Name: Pork Parsley Carrot Hot Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g All-purpose flour; Some 80 degree boiling water; 300g Pork filling; 1 carrot; 1 piece parsley; 1 Green onions; 20g Vegetable oil; 2g salt; Some Soy sauce; 20g Oyster sauce; 2g White pepper

Pork Parsley Carrot Hot Dumplings

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Doggystyle, eat some steamed dumplings! There are vegetables, meat, and staple foods, steamed here and wrapped there, steamed in a pot and two drawers in a few minutes. The time is arranged, and one person can prepare a meal for the whole family in about half an hour.

There are so many vegetables in summer, and you can find a few dishes with just a flick. Then take some meat fillings from the refrigerator to thaw, and the soft and delicious pork parsley carrot steamed dumplings are out of the pot.

The reason for using these dishes is that it is convenient to obtain materials, and the rich carotene in carrots can be converted into vitamin A when dissolved in fat, which is good for the eyes.

Many parents worry about their children not eating carrots. In fact, making stuffing is the best way. Especially if you use a grater or a grater to grind it and mix it with minced meat and other vegetables, you can't pick it out at all. And for children, dumplings have staple foods and non-staple foods. Even babies who don’t know how to use chopsticks can grab and eat them, which is very convenient.

The parsley used is a small celery planted in a flower pot on my balcony. Because of the lack of natural air and sunlight, it grows a bit weak, but fortunately it tastes very fragrant, which makes me a "urban farmer". A touch of relief.

This filling is not only suitable for today's steamed dumplings, but also for dumplings. Hurry up! In the dog days, use these dishes to make steamed dumplings, which will be cooked in 8 minutes. They are soft and tender. Holding them in your hands is more enjoyable!

Pork Parsley Carrot Hot Dumplings

1. Prepare ingredients: all-purpose flour, pork filling, carrots, green onions, parsley; vegetables are cleaned;

Pork Parsley Carrot Hot Dumplings recipe

2. Put the flour into the basin, stir it into a floc with boiling water of about 80 degrees, let it dry, and dissipate the heat;

3. Knead the dough without dry powder by hand, put a little vegetable oil on the surface, cover it, and leave it for 30 minutes to 2 hours;

4. Put chopped green onion, salt, light soy sauce, oyster sauce, white pepper, and a little vegetable oil in the pork filling;

5. Stir evenly, add a little cold water and stir to make the meat filling more moist;

6. Grate the carrots with a grater, then chop them with a knife;

7. Mix the chopped carrots and chopped parsley with the meat filling evenly;

8. Gently knead the good dough into slender strips, cut them into uniform size, and roll them into round skins of uniform thickness; the hot dough lacks tendons and is easy to break, so the rolling strength should be moderate to prevent the dough from being broken. ；

9. Take an appropriate amount of filling and put it on the round crust;

10. Wrapped into willow leaf dumplings;

11. It can also be wrapped into crescent dumplings, the buns will look better when they are kneaded with lace

12. The wrapped dumplings are placed on a steaming tray, either in a pot on cold water or in hot water. Steam for 8-10 minutes after being steamed on a high fire; they can be eaten directly out of the pot or dipped in vinaigrette.

Tips:
1. The hot dough is soft, but lacks gluten. It needs to stand still enough to make the dough more soft and maneuverable; the dough should also be moderately strong during the operation; the filling should not be too large to prevent damage to the dough during wrapping;
2. The hot dough can be eaten hot or cold; if you use room temperature water to make the noodles, it will be soft when eaten hot, and hard when eaten cold. It needs to be heated in a pot to restore its softness, but the dough is very operability;
3. The filling is not limited to pork, carrot, parsley, and can be replaced by a variety of ingredients.