Hakka salted dumplings

Hakka salted dumplings

Introduction:

Production steps:

Step 1: take out 30g from 200g glutinous rice and knead it into small dough.

Step 2: cook in boiling water.

Step 3: add the cooked dough to the remaining glutinous rice flour, add water and knead it into a dough [so that the cooked glutinous rice dough will be more elastic with Q when kneaded with glutinous rice flour].

Step 4: divide the kneaded dough into two parts, and add inulin to the other part.

Step 5: knead the red chrysanthemum dough.

Step 6: knead long strips, cut them into small pieces, and then knead them into small balls.

Step 7: prepared dumplings.

Step 8: soak shrimps in water, soak dried Lentinus edodes in water first, and cut into shreds, carrots, leeks and cabbage.

Step 9: add mushrooms, shrimps, minced garlic and shredded meat. [I forgot to put the shredded meat in the back and fried it separately]

Step 10: stir fry until fragrant, add shredded carrot and stir fry until fragrant.

Step 11: add leeks and salt to mix well.

Step 12: add the soup to the pot and bring to a boil. Add the fried vegetables.

Step 13: take another pot, boil the water, put in the dumplings, etc.

Step 14: put in the cabbage and cook, then put in the pepper.

Step 15: put the dumplings into the pot and add chicken essence.

Materials required:

Glutinous rice flour: 200g

3G inulin

Shredded pork: 100g

Shrimp: right amount

Dried Lentinus edodes: appropriate amount

Leeks: moderate

Chinese cabbage: moderate

Pastry: right amount

Salt: right amount

Oil: right amount

Chicken essence: appropriate amount

Note: the cooked glutinous rice ball is kneaded in the glutinous rice flour, which will be more elastic and chewy

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh