Lean Meat Dumplings with Cold Potatoes and Mushrooms

Name: Lean Meat Dumplings with Cold Potatoes and Mushrooms
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Yam bean; 200g Pork (lean); 150g Shiitake Mushrooms; 30-50 sheets dumpling skin; A small amount shallot; A small amount Refined salt; A small amount Soy sauce; A small amount Peanut oil; A small amount Chicken Essence; A small amount Corn flour; 1 small bowl water

by Jala

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

As a Cantonese, he has eaten dumplings many times since he was a child, and almost always eats quick-frozen dumplings bought at the mall. This time on a whim, challenge to make dumplings. It is worth mentioning that the key point of the dumplings made this time is the dumpling filling, which can be described as the metaphor of "the ingredients of the south, the rice of the north" is the most appropriate description. Because the dumplings are filled with cold potatoes from the south. It is understood that cold potatoes are mainly produced in Guangxi, Guangdong, Hunan, Taiwan, etc., and there is no such vegetable in the north. For the first time in the taste of the North-South fusion, this may be the "migration" of people and food habits mentioned in "Tongue 2"! Wish you reunion, congratulations on getting rich!

Lean Meat Dumplings with Cold Potatoes and Mushrooms

1. Chop the lean meat, then add the light soy sauce, cornstarch (a small amount), set aside and marinate for 10 minutes

Lean Meat Dumplings with Cold Potatoes and Mushrooms recipe

2. Peel the jicama (also known as cold potato), wash and chop, and chop the shiitake mushrooms as well. Cut the heads of the shallots and chop them. Mix the chopped cold potato, shiitake mushrooms and shallots together and stir, add a small amount of salt and chicken broth. , Peanut oil, stir well

3. Mix the chopped lean meat that has just been marinated with the chopped cold potatoes, shiitake mushrooms, etc., stir, and mix well.

4. I’m starting to make dumplings. Since the main highlight is dumpling fillings, how to make dumplings is omitted here, just for your reference. (This is the first time I learned how to make dumplings. If you don’t know how to make them, you can do it in Gourmet Jie Search on dumpling method)

5. I’m starting to make dumplings. Since the main highlight is dumpling fillings, how to make dumplings is omitted here, just for your reference. (This is the first time I learned how to make dumplings. If you don’t know how to make them, you can do it in Gourmet Jie Search on dumpling method)

6. It’s time to cook dumplings, and the time depends on the number of dumplings. Generally "three rolls can be picked up"

7. Pick up dumplings

8. You can also choose to steam here, it will take a little longer to cook, but the taste is also good. Varies from person to person

9. Finally, the seasoning for the dumplings can be adjusted according to personal taste. I chose coriander, spring onions, light soy sauce, vinegar

Tips:
1. Lean meat, bean department (alias cold potato), shiitake mushrooms should be chopped as much as possible, the more chopped the better;
2. When cooking dumplings, pay attention to alternating hot and cold to avoid boiling bad;
3. Note that cold potato is not sweet potato, it is collectively called Doushu, but Baidu's correct picture. The choice of cold potatoes is better to choose new and tender ones, the old ones are sweet, and the taste will be a little different from the salty lean meat;
4. The final seasoning for the dumplings can be adjusted according to personal taste. I chose coriander, shallots, light soy sauce, and vinegar. Choosing vinegar will not be easy to get tired.