How to make dumplings stuffed with pork, shiitake mushroom and black fungus?

Dumplings stuffed with pork, shiitake mushrooms and black fungus are a common staple food in daily life. They are not only delicious and nutritious, but also easy to make, so they are deeply loved by people. In fact, if you want to make delicious dumplings stuffed with pork, shiitake mushrooms and black fungus, you must choose pork that is half fat and half lean. If you only choose lean meat, the taste will be dry and unpalatable.

1. Materials

250g minced pork (half fat and half lean), 80g dried mushrooms, 40g black fungus, 400-500g dumpling flour, 200-250g cold water, salt and MSG as desired, sesame oil or other cooking oil as needed

2. How to make dumplings with pork, shiitake mushroom and fungus filling

1. Soak the dried mushrooms and black fungus, and keep the water from the mushrooms and don't pour it out.

2. Add two spoons of salt to the minced meat, and then stir it in one direction. The meat will then produce a little juice and become more viscous. Then add an egg and an appropriate amount of mushroom water. Do not add the water all at once. Add it slowly depending on the condition of the meat. The volume of the meat will obviously increase and become more viscous until it becomes meat paste.

3. After soaking the mushrooms and black fungus, cut them into shreds and add them to the minced meat. Add appropriate amount of salt and some MSG and stir well.

4. After the filling is mixed, put it aside to let it absorb the flavor. At this time, start mixing the flour. Add about 200-250g of water to one pound of flour. Do not add it all at once. The degree of water absorption of flour is different, so add it according to the state of the flour. After the dough is clean, let it rise for 5 minutes, then knead it again, let it rise for another 5 minutes, and then knead it again until the dough is smooth.

5. After the dough is kneaded, it is rolled into skins and finally made into dumplings.

Tips

Be sure to choose pork that is half fat and half lean. If it is too lean, the meat will be dry and not tasty.

MSG is used to enhance the flavor. If you have chicken essence, you can use it as a substitute. If you don’t like it, you can just leave it out.

After soaking the mushrooms and black fungus, squeeze out a little water, and don't cut them too finely, otherwise the taste will be lost.

When rolling the dough, you will probably need 50-100g of hand powder. Don’t forget to reserve some, otherwise it will be difficult to roll the dough.

3. The efficacy and function of pork

1. Supplement protein and fatty acids

Pork provides humans with high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and cysteine ​​which promotes iron absorption, and can improve iron deficiency anemia.

2. Nourishing the kidney and yin

Pork is mild in nature and sweet in taste. It has the effects of moistening the intestines and stomach, producing body fluids, replenishing kidney qi, and relieving heat and toxins. It is mainly used to treat damage to body fluids caused by fever, thirst and emaciation, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, replenishing deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing the skin, promoting urination and stopping thirst.

3. Moisturizing

Drinking pork soup can urgently replenish irritability, dry cough, constipation and dystocia caused by lack of body fluid.