Name: Ginger Seaweed Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 150g Pork belly; 150g Fresh kelp; Some parsley; Some ginger; Some salt; Some Soy sauce; Some Peanut oil; Some sesame oil; Some Sugar

Ginger Seaweed Dumplings

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

2. Cut kelp into dice;

3. Finely chop the pork belly into minced meat;

4. Grated ginger;

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

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

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

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

9. Add the right amount of salt and beat evenly

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

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

12. Dumpling filling

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

14. Make all the dumplings;

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

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.