Lettuce Leaf Dumpling
by Line line 3896
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. 240 grams of lettuce leaves.
2. Quickly scald in boiling water and take a shower.
3. Finely chop lettuce leaves and finely chop 20 grams of lard residue. 20 grams of soaked vermicelli, chopped. Note: The vermicelli must be finely chopped to make it easier to handle when making dough.
4. Add 1 teaspoon of oyster sauce to the vegetable filling, mix well with appropriate salt and five-spice powder.
5. Dump the vegetable stuffing into a dumpling weighing 36 grams.
6. Grab a handful of cornmeal in the left hand, and put the dumplings on the cornmeal in the right hand.
7. Sprinkle some cornmeal on the vegetable dumplings, cross your hands left and right, and push the vegetable dumplings together tightly.
8. The surface of the dumplings is covered with corn flour.
9. I made a total of six and a half 😊😊 before serving the pot, try to make the vegetable dumplings anti-moisturizing, and there is no dry powder on the surface.
10. Steam in a pot on boiling water for 10 minutes.
11. The steamed cornmeal dumplings.
12. The outer skin is as thin as the dumpling skin, and the real thin skin is bigger than the stuffing.
