Glass Steamed Dumplings

Name: Glass Steamed Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 300g potato powder; 1 piece potato; 200g Chives; 100g carrot; 300g Pork dumplings; 10g Dried ginger noodles; 10g Oyster sauce; 5ml Soy sauce

by McDull mother

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Every time I go back to my hometown, my grandma will make this pot-bellied glass steamed dumplings for me, which I especially love. My hometown is on the Ulan Chabu Plateau. The climate is cold. It is rich in sand potatoes and soft potatoes, with leeks grown in my grandma’s small vegetable garden, plus a little salted rural pork. It is fragrant but not greasy. Count. Then grandma would look at the way I was eating Xiangxiang and smile with relief.

Ingredients

Glass Steamed Dumplings

1. Add salt, dried ginger noodles, light soy sauce, dark soy sauce, oyster sauce, chicken essence, melon seed oil, and sesame oil to the pork dumplings and mix well. Add chopped leeks and chopped green onions to marinate and taste.

2. Stir-fry the chopped carrots until they change color

3. Cut the potatoes into finger belly-sized particles

4. Boil the diced potatoes in water until they are ripe, remove and let cool

5. Add carrots and diced potatoes to the meat and mix well. If the taste is heavy, add some salt and other seasonings to taste

6. Use boiling water to scald the flour and mix it up, the best boiling water is 90 degrees

7. Add potato flour to the basin and knead the hot noodles evenly

8. Proof the well-kneaded smooth dough for 20 minutes

9. After the awake noodles are rubbed into long strips, cut them into equal parts, and roll them out like a dumpling wrapper. Roll out as thin as possible