There are many delicious foods in China, but dumplings are what Chinese people value most. There are certain reasons for this. Dumplings are made up of skin and fillings. Although the skin is just dough, the fillings can be mixed and matched at will, and the flavors are varied. Especially the dumplings with three fresh fillings, which are not only delicious but also not greasy. They are not so oily and taste very refreshing. You can learn about its method below.

1. Dumplings with leek, pork and black fungus filling

Ingredients: flour, leek, pork, fungus

practice:

1. Take an appropriate amount of flour and add water to mix evenly, knead into dough and let it rest for about 25 minutes, knead once in the middle to make the surface of the dough smooth

2. Chop the pork into minced meat, add vegetable oil, salt, chicken essence, cooking wine, extremely fresh soy sauce, and sesame oil, stir evenly in one direction to marinate

3. Wash the chives, soak them in water for 20 minutes to remove pesticide residues, drain the water and cut them into small pieces.

4. Take an appropriate amount of black fungus, soak it in advance, drain the water and chop it into small pieces.

5. Add the chopped black fungus and chives into the marinated meat and mix well.

6. Take a piece of dough that has been rested and roll it into long strips. Pinch it into even-sized pieces and roll them into balls.

7. Flatten it into dumpling skin, add enough fillings and wrap it into dumplings

8. Add water to the pot and bring it to a boil. Put the dumplings in and push gently with a spatula to prevent them from sticking. Add cold water and bring to a boil twice. When the dumplings swell up, they are ready to be served.

2. Dumplings with egg, black fungus and three fresh fillings

Ingredients: eggs, fungus,

practice:

1. Add 2 grams of salt and a few drops of balsamic vinegar to the eggs and beat them into egg liquid. The eggs are delicious with the addition of balsamic vinegar.

2. Soak the dried black fungus in hot water at about 60 degrees. After it becomes loose, wash it, remove the head, and chop it on a chopping board.

3. Add some dried shrimps to the chopped fungus for later use. Dried shrimps are mainly used to enhance the flavor.

4. Put oil in the pan, turn to medium heat when the oil is hot, pour in the egg liquid and stir constantly with chopsticks. Immediately turn to low heat.

5. Mix the fried eggs with the chopped black fungus prepared in advance, add salt, chicken essence, sesame oil and other seasonings, mix well and set aside.

6. You can make the dumpling wrappers yourself or buy ready-made ones at the supermarket.

7. When the filling is cool, you can make dumplings.

8. Put water in the pot and add a little salt to the water so that it will not stick to the pot. Turn on high heat, pour in the water after it boils, and just wait until the dumplings float. The filling is already cooked, so they don’t need to be cooked for too long.