Fried dumplings with leek, mushroom and mushroom(jiu huang jun1 gu jian jiao )

Fried dumplings with leek, mushroom and mushroom

Introduction:

"I have made many kinds of stuffing dumplings before, and my family especially like to eat leek stuffing. Personally, I think the meat stuffing with cooking wine has a sour smell, so I never put cooking wine when mixing stuffing. I always use leek, ginger, onion and leek to cover up the fishy smell of meat. Today I try to wrap it with leek sprouts, and I'm not disappointed. The taste is very good."

Production steps:

Step 1: prepare the ingredients

Step 2: blanch the Pleurotus eryngii in water for a while, then chop it into powder and set aside

Step 3: cut the leeks short, don't chop them

Step 4: add onion and ginger into minced meat

Step 5: add a little flour

Step 6: in order to save trouble, we used Wang Shouyi dumpling seasoning this time

Step 7: add dumpling seasoning to the meat filling

Step 8: add chopped leek

Step 9: add another egg and mix well

Step 10: add 300g warm water into 600g flour and knead the surface until smooth

Step 11: knead the dough and divide it into several subtotals

Step 12: roll out the dumpling skin, because when making fried dumplings, you want to make more stuffing. If you bite it off, you will feel satisfied, and the dumpling skin will be rolled out

Step 13: pack and arrange

Step 14: add a little oil and water to the pan, cover and decoct

Step 15: fry the dumplings over low heat until the water is dry. The bottom of the dumplings is golden and crisp. Sprinkle some scallions on the top and put them in a basin

Materials required:

Minced meat: 500g

Leek: 500g

Pleurotus eryngii: 2

Medium gluten powder: 600g

Egg: 1

Onion powder: appropriate amount

Ginger powder: appropriate amount

Dumpling seasoning: right amount

Water: 300g

Soy sauce: moderate

Old style: moderate

Raw powder: appropriate amount

Kangle vinegar: right amount

Note: the ratio of lean meat to fat meat is 5:1. If you like delicious meat, you should increase the proportion of fat meat

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jiu Huang Jun1 Gu Jian Jiao