Handmade Dumplings🥟
by shishihua
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. First mince the pork belly (don't buy lean meat, the pork belly tastes better), and chop the corn, horseshoe, cabbage, shrimp, and shiitake mushrooms.
2. Stir the chopped pork belly, corn, cabbage, horseshoe shrimp, mushrooms, and add appropriate amount of salt, monosodium glutamate and scallion oil.
3. Take out the quick-freezing dish and sprinkle some flour on the dish so that the dumplings will not stick easily.
4. Wrap the dumplings one by one, put them on the plate, and remember to sprinkle more flour. (Because I make 50-60 pieces at a time and put them in for quick freezing)
5. Steam the dumplings in a steaming tray for 15 minutes, and use the steamed dumpling wrappers to be more q. So the hot dumplings are out of the oven.
Tips:1. If quick freezing is needed, sprinkle more flour to prevent sticking.
2. The steamed dumplings are relatively dry, and the boiled dumplings have more moisture. The taste varies from person to person.
