Sixi Dumplings
1.
Make dumpling wrappers first. Knead the dough in proportion. The kneaded dumpling dough is smooth! Cover with plastic wrap and leave for 15 minutes.
2.
Wash the Sixi materials and cut them for later use. The black fungus needs to be soaked in advance, and the eggs are fried and diced.
3.
To make pork filling. Minc the pork into minced meat, add appropriate seasonings, and stir clockwise.
4.
Roll out the skin of the dumpling and press it into a round shape. It is more labor-saving and convenient to use a noodle pressing machine.
5.
Make Sixi dumplings. Put the pork filling in the middle of the dumpling wrapper first, and squeeze it together slightly.
6.
Set aside 4 small openings, round a few, and put the Sixi materials one by one.
7.
Wrapped Sixi dumplings. Finally, you can pinch at the end of each small mouth. It looks good to turn the circle into an oblong shape.
8.
The prepared Sixi dumplings are ready to be heated. It can be steamed or fried in a pan.
9.
To make the steamed dumplings, pour appropriate amount of water into the pot of the breakfast machine, and put Sixi dumplings on the steaming tray. When the water boils slightly, put the steaming tray in the steaming pot, cover the lid, and heat for 10 minutes on high heat. That's it.
Tips:
It is also delicious to make fried dumplings. Pour a small amount of oil on the pan, put the dumplings on medium heat, add a small amount of water, cover and heat for about 6-7 minutes. The bottom is golden and the whole is steamed. The more Sixi dumplings made at one time can be frozen and sealed for storage. You can adjust the filling ingredients according to your own preferences!
