Huaihua dumplings

Huaihua dumplings

Introduction:

"When the locust trees bloom in May, my sister always picks some locust flowers for me, because girls like to eat locust dumplings. If you want to eat these seasonal things often, you need to keep them in the refrigerator. I'll scald the flowers in boiling water and freeze them in cold water. When the child wants to eat, he can take them out for stuffing at any time. "

Production steps:

Step 1: add onion and ginger to the pork stuffing, and stir the seasoning evenly

Step 2: put in the frozen sophora flower

Step 3: stir evenly to form filling

Step 4: flour, water and dough, wake up for 20 minutes

Step 5: cut a piece of dough, rub it into long strips, and then cut it into about 2cm

Step 6: take a tablet, press it flat, and roll it into thin slices with a rolling pin

Step 7: put the locust flower stuffing into the middle of the dough

Step 8: close up, squeeze and make dumplings

Step 9: put the dumplings neatly on the bamboo curtain

Step 10: boil water in the pot. After boiling, put the dumplings one by one into the pot. After boiling over high heat, turn down the heat and cook for about 10 minutes. Stir the dumplings slowly with a spoon to prevent them from sticking to the bottom of the pot

Step 11: when the dumplings are all floating up, it's ready to cook

Step 12: scoop the dumplings into the plate

Step 13: put delicious soy sauce, dumpling vinegar, chili oil, sesame paste or other seasoning you like in the bowl, and you can eat it

Materials required:

Flour: 300g

Water: 150g

Sophora japonica: 300g

Pork stuffing: 200g

Salt: right amount

Thirteen spices: appropriate amount

Soy sauce: right amount

MSG: right amount

Scallion: right amount

Ginger powder: appropriate amount

Note: when cooking dumplings, you can add a little salt in the water, so that the cooked dumplings will not stick together

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh