Cucumber, pork and fungus dumplings

Cucumber, pork and fungus dumplings

Introduction:

"Don't make the dumpling stuffing of toufu into a whole meatball. If you want less fat, you can add more vegetables to reduce the proportion of pork. The dumplings made in this way are light and delicious, and have higher nutritional value. Just like the dumplings made by fat man this time, the cucumbers are planted by my old man himself. They are really pure green food. They are crispy and sweet, and they are packed with fungus. They are very delicious and nutritious. "

Production steps:

Step 1: chop the pork into mince.

Step 2: wash the scallions and chop them into powder.

Step 3: put the pork stuffing into the container together with the remaining seasoning.

Step 4: stir in one direction.

Step 5: wash and chop the soaked fungus.

Step 6: put it into the meat stuffing and mix well in one direction.

Step 7: wash cucumber, peel and chop.

Step 8: remove the excess water. (don't pour out the water and keep it for flour mixing)

Step 9: mix well in the meat.

Step 10: put the flour into the bowl.

Step 11: add the cucumber juice and proper amount of water to make a dough.

Step 12: cover with wet cloth and wake up for 10 minutes.

Step 13: knead again to three light.

Step 14: roll the dough into dumpling skin.

Step 15: make dumplings.

Step 16: cook in a pot.

Materials required:

Pork: 300g

Cucumber: 600g

Auricularia auricula: 75g

Flour: 600g

Water: moderate

Scallion: 15g

Soy sauce: 10ml

June fresh soy sauce: 5ml

Peanut oil: 30ml

Wuxiangfen: 3G

Salt: 5g

Note: don't pour out the cucumber juice, and keep it for noodles. The noodles should be soft. Don't make dumplings too salty.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: light