Lotus Root Pork Dumplings

Name: Lotus Root Pork Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 500g Minced meat; 400g Lotus root; 200g Shiitake Mushrooms; 150g Shallots; 10g ginger; 5g garlic; 1 piece egg; 30g Egg white; 5ml Soy sauce; 5ml Cooking Wine; 5ml sesame oil; 5ml Oyster sauce; 1g salt; 1g Thirteen incense; 10ml Peanut oil; 220ml drinking water

by The cat who doesn't want to go downstairs

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Winter Solstice, New Year's Eve, New Year's Eve, Break Five, it seems that every family reunion day, there is always a plate of hot dumplings on the table. No matter how brilliant the other banquet dishes on the table are, this plate of dumplings will always firmly occupy the C position.
It seems that I rarely eat dumplings filled with lotus root, so I was curious to try using lotus root to make dumplings. Try to choose lotus root or small lotus root as the filling for lotus root. The taste will be more tender and crisp. The green onions are more fragrant than the green onions. With the unique fragrance of mushrooms, the lotus root pork dumplings are crispy and sweet, with meaty flavor and freshness. The fragrance is beautiful and the taste is super!
I'm used to pork scallion filling, pork cabbage filling, pork celery filling... why not try the fresh and crispy lotus root pork dumplings!

Lotus Root Pork Dumplings

1. Prepare the required ingredients, peel off the skin of the lotus root, then wash it with shiitake mushrooms and shallots for later use. Pour the flour into the bowl, add 30g of egg white and mix well, then slowly add 220ml of drinking water, stir with chopsticks to form dough, knead it into a smooth dough with your hands, cover and set aside for about 30 minutes.

2. Cut the lotus root into slices and then into strips, and finally cut into small pieces and pour it into the meat filling.

3. Cut the shiitake mushrooms into small pieces and set aside.

4. Heat a wok on medium heat until palms are hot. Pour 10ml of peanut oil. When the oil is hot, add diced mushrooms and stir fry until soft.

5. Pour the fried shiitake mushrooms into the filling bowl.

6. Finely chop ginger and garlic, finely chop shallots, and put them in the filling bowl together.

7. Add 5ml of soy sauce, 5ml of oyster sauce, 5ml of light soy sauce, 5ml of cooking wine, 1g of salt, 5ml of sesame oil, and 1g of thirteen incense. Stir in 1 egg, and use chopsticks to beat in one direction.

8. Take out the good dough, knead it evenly with flour, cut it into large pieces of uniform size with a knife, and then take one of them and knead it into a strip.

9. Cut into small pieces of uniform size, and use a small rolling pin to roll the small pieces into round dumpling wrappers.

10. Take a dumpling wrapper and place it in the palm of your palm. Put an appropriate amount of filling. The amount of filling must be mastered. If there is more filling, the dumpling will not be able to wrap. If the filling is missing, the shape of the dumpling will be uglier and it will not look full.

11. Fold both sides of the dumpling wrapper together in half.

12. Then start making dumplings, start from the lower right position, pinch the right fingers from the outside to fold the folds vertically, and push the left fingers on the inside to help push it. The specific number of folds that can be pinched depends on the technique. Up.

13. Knead everything from right to left, and one dumpling is ready.

14. Wrap all the dumplings in turn.

15. Put an appropriate amount of drinking water in the pot and bring it to a boil. After the water boils, add the dumplings.

16. Cook until the dumplings float, open the lid and pour in some cold water, continue to cover the pot and cook, and then cook until the dumplings float and order the water again. When the dumplings float for the third time, they can turn off the heat and get out of the pot. .

17. Put it out of the pan, cut some chopped green garlic, pour some balsamic vinegar and chili oil and eat it with dipping, the taste is amazing!

Tips:
1. Adding egg white dumpling skin when making noodles will make it more vigorous, and it will not break easily when cooking dumplings.
2. It is recommended to mix the noodles first and then adjust the fillings, so that the noodles can be made when the fillings are made, and the dumpling wrappers will be more chewy when the noodles are made.
3. I personally like dumplings with more vegetables than meat. It feels healthier. If you prefer meat, the ratio can be adjusted at will.
4. There is also a simpler method of wrapping: put the stuffing, fold the dumpling wrapper in half toward the middle, first pinch the middle, then pinch three folds on the left and three folds on the right, and the dumplings are finished.