How to make dumplings stuffed with dried pork and bamboo shoots

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  1. Soak the dried bamboo shoots and fungus two hours in advance and tear them apart.Shape into strips, cover and simmer in boiling water for ten minutes, wash and set aside,

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  2.Wash the onions and ginger , mince the green onions and set aside,

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  3. Wash the pork belly and set aside.Select the pork belly slightly.Fattier, bamboo shoots absorb more oil, and fatter dumplings taste more fragrant

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  4.Pork belly It is more hygienic to chop it yourself.The texture of the gravy is richer and more delicious than that of the ground stuffing.Cut the pork belly into thin slices first and then chop it with a sharp knife for ten minutes.Then slice the ginger and cut it into shreds.Then mince it and chop it together with the pork belly.This will increase the flavor of the meat.It can also remove the smell of meat very well.Don’t chop the meat filling too finely.If it is slightly thicker, the texture will be more distinct

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  5. Put the minced meat filling into a larger bowl and season it.Add white pepper, cooking wine, light soy sauce, and 2/1 of salt in sequence and stir clockwise (do not mix it all at once) Add all the seasonings and stir) and set aside to taste

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  6.The processed bamboo shoots , black fungus, and green onion, cut into fine pieces (do not use a blender to puree the bamboo shoots, as this will lose the umami flavor and taste unpalatable)

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  7.Add the chopped bamboo shoots, fungus, and green onions to the meat filling and continue to stir clockwise until evenly mixed.Then beat an egg and continue to stir clockwise evenly.Finally, add sesame oil and mix evenly.

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  8.Sesame oil can well lock in the moisture and umami flavor of meat and bamboo shoots.The filling is particularly bright, and the cooked dumplings are juicy and fragrant

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  9.Start making dumplings , take an appropriate amount of filling, about 10-15g, and place it at 3/1 of the dumpling

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  10. Wrap it up Dumplings

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  11. Add water to the pot and bring to a boil.Add the dumplings to prevent sticking to the pot in the water.Add a little salt and use a spoon to gently stir the water clockwise when adding the dumplings.After boiling the pot, the dumplings will float and cook over low heat for 2-3 minutes.

• 12.The cooked dumplings are served, and the juice and freshness in the fillings fill the entire taste buds, bringing a full sense of satisfaction
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  13. You can fry them.Heat a little oil in the pan, pat the dumplings at once, then pour 100 ml of boiling water into the pot over medium heat., after about 3-5 minutes, sprinkle in the chopped green onion, use a spatula to gently move it from the edge for 1-2 minutes, check to see if the bottom is golden and crispy, and it is ready to serve.Pair it with beef soup overnight.Like

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  14.Pair it with a bowl of porridge