How to make cowpea and pork dumplings

• 1. Soak the fungus in advance and pick and wash it.Wash the cowpea, pork, onion and ginger and set aside.Blanch the cowpea and fungus in a pot of boiling water until the cowpea turns green.But, blanch the fungus for two or three minutes, then drain it under cold water and set aside for later use.I forgot to take a picture of this step.
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  2.Use a meat grinder to grind the pork and cowpea fungus separately and set aside.Household meat grinder The ground pork has a grainy texture and is very chewy.

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  3. Squeeze out the water from the cowpea and fungus puree and put it into a large basin, and put the pork paste into it In another large bowl.

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  4. Chop the onion and ginger into mince.There is squeezed cowpea juice in the cup, which also has uses.

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  5. Add cowpea juice little by little to the minced pork and stir clockwise in one direction until When the meat paste becomes soft and fluffy, do not add more cowpea juice.Add a tablespoon of oyster sauce, an appropriate amount of Sichuan peppercorns and white pepper to the meat paste.Stir evenly in one direction.Finally, sprinkle with minced onion and ginger, four spoons of salt and a little sugar.Stir.Evenly.
  Add one tablespoon of cooking oil and one tablespoon of sesame oil to the cowpea and fungus puree, stir well and set aside.

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  6. Then mix the ingredients in the two pots together, and mix the cowpea and pork stuffing alright.It was originally green, but due to lighting problems, it turned out to be a bit yellowish.

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  7. Then wrap it into dumplings.

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  8. Boil a pot of boiling water to cook the dumplings.

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  9. Serve after cooking.