Steamed dumplings with willow leaves

Steamed dumplings with willow leaves

Introduction:

"LiuYe steamed dumpling is a snack in Fujian, that is, Shaxian snack we usually eat."

Production steps:

Step 1: prepare the material.

Step 2: wash carrot, peel and cut, wash celery and cut, marinate with salt, marinate meat with wine, salt and soy sauce.

Step 3: stir fry the carrot in the oil pan.

Step 4: put the minced meat, carrot and celery into the pot, add lard, salt, pepper noodles, sesame oil and soy sauce, stir well.

Step 5: slowly pour hot water into the flour and keep stirring to form flocculent flour.

Step 6: knead the dough for a while.

Step 7: knead the long strips.

Step 8: roll out the dumpling skin and put in the stuffing. First pinch the tail of the dumpling skin, then pinch it left and right, and then pinch it on one side. Finally, pinch it tightly on the head to prevent the stuffing from exposing.

Step 9: make the dumpling.

Step 10: boil water in the pan, steam over high heat for 10 minutes.

Materials required:

Minced meat: 150g

Flour: 200g

Carrot: 50g

Celery: 50g

Salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Scallion: right amount

Ginger: right amount

Garlic powder: right amount

Pepper: right amount

Lard: right amount

Note: the flour must be slowly poured into the flour with boiling water and stirred evenly.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh