Dumplings stuffed with chrysanthemum(ju hua xian shui jiao )

Dumplings stuffed with chrysanthemum

Introduction:

"It's still the first time to eat chrysanthemum and make dumplings. Ha ha, have a fresh one."

Production steps:

Step 1: knead dough: 500 grams of common flour, add 100 ml of warm water to stir, knead into dough, put it in the basin and cover it for half an hour.

Step 2: edible chrysanthemum: 200g chrysanthemum petals.

Step 3: wash the chrysanthemum and put it into the basin for standby!

Step 4: mix chrysanthemum and pork stuffing thoroughly! Add sesame oil, salt, sugar, pepper and soy sauce

Step 5: wake up and knead into a round dough

Step 6: divide the dough into four parts and leave one.

Step 7: rub a small portion of flour into a short stick with a diameter of 2 cm, and then cut it into a small piece with a length of 1 cm

Step 8: press the small segment into a small cake

Step 9: roll out the skin! Hey, hey, honey, it's your specialty

Step 10: I'll make dumplings! The bag is not very nice!

Step 11: the water must be boiled, boiling, or the dumplings will not be shaped after being put into the water!

Step 12: take a bath with dumplings!

Step 13: after the dumplings are put into the water, stir them along the edge of the pot with a shovel 30 seconds later to prevent the dumplings from sticking to the wall of the pot.
Dumplings completely float up, the fat is ripe!

Step 14: the dumplings are cooked and ready to eat~~~~~~~~~~~~

Materials required:

Chrysanthemum: 200g

Pork stuffing: 200g

Flour: 500g

Warm water: about 40 ℃, 100ml

Salt: 20g

Soy sauce: 10 ml

Pepper: 7g

Sugar: 20g

Note: eating chrysanthemum dumplings taste a little strange! I think mutton will taste better! Try mutton stuffing next time! hey

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ju Hua Xian Shui Jiao