How to make fried dumplings with mustard tuber and fresh meat

Most diseases and cancers are closely related to our diet, so for the sake of health, we must pay attention to this aspect of diet. For the sake of your health, stop eating out so often. For the sake of health, I would rather spend more time doing it myself. In order to help you make it more smoothly, I will first introduce the method of making pan-fried dumplings with pickled mustard and fresh meat.

1. Add yeast powder and water to whole wheat flour and knead into dough.

2. Knead the mixed dough into a dough that does not stick to your hands, and put it into an insulation bag for fermentation.

3. Choose fresh pork containing about 30% fat and chop it into minced meat with a knife.

4. Choose crispier pickled mustard tubers, soak them in clean water and then wash them.

5. Use a knife to cut the washed mustard tuber into 2-3mm thin slices.

6. Cut the mustard tuber slices into 2-3mm thin strips.

7.Finally, cut the mustard tuber into 2-3mm dices.

8. Cut the old ginger into small pieces of about 1mm according to the processing method of pickled mustard tuber.

9. Soak the green onions in clean water, wash them, and cut them into small pieces of about 2mm with a knife.

10. Add the processed scallions, ginger and diced pickled mustard tubers into the minced meat.

11. Add salt, soy sauce, sugar, pepper powder, MSG and olive oil, stir evenly in one direction to make the pickled mustard tuber and fresh meat filling.

12. Boil the pork skin in water until crispy, then chop it into paste with a knife. Add it into the original soup and simmer into a thick sauce (add old ginger during simmering to remove the fishy smell).

13. Put the pork skin juice into a bowl and let it cool, then add the processed minced meat and stir vigorously in one direction with chopsticks to make the 'canned soup with pickled mustard and fresh meat filling'; (the ratio of juice to filling: about 35% juice and about 65% meat filling).

14. Mix the pork skin juice and minced meat, then refrigerate for about 30 minutes.

15. After the dough has fermented, knead it twice to make the fermentation pores in the dough fine and uniform.

16. Process the dough into a dough base as big as a pigeon egg.

17. Process the dough base as big as pigeon eggs into bun skins with a diameter of about 8 cm, which are thick in the middle and thin around the edges.

18. Add enough 'canned soup, pickled mustard and fresh meat filling'.

19. Use 18 pleats to wrap the filling tightly.

20. Place the prepared "Pickled mustard tuber and fresh meat pan-fried buns" in the pot and heat them on a gas stove.

21. Cover the pot and let the mustard tuber and fresh meat pan-fried buns ferment for a while;

22. When there is steam on the lid of the pot, pour in an appropriate amount of peanut oil and water.

23. Add 3-4mm of water into the pot, cover the pot and simmer over low heat until the meat filling is cooked.

24. When a squeaking sound is heard in the pot and the water is about to dry up, open the lid and fry the bottom of the "Pickled mustard tuber and fresh meat pan-fried buns" until golden brown.

25. The fried "pickled mustard tuber and fresh meat pan-fried buns" are golden and crispy on the bottom.

26. Picture 1 of the finished product of the fried “Pickled mustard tuber and fresh meat pan-fried buns”.

27. The second picture shows the finished product of the fried “Pickled mustard tuber and fresh meat pan-fried buns”.

28. The finished product of the fried “Pickled mustard tuber and fresh meat pan-fried buns” is pictured 1.

29. The second picture showing the finished product of the fried “Pickled mustard tuber and fresh meat pan-fried buns”.

30. The third picture of the finished product of the fried “Pickled mustard tuber and fresh meat pan-fried buns”.

Maybe you have never been to the kitchen, but after reading the instructions for making pan-fried dumplings with pickled mustard tuber and fresh meat, you will definitely want to try it yourself, so hurry up and take action.