Fungus, Shiitake and Carrot Dumplings
1.
Soak the fungus and shiitake mushrooms in advance
2.
The pork is ground into minced meat with a meat grinder
3.
Wash the fungus and shiitake mushrooms and cut into small cubes
4.
Add salt, oyster sauce, cooking oil, sesame oil, soy sauce to the minced meat, mix well and marinate for 10 minutes
5.
Then add fungus mushrooms, chopped green onion, chicken essence
6.
Mix well clockwise and set aside
7.
Carrots are peeled and washed, put in a wall-breaking machine and mixed with water to make a juice
8.
Pour the carrot juice into the flour
9.
Load the steel bowl into the cook machine and start the dough mixing program
10.
Take out the mixed dough and knead until it is smooth for 15 minutes, then sprinkle with dry powder and knead into long strips
11.
Cut into small pieces
12.
Take a small agent, roll it into a piece, and put the filling
13.
Squeeze it tightly and wrap it into dumplings
14.
Do all of them one by one
15.
Add water to the pot, bring the dumplings to a boil, and cook them.
Tips:
After making the dumplings, stir them a bit to avoid sticking to the pan. Then cover, boil for the first time, add a bowl of cold water in, and continue to cover and cook. Boil for the second time, add a bowl of cold water, cover and cook, and boil for the third time. Open the cover and cook for 1-2 minutes. Once the dumplings have surfaced, they can be taken out.
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