Pork oil residue dumplings

2024-11-17 14:59:06 346

When I was a child, oil was planned to be supplied, and our family often didn't have enough oil to eat. Mom would buy some lard or fatty meat and let Dad boil lard. Pig oil residue has become our snack, with a crispy and fragrant taste, and the feeling of taking a bite of oil, which was the ultimate enjoyment for us as children< br>

Details of ingredients

Pig oil residue90 grams
Eggs4 of them
celery60 grams
carrot130 grams
Soak black fungus50 grams
Dumpling skin1500 grams
vegetable oil30 grams
White sugar20 grams
Wei Damei freshly squeezed stir fried vegetables with fragrant light soy sauce3 tablespoons
Wei Da Mei Cong Jiang Cuisine Wine1 tablespoon

Technique

difficultybeginner
workmanshipsteam
tastesalty and savory
timean hour

Steps to make Pork oil residue dumplings

1. Prepare ingredients and seasonings: Soak dried black fungus in cold water and remove roots; Cut celery stems into small pieces; Peel and cut carrots into small pieces for later use. Dumpling wrappers are ready-made dumpling wrappers sold in the market, I forgot to take a photo.
2. Beat the eggs and stir fry them in a non stick pan with about 15 grams of oil until they are cooked until they are dry and broken.
3. Grind lard, carrots, celery, and fungus into coarse powder in a meat grinder.
4. Pour in 3 tablespoons of Wei Da Mei freshly squeezed stir fry soy sauce. At the beginning, do not add too much seasoning, prefer light to salty. Once it is light, you can adjust it later.
5. Pour in 1 tablespoon of Vermouth Scallion Ginger Cooking Wine to remove the fishy smell and enhance the aroma.
6. Add about 15 grams of oil to a non stick pan, stir fry with minced pork fat and vegetables until cooked. During the stir frying process, the vegetables will release water. It's okay, just stir fry for a while longer and slightly reduce the moisture. Don't let it dry too much.
7. Add cooked egg chunks and stir fry evenly. The eggs will further absorb the moisture in the vegetables. Try the taste, it feels slightly salty when eaten empty.
I want the dumplings to have a semi transparent effect, so I rolled the dumpling skin thin. Place the filling in the center of the dumpling skin, fold it in half, and knead the folds on one side of the skin.
9. Pinch the pleats and cut the edges flat to make them look better. Or make dumplings according to your own habits.
10. Bring water to a boil and steam over high heat for 6-8 minutes.
11. Thin skin with plenty of filling, salty, fresh and oily. Dip it in dumpling vinegar, one bite at a time, it's so delicious!