This vegetable is known as the "king of vegetables", and teaches you to use it to make dumplings, which are tender and nutritious, and are delicious

【Spring bamboo shoots pork dumplings】

Ingredients: fresh spring bamboo shoots, minced pork, shiitake mushrooms, sea rice, green onions, ginger, salt, light soy sauce, dark soy sauce, sesame oil, pepper, chicken powder

Operation steps: 1. Dried shiitake mushrooms have a stronger fragrance than fresh shiitake mushrooms, and they are particularly resistant to storage, as long as they are placed in a dry place, they will not rot and deteriorate even if they are stored for one year. Therefore, we chose to use dried shiitake mushrooms to make the filling, first prepare a handful of dried shiitake mushrooms to soak one night in advance.

2. Prepare a small handful of sea rice and soak it in warm water for 15 minutes to soften, then remove the moisture and cut it into small cubes for later use.

3. Peel off the skin of fresh spring bamboo shoots and blanch them in a pot, add a little salt and edible oil to the water to reduce the loss of nutrients of spring bamboo shoots, put in the spring bamboo shoots after the water is boiled, blanch the water on high heat for 4 minutes, cook until they are broken, remove them and cool them with cold water.

4. Simply change the bamboo shoots to a knife and cut them into smaller pieces, then put them in a food processor and chop them.

The soaked shiitake mushrooms are also chopped in a food processor and set aside.

5. Prepare a piece of pork belly with three fat and seven lean pork belly in advance and stir it into a meat filling, then add the minced green onion and ginger cut in advance, add a little salt, a little chicken powder, an appropriate amount of light soy sauce, dark soy sauce, a little pepper, stir evenly with chopsticks in one direction, and then add an appropriate amount of water, which can prevent the meat filling from being too chai and too tight, and then continue to stir in one direction until the meat filling completely absorbs the water.

6. After the meat filling is stirred, add the chopped spring bamboo shoots, minced mushrooms and sea rice cubes, don't forget to add some sesame oil that is essential for the filling, and then continue to stir in one direction with chopsticks, stirring until the filling is in a clumping state.

7. Prepare the flour, add an appropriate amount of water in small quantities and many times, first mix the flour into a dough without dry powder, and then further knead it into a smooth dough.

8. Knead the dough into long strips, then change the knife and cut it into several evenly sized agents, and then use a rolling pin to roll out the dough into a thick middle and thin dough. If you are troublesome about rolling dough, you can buy ready-made ones, which are basically sold in general supermarkets.

9. Wrap the rolled dough with the adjusted filling, then boil water in the pot, and put a little salt in the water, so that the dumplings will not stick and break the skin when cooking.

10. After the water in the pot boils, put in the dumplings, and after the water boils again, put half a spoon of cold water into the pot, repeat this step three times, and the dumplings are basically cooked, and they can be put out of the pot and put on the plate.

In this way, a plate of dumplings that combines four ingredients, including spring bamboo shoots, pork, shiitake mushrooms, and sea rice, is ready, and the filling is tender and refreshing, fragrant, and full of spring flavor.