Steamed Dumplings with Pork and Beans
1.
First, let's make the noodles. Put the flour into a larger container, pour the freshly boiled water in portions, and stir with chopsticks while pouring the water, and stir it into a cotton wool-like shape. The dumpling wrapper is made with hot noodle method. The wrapper is very soft and won't be hard when it is cold.
2.
Then knead it into a smooth dough by hand, cover it with plastic wrap and let it stand for 20 minutes.
3.
To start filling, first remove the roots of the chives, wash and chop them, wash and peel off the ginger and chop into minced ginger, soak the black fungus, wash and cut into dices, wash and cut the beans into sections, and then blanch them in boiling water Cook, cut into small dices after passing cold water.
4.
Then wash the pork and cut into slices, use a meat grinder to grind it into minced meat, then add a little salt and stir, then add a little water in portions, and use chopsticks to beat evenly in one direction to make the meat puree. This operation can be done. Makes the meat filling tender and juicy.
5.
Then add the chopped green onion, ginger, beans and black fungus, then add appropriate amount of salt, a little white pepper, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil and a little chicken essence, and stir evenly with chopsticks. If you don't like chicken essence, you can add a little sugar to make it fresh.
6.
After the dough is awake, use your hands to rub the dough into a long strip, then use a scraper to divide it into small doses of equal size, sprinkle a little flour, and flatten it with your hands. The size of the dose depends on your liking.
7.
Use a rolling pin to roll out a round dumpling wrapper, roll out all the dough wrappers one by one, stack the round dough wrappers together, and cover with plastic wrap to prevent the dough from drying out.
8.
Put 1 spoon of meat filling in the middle of the dumpling skin. You can put more meat filling so that the dumplings will look fuller.
9.
Fold the dough in half, squeeze it in the middle, and then squeeze it twice or three times on each side, and the folds of the steamed dumplings will be squeezed.
10.
Put the wrapped steamed dumplings in a steamer filled with greased paper, and place them neatly.
11.
Put an appropriate amount of water in the pot, bring it to a boil on high heat and put it in a steamer, and steam for 10 minutes on medium-high heat.
12.
Simmer for 3 minutes before serving. Eat it while it’s hot.
13.
Not greedy?
Tips:
1. The water absorption of flour is different. Please adjust the amount of water in the dough according to the actual situation.
2. Roll out the dough thinner, so that the steamed dumplings taste better.
