Sophora Japonica Steamed Dumplings

Name: Sophora Japonica Steamed Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 200g Sophora japonica; 160g Minced meat; 1 small handful Chives; 1 piece ginger; 1 tsp Cooking Wine; 1 tsp pepper powder; 1 tbsp Soy sauce; 1 tbsp Peanut oil; 1 tsp sesame oil; Some salt; 1 piece Egg white

by Ning wheat 96

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I cleared the refrigerator and found a large bag of Sophora japonica. It was frozen last spring and I haven't eaten much. Sophora japonica is not blanched when it is frozen, so it is put in the refrigerator directly, so it is still very fresh. When blanched, the fragrance of acacia flower is full of the house.

Sophora Japonica Steamed Dumplings

1. Wash the frozen Sophora japonica.

2. Boil in boiling water, remove cold water and squeeze dry.

3. Finely chop the leeks.

4. Add the cooking wine, pepper powder, soy sauce, minced ginger and salt to the meat filling, and stir in the egg white of 1 egg.

5. Add leeks and Sophora japonica.

6. Add oil and some salt and mix well to form a filling.

7. Add about 180 grams of boiling water to the flour and stir to form dough, and then add a little water to knead it into a dough that is suitable for softness and firmness.

8. Divide small doses.

9. Roll the skin.

10. Make dumplings.

11. Cold water pot, about 15 minutes after SAIC. Take it out while it's hot and let cool.

Tips:
Steamed dumplings with hot noodles can be wrapped and frozen. You don't need to thaw them when you eat them. They can be served directly in the pot. It takes a little longer than usual.
Dumplings with hot noodles can be rolled out a bit thinner, and generally won’t break when steamed. The skin is thin and the stuffing is bigger.