Pork, Cowpea and White Mushroom Dumplings

Name: Pork, Cowpea and White Mushroom Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 bowl pork; 1 lot cowpea; 1 lot White jade mushroom; 1 piece Cold water soft dough; Some salt; a little Vegetable oil

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Today’s big stuffing dumplings are made with cowpea and white jade mushroom. This white jade mushroom is also called seafood mushroom, which shows how delicious its taste is. Use these two, one green and one white, plus minced meat, without too much seasoning, just a pinch of salt is enough. If the meat is too lean, you can add some vegetable oil. After all, with so many vegetables, if the oil is too little, the dumplings will be too much to eat. After reading it, I suggest you hurry up and pack a pot during the weekend!

Ingredients

1 bowl Pork
1 lot Cowpea
1 lot White Jade Mushroom
1 piece Cold Water Soft Dough
Some Salt
a little Vegetable Oil

Pork, Cowpea and White Mushroom Dumplings

1. Clean the cowpea and white jade mushroom; knead a piece of cold water dough before this, so that it will be moisturized when you use it;

Pork, Cowpea and White Mushroom Dumplings recipe

2. Prepare a bowl of pork stuffing, it's best to be a little fat, so that it tastes delicious;

3. Add appropriate amount of salt and a little cold water to the pork filling. If the meat is too lean, add some vegetable oil to increase the flavor. Follow one direction and mix evenly to form a thick paste;

4. After the cowpea is blanched in water, rinse it with cold water and cut into dices;

5. First tear the white jade mushroom into long strands, then change the knife to mince;

6. Mix the minced cowpea and the minced white mushroom directly with the meat buns;

7. The dough that has been kneaded in advance is very moisturized, take it out and place it on the cutting board, knead it into a long strip, then cut it into small pieces of uniform size, and press it into a round skin;

8. Put an appropriate amount of dumpling stuffing on the round skin, wrap or squeeze or squeeze it into a dumpling shape according to your favorite method;

9. All the dumplings are finished. When the dumplings are almost finished, boil a pot of water for a good time, and you can cook them directly after wrapping. The steaming dumplings can be eaten with laba vinegar and chili oil; but I suggest, or Eat a few white mouths first to know how delicious the filling is.