Clam, cabbage and mushroom dumplings

Clam, cabbage and mushroom dumplings

Introduction:

"I always had fried eggs with clams, clams with spinach and dumplings with leeks in restaurants before. They are our local dishes. I also like the taste of clams very much. They are old and fresh. I bought a big clam in the vegetable market. It's big and yellow. When I came back to make it, it tasted very good. The meat was fresh and tender. I didn't cook it for a long time. I immediately took action and bought two kilos. I asked my elder sister to remove the shell for me, leaving only the big clam meat. When I went home, I made the big clam dumplings by myself. The big clam is delicious and juicy, and people like it by the sea. "

Production steps:

Step 1: spare pork

Step 2: mince with meat grinder

Step 3: Reserve pork stuffing.

Step 4: blanch mushrooms and set aside.

Step 5: mince with meat grinder.

Step 6: mince the mushrooms and set them aside.

Step 7: wash the cabbage and set aside

Step 8: blanch and cool water, chop and set aside.

Step 9: add warm water to the flour.

Step 10: the dough wakes up for 1 hour.

Step 11: Chop green onion and ginger.

Step 12: heat the pan and add oil and pepper to make pepper oil.

Step 13: wash the clams and set aside

Step 14: mince with meat grinder

Step 15: spare the ground clam meat.

Step 16: add soy sauce and cooking wine

Step 17: add salt

Step 18: add pepper

Step 19: add monosodium glutamate and stir well.

Step 20: add vegetable water to the meat filling and stir well.

Step 21: add onion and ginger and stir well.

Step 22: add clam meat and stir well

Step 23: add mushrooms and cabbage

Step 24: add salt and MSG.

Step 25: add oil

Step 26: add salt and MSG

Step 27: add sesame oil

Step 28: mix well

Step 29: cut out the dough with the same size.

Step 30: roll the thin skin with a rolling pin.

Step 31: add the filling

Step 32: pinch in the middle.

Step 33: close the left and right hands in the middle.

Step 34: put the dumplings on the curtain.

Step 35: add water to the pan, bring to a boil, and then add a spoonful of salt

Step 36: add the dumplings.

Step 37: push the shovel clockwise, the bottom does not stick, the back cover cooks.

Step 38: add cold water for the first time after boiling, cover and cook.

Step 39: after boiling, add the second cold water, cover the pot and cook.

Step 40: add the third cold water after boiling, open the lid and cook.

Step 41: take out the dumplings after floating.

Materials required:

Flour: 1500g

Mushroom: 500g

Chinese cabbage: 1000g

Clam: 1000g

Pork: 1250g

Scallion: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Oil: right amount

MSG: right amount

Soy sauce: moderate

Pepper: right amount

Cooking wine: moderate

Ginger: right amount

Note: add appropriate amount of salt in water to cook dumplings, and the dumplings will not break. In addition, add water three times, cover the pot for the first and second time, and open the pot for the third time

Production difficulty: Advanced

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh