Mushroom Pork Dumplings
1.
Clean the pork front leg and cut it into large pieces.
2.
Put the mixing knife in the cup of the western-style chef machine, and put the meat pieces into the cup.
3.
Set the highest gear and rotate for three minutes to smash the meat into minced meat and pour it out for later use.
4.
Wash the shiitake mushrooms and drain the water.
5.
Then pour the shiitake mushrooms into the cup of the cook machine.
6.
Set the highest speed and turn for one minute, then crush the shiitake mushrooms.
7.
Add cooking wine, soy sauce, oyster sauce, green onion and ginger water, a little sugar, and salt to the minced pork and stir well until all the seasoning is absorbed.
8.
Pour the crushed shiitake mushrooms into the meat, then add an appropriate amount of salt and sesame oil, and stir well. The filling is ready.
9.
Take a piece of dumpling skin, put a spoonful of meat in the middle, and then wrap the dumpling.
10.
Wrap all the dumplings one by one. You can eat them right away or put them in the refrigerator for storage.
11.
Add clean water to the cup of the cook machine and set the temperature to 100 degrees for 20 minutes. After the water is boiling, add the dumplings and stir gently to avoid sticking to the bottom. After boiling, add a small bowl of cold water, and then pour the small half after boiling again. Bowl of cold water, repeat three times, until the dumplings are all blessed, you can remove them and enjoy.
Tips:
1. For dumpling filling, it is best to use three-part fat and seven-part lean foreleg meat or sandwich meat, and you can also use pork belly if you like a little fat.
2. When stirring the minced meat, stir in one direction, so that the minced meat will be tender and elastic.
3. The dumplings are the best when they are packaged. If you can’t finish eating too many packages at a time, you can put them in the refrigerator and freeze them.
