1. 2 bowls of flour, live with warm water to make this dough for later use. Note: Put a little bit of water to knead the dough, don't put too much water, the dumplings will stick to the board if they are too soft, just knead until it doesn't stick to your hands.
2. Soak the peppercorns in hot water, wait for the water to cool, mix the mince with the pepper water, slowly pour in the pepper water, and stir while pouring (be careful to stir in a clockwise or counterclockwise direction, choose a direction and don’t change until the meat Stuffing); put the chopped green onion and ginger into the minced meat, beat in a raw egg, and continue to stir as described above; after the carrot is shredded in water, remove and chop, soak the fungus, wash and chop, stir in the meat ; Then add light soy sauce, dark soy sauce (color), sesame oil and stir well, add appropriate amount of salt, mix well and set aside.
3. Roll the dough in step 1 into long strips on the panel, then cut into the "agent" as shown in the picture, then press flat and roll it into a dumpling wrapper with a rolling pin (note that the dumpling wrapper should be thin on all sides and slightly thicker in the middle)
4. Make dumplings
5. Boil the meat dumplings for a while, wait for the dumplings to float and cook for about 1 minute, the dumplings are a little belly up, and the dumplings can be out of the pot with the tip slightly upward
Tips:Tip 1: When making dumplings, you must add as much water and filling as possible, so that the filling will be softer. There is a soup. Tip 2: After shredded carrots, blanch them in hot water. Do not cook them softly. Tip 3: When mixing meat The whole process is one direction, draw a circle and mix. It’s not like making a cake. Tip 4: To cook dumplings, wait for the water to boil before putting them in the pot.
