Winter Melon Pork Dumplings
1.
And noodles. According to the principle of overall planning, the noodles should be mixed first, and the stuffing can be mixed in the noodles time. Add cool white boiled flour to the flour, at a ratio of 2:1, stir with chopsticks while adding water to form a fluffy dough, and then knead it into a smooth dough with your hands. Cover the basin with plastic wrap and let it stand for 30 minutes.
2.
Flavored minced meat. Add ginger powder, aniseed powder, cooking wine, soy sauce, and sugar to the pork filling and stir evenly.
3.
Peel and remove the flesh of winter melon, then chop them, chop green onions and shiitake mushrooms, wash the shrimp skins with water and drain.
4.
Put winter melon, shrimp skins, spring onions, and shredded shiitake mushrooms into the meat filling. Squeeze the water in the winter melon and put it in the meat filling. Add 1 teaspoon of salt and 3 teaspoons of cooking oil and mix well.
5.
Make dumplings. Knead the awake dough into long strips, cut into equal size noodles, press flat and roll the skin. Put the stuffing in the middle of the dumpling wrapper and pinch it from right to left.
6.
Cook dumplings. After the water boils, add the dumplings. Remember to stir clockwise with a spoon to prevent the dumplings from sticking to the bottom of the pot. Cook the dumplings upside down for about 3 minutes and then remove them.
Tips:
When making noodles, you can put a little salt in the flour to make it more chewy.
