How to make bun fillings

The most important parts of dumplings are the dumpling filling and the dumpling skin. The dumpling skin needs to be chewy, and the added water and flour are very important. In addition, when preparing the dumpling filling, you should pay attention to the proportion of ingredients and the combination of food, especially now most of them are pork belly, because it tastes better and has high nutritional value.

Ingredients

Pork belly: 500g

Excipients

Dried shiitake mushrooms: 50g

Dried black fungus: 50g

French beans: 250g

Lotus root: one section

Fresh onion: 200g

Egg: One

Light soy sauce: appropriate amount

Salt and MSG: Appropriate amount

Peanut oil: 30g

Pepper: appropriate amount

Cooking Steps

1: Peel the pork belly and chop it into minced meat (you can also ask the butcher at the market to grind it with a meat grinder)

2: Add an egg, pepper, soy sauce, salt and MSG to the meat paste

3. Stir well

4: Chop the green beans, lotus roots, shiitake mushrooms, black fungus and green onions separately and chop them as finely as possible (blanch the green beans in boiling water and soak the shiitake mushrooms and black fungus in advance)

5: Add appropriate amount of salt, MSG and peanut oil to the chopped vegetable filling

6. Stir well

7: Add the mixed meat together

8: Mix all the fillings evenly and the bun filling is ready.