Steamed dumplings with mushroom meat

In fact, dumplings are the easiest to make. I remember when I was a child, my parents had to make dumplings at home when they were idle, because they had to chop and roll dumpling skins with noodles. Now, these two most troublesome projects can be carried back as soon as the market goes, haha. Nevertheless, I still miss the dumplings at home. Every time, the family is busy working around the table and eating them fragrantly. Every time, they have to eat two bowls of dumplings.

Food Material List

1 Fat lean pork SAP 500g
2 Mushrooms 8
3 Carrot Half root
4 Fungus Half a handful
5 Egg One
6 Dumpling wrapper 3 yuan

Operational steps

1 Lentinus edodes and agaric foam, cut into small dices, as well as carrots, onions, ginger and garlic are cut fine, together with pork into the container, beating an egg into.
2 Add oil, salt, pepper and chicken extract in a proper amount, two teaspoons of raw soy sauce, half a teaspoon of old soy sauce, and then mix evenly. My favorite time to put oil and salt, because all of a sudden the fragrance all out.
3 Then we started packing. Although the dumplings I made were not particularly good-looking, I was basically at this level when I was a child. At that time, adults at home called us all over. We wrapped them around the table, and they would wrap them for a long time.
4 Put the dumplings in the steamer. When the water in the pot is about to boil, put the steamer on it. Heres a little hint. Put a drop of oil on the bottom of the steamer so that it can be taken down when its ripe and wont stick.
5 Steam for 20 minutes and cook. You can mix a little vinegar, raw soy sauce, sesame oil, and dip it in the dried mothers body. It will taste better.

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