Steamed Dumplings with Egg Yolk and Chrysanthemum

Name: Steamed Dumplings with Egg Yolk and Chrysanthemum
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 yolk; 150g Flour; 25g water; 250g Pork filling; 2s Shiitake Mushrooms; 4 capsules Fish Ball; Some salt; 1g Alkaline Noodles; 1 porcelain spoon Oyster sauce; 1 porcelain spoon Cooking Wine; 2 cloves garlic; a little ginger

by coldly (from Tencent.)

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I cooked two egg white delicacies in the past two days. I left the egg yolk and I didn’t know how to use it. Suddenly, I remembered the chrysanthemum steamed dumplings I wanted to make. When I rub the egg yolk into the dough, it will be golden yellow. Richer! The craftsmanship is not good, only a chrysanthemum can bloom more brilliantly, dear ones, don’t complain, although the shape is not perfect, it tastes very good, because the filling is specially added with the hand-made fish balls brought back from my hometown, which are also the fish I made. Oh pill! There are a lot of egg yolks used here, so you can use whole eggs, egg yolks and some water, or use pumpkin juice instead.

Steamed Dumplings with Egg Yolk and Chrysanthemum

1. Ingredients for dumpling wrappers: 150 grams of flour, 6 egg yolks, 25 grams of water, a little salt, and a little alkaline noodles

Steamed Dumplings with Egg Yolk and Chrysanthemum recipe

2. Mix the ingredients of the dumpling wrapper and knead into a smooth dough, cover and proof for 20 minutes

3. Take 3 fat and 7 lean pork belly stuffing, hand-made fish balls and chop finely (no omission can be omitted) mince ginger and garlic, and mince mushrooms after soak

4. Add oyster sauce, salt, cooking wine, 2-3 porcelain spoons of water to the meat filling, and use chopsticks to beat it in one direction.

5. Mix the shredded mushrooms, minced green onion, ginger, and fish balls into the meat filling, and beat evenly

6. Sprinkle an appropriate amount of dry powder on the countertop and roll the dough into a thin, large piece

7. Use a suitable mold to carve out the dumpling wrappers one by one

8. Spread a few pieces of dumpling wrappers with dry powder on each side, stack them up, and roll the edges thinly with a rolling pin into a lotus leaf shape

9. Shake off the excess dry powder of the dumpling wrapper, put in an appropriate amount of meat, and close the mouth like a siu-mai

10. Turn the excess dough of the dumplings out and cut them into strips with scissors

11. After the steamer is steamed, steam it for 8-10 minutes. Take your favorite dipping sauce for dipping.

Tips:
1: The egg yolk in the dumpling wrapper is used more, and the nutrition will be better, but it is not necessary to make so many egg yolks to make this dish. You can use whole eggs, egg yolks and appropriate amount of water instead, or steam them. Instead of pumpkin
2: The dumpling wrapper is just pulled into a small jelly and rolled into a dough sheet or rolled out and then cut. The dumpling wrapper is folded and rolled into a lotus leaf shape for more beautiful appearance, and you can roll it out one by one if you don't master the technique;
3: When wrapping, it's just like wrapping siumai. Close your mouth with a tiger's mouth, then turn the excess dough outwards and cut the strips with scissors. After steaming, it will become a living chrysanthemum.