Chicken and Buckwheat Dumplings - Winter Warm-up Vegetables (with homemade ketchup)
Published Jun 1, 2020 at 13:23pm ET
In winter, we make delicious dumplings by ourselves, add fire water chestnut and black fungus to the meat filling, and add homemade ketchup, which will make the taste more special.
Food Material List
- 1 flour 250g
- 2 warm water 130ml
- 3 Chicken breast 200g
- 4 Water chestnut 8
- 5 Carrot Half root
- 6 Fungus 5-6 flower
- 1 Pour 130ML warm water into 250 grams of flour, knead into a dough, cover with fresh-keeping film, and wake up for 30 minutes.
- 2 Cut water chestnut peeled into small dices, chicken breast into small dices, carrot mud, foaming fungus into the end;
- 3 Add an egg to increase the consistency of the filling.
- 4 Add onion and ginger water to remove the fishy smell, (slice onion and ginger and soak in water for 10 minutes, that is, onion and ginger water);
- 5 After mixing the filling in step 4, add 1 teaspoon salt to season.
- 6 Put the tomatoes in boiled water for 2 - 3 minutes and remove the skin.
- 7 In a small pot, add cooking oil, stir-fry the chopped tomatoes into sauce, and season with a little salt.
- 8 Cut the waking dough into small dosage and prepare to roll dumpling skins.
- 9 Roll the dough counter-clockwise with the left hand, and roll the dough round flat with the rolling pin with the right hand.
- 10 Place the prepared filling in the center of the rolled dumpling skin.
- 11 Fold the dumpling skins in half, then knead them, and then make the dumplings.
- 12 Boil the water and cook the dumplings in the pot until they float.
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Healthcare food category
Poultry, Burst, Baking, Slightly spicy