Pork oil residue dumplings-You Are Foodie

By Clare
68

Pork oil residue dumplings

When I was a child, oil was planned to be supplied, and our family often didn't have enough oil to eat. Mom would buy some lard or fatty meat and let Dad boil lard. Pig oil residue has become our snack, with a crispy and fragrant taste, and the feeling of taking a bite of oil, which was the ultimate enjoyment for us as children.We, who are not short of oil now, although we miss the taste of childhood very much, we cannot eat the pig oil residue that we take a bite of. Throw it away, for me who has experienced the era of material poverty, I think it's too wasteful and regrettable. Therefore, adding some ingredients to make dumpling filling not only enjoyed the deliciousness but also received psychological comfort.

Main Ingredients

Auxiliary Ingredients

vegetable oil 30 grams

Seasonings

Weidamei Scallion Ginger Cooking Wine 1 tablespoon
Wei Da Mei freshly squeezed stir fried dishes with fragrant soy sauce 3 tablespoons
White sugar 20 grams

① Southerners don't know how to roll dumpling wrappers, but they also find the wrappers on the market too thick, so they have to buy them and roll them thinner.② Don't boil the lard residue too dry, otherwise it will be bitter, and the oily lard residue and vegetables can be used as filling without refueling.③ I like the convenient way of Steamed dumplings, which is mature. You can also cook dumplings. The stuffing is already cooked, just steam the leather.

Step 1 . Prepare ingredients and seasonings: Soak dried black fungus in cold water, remove roots; Cut celery stems into small pieces; Peel and cut carrots into small pieces for later use. Dumpling wrappers are ready-made dumpling wrappers sold in the market, I forgot to take a photo.

Step 2 . Beat the eggs and stir fry them in a non stick pan with about 15 grams of oil until they are cooked until they are dry and broken.

Step 3 . Put lard residue, carrots, celery, and fungus into a meat grinder and grind them into a coarse powder.

Step 4 . Pour in 3 tablespoons of Wei Da Mei freshly squeezed stir fry with fragrant soy sauce. At the beginning, do not add too much seasoning. It is better to be light than salty. Once it is light, you can adjust it later.

Step 5 . Pour in 1 tablespoon of Vermouth Scallion Ginger Cooking Wine to remove fishy smell and enhance aroma.

Step 6 . Add about 15 grams of oil to a non stick pan, stir fry pork fat and vegetable shreds until cooked. During the stir frying process, the vegetables will release water. It's okay, just stir fry for a while longer and slightly reduce the moisture. Don't let it dry too much.

Step 7 . Add cooked egg chunks and stir fry evenly. The eggs will further absorb the moisture in the vegetables. Try the taste, it feels slightly salty when eaten empty.

Step 8 . I want the dumplings to have a semi transparent effect, so I rolled the dumpling skin thin. Place the filling in the center of the dumpling skin, fold it in half, and knead the folds on one side of the skin.

Step 9 . Pinch the pleats and cut the edges flat to make them look better. Or make dumplings according to your own habits.

Step 10 . Boil water and steam over high heat for 6-8 minutes.

Step 11 . Thin skin with plenty of filling, salty, fresh, and oily. Dip it in dumpling vinegar, one bite at a time, it's so delicious!

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!