroom Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Pork filling; 400g Enoki mushroom; 500g Flour; 5g salt; 4g Soy sauce; 1 shallot; 8g sesame oil; 3g Dumpling filling seasoning; 300g water

by Yuchi Pink

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Eating dumplings is not too troublesome, and dumplings can be ever-changing. Anything can be made into dumpling fillings. The fillings of dumplings are different, and the taste and texture of dumplings will be very different. This time I used enoki mushrooms and pork to make dumpling stuffing, which is very fresh and fragrant, and contains a lot of cellulose. . . . . .

Ingredients

Enoki Mushroom Dumplings

1. Stir the flour with water to form a snowflake shape, then mix it into a smooth dough, cover it with a damp cloth and let it rest for a while

2. Use the dough to adjust the filling when it wakes up. Stir the pork filling in one direction and add some water while stirring until the meat filling is full and strong.

3. Dice ginger, chopped green onion

4. Cut off the roots of enoki mushrooms and clean them. Pour water into the pot and bring to a boil, put the enoki mushrooms to boil, remove it for 2 minutes and let it cool in cold water, then squeeze out the water and cut into small pieces

5. Add ginger, green onion, and enoki mushrooms to the meat filling, then add the dumpling filling seasoning, soy sauce, and salt, mix well, and finally add the sesame oil and stir to make the dumpling filling

6. Roll the dough into strips, cut into small pieces, and roll into skins

7. Put the right amount of stuffing in the dough, knead it into dumplings, boil it in boiling water until it rises, tap cold water a few times in the middle, and remove it after cooking.