Sea Cucumber Fungus Pork Dumplings
1.
First, prepare all the ingredients. I use instant sea cucumbers, and soak the fungus in advance for later use.
2.
After rinsing the pork belly with clean water, first cut the pork belly into small pieces with a knife.
3.
Then use a knife to chop the pork belly into puree.
4.
Chop the washed green onion, ginger and coriander into finely pieces.
5.
Chop the sea cucumber and soaked fungus with a knife and set aside.
6.
Put the minced pork belly into a larger container.
7.
Add the right amount of salt, chicken essence, pepper powder and cooking wine to the pork belly, then add light soy sauce and oyster sauce, and finally beat in a quail egg.
8.
After mixing all the seasonings and pork belly filling, stir evenly.
9.
Put the chopped sea cucumber and fungus into the meat and stir well.
10.
At this time, add chopped green onion, ginger and coriander, and then add lard.
11.
At this time, mix and stir all the ingredients and seasonings evenly.
12.
Add weighed flour and water to the bread maker, and pour 2 grams of salt.
13.
Start the dough mixing mode of the bread machine, and let the mixed dough stand for a while.
14.
Knead the rested dough evenly and knead it into a long strip, then pull it into a uniform size agent by hand.
15.
After pressing the agent flat, use a rolling pin to roll it into a round thin dough.
16.
Put an appropriate amount of filling on the rolled dough.
17.
Just wrap it up as you like.
18.
After wrapping all the dumplings in turn.
19.
Pour an appropriate amount of water into the pot to boil, put the dumplings into the pot, boil a little bit of water, repeat 3 times until you see all the dumplings floating on the water, turn off the fire.
20.
The delicious and nutritious sea cucumber and fungus dumplings are just out of the pot.
Tips:
Sea cucumber moisturizes the five internal organs, nourishes body fluids, dampness in the spleen and stomach, coughing phlegm, and thick greasy tongue coating.
