How to make dumplings with cowpea and meat filling

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a dish of dumplings stuffed with cowpea and meat, which is suitable for nourishing your body in autumn.

1. Wash and blanch the cowpeas. (Add a little salt and peanut oil to make it flavorful and colorful.).

2. When the meat is 50% cooked, remove from the water, rinse with cold water and cut into small cubes.

3. Chop the meat filling on the chopping board for a while and add appropriate amount of salt in the middle. Then pour it into a container, add appropriate amount of peanut oil (to make the meat filling more compact), dark soy sauce, soy sauce, a small amount of cooking wine and five-spice powder and stir in one direction. After it is strong, let it sit for a while to let the flavor absorb.

4. Soak the black fungus and chop it into small pieces.

5. Prepare chopped onion, ginger and garlic, add them and mix well, mix in cowpea and fungus, pour in appropriate amount of sesame oil, salt and chicken essence and mix well.

6. Let the kneaded dough rest for half an hour before wrapping.

After reading the specific steps of making cowpea and meat dumplings, you may find it a bit complicated, but this is really just your obsession. If you can devote yourself to cooking, I believe you will be able to finish it soon.