Yellow Beard Dumplings

Yellow Beard Dumplings

1. Dumpling stuffing ingredients: minced meat, green onions, braised yellow beard.

2. Dumpling skin materials: flour, water.

3. Slowly add water to the flour, and stir first with chopsticks. When it becomes a snowflake shape, use your hands to mix the flour into a slightly harder dough.

4. Put the dough in the basin, and set aside.

5. Chop the yellow mustard.

6. Chop green onions into chopped green onions.

7. Add cooking wine, light soy sauce (4g), dark soy sauce, salt, to the meat filling, and stir in one direction with chopsticks.

8. Then add bun powder, ginger powder, and cooking oil and stir. During the stirring process, pour a small amount of water into the filling. Stir in one direction until the meat filling is thick and moist.

9. Add chopped green onion and stir.

10. After mixing well, add crushed yellow beard.

11. Add yellow beard.

12. Stir in the same direction, then adjust the saltiness according to your taste (you can add salt or light soy sauce).

13. Mix well. At this time, you can adjust the saltiness according to your own taste (if it's weak, you can add light soy sauce or salt, so don't add a lot of salt when mixing the stuffing).

14. Pour in sesame oil to increase the fragrance.

15. Pour in sesame oil to increase fragrance.

16. Mix the meat filling evenly.

17. Mix well and set aside.

18. The good dough is moved to the panel.

19. Move the good dough to the panel.

20. After a little kneading, knead into long strips.

21. After a little kneading, rub it into a long strip.

22. Cut into equal size noodles.

23. Cut into equal-sized noodles.

24. Flatten the dough.

25. Flatten the dough.

26. Roll it into a thick skin in the middle and a thin skin around it.

27. Roll out dumpling skins that are thick in the middle and thin around the sides.

28. Take the crust in your left hand, and put an appropriate amount of minced meat into the crust.

29. Pack the right amount of minced meat.

30. After folding both sides in half, pinch the dough tightly with the help of the tiger's mouth of both hands.

31. Fold the dumpling wrapper in half and pinch the dough tightly with the help of the tiger's mouth.

32. Wrap the minced meat in the dough and arrange it.

33. Wrap all the meat in the dumpling wrapper.

34. Boil water in the pot, put the dumplings in, and push gently with a spatula to prevent the dumplings from sticking to the pot. The dumplings are full of air, and when the skins of the dumplings bulge, the dumplings are mature.

35. Boil water in the pot, add the dumplings, and push slowly with a spatula to prevent the dumplings from sticking to the bottom of the pot.

36. Take out and serve.

37. When the dumpling skin bulges, it matures.

38. Prepare the dipping sauce and taste the wild vegetable dumplings.

39. After preparing the dipping sauce, you can taste the yellow beard dumplings with meat.

Tips:

Dumplings and steamed buns stuffed with wild vegetables should be filled with more oil, because wild vegetables absorb oil, so less oil is not good.