Steamed Dumplings with Pork and Lentil Noodles

Steamed Dumplings with Pork and Lentil Noodles

1. The flour is heated with boiling water to activate the noodles, that is, the noodles are blanched, and they are slightly sticky when they are alive.

2. Wake up for a while after alive, just ready to stuff

3. Stir the pork filling with all seasonings except onions and cooking oil. Do not add enough salt at one time

4. Wash the lentils, pinch the heads and tails, and go to the thread

5. Thinly sliced

6. Stir in a pinch of salt

7. Don't pour out the water

8. Add to the stuffing

9. Stir in the lentils

10. Whisk, then according to the situation, see if you need to add salt, then add chopped green onions, and finally add cooking oil

11. I started to wrap it. The hot noodles are very soft and easy to knead.

12. Easy to roll

13. Cover with plastic wrap to prevent drying

14. Put stuffing on the dough

15. Pinch the middle first, then the two ends

16. If you like big stuffing, add more stuffing. Even if the steamed dumplings are a bit broken, it’s okay.

17. The wrapped dumplings are coded on a damp cloth, cold water or water can be boiled in the pot

18. Steam for about 12 minutes after boiling

19. Hot noodle dumplings bite down, the skin is very strong, I personally feel that steamed dumplings are more fragrant than cooked dumplings

20. After cooling off, the corners will not be dry and hard

21. Dumplings are made in the morning on the weekend, and the cornmeal porridge is served for breakfast that day, plus pomegranate

Tips:

The stuffing I pack is quite big, this is enough for breakfast for three people, and I'm rich.