Sixi Steamed Dumplings
by Sun 1968
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Mix the flour with half boiled water and half cold water to form a smooth dough. Leave at room temperature for 30 minutes.
2. Wash the spinach with clean water, blanch it with hot water, and cut into minced spinach.
3. Peel the carrots and wash them with clean water, and cut into carrots.
4. Soak the fungus with clean water, then wash it with clean water, and cut into the end of the fungus.
5. Wash the canned sweet corn with clean water and cut it a few times, but don't crush it too much.
6. This is fungus, spinach, carrots, corn shreds.
7. Add scallions, ginger, salt, MSG, cooking wine, stir-fry powder, pepper powder, light soy sauce, salad oil, sesame oil to the pork puree and mix evenly in one direction. If the meat filling is too dry, add a little water before adding the salad oil. .
8. Make the awake dough into a slightly larger agent, and roll it into a dumpling wrapper with a rolling pin. Wrap the meat into the dumpling wrapper, knead the dumpling wrapper into quarters and knead it in the middle, then put fungus, spinach, carrot, and corn chopped into the four corners. The raw dumplings are ready.
9. Boil water in a steamer, place the raw dumplings, and steam for 5 minutes.
10. Steamed Sixi Dumplings
