Mushroom and venison dumplings
Overview
Always remember this sentence: Dumplings are not as delicious as dumplings. I have been fond of dumplings since I was a child. No matter what the filling is, even if it is just cabbage vermicelli, I still eat it very much and I never get tired of eating it every day. I was planning to be lazy today, so my husband came back and brought back some venison. I just finished it some time ago, and now I don’t know how to eat it. There are also a lot of dried mushrooms at home, which are the flower-faced mushrooms from Hulunbuir. I still don’t know how to eat them. I just mixed them together to make dumplings. It is also an attempt. I don’t know if the combination of the two can restrain the smell of each other. Haha... The test was successful and the taste is very good, so you can make dumplings with any filling, as long as you like to eat them.
Tags
Ingredients
Steps
-
Soak the flower-faced mushroom in water
-
Soak Sichuan peppercorns in hot water to make Sichuan peppercorn water
-
Chop the onions and ginger into small pieces and set aside
-
Chop coriander and set aside
-
Pour the soaked pepper water into the venison stuffing and mix evenly in one direction (add it little by little, you can add the pepper water and leave it for a while before adding other fillings)
-
Add minced onion and ginger, salt, thirteen spices, sugar, cooking wine, light soy sauce, oyster sauce, and sesame oil into the meat filling and stir evenly
-
Add minced onion and ginger, salt, thirteen spices, sugar, cooking wine, light soy sauce, oyster sauce, and sesame oil into the meat filling and stir evenly
-
Then add the flower-faced mushrooms and coriander in turn and mix well
-
After mixing the noodles, let them rest for a while
-
Make small portions one by one
-
Roll out the dough
-
Making dumplings
-
Put water in the pot, bring to a boil and add the dumplings. Bring the water to a rolling boil and the dumplings will be almost cooked when they float to the surface
