What is the method for preparing the filling of Shaxian steamed dumplings?

Everyone has eaten steamed dumplings. Compared with ordinary dumplings, the taste of steamed dumplings is more special, and it has a taste that is unforgettable once you put it in your mouth. Moreover, the skin of steamed dumplings is chewier and more delicious than boiled dumplings. If you want to know which place has the best steamed dumplings, it must be Shaxian steamed dumplings, because it is well-known throughout the country. Every year, many people go to Shaxian to eat steamed dumplings. So, what is the method of preparing the fillings of Shaxian steamed dumplings?

From the perspective of dietary science, Shaxian snacks are scientifically healthy foods. Shaxian snacks are basically light foods that are low in fat and calories. One of the main raw materials of Shaxian snacks is soybeans, whose nutritional content ranks among the highest among various foods. Many of the ingredients and condiments of Shaxian snacks are rich in nutrition. Some of them can be used as medicine, and have the effect of curing diseases and maintaining health. In order to carry forward the tradition of medical and health care of Shaxian snacks, some people have opened a medicinal stew pot, which has been welcomed by all walks of life. Today I’ll bring you the recipes for steamed dumplings and mixed noodles from Shaxian snacks.

Shaxian snacks---steamed dumplings

Ingredients: 50 grams of soy sauce, 25 grams of lard, 15 grams of sesame oil, 50 grams of chopped green onion, 7.5 grams of minced ginger, 1 gram of MSG, 0.5 grams of pepper powder, and 1.5 grams of fine salt. 500 grams of flour, 250 grams of pork, and 250 grams of green vegetables.

1. Chop the pork into stuffing, add soy sauce and salt, mix well, then put in pepper powder, lard and water, stir in one direction until well mixed. Wash and chop the vegetables, squeeze out the water, put them in the meat stuffing, add MSG, chopped green onion, minced ginger and sesame oil, mix well to make stuffing.

2. Put the fine flour on the chopping board, boil it with boiling water and mix it into snowflake shape, knead it into dough, knead it evenly and roll it into long strips, divide it into 50 pieces, sprinkle some dry flour, flatten it, and roll it into round thin skins.

3. Hold the wrapper with your left hand, spread the stuffing with your right hand, then use your hand to pinch the edge of the dumpling wrapper from right to left to make a crescent-shaped dumpling.

4. Place the dumplings in the steamer and steam for about 10 minutes until cooked.