Sophora Japonica Dumplings
1.
A piece of pork front leg can be chopped with a knife or a meat grinder, but I think the dumpling stuffing with a knife is the most delicious.
2.
Put the minced meat in a larger container, add a spoonful of salt, a little MSG, a little white sugar, a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of dark soy sauce, a piece of ginger, a little white pepper, and a spoonful of sesame oil.
3.
Then use chopsticks, two or four can be used, stir quickly in the same direction until the soup is completely absorbed by the meat, and the meat looks very sticky at this time.
4.
Then put the washed and dried Sophora japonica flowers in, and stir it evenly to form dumpling fillings. If you want to eat dumplings with other fillings, add it at this step.
5.
After the dumpling stuffing is done, you can put it in the refrigerator for refrigeration. Next, prepare the dumpling skins. Take a portion of flour and about half of water. Add the water to the flour and stir it into a flocculent shape.
6.
Then knead it into a smooth dough, knead it into a strip, cut it into small doses, sprinkle some dry flour to prevent sticking, press the small dose with the palm of the palm, flatten it, and then use a rolling pin to roll it into a round dumpling wrapper.
7.
Pack the right amount of Sophora japonica mince, not too much or too little stuffing, put it tightly in the middle of the dumpling wrapper, then fold it in half and pinch it tightly.
8.
For the dumplings that are made now, wait for the water to boil before placing them in the pot. After the dumplings are placed, push them with a spatula to prevent them from sticking to the pot. Cook until the dumplings float up, add a bowl of water, and boil the dumplings again. It's cooked.
Tips:
The pork for making dumplings should choose fat or lean meat, and the most fragrant meat is made with about 3% fat and 7% lean meat.
