How to make mushroom and vegetable dumplings

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. On the surface it may seem like a hassle-free experience, but from a health perspective it is a very bad habit. Caring for your health starts with diet. When it comes to diet, it starts with yourself. So below I will first introduce the method of making mushroom, oil residue and vegetable dumplings.

1.12 Pick the green vegetables and wash them. Boil a pot of water and add a little salt. Turn off the heat, put the green vegetables in and blanch them slightly, then take them out and put them in cold water immediately. Soak the mushrooms.

2.21 Chop the green vegetables, squeeze out the water, chop the lard and soaked mushrooms into small pieces, and mince the green onion and ginger. Add oil to a wok, add chopped green onion and ginger and stir-fry until fragrant, add mushrooms and stir-fry until the water comes out, and add a little sugar to season. Add green vegetables, lard residue, salt, chicken powder and sesame oil to the fried mushrooms and mix well to make stuffing.

3. Dissolve the yeast powder in warm water, add flour, a little sugar and make a dough as soft as dumplings. Cover with a lid and let it ferment. Knead well and cut into small pieces.

4. Roll the dough into a skin that is thin on the edges and thick in the middle, and put in the prepared filling.

5. Shape into buns, cover with cloth and let rest for 10 minutes.

6. Boil water in a steamer, put the steamed buns in, and steam over medium heat for 20 minutes.

7. This kind of buns is so delicious that it doesn’t need any other seasoning.

8. Look, it’s so cute because it’s chubby.

9. Break one open, it’s green and juicy, take a bite.

After seeing the mushroom, oil residue and vegetable buns introduced to you today, I think you may have learned how to make it. The editor would like to remind you to prepare the ingredients as required so that you can make better dishes.