Mushroom and Pork Dumplings
1.
Take an appropriate amount of white flour, add water to form a flocculent shape, knead it into a dough, buckle it in a basin and wake up for ten minutes
2.
Wake up the noodles while preparing the filling, wash the fresh mushrooms, green onions and meat, chop the meat into a minced shape, chop the green onions, and chop the mushrooms into small pieces
3.
Put the chopped meat, spring onions and mushrooms in the basin, add a small amount of cooking oil, add cooking wine, soy sauce, salt, chicken essence, thirteen incense, and stir evenly.
4.
The noodles that wake up become more even, finer and more textured
5.
Rub the noodles into long strips
6.
Take one agent and dry it into a slightly thin dumpling wrapper around the center and then scoop a spoonful of stuffing on top of the dumpling wrapper and wrap it into dumplings. The dumpling stuffing can be as much or as little as you like, but if it is too much, it may be a bit difficult
7.
Boil water while making dumplings
8.
When the water boils, the dumplings are just wrapped up, put them in boiling water and cook. After the water is boiled in the middle, add water three times and they will be almost cooked. You can also see if the dumplings have surfaced.
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