Sour Soup Dumplings
1.
Knead the dough with flour and warm water, knead it by hand or by a machine, and wake up for 20 minutes after kneading.
2.
The fillings include leeks, shiitake mushrooms, fungus, shallots and garlic, dried shrimps and shredded eggs.
3.
Saute the dried shrimps and shallots and garlic in hot oil, stir-fry five-spice powder, light soy sauce, oyster sauce and the flavor is very fresh. Turn off the heat and add shiitake mushrooms, fungus, shrimp and chives. Season with salt and sugar, dark soy sauce and toned, and finally add shredded egg.
4.
Roll the dough into dumpling wrappers to make dumplings.
5.
Saute the shallots and garlic in a hot pot, add the very fresh flavor, steamed fish soy sauce, and CUCU vinaigrette, stir fry until fragrant, add boiling water and dumplings.
6.
Simmer for 15 minutes until the dumplings are cooked through.
7.
cucu zero-fat oil and vinegar sauce, essential for low-calorie light salads
Tips:
Cucu oil and vinegar sauce, 0 fat, low calorie, zero burden, the sour soup made with oil vinegar sauce has a different flavor than traditional vinegar. It is very special and delicious. CUCU vinaigrette is a soul-matching partner for salad dressing, so please try it out.