Tou Fu eats dumplings and eats this filling, which is delicious and nutritious

Summer is the season when cowpeas are available in large quantities, and the cowpeas in this season are cheap, fresh and crisp, with a unique fresh flavor, which is a good choice for making dumplings.

【Pork cowpea stuffed dumplings】

Ingredients: 400 grams of foreleg meat, 300 grams of cowpeas, 30 grams of dried shiitake mushrooms, salt, light soy sauce, dark soy sauce, chicken essence, chopped green onion, minced ginger, sesame oil.

Steps:

1. Rinse the dried shiitake mushrooms with water several times, then soak them in clean water, squeeze out the water after the shiitake mushrooms are completely soaked, and keep the water for soaking the shiitake mushrooms for later use.

2. Peel the meat of the front leg and cut it into small pieces, then chop it into minced meat, put it in a basin, add an appropriate amount of salt, and then stir the meat filling with chopsticks in one direction, stir the meat filling out of the gelatinous and stir until it is sticky, so that the meat filling can absorb more water and eat more tender.

3. Then add about 150 grams of mushroom water to the meat filling, the water should be added in three times, and stir in one direction after each addition, so that the meat filling can completely absorb the water.

4. Then add light soy sauce, dark soy sauce, white pepper powder, chicken essence to taste, continue to stir in one direction, and mix the seasoning well.

5. Wash the cowpeas, remove the head and tail, and cut the soaked mushrooms into small dices; Add water to the pot, blanch the shiitake mushrooms and cowpeas in the pot after the water boils, and boil for about 3 minutes to remove the moisture.

6. Add the cowpeas and shiitake mushrooms with controlled dry moisture to the meat filling, mix well with the meat filling, then add chopped green onion and ginger, pour hot oil, stir evenly again after boiling chives and ginger, and the pork cowpea filling is ready.

7. Dumplings want to be delicious without breaking the skin, the dumpling skin is very critical, it is best to make the dough by yourself, roll it yourself, and the dough should be slightly softer, and the living dough should be fully awakened before rolling the dough, so that the dumpling skin will be strong and not easy to break the skin.

8. After the dough wakes up, rub the long strips, add the agent, roll out the dough sheets, and then wrap the dumpling filling; After the water in the pot is boiled, put in the dumplings, boil the pot and beat a bowl of cold water, and repeatedly open it three times to remove it.

This is done with pork and cowpea stuffed dumplings, served with a plate of garlic vinaigrette, and you are hungry just thinking about it.