Steamed dumplings stuffed with seaweed

2024-07-01 00:38:51  Views 2 Comments 0

Health benefits

Baby cabbage: clear away heat
Soy sauce: nourish blood, protect teeth, protect bones

Ingredients

Sea vegetables ( One pound )
flour ( three spoons )
baby ( Three pieces )
Meat filling ( 4 taels ) div>
Oyster roe ( 5 ​​taels )
Scallops ( 3 taels )
Onion ( 2 pcs )
Ginger( 10g )
Garlic( 2 pcs )
Soy sauce ( 2 tsp )
Thirteen Incense ( 2 small spoons )
Stuffing King ( 2 small spoons )
Salt ( 1 tsp )
Oyster sauce ( 3 grams )
Chicken essence ( 2 small spoons )
Sesame oil ( appropriate amount )

How to make steamed dumplings stuffed with seaweed

  • Illustration of how to make steamed dumplings with seaweed stuffing 1

    1.Knead the dough and let it sit for about thirty minutes

  • Illustration of how to make steamed dumplings stuffed with seaweed 2

    2.Pick a few weeds from the seaweed and rinse them with clean water seven or eight times to avoid irritation

  • Illustration of how to make steamed dumplings stuffed with seaweed filling 3

    3.Prepare auxiliary ingredients: Youzi La, chopped green onion, minced ginger, minced garlic, oysters, diced scallops

  • Illustration of how to make steamed dumplings stuffed with seaweed 4

    4.Chop seaweed and baby cabbage

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    5.Pour into the pot to adjust the filling, add: salt, chicken essence, thirteen spices, stuffing king, soy sauce, oyster sauce, sesame oil

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    6.The stuffing is ready

  • Illustration of how to make steamed dumplings stuffed with seaweed 7

    7.Knead the dough into long strips

  • Steamed dumplings stuffed with seaweed Practice illustration 8

    8.Rotate and cut into cubes

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    9.Press with your hand to drive away

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    10.Wrap into dumplings

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    11.Rendering

  • Illustration of how to make steamed dumplings with seaweed stuffing 12

    12. Steam for 15-20 minutes

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    13.Finished product

Tips

Put baby cabbage in sea vegetables to remove the fishy smell , or sea vegetables alone, the seafood flavor is too strong, buy some pork belly stuffing, fry it until it becomes oily, sea vegetables absorb more oil!

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