Pork Fungus Dumplings
1.
First, process the ingredients. Add the flour to the water and form a suitable soft and hard dough. Knead the noodles for half an hour. Knead the noodles at intermediate intervals. Knead the noodles three times. This will increase the gluten of the dough and ensure that the dumplings will not break or drain . It is best to chop up eighty-eight lean and two-part fat pork into minced meat. Wash the fresh fungus and chop into slightly larger pieces. Finely chop the leeks, and prepare the remaining ingredients
1 Put the minced meat in the mixing bowl, add oil, salt, soy sauce, vinegar and oyster sauce and stir well, then add the minced ginger and stir well. If the meat is too thin, you can add an egg white to increase the tenderness.
2.
Add the chopped fresh fungus and stir evenly. Don't chop the fungus too much. If the fungus is too broken, there will be no crispy feeling, which will affect the taste.
3.
Add the chopped leeks and stir evenly, and the dumpling filling is ready. Because the fungus does not have a special taste, add some chopped leeks to improve the freshness.
4.
Looking at the prepared dumpling filling, it is very bright and fragrant. It is very appetizing!
5.
Take out the dough, pull it into small doses, roll out the dumpling skin that is slightly thicker in the middle and thinner on the sides, and put the stuffing in the middle to make the dumpling.
6.
Repeat the operation until all the dumplings are wrapped. Put it in a pot of boiling water and cook it
