Mushroom and Chicken Dumplings

1.Pour the flour into a basin, pour in drinking water, and stir it into a flocculent shape with your hands or chopsticks.Stir while pouring the water.

2. Mix the fluffy noodles into a dough, knead it until it is smooth and let it rest (about 15 minutes) Can).

3.Remove the stems of the mushrooms, cut them in half, blanch them, and cook for a while, about 3-5 minutes.

4. Take out the blanched mushrooms, wash them and drain them.

5. Wash the chicken legs, cut off the meat, mince the meat, and add the onions and ginger.Cut into pieces and put into a container (as shown in the picture).

6.Pour in the container in Figure 5 with the soy sauce + dark soy sauce + peanut oil, and then Add a little salt, five-spice powder, and chicken powder, stir evenly in a clockwise direction, and marinate for a while.

7. Chop the mushrooms in Figure 4 and pour them into the container in Figure 6, and stir clockwise evenly.

8.Knead the woke dough again, roll it into strips, and cut into dough balls , each dough is about 10 grams, and then use a rolling pin to roll it into dumpling wrappers.

9.Pick up the dumpling wrapper and put the dumpling filling in the middle.

10.Pinch the middle of the dumpling skin tightly with the thumb and index finger of your right hand.

11. Then use the tiger’s mouth of both hands to pinch the edges of the dumpling skin tightly.Look, the dumplings are ready.

12.Wrap all the dumplings in turn, cook them and eat them.