Fungus and lotus root dumplings

Overview

Fresh small fungus, crispy lotus root, and the scent of green onion, it is very appetizing when dipped in mature vinegar!

Heat oil in a pan, add Sichuan peppercorns and star anise, sauté until fragrant, take out the Sichuan peppercorns and star anise
Add the minced front leg pork (you can also grind it with a market meat grinder) into the hot oil in which the Sichuan peppercorns and star anise have been fried and stir-fry
Add dark soy sauce, oyster sauce, salt, chicken essence, thirteen spices, and stock into the minced meat, stir-fry until medium-cooked
After medium-rare, turn off the heat and let the minced meat cool! This is the time to start preparing to chop the lotus root, fresh fungus (soaked dried fungus is also acceptable), and green onions!
Chop the lotus root, fungus, and green onion, and squeeze out the water from the lotus root! Prepare to pour into the fried minced meat
Stir evenly in one direction!
The dumpling fillings are ready, take out the noodles that have been cooked in advance
After the dough is cooked, let it rest for 20 minutes. Continue kneading the dough until it is smooth and delicate. Then start rolling out the dumpling wrappers
Don’t roll out the dumpling skin too big, make it evenly thin and consistent in size, then start making the dumplings and you’re done!
Boil water, put the dumplings into the pot and cook. Turn the dumplings clockwise and cover the pot. Remove the lid after boiling and cook until the dumplings float.