Dumplings stuffed with mushroom and meat
Such a plate of dumplings contains not only vegetables, but also meat and mushrooms. It is more nutritious. Although the mushroom usually tastes a little fishy when being fried, it tastes quite good when being boiled into dumplings. With a few leeks, it can enhance the taste and fragrance. 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 never guess what kind of stuffing it is.Golden Arowana dumpling powder 300g water 80g spinach juice 90g pork 300g mushroom 300g leek proper amount of soy sauce 2 tablespoons sesame oil, edible oil proper amount of pepper 1g salt proper amount of cooking wine 1 tablespoon.
Step 1 . Prepare the ingredients.
Step 2 . First prepare the dough, 150 grams of Golden Arowana dumpling powder, 80 grams of warm water and 1 gram of salt, and knead it into a smooth dough. Then take 150 Golden Arowana dumpling powder, add 90 grams of spinach juice and 1 gram of salt, knead it into smooth dough, cover it with plastic wrap or wet towel and wake up for at least half an hour. Spinach juice I blanched spinach and added water to make a paste. Without filtration, the juice is thicker, so it is 10 grams more than kneading with water. If you do, please fine tune according to the actual situation.
Step 3 . The pork is selected from the front elbow or pork rib of Panax notoginseng fat and chopped into minced meat with a knife. You can also buy ready-made meat fillings. I like to chop them by myself. Hand chopped ones are more fragrant than machine minced ones. Add cooking wine, pepper and soy sauce to the chopped meat stuffing, mix well and set aside.
Step 4 . Tear the Pleurotus ostreatus into small pieces, wash them, blanch them in the pot and take them out, and then squeeze the water when it is too cold.
Step 5 . Chop the mushrooms, squeeze the water slightly, cut the leeks into small pieces and put them together with the meat stuffing, add sesame oil, salt and edible oil to make the stuffing.. Take three or five leeks, and more will spoil the taste of Pleurotus ostreatus.
Step 6 . Take out the dough and sprinkle a little dumpling powder on the chopping board to prevent it from staining. The dough should be firm and soft.
Step 7 . Take the green spinach dough and roll it into long strips, then brush with water, and then put on the white dough with long strips.
Step 8 . Wrap the green dough around the white dough.
Step 9 . Then rub the dough longer and cut it into small pieces with a knife.
Step 10 . Roll the potion into dumpling skin. The awakened dumpling skin should not shrink after rolling. In addition to using warm water and flour, the choice of flour is also very important. Kneaded flour cannot be used immediately, and waking up for a while is also the key.
Step 11 . Put the adjusted dumpling stuffing. The amount of stuffing depends on your own craft. Beginners should not put too much stuffing.
Step 12 . Wrap it in your favorite shape. I like to squeeze dumplings into a big belly, which is the way most people in northern China do.
Step 13 . Dip the bottom of the dumplings with some flour and arrange them in turn. You can pack more than one at a time, put it in the refrigerator and take it out whenever you want.
Step 14 . Boil the water in the pot and boil the dumplings. This kind of dumpling dish is cooked, so as long as the meat is cooked, the dumplings will be cooked. When the dumplings float and bulge, it proves that the dumplings are cooked and can be fished out. Our local popular water must boil, add a little cold water, a total of three times, basically what stuffing dumplings can be cooked.
Step 15 . Northerners usually eat dumplings with mashed garlic. I use vinegar, soy sauce, chili oil, sesame oil, coriander, and minced garlic with a sauce. It tastes good, too. Feel free. Enjoy it!
Step 16 . Enjoy it!
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