Ingredients
Dumpling skin: ( ) | Four ( 500 grams ) |
Salt ( 1g ) | Water ( 300g ) |
Dumpling filling: ( ) | |
Salt (pickled zucchini) ( 1 spoon ) | Pork ( 300g ) |
Green onions ( 1 root ) | Ginger ( 2 pieces ) |
Salt ( 1 spoon ) | Five spice powder ( 1/2 spoon ) |
Chicken powder ( 1/2 spoon ) | Light soy sauce ( 1 spoon ) |
Dark soy sauce ( 1 scoop ) | Fuel consumption ( 1 scoop ) |
Rapeseed oil ( 10g ) | Sesame oil ( 1 spoon ) |
Potato Vermicelli ( 100g ) |
1. Add salt to the flour and then add water.
2.Knead the dough and let it rest for more than 30 minutes.
3. Prepare zucchini, pork, and vermicelli.
4. Cut the zucchini into shreds, add a spoonful of salt, spread evenly and marinate for 10 minutes.
5. Soak the vermicelli in warm water until soft.
6. Cut the pork into small cubes and set aside.
7. Cut green onions into foam and set aside.
8. Chop the ginger into small pieces and set aside.
9. Put the pork, ginger and green onions into a basin.
10.Add salt, five-spice powder, chicken powder, light soy sauce, dark soy sauce, and oil consumption , rapeseed oil, sesame oil, marinate for 10 minutes.
11. Use gauze to soak the zucchini in water.
12. Chop into pieces and set aside.
13. Chop the vermicelli and set aside.
14. Stir the zucchini and vermicelli together with the meat filling, and the zucchini and pork vermicelli filling is ready.Okay, spare.
15. Knead the relaxed dough into strips first, and then divide it into evenly sized pieces..
16. Then roll it into dumpling wrappers.
17. Wrap in meat filling.
18.Isn’t it beautiful.
19.Put boiling water in the pot, add cold water twice, and cook until it floats.
20.Picture of the finished product.
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