Pork dumplings with Capsella and bamboo shoots
Introduction:
"It's almost new year's day. Check out the refrigerator. There are still some ingredients that have been stored for a long time. Eat them quickly. Otherwise, it will delay the release of the new year's goods. Dumplings are better than delicious ones. I haven't made dumplings at home for a long time. First of all, I'm going to buy some fresh food and pack it for quick freezing. "
Production steps:
Step 1: the food material map, honestly said the next, so that the next estimate, but also for your reference.
Step 2: slowly add water to the flour and stir it into flocs with chopsticks.
Step 3: knead into a smooth dough
Step 4: dice again,
Step 5: tear the bamboo shoots into thin strips and then cut them into diced pieces
Step 6: dice again,
Step 7: cut shepherd's purse into small pieces
Step 8: Chop shepherd's purse, pork and bamboo shoots into stuffing
Step 9: put into the cooking basin, add wine, sesame oil and salt, stir evenly and set aside
Step 10: roll out the skin several times, and use a dry fruit bottle cap to buckle out the round skin
Step 11: put in the stuffing
Step 12: pinch in the middle
Step 13: pinch the corners of the two sides first, so that the side depending on your body is shorter and the outside is longer. Just pinch the discount on the outside
Step 14: all the buckles are wrapped
Step 15: knead the leftovers together again, cut them into small pieces and roll them out one by one
Step 16: Boil the dumplings in boiling water, add a little salt in the water, boil them, add cold water, and then boil them again
Step 17: put shrimp, scallion, soy sauce and lard in the soup bowl, pour in boiling water, add cooked dumplings and eat while hot.
Materials required:
Yangwei bamboo shoot: 230g
Pork: 260g
Capsella bursa pastoris: 250g
Flour: 500g
Cooking wine: moderate
Salt: right amount
Sesame oil: appropriate amount
Dried shrimps: right amount
Scallion: right amount
Soy sauce: moderate
Lard: right amount
Note: 1. This time, about 53 dumplings were made in a jin of bread, some of which were a little bigger, and the stuffing could be 55. 2. When cooking dumplings, adding a little salt in the water is not easy to paste the pot. 3, like to eat dry dumplings, take out the plate, dip in their favorite seasoning on the line. I like dumplings in soup. If I have Porphyra, I can put some. This time I didn't put any at home.
Production difficulty: ordinary
Process: boiling
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Qi Cai Sun Jian Zhu Rou Jiao
Pork dumplings with Capsella and bamboo shoots
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