Moss and Pork Dumplings

Name: Moss and Pork Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; 500g Pork belly; 1000g Moss; 20g shallot; 10g ginger; 5g Pepper noodles; 10g Cooking Wine; 10g Soy sauce; 5g sesame oil; 20g Peanut oil; 20g salt

by Yule wireless kitchenette

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Around the vernal equinox is a good season for the market of moss in northern my country. The leaves of moss are wide and thick, with sufficient moisture, rich in vitamins, light in taste, easy to digest, easy to absorb, and a variety of meat fillings. . "

Moss and Pork Dumplings

1. Blanch the moss and chop it for later use.

2. Pork stuffing is prepared with seasonings.

3. Mix moss and meat together, add cooked peanut oil, and mix well.

4. Make the noodles into even-sized noodles.

5. To flatten.

6. Roll out the dumpling skin into a uniform thickness.

7. Make ingot dumplings.

8. Boil water in a boiling pot, add dumplings and cook for ten minutes, then remove.

9. The stuffing is big and thin, the moss is green and full of soup.

Tips:
After the water is boiled, add the dumplings, boil it again, add cold water, and circulate three times in a row. Open the lid and cook for another three minutes. When the dumplings are bulging, remove and serve.