Northeast flavor: steamed dumplings with pork and mushroom(dong bei feng wei zhu rou xiang gu zheng jiao )

Northeast flavor: steamed dumplings with pork and mushroom

Introduction:

Production steps:

Step 1: Mushroom

Step 2: cut mushrooms and blanch them in boiling water

Step 3: remove and drain

Step 4: pork stuffing, egg, cooking wine, soy sauce, salt, five spice powder, chicken essence, onion and ginger, stir in one direction

Step 5: after the minced meat is mixed, put in the mushroom powder, and add 1 teaspoon oil on the mushroom powder

Step 6: mixed stuffing

Step 7: the last remaining dough

Step 8: rub the long strip and pull the dosage

Step 9: squash

Step 10: rolling into skin

Step 11: filling

Step 12: dumplings

Materials required:

Meat stuffing: right amount

Dough: moderate

Lentinus edodes: right amount

Eggs: right amount

Soy sauce: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Corn oil: right amount

Onion powder: appropriate amount

Ginger powder: appropriate amount

Note: there is still water in the blanched mushrooms, so there is no water in the meat stuffing and oil in the mushroom powder, so the water in the mushrooms is sealed, the stuffing will not be thin, and the stuffing will not be dry after steamed dumplings

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dong Bei Feng Wei Zhu Rou Xiang Gu Zheng Jiao