Chinese Food
Dumplings stuffed with mushroom and meat
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Such a dish of dumplings has not only vegetables, but also meat and mushroom. It's more nutritious. Don't look at the mushroom usually fried to eat slightly fishy smell. But boiled water into dumplings. The taste is quite good. Plus a few leeks. It's more delicious. Pleurotus ostreatus has the taste of meat when it is chewed. When it is combined with meat, it becomes more fragrant. If you don't know in advance, you can't guess what kind of stuffing it is. Jinlongyu dumpling powder 300g water 80g spinach juice 90g pork 300g Pleurotus 300g leek proper amount of raw oil 2 tablespoons sesame oil, edible oil proper amount of pepper powder 1g salt proper amount of cooking wine 1 tablespoon
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:First prepare to knead. 150g of Jinlongyu dumpling powder plus 80g of warm water and 1g of salt. Knead into a smooth dough. Then take 150 Jinlongyu dumpling powder. Add 90g spinach juice. 1g salt to form a smooth dough. Cover with plastic wrap or wet towel and wake up for at least half an hour. Spinach juice I was blanched spinach water into a paste. No filtering. The juice is thicker. So it is 10 grams more than kneading noodles with water. If you do, please adjust it according to the actual situation.
Step3:Choose the front elbow or rib position of the fat meat of Panax notoginseng. Chop it into mince with a knife. You can also buy ready-made meat fillings. I like to chop them by myself. Hand chop is more fragrant than machine mincing. Add cooking wine, pepper and soy sauce to the minced meat and mix well.
Step4:Tear the mushrooms into small pieces and wash them. Blanch them slightly and take them out. Then cool them and squeeze the water.
Step5:Chop the mushroom and squeeze the water slightly. Cut the leek into small pieces and put it with the meat stuffing. Add sesame oil, salt and edible oil to make the stuffing.. Take three or five leeks. They will rob the taste of Pleurotus.
Step6:Take out the dough. Sprinkle some dumpling powder on the chopping board to prevent it from getting stained. A wake-up dough should be soft and supple.
Step7:Take the green spinach dough and roll it into long strips. Then brush it with water and put on the long strips of white dough.
Step8:Wrap the green dough around the white one.
Step9:Then rub the dough a little longer. Cut it into small pieces with a knife.
Step10:Roll the small agent into dumpling skin. The woken dumpling skin should be rolled out without retraction. In addition to warm water and flour, the choice of flour is also very important. Kneaded flour can not be used immediately. Wake up for a while is also the key.
Step11:Put up-to-date dumpling stuffing. The amount of stuffing depends on your own skill. Beginners should not put too much stuffing.
Step12:In a shape you like. I like to squeeze dumplings into a big belly. Most people in the North use this method.
Step13:Dip the bottom of the dumplings with flour and arrange them in turn. You can make more than one package at a time. Put it in the refrigerator and freeze it. Take it out whenever you want.
Step14:The water in the pot boils. Boil the dumplings. This kind of dumpling dish is cooked. So as long as the meat is cooked, the dumplings will also be cooked. When the dumplings float up and bulge up, it is proved that the dumplings are cooked and can be fished out. Our local strea
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Cooking tips:There are skills in making delicious dishes.
