Pork and King Pleurotus Dumplings
1.
Prepare flour according to the amount of food, 250 grams, a little more than a cup
2.
Pour into the noodle bucket
3.
The pitaya peel juice squeezed in advance is very bright
4.
Because the juice is more viscous, so put it in the noodle bucket
5.
Close the lid, turn on the power, start the "manual kneading" program
6.
After the flour is turned, put the water cup on, because according to the ratio, my pitaya juice is not enough, so I added 30 grams of water
7.
When kneading the noodles, put a chopping board under the mold head, and apply a layer of starch on it to prevent adhesion between the dough, and prepare the peeling mold for the dumpling wrapper
8.
The flour became a dough and was pressed into a wide dumpling skin
9.
Use the dumpling wrapper to carve out round dumpling wrappers. Make sure that each piece is covered with some starch, so that it won't stick together when stacked.
10.
The dumpling wrappers are ready, there are 31 in total
11.
Pleurotus eryngii is cut into thin strips and blanched. I used the frozen one this time. If you use fresh pleurotus eryngii, you don’t need to blanch it and you can use it directly.
12.
Chopped
13.
Then chop a small piece of cabbage and a handful of leeks into finely pieces and set aside
14.
Add a little vegetable oil, soy sauce, salt, and water to the pork filling,
15.
Stir well with eryngii mushrooms, cabbage and leeks
16.
Make dumplings according to your favorite method
17.
After the water in the pot is boiled, put the dumplings in, and use a spoon to rotate along the edge of the pot to prevent the dumplings from sticking.
18.
The cooked dumplings have faded a lot, but the whole process is very pleasant
19.
Even if I use frozen Pleurotus eryngii, it tastes great
Tips:
For people who can’t knead or roll the dough, Joyoung JYN-L10 noodle machine is really helpful. You can easily make dumpling skins just according to the flour and water ratio on the machine, because you have to make it in advance. So you need to put some starch on the board so that the dough will naturally be stained with some starch after the dough comes out. After the dumpling wrappers are done, they will not stick together; the dumpling wrappers are the same as the dumpling wrappers for takeout, and they should be side-packed. Spread a little water, you can easily wrap it; the last time I bought too many pleurotus eryngii, blanch it and freeze it if you can’t finish eating it. If you use fresh pleurotus eryngii, don’t blanch it and just cut it into minced meat and meat. Stuff and mix well. When cooking, keep pushing the water to turn to prevent the dumplings from sticking. After the water is boiled, tap cold water a few times. When the dumplings bulge, they can be taken out and eaten.
