Carrot dumplings(hu luo bo rou shui jiao )

Carrot dumplings

Introduction:

"Second, I'm used to eating carrot and fennel dumplings. So I'm not used to eating Chinese cabbage and Chinese chives today."

Production steps:

Step 1: clean the carrots and extract the juice

Step 2: add fresh carrot juice into flour to form a dough, set aside.

Step 3: pour the carrot dregs into the basin, pick out the small hard pieces that are not broken, and set aside

Step 4: add cold water to the pork stuffing, beat well in one direction, and then add all the ingredients and seasonings to make the pork stuffing.

Step 5: pour the carrot dregs into the prepared meat stuffing, stir evenly, so that the dumpling stuffing is ready. Under the agent, dumpling making process we are familiar with, so lazy, did not shoot ha.

Step 6: directly put on the wrapped one, but the technology of the hinge is really poor, even today.

Step 7: maybe I'm hungry, my hand trembles, I can't make it clear, but it tastes good. It's a little sweet with carrots. My niece, who doesn't like carrots all the time, says it's delicious.

Materials required:

Flour: 500g

Carrot: 750g

Pork stuffing: 400g

Green onion: one

Ginger: right amount

Water: About 30ml

Delicious soy sauce: 1 teaspoon

Oyster sauce: 1 teaspoon

Soy sauce: 1.5 teaspoons

Sesame oil: 1 teaspoon

Salt: right amount

Chicken powder: 1 teaspoon

Wheat germ oil: 1 teaspoon

Note: because the carrot residue is very dry, you need to add a little water when making the meat stuffing to increase the tenderness of the meat stuffing. You can also beat an egg into it. In this way, the dumpling will not feel dry and hard.

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hu Luo Bo Rou Shui Jiao