Pork Cilantro Dumplings
1.
All ingredients are shown in the picture
2.
Beat an egg white into the flour, pour in a small amount of milk several times, and stir into a flocculent shape while adding the milk.
3.
Knead the flour into a dough with your hands, and cover with plastic wrap to proof for 30 minutes.
4.
Fresh fat and lean pork pour 2 tablespoons of cooking wine
5.
Cut into small pieces, minced meat into mashed meat
6.
Finely chop green onion, ginger, coriander
7.
Scallion, ginger and parsley, add to the pork puree, and pour in light soy sauce, oil consumption, sesame oil, salt, pepper; stir evenly, cover with plastic wrap and pickle for a while;
8.
Take out the proofed dough, knead it several times, knead it into long strips, cut it into uniform size, and roll it with a rolling pin into a thick dumpling wrapper with a thin edge and a thick middle;
9.
Take a dumpling wrapper, put the dumpling stuffing in the middle, fold the dumpling wrapper in half and pinch it tightly in the middle, and pinch the two ends using the method taught by grandma. I'm not good at pinching it, so let's take a look!
10.
This delicious dumpling is complete!
11.
Add 800 ml of water to the pot, boil and pour the dumplings, the remaining 200 ml of water, wait for the dumplings to float, add in three times, boil once and add once.
12.
The delicious dumplings are ready! The remaining part is frozen in the refrigerator and sent to grandma to eat and cook at any time~
Tips:
1. Adding egg white in the dumpling wrapper to increase the stickiness, making the dumplings not easy to break. Adding milk to the elderly to eat is my improvement; \n2, my grandma said, adding 2 tablespoons of sesame oil to the dumpling filling, the cooked dumplings are so fragrant! \n3, it doesn’t matter whether the pleats are good or not when making dumplings, the important thing is to
