How to make dumplings with long beans?

Dumplings are a unique delicacy of the Chinese nation, and there are many types of dumpling fillings, so everyone has a lot of choices. It all depends on which one you like. Of course, you will get tired of eating only one kind of dumpling filling. Changing the filling from time to time can also satisfy your appetite. For example, although bean filling is not eaten often, it is quite fresh to eat it occasionally. So, how to make dumplings with long beans?

How to make long bean and meat dumplings

First, remove the ends of the beans you bought, then turn on the fire and put an appropriate amount of water in the pot. After the water boils, put the beans in and blanch them for about 30 seconds.

Take out the blanched beans and put them in cold water for about 5 minutes, then take them out, drain the water and cut them into pieces for later use!

Next, chop the carrots, mushrooms, green onions and ginger into small pieces. Put the pork filling in a clean bowl and pour all the pork filling in after cutting.

Then beat two eggs and add seasonings such as soy sauce, light soy sauce, sesame oil, salt, and freshly ground black pepper.

After all the ingredients are prepared, stir them evenly in one direction with chopsticks and you are ready to make dumplings.

I bought ready-made dumpling wrappers, which saved me the time of kneading the dough and rolling the wrappers. I finished wrapping them in about 25 minutes, and the quicker you are, the shorter the time!

If you make too many dumplings at one time and cannot finish them, you can put them in the freezer and freeze them quickly. When you want to eat them, you don’t need to thaw them and can just cook them in water and add your favorite seasonings!

How to make long bean and meat dumplings

Ingredients

500g high gluten flour

265g warm water

400g minced meat

5g yeast

400g beans

Ingredients

Steps/Methods

1. Mix 500 grams of high-gluten flour, 265 grams of warm water, and 5 grams of yeast, put them into a bread machine, and knead them into a smooth dough.

2 Take out the kneaded dough, cover it with a lid, and place it in a warm place to ferment until it is 2.5 times larger. Add a little soda water to the fermented dough, knead it to release the air, and then let it rest for 10 minutes.