Sea Hare, Pork, Horseshoe and Leek Dumplings

Name: Sea Hare, Pork, Horseshoe and Leek Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 300g Pen tube fish; 1 piece Chives; 7 Water chestnuts; 150g pork; 1 piece spinach

by Gentle dy

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Delicious dumplings you can't forget once you eat! The sea hare is also called the pen-pipe fish, which looks a bit like a small squid, and the meat is tender and sweet. Today, this dumpling has the deliciousness of sea hare, the mellow aroma of pork, the sweetness of horseshoe, and the refreshingness of leeks. It is very impactful when mixed in the mouth! At the winter solstice yesterday, every household ate dumplings, and my family was no exception. Packed with celery and pork dumplings, carrot and egg dumplings and sea hare dumplings, the most popular among children is of course the sea hare dumplings! If you haven't had this bite before, try it now! Make sure you will fall in love with this taste right away! Mix the noodles with spinach juice and let the green dumplings give life to the cold winter! Ingot shaped, wheat ear shaped, dumplings should also be shaped!

Ingredients

500g Flour
300g Pen Tube Fish
1 piece Chives
7 Water Chestnuts
150g Pork
1 piece Spinach

Sea Hare, Pork, Horseshoe and Leek Dumplings

1. Wash spinach leaves

2. Add a little water and break it with a food processor to strain out the spinach juice

Sea Hare, Pork, Horseshoe and Leek Dumplings recipe

3. Mix flour with spinach juice to make a smooth green dough

4. Cover with a damp cloth and relax for 20 minutes

5. Wash sea hare

6. Remove the hard mouth in the center of the antennae, the plastic-like bones in the belly and the black intestines

7. Cut the washed sea hare into small dices

8. Pay attention to cut, not chop, cut into half the size of a small fingernail

9. Chop the pork into minced meat, add ginger, oyster sauce, light soy sauce, five-spice powder, salt, sugar, sesame oil, and stir in one direction to thicken (add enough salt at one time, add other ingredients later, no more salt)

10. Mix the diced sea hare into the flavored meat filling

11. Add chopped horseshoes (beat the horseshoes with the back of a knife and then chop them)

12. Add the chopped leeks (the leeks should be added at the end, and dumplings should be made immediately after adding, so that the leeks will not leak out and the taste will be fresher) and stir well

13. Divide the dough into small pieces and roll out the skin

14. Dumplings wrapped in the shape of ingots and wheat ears (as much stuffing as possible, the sea hare will shrink more, the dumplings cooked with less stuffing will be very flat)

15. Bring the dumplings to the boil, cover and cook until the water boils again, open the lid, boil with cold water three times, the dumplings float, the skin swells up and mature out of the pot (the old saying goes: cover and cook the stuffing, boil the skin)