light soy sauce
dark soy sauce
five spices powder
monosodium glutamate (MSG)
How to make dumplings with pork and diced ladyfingers
Add ginger, five-spice powder, salt, dark soy sauce, light soy sauce and simmer. (add as much as you can, depending on your ability) Add 60-70 degree water in batches, pour the water close to the edge of the pot, quickly in one direction. Stir, and add water each time after the water has been thoroughly mixed into the mince. Add monosodium glutamate (MSG), chicken broth, cooking oil (pepper, green onion, ginger, etc.), oyster sauce and mix well. Before adding the chopped green onions.
And flour, add 49% water to the flour and wake up for more than half an hour.
Remove the roots and yellow leaves from the granny smiths and wash them well
Blanch and scald for a minute and you’re good to go.
Remove from heat and soak in water for 2 hours to remove bitterness
Squeeze the water out of the granny smith, don’t squeeze it particularly dry, chop it, add it to the mince, add the chopped onion, stir it well, taste it and adjust the saltiness again.
Knead the dough again, roll out the dough into a circle and cover with the filling. Boil the dumplings with more water, when the water boils add a bowl of water, when the water boils again add a bowl of water, when the water boils add another bowl of water, add a total of Three times water. You can taste one before serving.