How to make lard dumplings

Posted in Chinese cuisine

  • Lard How to make slag dumplings: 1

    1

    Prepare the ingredients and seasonings: soak the dried black fungus in cold water and remove the roots; cut the celery stalks into small sections; peel the carrots and cut into small pieces for later use. Dumpling wrappers are ready-made dumpling wrappers sold at the market, I forgot to take a photo.

  • Lard How to make slag dumplings: 2

    2

    Beat the eggs, add about 15 grams of oil in a non-stick pan and fry until they are dry and crumbly.

  • Lard How to make slag dumplings: 3

    3

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

  • How to make lard dumplings: 4

    4

    Pour in 3 tablespoons of the flavored Virgin Stir-fried Light Soy Sauce. Don’t add too much seasoning at first. It’s better to be light rather than salty. If it’s too light, you can adjust it later.

  • Lard How to make slag dumplings: 5

    5

    Pour in 1 tablespoon of Weidam onion and ginger cooking wine to remove the fishy smell and increase the aroma.

  • Lard Steps to make slag dumplings: 6

    6

    Add about 15 grams of oil to a non-stick pan, add lard residue and stir-fry minced vegetables until cooked. The vegetables will release water during the frying process. It doesn't matter. Fry for a while to dry out the water a little, but don't dry it out too much.

  • Lard Steps to make slag dumplings: 7

    7

    Add cooked egg cubes and stir-fry evenly. The eggs will further absorb the moisture in the vegetables. Taste the taste and eat empty mouthJust feel a little salty.

  • Lard Steps to make slag dumplings: 8

    8

    I wanted the dumplings to have a translucent effect, so I rolled out the dumpling skins thinly. Place the filling in the center of the dumpling wrapper, fold the wrapper in half and make pleats on one side.

  • Lard How to make slag dumplings: 9

    9

    After pinching the pleats, cut the edges flat to make them look better. Or make dumplings according to your own habits.

  • Lard How to make slag dumplings: 10

    10

    Boil water and steam over high heat for 6 to 8 minutes.

  • Steps to make lard dumplings: 11

    11

    The skin is thin and the fillings are rich, salty and oily. Dip the dumplings in vinegar, one bite is so delicious!

Tips

① Southerners don’t know how to roll out dumpling wrappers, but they think the commercial dumpling wrappers are too thick, so they have to buy them and roll them out thinner.
② Don’t overcook the lard residue, otherwise it will be bitter. Moreover, there is no need to add oil after the oily lard residue and vegetables are made into stuffing.
③The method of steaming dumplings that I use to save time is mature. You can also boil dumplings. The fillings are already cooked, and you only need to steam the skins.