How to make steamed clams dumplings

In life, many of us may not know how to cook when we leave our parents and live alone. We have to learn how to cook. We can’t eat takeout every day, and the food outside is not necessarily clean. Below I will introduce to you the method of steamed clams dumplings. After reading this, you must try to make it yourself.

1. Put flour in a bowl and add water

2.121 Then knead it into a smooth dough that does not stick to the pot or hands, cover it with a lid and let it rise slowly

3.212 Stir with chopsticks until it becomes flocculent

4.1 Until all the mussels open their mouths (it doesn’t take long)

5.2 While the dumpling skins are resting, prepare the dumpling fillings: wash the mussels, remove the whiskers, etc., then put them in a deep pot, add a little water, cover with a lid and heat on the stove

6.12 Then pour them out, remove the shells and take out the flesh (if there are some that haven’t opened yet, it means they are not fresh and should be thrown away... But that’s just in theory, I’ve basically never encountered one that hasn’t opened yet)

7.21 Remove all the mussel meat

8. Wash the chives and drain them

9. Mince

10. Chop the mussel meat

11. Put the minced pork in a large dish, add eggs, white pepper, oyster sauce, sugar, salt, and rub in minced ginger.

12. Stir in one direction with chopsticks. At the same time, you can add appropriate amount of water in several times (I only added about 100ml, because I have already added two eggs, and I will add chives later, and I am worried about water coming out. But if you like, you can try to add more water, this is not certain), and continue stirring.

13. Then add chives

14. Continue stirring and the dumpling filling is ready.

15. Take a small piece of the dough and roll it into long strips.

16. Flatten

17. Beat it into a skin

18. It is best to roll the dumpling wrappers thinner

19. Wrap the dumplings one by one. You can make them into any shape you like. It doesn’t matter. Just pinch them tightly so they don’t break or leak.

20. Put the wrung-out wet gauze in the steamer, put the dumplings in (don’t put them too close), put them in boiling water, and steam them on high heat for 10 to 15 minutes (it depends on the size of the dumplings. If you are worried, just steam them for a little longer. Anyway, the dumplings will not be ruined if you steam them for a few more minutes); then use vinegar, chili oil, a little sugar, and a little soy sauce to make a simple seasoning, and you can eat it with the dip.

Today’s introduction ends here. I wonder if you have learned how to steam clams dumplings? So as long as you follow the editor's steps, you will definitely succeed. Come on!