Sixi Steamed Dumplings

Name: Sixi Steamed Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork filling; 100g egg; 100g carrot; 100g celery; 4s Shiitake Mushrooms; 5ml Soy sauce; 5g salt; 5ml Cooking Wine; 15ml Peanut oil; 5ml sesame oil; 30ml Broth; 5g shallot; 5g ginger; Some Dough

by Topo Create NX

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As the weekend approaches, have you been urged by your old mother to go home for dinner?

The editor was urged by the old mother to come home for dinner last week, saying that she could try the craftsmanship of her sister-in-law. After eating, I want to praise my sister-in-law's cooking skills!

A novice mother can not only make a table of home-cooked dishes, but also these dishes have new ideas in them.

My sister-in-law also told me that I can teach me to make Sixi steamed dumplings, and I can show it to my parents next time.

Good things are coming to share, let me reveal to you the recipe of Sixi steamed dumplings!

Sixi Steamed Dumplings

1. After the eggs are fried into egg skins, chop them.

2. Blanch carrots and shiitake mushrooms in hot water, cut into small cubes, and finely dice celery. Put the minced green onion and ginger into the meat and stir well, then add the remaining salt, seasoning and peanut oil, beat two tablespoons of broth into the meat, stir the meat clockwise with chopsticks while adding, until the meat is sticky and firm. Finally, add sesame oil, mix well and serve as dumpling filling.

3. Put meat filling in the middle of the dough and knead the upper and lower sides of the middle part respectively.

4. Knead the two opposite sides as much as possible, and then knead the edges two by two to form four holes.

5. Fill in the prepared carrots, eggs, celery and shiitake mushrooms to make Sixi steamed dumplings.

6. Put Sixi steamed dumplings in a super large-diameter steamer, and you can put more steamed dumplings.

7. Set the fast cooking gear to 1380W fire power, steam for 13 minutes, take it out and eat it.

Tips:
It's best to make the dough yourself, and the hot noodle method can ensure the softness and toughness after steaming.
One disadvantage of ready-made dumpling wrappers is that the wrappers are not soft enough after being steamed.