Name: Hot Noodle Dumplings with Cowpea and Pork
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g cowpea; 250g Pork filling; 500g Flour; 260g warm water; 1 piece Thick soup treasure; 1 tablespoon salt; 3 slices ginger; 3g Stuffing; 8g Soy sauce; 2 tablespoons oil

Hot Noodle Dumplings with Cowpea and Pork

by Zimo (Little Grassroots Family Food)

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Mix dumpling stuffing, I have an exclusive secret. That is, add a piece to the dumpling filling, hehe, what about adding a piece? Take a look, the secret is to add a piece of Knorr Soup Bao, as long as you have it in the filling, it will be delicious and unforgettable. If you are greedy, take a look:

Hot Noodle Dumplings with Cowpea and Pork

1. Wash cowpea and cut into sections

2. Boil the water, blanch it, remove it, and keep it dry for later use

3. Put the cowpea and ginger in a meat grinder and stir into a filling

4. Prepare a thick soup treasure and melt it with a little hot water

5. Mix the pork, cowpea, thick soup, light soy sauce, fragrant filling, and oil into the filling.

6. The flour (according to the ratio of one catty of noodles to half a catty of water) is boiled with about 80 degrees of water to form a dough, and let the noodles rise for 30 minutes

7. Rub the stick

8. Roll skin stuffing

9. forming

10. Grease the curtain and set it up

11. Steam on the steamer for 15 minutes to ripen

12. Loading

Tips:
If the water temperature of 80 degrees is not well mastered, make boiled water. After 5 minutes of drying, when mixing or making water, the kettle will start to make a noise. The jargon is called "Sounding Edge Water" and the temperature of the noodles is just right.