1. Put the flour into the bread bucket, add 0.5g of salt, appropriate amount of water, stir into a flocculent shape, and put it into the bread machine to select "dumpling dough"
2. Put the mixed dough aside and let it rest. Soak dried shiitake mushrooms and dried fungus at this time
3. When soaking shiitake mushrooms and fungus, prepare carrot dough. Peel the carrots and cut them into thin slices, steam them in a steamer, then pour them into a puree with a rolling pin, and mix them evenly into the dough
4. Add the remaining 1.5g of salt and dark soy sauce to the pork filling, stir well, and marinate for 20 minutes. Finely chop green onions, peel and chop ginger
5. Add chopped green onion and ginger to the pork filling. At this time, the soaked fungus and shiitake mushrooms are taken out, washed, and chopped together
6. Put the chopped shiitake mushrooms and fungus into a bowl, add five-spice powder, 2g of soy sauce and 8g of thick soup, and mix well.
7. After the carrot dough and the white dough have been proofed for a period of time, you can start to make dumpling wrappers. Roll out the carrot dough, knead the white dough and put it in it.
8. Close up and wrap the dough, knead it and cut it into small pieces of even size, press the small pieces and roll them into a round, put in the fillings, close up and wrap.
9. Wrap all the dumplings. Boil a pot of water, add the dumplings after the water is boiled, after the dumplings float up and the water is boiling, add a small bowl of cold water to continue cooking, repeat this step three times in total
10. The cooked dumplings can be fished out
11. We are used to dip garlic vinegar here in Shanxi
12. Ready to eat
Tips:1. Because there is already salt in the thick soup treasure, and salt is added when marinating the meat, soy sauce and dark soy sauce also contain salt, so do not add extra salt to the dumpling stuffing;
2. I saw a lot of people using thick soup to make fillings. Today I also bought a pack and came back to try it. I also accepted the suggestion on the package to make dumplings with "chicken flavor".
