Fresh Pork Zizania White Dumplings

Fresh Pork Zizania White Dumplings

by Qingxuan (from Tencent...)

4.8 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

3

Enough of radish and cabbage dumplings. So I tried this fresh pork rice dumplings. Don't have a flavor. The finished dumpling wrapper I bought, here is mainly about the making of the filling. Please bear with me for uploading the recipe for the first time.

Fresh Pork Zizania White Dumplings

1. Prepare all the ingredients. 200g pork sandwich meat is beaten into meat filling.

Fresh Pork Zizania White Dumplings recipe

2. Dice the water chestnut.

Fresh Pork Zizania White Dumplings recipe

3. Cut the dried shrimp into small pieces. (Dried shrimps need to be soaked in water in advance, otherwise they are too salty)

Fresh Pork Zizania White Dumplings recipe

4. Cut scallions into scallions.

Fresh Pork Zizania White Dumplings recipe

5. Pour light soy sauce, salt, ginger juice, and cooking wine into a bowl.

Fresh Pork Zizania White Dumplings recipe

6. Pour 50g of salad oil (canola oil, which is also very fragrant) into the pot. On high heat, pour the beaten meat into the pot and fry until the color changes.

Fresh Pork Zizania White Dumplings recipe

7. Pour in the diced shrimp, rice white diced and shiitake mushroom diced, and fry until broken.

Fresh Pork Zizania White Dumplings recipe

8. Pour into the bowl of step 5 and stir well.

Fresh Pork Zizania White Dumplings recipe

9. Add green onions and stir well.

Fresh Pork Zizania White Dumplings recipe

10. Add chicken bouillon and sesame oil, stir-fry and turn off the heat.

Fresh Pork Zizania White Dumplings recipe

11. After serving, the dumpling filling is finished.

Fresh Pork Zizania White Dumplings recipe

12. Take the skins and squeeze them into dumplings. Make the dip according to your own taste.

Fresh Pork Zizania White Dumplings recipe

Tips:

Be sure to add sesame oil at the end, the filling will be very fragrant. The dried shrimp must be soaked in water. The rice white and shiitake mushrooms can be blanched in water before dicing. (I'm lazy and tastes good without blanching)

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