Composition / ingredients
Cooking method
1. Wash the mushrooms, cut them as small as possible. My onion, also finely cut.
2. We put the prepared mushrooms in a bowl, add minced meat, chopped onion, ginger, pepper, salt. Mix everything thoroughly to evenly distribute the spices.
3. Pour water into a small bowl. Divide the dough into small pieces, roll out into a circle, moisten the inner surface of the dough with water from a bowl. With a teaspoon, we spread the filling in the center and beautifully pinch the edges.
4. In a wok pan, heat the oil over medium heat (if there is no sesame oil, use any other), spread some of the dumplings (not much - 8-10 pieces, so that they are not cramped).
5. Fry the dumplings for a couple of minutes until golden brown from the bottom. Then pour in the water (it is important that the water is warm).
6. Cook the dumplings under a closed lid until the water completely evaporates (it will take from 4 to 5 minutes, no more). Thus, we fry the right amount of dumplings, in two or three stages. The rest of the dumplings (if the company is small, the semi-finished product will definitely remain) can be frozen and cooked next time.
These are the Chinese dumplings that turned out, try it - very tasty!
Caloric content of the products possible in the composition of the dish
- Champignons - 24 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Dough for dumplings - 256 kcal/100g
- Dumpling dough - 234 kcal/100g
- Unleavened dough - 234 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepper - 26 kcal/100g
- Sesame oil - 899 kcal/100g
- Minced pork - 263 kcal/100g
