How to make dumplings stuffed with pork and locust flowers

After a busy day of work and study, it is really tiring to prepare dinner with an hungry body. The method of making dumplings stuffed with pork and locust flowers is simple and easy to learn. All you need is a wok. There is no need to fry, deep-fry or stew. You can enjoy the delicious taste by serving it with clear soup.

1. Prepare all the ingredients

2. Blanch the Sophora japonica flowers in boiling water and drain the water

3. Chop the fungus and Sophora japonica into small pieces

4. Cut the shallots into chopped green onions

5. Heat peanut oil in a wok until it is 60% hot.

6. Add chopped green onion and stir until fragrant, turn off the heat and let cool

7. Add cooking wine, soy sauce, pepper and sesame oil to the meat filling.

8. Stir well and set aside for 20 minutes to let the flavor absorb

9. Take a basin and put 300 grams of water

10. Add 500 grams of flour

11. Knead into a smooth dough

12. Cover the lid and let it rest for 20 minutes

13. Pour the cooled scallion oil into the meat filling and add pepper powder and mix well.

14. Add the chopped black fungus and locust flowers into the mixed meat and add salt

15. Stir well

16. Put the dough on the chopping board and knead it until smooth.

17. Cut and roll into long strips

18. Cut into small even pieces

19. Roll into dumpling wrappers

20. Take a dumpling wrapper and put the seasoned meat filling on it.

21. Make dumplings

22. Add cold water to the soup pot and bring to a boil over high heat

23. Add dumplings and cook until done

24. Remove from the dish and serve

Have you learned the tips for making pork and locust flower dumplings? In fact, the method is not fixed. You can add other fresh ingredients according to your own creativity to make the taste more delicious.