Three fresh willow dumplings

Three fresh willow dumplings

Introduction:

Dumplings in winter solstice

Production steps:

Step 1: wash and dice Pleurotus eryngii

Step 2: wash and dice Pleurotus eryngii

Step 3: chop the shrimp

Step 4: wash and cut leeks

Step 5: add soy sauce, oyster sauce, salt, minced ginger, minced pepper, chicken essence and a little water to the meat stuffing and stir in one direction

Step 6: mix the meat with shrimp

Step 7: mix the meat with shrimp

Step 8: add Pleurotus eryngii and mix well

Step 9: finally put leek corn oil and mix well, then the stuffing is ready.

Step 10: finally put leek corn oil and mix well, then the stuffing is ready.

Step 11: wash the spinach, put it in the cooking machine, add water and stir it into juice

Step 12: wash the spinach, put it in the cooking machine, add water and stir it into juice

Step 13: use spinach juice and green dough

Step 14: white dough, mix the dough and wake up for 20 minutes

Step 15: roll the white dough into strips, roll the spinach noodles into large pieces, and roll the strips well,

Step 16: rub thin, then pull the dosage and roll the skin

Step 17: make dumplings with willow leaves. Steam in a pan and boil for 13 minutes

Materials required:

Meat stuffing: right amount

Pleurotus eryngii: right amount

Leeks: moderate

Shrimp: right amount

Spinach: moderate

Flour: right amount

Salt: right amount

Corn oil: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Oyster sauce: right amount

Chinese prickly ash noodles: right amount

Ginger powder: appropriate amount

Note: the oil should be put last, the stuffing will not come out of the soup

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh