How to make dumplings stuffed with mushrooms, vegetables and pork

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  1.Wash the pork, vegetables, mushrooms, onions and ginger, and wash the vegetables thoroughly.Dry water

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  2. Chop the onion and ginger into mince.Chop the ginger and add it directly to the meat.Chop it so that the filling will be delicious.Chop the green onion and add it directly to the chopped meat

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  3.Slice the pork into thin slices first and then chop it into minced meat very quickly.Don’t chop the meat filling too finely.A slightly thicker texture will enhance the taste

• 4. After controlling the water, chop the green vegetables into fine pieces, then put them in a basin and rub them vigorously until two-thirds of the water comes out, squeeze out the water and set aside
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  5.Chopped shiitake mushrooms

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  6.Stir: Stir clockwise to combine, add pepper and stir for a while, add cooking wine and stir for a while, add half the amount of salt 2g and stir, add eggs and continue stirring.Add the mushrooms and stir, finally add the chopped green vegetables in three batches and stir, finally add the salad oil and mix well

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  7.Due to time constraints, I didn’t make the dumpling wrappers myself this time.I bought ready-made dumpling wrappers.Take a piece of wrapper and put an appropriate amount of about 5g of mixed fillings into it.Spread a little water on one-third of the wrapper.The dumplings are not easy to stick and not easy to break

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  8.Roll up one third as shown

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  9. Roll it again as shown to leave an edge of about 5cm, now in the lower right corner Dip your hands in water and apply it, bend the two corners to glue them

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  10. Packaged finished product Dumplings

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  11.After the water is boiled, add a little salt to cook the dumplings so that they will not break easily p>

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  12. Steaming dumplings

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  13.Finished product

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  14.The last unused bits are cut into pieces and put in a fresh-keeping bag and frozen for ten days.You can continue to use them next time