Steamed Dumplings with Carob Meat.

Name: Steamed Dumplings with Carob Meat.
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Carob; Some pork; Some Flour; Some Fungus; Some shallot; Some ginger; Some Peanut oil; Some pepper; Some salt; Some Chicken Bouillon Powder; Some Soy sauce

by Exile youth

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Beans contain more high-quality protein, minerals and vitamins

It also has important medicinal value, especially suitable for people with weak spleen and stomach

I used whole-wheat flour this time, so the steamed dumplings made out of it are a bit darker."

Steamed Dumplings with Carob Meat.

1. Wash the pork and chop into mince, chop green onion and ginger, and chop into meat together.

2. Put the pepper in the bowl, pour hot water, drain the pepper to make the pepper water.

3. Pour the pepper water into the meat, add soy sauce and mix well and marinate for a while.

4. Wash the beans and blanch them in hot water.

5. The blanched beans are cooled and cut into fine ends.

6. Wash the fungus soaked hair and chop into fine pieces.

7. Add peanut oil, chicken essence, salt, and light soy sauce to the prepared meat, beans, and fungus, and stir evenly in the same direction.

8. Heat water, flour, peanut oil and knead into dough for half an hour.

9. Knead the noodles evenly again, knead them into long strips, cut them into ingredients and press flat.

10. Roll the noodles into a skin, and then pack the appropriate amount of fillings.

11. Wrap and shape, soak the cage cloth into the steamer, put the steamed dumplings on the steamer, and steam for about half an hour.

Tips:
It’s best to choose the thin beans for filling

The dumpling skin for making steamed dumplings is best to use hot noodles, otherwise the skin of the steamed dumplings will become dry.

The minced pork stuffing is more delicious than the machine minced from the outside