Carrot and Pork Dumplings

Ingredients: flour, minced pork, black fungus, perilla, carrot, Weidamei aromatic rice vinegar, Weidamei premium oyster sauce, Weidamei first-pressed original brewed soy sauce.

Add water to the flour and knead into a dough, then let it rest for 15 minutes.

Grate the carrots in a food processor, chop the perilla, and soak the black fungus before chopping it.

Add Weidamei Premium Oyster Sauce, Weidamei First-Pressed Original Brewed Soy Sauce, and Sichuan Pepper Powder to the minced pork and mix evenly.

Add the shredded carrots and black fungus, and mix evenly.

Add olive oil.

Add salt and stir evenly, set aside.

Knead the dough into a long strip, cut it into small portions, and roll them into rounds.

Take a small piece of dough and add an appropriate amount of carrot and pork filling.

Fold the dough pieces, use the web of both hands to pinch the edges of the dumplings tightly, and cook the wrapped dumplings in boiling water until done.

Chop the garlic and add it to the bowl, then add Weidamei Premium Oyster Sauce, Weidamei Light Fragrant Rice Vinegar, and Weidamei First Press Naturally Brewed Soy Sauce.

Add chili red oil.

Add the chopped perilla and stir well.

Delicious dumplings are here.

Carrot and pork dumplings with thin skin and a lot of filling.