Health benefits
Mushrooms: detoxification
Pork: nourishing yin
Soy sauce: nourishing blood, protecting teeth, protecting bones
Ingredients
Shiitake mushrooms ( 300g ) | Pork ( 200g ) |
Flour ( 400 grams ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Soy sauce (appropriate amount) |
Onions (appropriate amount) | Ginger ( Appropriate amount ) |
Thirteen Incense ( Appropriate amount ) | Doubanjiang ( appropriate amount ) |
Clean water ( appropriate amount ) |
How to make mushroom and pork dumplings
1. Wash and chop the pork into minced meat, and chop the onion and ginger into mince
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2.Put the minced meat into a bowl, add salt, oil, minced green onion and ginger, thirteen spices, soy sauce and bean paste and stir clockwise
4. Wash and break the mushrooms, blanch them in boiling water until soft, remove and chop into pieces
5.Put the chopped shiitake mushrooms into the meat filling and stir evenly
6.Cut a portion of the rested dough into thin strips and cut into small pieces
7. Roll each dumpling into a round dumpling wrapper
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8.Put the fillings into the dumpling skins and wrap all the dumplings in sequence
9. Add water to the pot and bring to a boil.Add the dumplings.Use a spoon to push the dumplings along the edge.When the water boils, add a little cold water and cover the lid.When it boils again, open the lid and add a little cold water until the water boils again.You can see the belly of the dumplings bulging.When cooked, plate it
3. Add water to flour and stir into floc, knead into a dough of moderate hardness and softness, and let it rise for 20 minutes
Tips
After blanching the mushrooms, you don’t need to squeeze out the water.Just control the excess water and it won’t taste dry.Add enough salt for the filling at one time and don’t need to add it later
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