Lily Dumplings

Name: Lily Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 250g Pork filling; 1 tbsp oil; 3g salt; 1/2 tablespoon Cooking Wine; 1/2 tablespoon Soy sauce; Some Old soup; Some Five spice powder; Some Green onion ginger; 1 carrot; 150g Chinese cabbage

by Weilan Weibo

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This is the dumpling on the third day of the first lunar month. As the saying goes, the first day dumplings are on the second side, and the third day boxes are wrapped around the pot. The boxes are also a kind of dumplings, usually cooked, and the third day is cooked. This is a characteristic of the north. You can wrap two dumpling skins to form a zygote. Just pinch a lace. Fried some colorful dumplings with vegetable juice and bread, and then connect the dumplings end to end to form a round zygote. The wood is a bit like a lily flower! Hehe Meimei, this is the taste of Chinese New Year!

Lily Dumplings

1. Carrots peeled, washed, squeezed and filtered

2. Add flour to synthesize dough

3. Minced pork

4. Add a little old soup, chopped green onion, ginger, salt, five-spice powder, soy sauce, cooking wine and stir in one direction, the beans are deep-fried and pour on the meat, mix well

5. Wash the cabbage and chop it into fine pieces, marinate for 10 minutes to remove the water

6. Mix the prepared meat filling and cabbage filling and mix well

7. Make dumplings

8. Cook dumplings

9. Take out the pan and serve.

Tips:
Boil the dumplings. After the water boils, the dumplings will be put into the pot. After turning it over again, tap the cold water twice to get out of the pot. The dumplings are cooked just right.