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Raw material:
500 g of flour, 100 g of chicken juice, 500 g of pork pre-meat (half fat and lean), 50 g of ginger, 50 g of green onion, 25 g of pepper, 5 g of monosodium glutamate, 10 g of salt, 10 g of sugar, 100 g of cooked lard, 10 g of sake, 10 g of sesame oil (for 50 pieces).
Complete System:
1. Wash and chop the pork into mushrooms. Ginger and green onion, add a little water and 5 grams of salt, take the juice to remove the residue. Put the minced meat in a bowl, add 100 grams of chicken juice, ginger juice, green onion juice and water, disperse it, add 5 grams of salt, stir vigorously in one direction, until the juice is all absorbed by the minced meat, then add MONOSG, pepper, sugar, rice wine, sesame oil, and mix well into a heart.
2: Add 200g of boiling water to the flour, blanch evenly, let cool on the quilting board and cover with a pupa.
3: Knead the blanched dumplings, knead them into strips, divide into 50 pieces, roll out into round dumplings, wrap them with filling (about 15 grams), and knead them into bean-shaped dumplings.
4: Place the pan on medium heat and place the dumplings neatly in the pot. Drizzle 50 grams of lard, add about 100 grams of water, cover the pot, and turn the pot continuously to make it heat evenly, until the water in the pot will dry, then pour 50 grams of cooked lard, cover the pot and continue to fry for about 2-3 minutes, until the bottom of the dumplings is golden brown.
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