Rose Dumplings
1.
Prepare the ingredients, (Cold potato is also called Sha Ge)
2.
Wash and chop the pork, use a blender to make it faster. I tried a new knife today, so I especially used a knife to chop the stuffing, which is really strong and sharp. There are some meat stalls in the vegetable market that can help customers grind the fillings. It’s also good to take them home directly. In short, there are many ways.
3.
Put the chopped meat into a large basin, add salt, soy sauce, oyster sauce, chicken powder, five-spice powder, sesame oil, use chopsticks or wear disposable gloves to mix the filling, remember that the filling must be served in a large basin Stir, the space is large to evenly flip the ingredients to make the ingredients more delicious. Put the mixed meat filling aside and marinate for a while
4.
Peel and wash cold potatoes, shred and chop, wash and chop shallots
5.
Pour into the meat, mix well, prepare to make rose dumplings
6.
Take out four dumpling wrappers, overlap one by one, do not stick them too close, leave some space for the fillings, as shown in the picture, scoop up the fillings and place them in the middle of the dumpling wrappers, arrange them evenly, and don’t put too much filling. Too much, too much
7.
Wrap from the top layer of dumpling skin, from top to bottom, seal with some water to glue, roll up from right to left, slightly rolled, and arrange it into a nice shape by the way
8.
At the end of the roll, the interface should be reinforced with some water
9.
Heat a pan, pour a little cooking oil, spread the rose dumplings in the pan, and fry for 5-8 minutes on medium heat until the bottom is browned
10.
Pour a small bowl of water into the pot
11.
Cover the lid, turn the heat to fry and bake until the dumplings are cooked through. You can scoop it up and serve it on the plate. Sprinkle some chopped carrots and chopped green onion to decorate it. Pick a sprig of mint in the pot for garnish.
Tips:
1. The filling can be blended according to personal preference. Because the dumplings are thicker, sprinkle some water and bake for a few minutes after frying to ensure the inside is well cooked.
2. When you have time, you can roll out the dough yourself. The bigger dumplings will make the wrappers more beautiful. The decorative leaves can be adapted to local conditions, and you can mix and match them as you wish.
3. It can be served with balsamic vinegar or tomato juice or scallion oil.
