Pork, garlic, yellow fungus filling dumplings

2024-04-06 23:27:39 620

Dumplings are really a magical food. It seems that many essential foods for festivals are dumplings, such as the beginning of winter, winter solstice, Chinese New Year's Eve, the fifth day of the first lunar month, and so on. If you dare not eat dumplings, you will definitely be nagged by your mother endlessly. Why do northerners eat dumplings during festivals? This has always been an unsolved mystery in the hearts of my southern friends. I used to be reckless when I was young, but now I prefer to follow the customs of each solar term, prepare ingredients early, and make suitable food. Eating essential food on every holiday is not only a sign of respect for the holiday, but also a love for life.

Details of ingredients

pork400g
Garlic yellow250g
Dried fungus10g
Scallion10g
ginger10g
Eggs1 unit
Old smoking5ml
Light soy sauce5ml
Oyster sauce5ml
Cooking wine5ml
Sesame oil5ml
salt1g
Thirteen Fragrances1g
flour400g
egg-white30g
drinking water170ml

Technique

difficultySimple
workmanshipcook
tastesalty and savory
timean hour

Steps to make Pork, garlic, yellow fungus filling dumplings

1. Prepare the necessary ingredients and soak the black fungus in advance; Pour the flour into a dough bowl, add 30g of egg white and stir well. Then slowly add 170ml of drinking water, stir with chopsticks to form a dough, knead by hand to form a smooth dough, cover it and let it sit aside for about 30 minutes.
2. Wash the garlic yellow and chop it into small pieces; Remove the soaked black fungus and blanch it in a pot, then remove and drain the water for later use.
3. Wash the pork and place it on the cutting board. First, use a knife to cut the meat into pieces, then use the knife to cut the meat into shreds, and then cut the shreds into minced meat. Finally, you can start chopping the meat filling.
4. Add scallions and ginger halfway through and chop together with the meat into a filling. First, chop vertically, then horizontally, and finally use a knife to scoop up the meat filling and turn it over to continue chopping.
When the meat filling is about to be chopped, add blanched black fungus and continue the previous process of chopping the meat filling until it is chopped into meat filling.
6. Put the minced meat into the cooking bowl, mix 5ml of soy sauce, 5ml of oyster sauce, 5ml of soy sauce, 5ml of cooking wine, 1g of salt, 5ml of sesame oil, 1g of thirteen spices, and mix well. Finally, add the garlic yellow cut before.
7. Pour in 1 egg and stir vigorously with chopsticks in one direction.
8. Take out the kneaded dough, knead it evenly with flour, then use a knife to cut it into evenly sized large pieces, and then take one of them to knead into a long strip.
9. Cut into evenly sized small dumplings and use a small rolling pin to roll them into circular dumpling skins.
10. Put the dumpling skin into the palm of your hand, add an appropriate amount of filling, pinch it up, and wrap it into a dumpling. There are too many ways to make dumplings. Each place has its own way of making dumplings, so just follow your daily habits. I won't explain it in detail here.
11. Wrap all the dumplings one by one, and then proceed to the next step.
12. Add an appropriate amount of drinking water to the pot and bring to a boil over high heat. After the water boils, add the dumplings.
13. When boiling until the dumplings float, remove the lid of the pot and add an appropriate amount of cold water. Continue to cover and cook, then boil again until the dumplings float and add water again. When the dumplings float for the third time, turn off the heat and take out of the pot.
14. You can start eating dumplings filled with fresh and fragrant pork, garlic, yellow fungus, and other ingredients.