Steamed Dumplings with Pork and Shrimp Tongs Stuffed with Grass

Name: Steamed Dumplings with Pork and Shrimp Tongs Stuffed with Grass
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 400g pork; Some Shrimp Claw; Some oil; Some salt; Some Five spice powder; Some shallot; Some ginger; Some Soy sauce; Some Oyster sauce; 4g yeast; Some Mushroom powder; a little Cooking Wine

by Sea waves

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

This wild vegetable can be seen everywhere in Changshou Village, Bama, Guangxi. The villagers said that it is called Bidens, and can be used as medicine. The temperature rises in the early spring when the temperature rises, it will grow tender little green leaves, which will bloom and set seeds for a few days without picking. Natural and wild, there is no pollution and no pesticides. The villagers pick it every day. Using it for cooking has the effect of clearing away heat and detoxification and lowering blood pressure. I’ve posted a recipe before, and some netizens commented, “Don’t call it a ghost, it’s too ugly. It has a beautiful name called prawn grass, and its fruit is like two big tongs of prawns.” I took a closer look. Check it out on Baidu. It’s actually called Shrimp Claw. Today I will share with you a steamed dumpling with shrimp claws stuffing. If you are interested, let’s take a look. "

Steamed Dumplings with Pork and Shrimp Tongs Stuffed with Grass

1. After the yeast is dissolved in a proper amount of warm water, add it to the flour to form a dough, cover with plastic wrap, and leave to ferment in a warm place for about 1 to 2 hours

Steamed Dumplings with Pork and Shrimp Tongs Stuffed with Grass recipe

2. Prepare the stuffing during the process of raising the noodles, chop the pork, peel the green onion and ginger, wash and chop finely, add the old soup to the meat filling several times and stir in one direction, so that the meat filling fully absorbs the juice of the old soup, and then add salt Oil, green onions, ginger, five-spice powder, light soy sauce, mushroom powder, a little cooking wine, mix well

3. Picked shrimp tongs and tender leaves, clean

4. Add appropriate amount of water to the pot, drop a few drops of oil, boil and blanch the water, remove the cold water, remove the water, chop, add an appropriate amount of oyster sauce and mix well

5. Add to the prepared meat filling and mix well

6. Take out the fermented dough and knead it, cover it with plastic wrap for about 10 minutes, then knead it into long strips of evenly-sized noodles, and roll them into steamed dumpling wrappers.

7. Steamed dumplings

8. Add the right amount of water to the steamer, and cover the steamer with clean reed leaves. This kind of leaves are used to wrap zongzi in the local area, and the curtain fabric is very fragrant.

9. Put in the steamed dumplings, boil over high heat, and steam for about 10 minutes.

10. Out of the pot, I really didn’t steam less this time, I gave my neighbor a small pot

11. Serve on a plate and serve a delicious breakfast.

Tips:
1. The dough should be fermented in advance. I usually leave the noodles first, and then prepare the fillings. After all the preparations are done, the dough is basically fermented.
2. Shrimp is slightly cold in nature. Remember its contraindications: pregnant women should not use it, and those who are afraid of cold should not use it more. If the physique is weak and cold, taking it for a long time will cause deficiency-cold skin allergies.