Three Fresh Dumplings
1.
Prepared ingredients.
2.
Add water to flour and water in a ratio of 2:1.
3.
Knead into a smooth dough and cover with plastic wrap to wake up.
4.
Mince the black fungus, remove the corn kernels from the sweet corn on the cob and set aside.
5.
Bring water to a boil, blanch green beans, corn kernels, and black fungus.
6.
Use a food processor to break the cabbage, and mix well with oil first.
7.
Then add the blanched green beans, corn kernels, black fungus, and leg meat, chopped into meat sauce. Then add salt, dark soy sauce, light soy sauce, sugar and spicy powder.
8.
Stir in one direction.
9.
Divide the awake dough into small portions.
10.
Roll the dough into thin slices, put it in a dumpling mold, and add an appropriate amount of stuffing.
11.
Just close the mold and pinch it tightly.
12.
Cook and eat.
Tips:
1. Add oil to the vegetables and mix well, and then adjust the filling to reduce the amount of water.
2. Dumplings can be frozen in the refrigerator if they can't be eaten at one time. The next time you cook it, you can cook it without defrosting it.
3. To cook dumplings is to add a little salt to the water to make the dumpling skin stronger, and the cooked dumplings are not easy to stick together.
