Mushroom Pork & Carrot Corn Pork Dumplings
1.
521g of flour corresponds to 500g of pork filling. Add warm water and stir with chopsticks until all the flour becomes flocculent. Start to knead the dough by hand until the surface of the dough is smooth.
2.
After making the dough, soak the dried shiitake mushrooms and set aside the next day.
3.
Put the kneaded dough in the refrigerator overnight, and take it out the next day. It is more chewy and the skin can be rolled out thin.
4.
Divide the meat into two parts and mix them together according to the amount of light soy sauce, soy sauce, cooking wine, and sesame oil. If you like salty taste, you can add some salt.
5.
Cut ginger, garlic, dried shiitake mushrooms, and carrots into froth
6.
Mix the marinated ground meat with vegetables, and add ginger only to the mushroom and pork stuffing.
7.
Corn Carrot Pork Stuffing
8.
Mushroom Pork Stuffing
9.
Divide the large dough into small doses
10.
Note that it must be thick in the middle and thin in the surroundings, otherwise the meat will burst out during the cooking process.
11.
The dumplings are done!
Tips:
Dumplings stuffed with mushrooms and pork should be mixed with dried mushrooms to make them fresher.
