Ginger Seaweed Dumplings

Ginger Seaweed Dumplings

by Celery

4.7 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

This dumpling is very unique-using the most natural ingredients to bring out the most delicious taste, this ingredient is "kelp"!

Kelp is a natural flavoring agent. MSG, as everyone knows, the earliest MSG was extracted from kelp by a Japanese chemist, called "Ajinomoto", and almost everyone in Japan would use kelp to extract delicious Japanese-style broth. It can be seen that kelp is not only rich in nutrition, but also delicious. "

Ingredients

Ginger Seaweed Dumplings

1. Wash the fresh kelp, blanch it in a pot of boiling water, take out the water to cool;

Ginger Seaweed Dumplings recipe

2. Cut kelp into dice;

Ginger Seaweed Dumplings recipe

3. Finely chop the pork belly into minced meat;

Ginger Seaweed Dumplings recipe

4. Grated ginger;

Ginger Seaweed Dumplings recipe

5. Strain the ginger juice with gauze and set aside;

Ginger Seaweed Dumplings recipe

6. Add 20ml of ginger juice and appropriate amount of water to the flour;

Ginger Seaweed Dumplings recipe

7. Make a smooth dough, cover it with a damp cloth, and let it sit for more than 30 minutes.

Ginger Seaweed Dumplings recipe

8. Put the minced meat in a large bowl, add 20ml of ginger juice, and beat in the same direction;

Ginger Seaweed Dumplings recipe

9. Add the right amount of salt and beat evenly

Ginger Seaweed Dumplings recipe

10. Add crushed kelp and ground coriander, and beat evenly;

Ginger Seaweed Dumplings recipe

11. Add peanut oil, light soy sauce, sesame oil, and a little sugar, and beat evenly in the same direction.

Ginger Seaweed Dumplings recipe

12. Dumpling filling

Ginger Seaweed Dumplings recipe

13. Knead the dough, add and roll the skin;

Ginger Seaweed Dumplings recipe

14. Make all the dumplings;

Ginger Seaweed Dumplings recipe

15. Cook in three-point water method and serve.

Ginger Seaweed Dumplings recipe

Tips:

1. Dumplings, the buns are almost the same when they are cooked, the key is the change of the filling;



2. It is best to use fresh kelp, which is delicious and easy to handle, just boil it in the boiling water. Dried kelp can also be used, but it must be soaked, washed, and boiled before it can be stuffed;



3. Ginger juice is put in the dough and fillings, which can not only neutralize the coldness of kelp, but also the taste of ginger matches well with kelp. If you don't have a ginger grinding plate, you can chop the ginger and get the juice;



4. Add a little sugar to the filling to improve the freshness, you can use it if you don't like it.

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