Dumplings with green bean and carrot

Dumplings with green bean and carrot

Introduction:

"I didn't want to cook at the weekend, so I made some dumplings to eat. In addition, I made soup with Shanghai Qinghe's leftover dumpling stuffing. It's a meal."

Production steps:

Step 1: dice the carrots, then blanch them with green beans in boiling water for about 5-8 minutes to soften them. Then cool it in supercooled water, mix it with fresh meat, add salt, chicken powder, pepper, soy sauce, raw powder and sesame oil, and stir well.

Step 2: then you can make dumplings. Don't put too much stuffing, otherwise it's not easy to close. Rub the edge of the dumpling skin with your fingers and then knead it with your hands.

Step 3: boil water in the pan, add some oil after the water boils, and then put the dumplings in slowly. When the water boils, add a bowl of cold water. Then when the water in the pot boils, add it again. Repeat two or three times and the dumplings are ready.

Step 4: in order not to eat too dry, I also used some Shanghai green and unfinished stuffing to make a soup and add it to the dumplings.

Materials required:

Fresh meat: 300g

Dumpling skin: 1 jin

Green beans: 200g

Carrot: one

Salt: right amount

Chicken powder: right amount

Pepper: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Sesame oil: appropriate amount

Note: green beans and carrots must be scalded in boiling water before they can be used to make dumplings. Otherwise, when the dumplings are cooked, the beans inside are still hard. When boiling dumplings in water, remember to put some oil in the water, which can prevent dumplings from sticking. Friends who don't like boiled dumplings can also steam or fry them.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh