Health benefits
Pepper: nourish blood, protect teeth, protect bones
Ingredients
Four ( 500g ) | Front leg meat ( 500g ) |
Chive moss ( 400g ) | Salt ( 14g ) |
Onion and ginger (appropriate amount) | Five spice powder ( 2g ) |
Pepper ( 2g ) | MSG ( 3g ) |
Light soy sauce ( 10g ) | Dark soy sauce ( 5g ) |
Cooked oil ( 20g ) | Clear water ( 200g ) |
How to make big meat dumplings with chives and moss
1. 500g ago Peel the leg meat, remove the fascia (this step is critical), and prepare appropriate amounts of green onions and ginger.
2. Cut off the old stems of the leek moss, wash and drain the water.
3.Chop the meat into small pieces.
4.Put it in a basin, add salt, allspice, pepper, MSG, and raw material Soy sauce, dark soy sauce, cooked oil and water.Whisk quickly in one direction.
5.The beaten filling is very sticky.
6. Chop the leek moss, add appropriate amount of cooked oil and mix well.No more salt.
7.Mixed meat and vegetables.
8. Stir evenly.
9. With 500g meat filling and 400g chive moss, a family of three can make dumplings twice.
10.The dough for making dumplings is softer than hand-rolled dough.Wake up and knead it thoroughly.A small dose.
11.Wrap it as you like.
12. Use more water to cook the dumplings.No water is needed in the middle.Boil the pot for 5 minutes.Just about.
13.Refreshing, translucent, and elastic.
14.Finished product.
Tips
1.The meat must be fresh and the fascia must be removed, which is the key to making dumpling fillings.2.200g water or stock can be added to 500g of meat filling, and other seasonings can be mastered by yourself, and stir quickly in one direction.3.As the saying goes, the dough for making dumplings should not be hard.
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