Flower Steamed Dumplings
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Knead the dough with ordinary flour and water in a ratio of 2:1, cover with a damp cloth and wake up for 30 minutes, then knead it smoothly.
2. Put the minced meat in a large bowl, add cooking wine, black pepper, oyster sauce, salt and beat until the minced meat is firm.
3. Wash the various side dishes and drain the water. The shiitake mushrooms are fresh shiitake mushrooms. After washing, squeeze the water out; soak the black fungus in advance.
4. Cut the corn (raw corn is also fine, the cooked corn I used before I boiled the corn in the morning).
5. Wash the black fungus with flour, drain the water, and chop finely.
6. Chop the leek moss, shiitake mushrooms, and carrots separately, and put the corn kernels and black fungus into a bowl, add 1-2 tablespoons of rapeseed oil (or salad oil), and mix well.
7. Pour the mixed vegetables into the meat filling and mix well.
8. Season with salt.
9. Take an appropriate amount of the awake dough, knead it, cut the dough, and roll it into a thicker round piece in the middle, which is slightly larger than the dumpling.
10. Turn the rolled dumpling wrapper over, and fold the edge to the middle as shown in the figure, making a total of 5 laces.
11. Turn it over again, make the lace that was folded just now face down, and wrap the right amount of meat.
12. Pinch the 5 corners together and arrange the shape.
13. Flip the lace up and arrange the shape.
14. Put the wrapped steamed dumplings on the steaming grid lined with oil paper, pour cold water into the pot, and steam for about 8 minutes after boiling.
