Steamed Dumplings with Pork and Amaranth

Name: Steamed Dumplings with Pork and Amaranth
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; 10g yeast; 20g Sugar; 550g Shimizu; Some Wild amaranth; 500g Pork filling; Some Vegetable oil; Some Soy sauce; a little salt; a little chopped green onion

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Amaranth is a common wild vegetable in the north and south. Because it is rich in a variety of nutrients, it contains protein, fat, calcium and phosphorus, and its nutritional value is higher than spinach, so it is now also artificially grown. However, the artificially grown amaranth and its taste are far inferior to the wild amaranth.
Wild amaranth grows in the fields. It has withstood the blessings of wind, rain and sunlight, and is nourished by the mother of the earth, so its nutritional value is better than artificial cultivation. Amaranth leaves are rich in quality and tender, which can be eaten with stir-fry, can be used as soup, and can be blanched and served cold. Today I used wild amaranth to make a fragrant steamed noodle dumpling. It is a good choice for dinner and breakfast the next day. "

Steamed Dumplings with Pork and Amaranth

1. Knead the dough first, then put the lid on and leave it to ferment in a warm and humid place

Steamed Dumplings with Pork and Amaranth recipe

2. Wash the amaranth with salt water twice, then wash it twice with clean water to remove the dust on the surface fluff, blanch it in cold water, and then dry it for later use

3. Chopped amaranth

4. Remove the minced meat from the refrigerator in advance, thaw it, if you use fresh minced meat, use it well

5. Pour more vegetable oil in the frying pan, pour the chopped green onion and stir fry until it is fragrant

6. Pour the pork filling and stir fry

7. Pour in salt and soy sauce according to taste, color, then turn off the heat

8. Pour the amaranth into the minced meat, mix well and set aside

9. When the dough is twice the original size, lift the dough by hand. The bottom of the dough has a fine structure, uniform pores, and a longer drawing state, and the fermentation is over.

10. Take out the dough and place it on the chopping board, knead it round and knead into long strips, cut into uniform size, and then roll it into a round crust with a slightly thinner edge and a thicker middle.

11. Take an appropriate amount of pork amaranth filling and wrap it on the round skin into a dumpling shape, then put it on the steamer drawer, and spread the drawer cloth on the drawer in advance to moisten and wring out the excess water.

12. Cover the lid and leave it for about 20-30 minutes. When the dumplings are rounder and have increased in volume, turn on the fire. After the water is boiled, steam for about 20 minutes. Do not lift the lid of the steamed buns, and then open the lid after 5 minutes, so as not to shrink the dough due to the sudden cold

13. Thin-skinned stuffing, it seems you can see the stuffing inside

14. Delicious

Tips:
The dough should be kneaded in advance, and the filling time should be used to process the filling; wild amaranth has more fluff, so there is more dust adsorbed on it, and washing with salt water can completely remove the dust; the amaranth after blanching is the best It's better than cold water to keep its green color; the ratio of pork filling and amaranth can be adjusted according to taste. I personally think that the fried pork stuffing is better than the raw meat stuffing; because it is made into pasta, it can be made into buns or dumplings according to personal preference; the meat stuffing is cooked, so steaming for 20 minutes after SAIC is enough, but It also depends on the size of the buns or dumplings.