1.
The pork is chopped and marinated. The shiitake mushrooms are soaked and diced, and the horseshoe is diced.
(The marinated pork tastes a little bit heavier, because no seasoning will be added in the subsequent steps.)
2. Mix the pork, diced shiitake mushrooms and horseshoe into a meat filling.
3. Add chopped green onions and add some oil and mix.
4.
5 dumpling wrappers are stacked in a straight line.
Note: Use thin dumpling wrappers, thicker ones will not work well.
5. The purpose of applying some water is to stick together and not fall apart.
6.
Place the meat filling on the lower middle and lower part of the dumpling wrapper in a straight line. Spread some water around the dumpling wrapper for bonding.
(Don’t put too much meat filling at once, it will burst the filling, which is not beautiful)
7.
Fold the water-coated edge on the net to wrap the meat, but don't wrap it to the side, leave a little side, the finished product will be more beautiful.
Spread some water on both sides of the dumplings.
8. After folding the dumpling wrapper in half, roll it up slowly from left to right.
9.
In this way the roses are formed.
(I tried using 3, 4, and 5 pieces of dumpling wrappers to make roses, and it turned out to be the best one with 5 pieces.)
10. Fry the finished rose dumplings in a frying pan.
11. When frying dumplings, mix a large bowl of dilute starch water.
12. Pour starch water into the pot.
13. Cover the pot, reduce the heat to a low heat and let it cook slowly.
14.
This is the case after the water has been collected. Another way is to steam it, and then fry it once it is cooked. It is as delicious as it is.
(If there is almost no water, but the dumplings are not yet cooked, just add some water in and cook them.)
15. This is what I look like!
