Dumplings

Recipe

Ingredient:

500g pork, 1000g lotus white, 15g minced ginger, 30g chopped green onion, 15g salt, 5g pepper, 25g cooking wine, 15g monosodium glutamate, 25g sesame oil, 25g refined oil, 500g wheat flour, appropriate amount of water.

Procedure:

Filling:

1. Peel and wash the pork, cut into fine pieces; wash the lotus white, cut into fines, and mix well with refined oil.

2. Mix the pork cubes with minced ginger, chopped green onion, salt, pepper, cooking wine, monosodium glutamate, and sesame oil, then add lotus white and mix well. Serve.

Dumpling skin:

1. Add water to the flour, knead the dough in a basin, and let it rest for 20 minutes.

2. Put the good dough on the chopping board and knead it into a cylindrical strip with a diameter of 2-3 cm. Pull (or cut) the pillars into small sections about 1.5 cm in length-dumplings. Squash the dumplings by hand. Then use a rolling pin to roll out dumpling wrappers with a moderate diameter (4-7 cm) and a thickness of 0.5-1 mm with a slightly thicker center. (Or just buy it from the supermarket.)

Wrap the dumplings:

1. The dumpling wrappers are laid flat on the table

2. Put the filling in

3. Pinch the dumpling skins on both sides from the middle

4. Pinch both sides again.

Cook them:

1. Pour water into the pot.

2. Add the dumplings after the water is boiled.

3. Wait until dumplings are floating on the surface of the water.

4. Take the dumplings out and enjoy them!