Jiaozi with wild rice and mushroom recipe

Jiaozi with wild rice and mushroom

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I use wonton skin to make dumplings here. It's mainly to highlight the thin skin of dumplings. I bought the ready-made wonton skin. You can also use the skin of dumplings. If you can make it, you can make it. The reason why I make it square is because I want to make the filling Fuller.

Cooking ingredients

water bamboo shoots:400g

mushroom:4

minced pork:350g

wonton skin:moderate amount

old tofu:200g

shallots:1

Cooking Steps

Step1:Material preparatio

Step2:Water bamboo is used to wipe the silk and sprinkle salt to make water for standb

Step3:Diced scallio

Step4:Diced tof

Step5:Donggu mushroom, diced and sautee

Step6:Put all the things in the basin. Mix well. Tofu can be fried golden yellow, or directly with stuffing. The taste is different

Step7:Add minced meat and salt. The stuffing will be ready

Step8:I use a wonton skin size paper to simulate the package method. Figure 1 is a wonton skin with filling in the middle. The two corners of the diagonal of the wonton skin are pinched together along the direction of the arrow, as shown in Figure 2. Then the other diagonal is pinched. Finally, the four sides are pinched tightly. You can prepare a bowl of clear water. The wonton skin is relatively dry. Sometimes you can put clear water on the four sides of the wonton skin if you can't hold it.

Step9:Wrapped dumpling

Step10:Steam with water for 15 minutes. Remember to put a layer of oil on the steaming drawer or pad the steaming cloth. Otherwise, it will stick to the pot and break easily.