How to make knife-edged dumplings

The same dish will definitely taste different when cooked by different people. In addition to the differences in the human body, it is actually more of a difference in cooking methods. In fact, everyone wants to eat delicious food. Well, let me introduce to you the specific method of making knife-edged dumplings.

1. Add an egg, two spoons of starch, a little chopped green onion, 1/3 spoon of white pepper powder, 1/3 spoon of Sichuan pepper powder, and a spoon of salt to the minced pork, and stir in one direction until the minced meat has a strong stickiness.

2. Soak the dried day lily in boiling water, and rinse it seven or eight times with clean water until the water does not turn yellow!

3. After beating the two eggs, spread them evenly into egg skin! If there are broken egg skins, you can add them to the minced meat!

4. Compact the minced meat, knead it into long strips and place it on the egg skin. Roll up the egg skin and steam it in a steamer for fifteen minutes!

5. Put the soaked and washed day lily into a bowl, cut the steamed minced meat strips into thick slices, put them evenly into the bowl, steam it in a steamer for ten minutes, sprinkle with chopped green onions and serve!

The knife-cut dumplings may seem complicated to make, but if you put your heart into it, you can make it right in just a few tries. In addition, if you give yourself some special care every now and then, your mood will improve and you will naturally be healthier.