Pork and Cowpea Dumplings

Everyone has eaten dumplings, but have you ever eaten pork and cowpea dumplings? They are very delicious. I make them at home every weekend. Here is how to make them:

Pork and cowpea dumplings ingredients:

500g pork filling, about 350g cowpea, 2 green onions, 15g ginger

Seasoning Group A: 2 tablespoons peanut butter, 1 tablespoon cooking wine, 4 tablespoons salad oil, 1 teaspoon sesame oil, 1/2 teaspoon oyster sauce, 6 tablespoons water

Seasoning Group B: 1 tablespoon salt, 1 teaspoon soy sauce, 1/2 teaspoon chicken stock

Dumpling wrapper set: 1 egg white, appropriate amount of flour, appropriate amount of water

Pork and cowpea dumplings recipe:

1. Chop the scallion and ginger into fine pieces, add them to the minced meat together with the peanut butter, stir vigorously in one direction with chopsticks, gradually add seasoning group A (cooking wine, salad oil, sesame oil, oyster sauce and water), and stir until the minced meat is clumping and firm;

2. Clean the cowpeas, blanch them in boiling water until they change color, remove them and immediately rinse them in cold water to keep them green, drain the water slightly, chop them into small pieces, and add them to the meat filling;

3. At this time, add seasoning group B and stir evenly along the line of defense where the meat was just stirred;

4. Add water little by little to the flour, add an egg white, and knead into a slightly soft dough. Cover with a wet cloth and let it rest for half an hour. (You can use the resting time to clean the tools used to prepare the fillings and clean up the place to prepare dumplings.)

5. Finally, roll out the dough and make dumplings. I don’t have the energy to take photos at this step, I need to save my energy to eat the dumplings.

Tips:

Tip 1: Add one or two egg whites to the dough when kneading it, so that the dough will be more chewy and durable;

Tip 2: Add two spoons of peanut butter when mixing the filling. This will make the filling tighter and the meat easier to stir. Of course, it will also increase the flavor.

Tip 3: Add a spoonful of salt when cooking dumplings, and put the dumplings in after the salt dissolves. This will increase the toughness of the flour and the dumplings will not stick to the skin.

After I tried it, I found that the dumplings made in this way are really different from the previous ones.