Ingredients Flour 300 g Fat lean pork 300 g Seasoning salt 5 g Green onion 5 g Pepper 2 g Soy sauce 5 g Garlic paste 3 g Red oil chili pepper 5 g Chopped chives 5 g Ginger 2 g Peppercorns 2 g
The difference between bell dumplings and northern dumplings is mainly that the meat filling is all pork, no other vegetables, and special red oil is added to the table, which is sweet and salty, and also has a spicy taste and a unique flavor.
Celebrity Chef's Secret 1 If you only add broth, it is called broth dumplings, and if you add chicken soup, it is called chicken soup dumplings. 2 When cooking, after the water in the pot is boiled, then the dumplings are boiled, and then gently stirred along the edge of the pot, cooked for six or seven minutes, and then matured after the dumplings floated, and the cooking time should not be too long.
Recipe 1 to make filling. Soak the peppercorns in boiling water and take the peppercorns in water. Wash and de-ribbed the pork, beat the minced pork with the back of a knife, add salt and pepper water to an appropriate amount, and stir until all the water is absorbed by the minced meat. Then add the minced ginger, minced green onion, pepper and soy sauce and stir well until the main and auxiliary raw materials are dissolved into one and become viscous.
2 skin making. Place 250 grams of flour on the case (another 50 grams to make thin noodles), make a concave shape, add an appropriate amount of water and mix well with the flour. Knead into a ball, let stand for 10 minutes, roll into a round strip about 1.5 cm in diameter, and then cut into a uniformly sized agent. Each agent is flattened, sprinkled with thin dough, and rolled into a round skin about 5 cm in diameter with a small rolling pin.
3 packs of fillings are formed. Take a piece of dough, put the filling in it, fold it into a half-moon shape, and knead it firmly.
4 boiled dumplings. Boil dumplings in boiling water over high heat. Place the dumplings into the pan and push with a colander to prevent sticking. After the water is boiled, a small amount of cold water is mixed to avoid the rupture of the dumpling skin. The dumplings are ripe when they are shiny and float on the surface. Scoop up the dumplings with a colander, shake off the water and divide into bowls.
Mix in 5 bowls with soy sauce, garlic paste, and red oil chili peppers and serve as a dip.