Dumpling filling recipe ratio

Materials:

Materials for dumpling skin: 600g of dumpling powder, a pinch of salt, 90g each of spinach juice, carrot juice and water.

Filling materials: 600g of minced pork, 400g of canned corn kernels, 100g of peeled pea kernels, moderate amount of fungus, 2 eggs, moderate amount of green onion and ginger.

Seasoning: salt, cooking wine, chicken essence, sugar, sesame oil, moderate amount.

Practice:

1, respectively, spinach juice, carrot juice, water and a little salt into 200 grams of flour, knead into a dough, covered with a damp cloth to rise.

2, in the minced meat, add chopped green onion and ginger, salt, cooking wine, chicken essence, sugar, eggs, add a small amount of water in small batches, stir in one direction with chopsticks until sticky, add sesame oil, continue to stir vigorously.

3, to the meat mixture add soaked and chopped fungus, mix well.

4, add corn kernels and blanched pea kernels, mix well to form the dumpling filling.

5. Roll out the dough into long strips and cut into dosages.

6. Roll out the dumpling skin into a thicker center and thinner sides.

7: Pour in the filling, pinch the two ends of the dumpling skin together in the center, and then pleat on each side to form the dumpling.

8. In a large pot of water, add the dumplings, cover with a lid and cook until the pot opens, then add cool water and cover with a lid, and repeat the process three times, then open the lid and cook the dumplings for a while.