Xiangting Pork and Three Delicacies Dumplings Exclusive

Gradually pour ordinary flour into an appropriate amount of water and knead into a dough of moderate softness, then let it rest for twenty minutes for later use.

Wash the incense pavilion.

An appropriate amount of minced pork.

Soak and clean the wood ear mushrooms, peel the green shrimp to get the shrimp meat, and beat the eggs.

Remove the vein from the shrimp and cut into small pieces.

Chop the wood ear mushrooms.

Scramble the eggs and set them aside.

Chop the tarragon.

First, add a little water to the minced pork and mix it open, then add soybean soy sauce, Donggu Premium Umami Sauce, sesame oil, chicken essence, peanut oil, and salt, stir evenly in one direction, and add minced ginger together.

Put the black fungus, eggs, and shrimp into the meat filling.

Continue stirring evenly in one direction.

Put the Xiangting into the three-delicacy filling.

Continue stirring until evenly mixed.

Knead the dough evenly and divide it into uniform portions, roll them into dumpling wrappers, and make all the dumplings one by one.

Pour water into the pot and bring it to a boil, then add the dumplings. After boiling, reduce to medium heat and cook until all of them float.

It's served on the plate.

Thin-skinned with a big filling.

Finished product picture!

Deliciousness you can see!

Finished product picture!