Tartary Buckwheat Steamed Dumplings

Overview

Dumplings are generally just traditional snacks stuffed with pork, beef, mutton and vegetables. But now not only chicken, duck, fish, eggs, seafood, delicacies, fresh vegetables, dried vegetables, fruits, etc. can be used as stuffing. Any delicious and nutritious ingredients can be used as fillings. But we are used to making steamed dumplings with leeks and eggs, so today we will use simple ingredients to make them.

Tags

• staple food
• home cooking
• chives
• egg
• flour
• tartary buckwheat flour
• vermicelli

Ingredients

Steps

1. 1 Mix flour and tartary buckwheat flour in a ratio of 4:1, add half boiling water, half cold water and half-baked dough, let it rise for a while and set aside;

   

2. 2 Add cooking wine to the eggs and mix well, stir-fry until cooked and let cool. After the vermicelli is cooked and taken out, add minced chives and ginger and mix well. Before making dumplings, add salt, MSG and sesame oil and mix well;

   

3. 3 Take out the risen dough, knead it smooth, roll it into a long strip, and cut it into several small pieces;

   

4. 4 Make a dough and wrap the stuffing in it;

   

5. 5 A beautiful dumpling is ready;

   

6. 6 Every time I eat dumplings at home, I often hear adults say that the dumplings you make look like a big fat boy;

   

7. 7 So many

   

8. 8 Place the steamed dumplings into the basket and steam for about 15 minutes before serving.