No. 1 Dumplings with Pucai and Pork Stuffing

Name: No. 1 Dumplings with Pucai and Pork Stuffing
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small handful Pu Cai; 200g Pork filling; 260g Flour; 3 pieces Chives; 1/2 teaspoon salt; 1 tbsp Soy sauce; 1 tbsp sesame oil; 2 pcs egg; 150g water; 1/4 teaspoon MSG; 3g Dried shrimp; 2g Seaweed

by Delicious in the cloud

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I made Pork dumplings at home during the weekend. This time I learned how to make dumplings in the shape of a champion hat. Interesting! My parents love to eat dumplings. I remember that when I made handmade celery dumplings for my parents for the first time, my mother was so excited with tears in her eyes! Said: "It's not bad." I didn't expect that lazy girl could make such delicious handmade dumplings.
Today, I am here to tell myself a little bit. When I was a little girl, my mother was always worried that I would get hungry when I had a child! Because I can't do anything, people are lazy and panic. I am a young man from the puppet family who made me today, so maternal love is great! Everything is possible.

No. 1 Dumplings with Pucai and Pork Stuffing

1. Prepare the ingredients

No. 1 Dumplings with Pucai and Pork Stuffing recipe

2. Wash and chop the scallions and chives separately

3. Knock 1 egg into the meat, add salt, stir in one direction with chopsticks until the egg is completely absorbed

4. Then add light soy sauce and continue stirring until absorbed

5. Finally add the chopped cattail, chives and sesame oil

6. Mix until evenly

7. Place the dumpling wrapper material in a large container to make a dough with a smoother skin. Cover with plastic wrap and relax for about 30 minutes. Dumpling wrapper material: 260 grams of snowflake flour and about 150 grams of water

8. Knead the loose dough into even long strips and divide them well

9. Press and roll it into a slightly thicker dumpling wrapper on the side

10. Take an appropriate amount of fillings and place them in the center of the dough

11. Fold in half and squeeze it into a semicircle. Use your thumb and index finger to fold it into a pattern along the edge.

12. After folding, use the spoon handle to pick up the middle of the raw dumplings, and gently press it from bottom to top with your hands to form a champion hat shape.

13. Place a pot on the fire, pour some water into it and bring to a boil, then put the dumplings one by one, cover the lid and bring to a boil, then turn to a low heat and simmer for 2 to 3 minutes to get out of the pot.

14. While cooking the dumplings, spread the eggs into egg skins, put the egg skins, green onion, seaweed, shrimp skins, salt, monosodium glutamate, and sesame oil in a large bowl for later use