Mushroom Dumplings
1.
Prepare ingredients.
2.
First, prepare to knead the noodles, add 150 grams of dumpling powder, 80 grams of warm water, and 1 gram of salt to knead into a smooth dough. Then take 150 dumpling flour, add 90 grams of spinach juice, and 1 gram of salt to knead into a smooth dough, cover it with plastic wrap or damp towel for at least half an hour. Spinach juice I am blanched spinach. Add water to make a paste, without filtering, the juice is thicker, so it is 10 grams more than kneading with water. If you do, please fine-tune it according to the actual situation.
3.
For pork, choose the front elbow part of the panax notoginseng fat or the pork rib, and chop it into minced meat with a knife. You can also buy ready-made minced meat. I like to chop it myself. Hand chopped is more fragrant than machine minced. Add the chopped meat fillings with cooking wine, pepper, and soy sauce, mix well and set aside.
4.
Tear the oyster mushrooms into small flowers, wash them, blanch them in a pot, and then squeeze them with water.
5.
Chop the oyster mushrooms, squeeze the water slightly, cut the leek into finely mince and put it together with the meat filling, add sesame oil, salt, and cooking oil to make the filling. . Just take three or five leeks, if they are too much, they will grab the taste of oyster mushrooms.
6.
Take out the proofed dough, and sprinkle a little dumpling powder on the chopping board to prevent it from sticking. Wake up dough should be chewy and soft.
7.
Take the green spinach dough and knead it and roll it out into strips, then brush with water, and put on the white dough that has been kneaded into strips.
8.
Wrap the green dough around the white dough.
9.
Then knead the dough to make it longer and cut it into small pieces with a knife.
10.
Roll the small agent into dumpling wrappers. Wake up dumpling skins should not retract after being rolled. In addition to using warm water to knead the noodles, the choice of flour is also very important. The kneaded noodles cannot be used immediately, and the key to proofing for a while.
11.
Put the adjusted dumpling filling, the amount of filling is based on your own craft, and beginners should not put too much filling.
12.
Wrap it into a shape you like. I like to squeeze dumplings into a big belly, which is mostly used by northerners.
13.
Dip the bottom of the dumplings with some flour and arrange them in order. You can pack more at once, put it in the refrigerator, and take it out whenever you want to eat.
14.
Boil the water in the pot and cook the dumplings. This kind of dumplings are cooked, so as long as the meat is cooked, the dumplings will be cooked too. When the dumplings float up and the belly bulges, it proves that the dumplings are cooked and can be removed. It is popular in our local area that the water must boil, add a little cold water, add it three times, basically all the dumplings can be cooked.
15.
Northerners usually eat dumplings with garlic sauce. I use vinegar, light soy sauce, chili oil, sesame oil, coriander, and minced garlic with a sauce. The taste is also good, you are free.
16.
Enjoy it!
