Sixi Steamed Dumplings

Overview

How to cook Sixi Steamed Dumplings at home

Tags

• staple food
• pasta
• home cooking
• dumplings
• autumn recipes
• lunch
• dinner
• celery
• chicken essence
• corn oil
• egg
• flour
• green onions
• mushrooms
• old soy sauce
• pork belly
• thirteen incense
• carrot
• ginger
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Knead the noodles with cold water and set aside. 2. Put the onion and ginger into a food processor, add half a bowl of water and beat until finely chopped, then pour into the meat filling. Add salt, soy sauce, chicken essence, thirteen spices, and corn oil, and stir clockwise.

   

2. 2 Peel the big boss, cut into shreds, sprinkle with a tablespoon of salt, mix well, set aside and let the water drain out. It will take about half an hour. At this time, go get other ingredients.

   

3. 3 Peel the carrots, remove the roots from the mushrooms, remove the leaves from the celery and wash them.

   

4. 4 Fry the eggs into egg pancakes and chop them into pieces. Chop the mushrooms, carrots, and celery separately. Put a little oil and salt in each and mix well.

   

5. 5 Get the radish after the ingredients are ready. The shredded radish is kneaded like dough. After kneading for a while, the water will come out and become soft. Drain the water and chop into small pieces.

   

6. 6 Then mix the chopped radish into the meat filling, and add dark soy sauce for color.

   

7. 7 When making the dumpling, make it as shown in the picture. The dumpling should be larger, add the meat filling, put it in the middle and pinch it in all four directions, and then pinch the adjacent dumpling skins.

   

8. 8 Put the prepared ingredients. Pinch out the four corners.

   

9. 9 Brush the steamer with oil, put the steamed dumplings in the pot, bring to a boil over high heat, and steam over medium heat for 15 minutes. Calculate the time after the water boils.

   

10. 10 Four bites each, each bite tastes different!