Fried dumplings with fennel, shiitake mushrooms, fungus, cornmeal, and oyster mushrooms are made with fennel, king oyster mushrooms, fungus, and bean dregs as dumpling fillings, cornmeal as dumpling wrappers, and fried in a pan. It is a good and super nutritious delicacy.
Ingredients:
100g okara, straw mushroom, 1 small handful of fennel, half king oyster mushroom, four fungus, 1 piece of sushi seaweed, dark soy sauce, a little sugar, appropriate amount of olive oil, salt, Light soy sauce, Weiquan, about 2/3 cup of flour, about 2/3 cup of cornmeal, 2 tablespoons of gluten flour, water.
How to make fried dumplings with fennel, shiitake mushrooms, fungus, cornmeal and cornmeal
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Tear the seaweed into pieces, saute the bean dregs with olive oil until fragrant, and add sugar and dark soy sauce to taste.
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Cut the king oyster mushroom, fungus, and fennel into foam, add it to the fried bean dregs, then add light soy sauce, salt, and flavoring, stir evenly to form fennel and shiitake mushrooms Fungus dumpling filling.
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Put the fennel, mushroom, and fungus dumpling fillings into olive oil and stir-fry until fragrant.
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Blanch the cornmeal with boiling water and let cool. Mix the flour and gluten powder evenly and pour into the cornmeal, add water and knead with your hands to form a uniform and shiny dough. Cover with a damp cloth and let rest for 15 minutes.
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Knead the dough again, cover it with a damp cloth and let it rest for 15 minutes.
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Knead the dough into long strips and cut into equal-sized pieces. Flatten the dough and roll it into dumpling wrappers.
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Put the stuffing in the dumpling wrappers and make fennel, mushroom, fungus and cornmeal dumplings.
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Add water to the pot, add olive oil and salt, and bring to a boil. Put the dumplings into the pot and cook for half a minute, remove and drain.
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Put olive oil in a pan and heat.
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Put the drained fennel cornmeal dumplings into the pan and fry the dumplings over low heat.
Add two more spoons of dumpling soup to the pan and fry the cornmeal dumplings over low heat.
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Wait until the water in the pan dries up, reduce the heat to low, and fry until the bottom of the dumplings is slightly brown. Pan-fried dumplings with fennel, mushrooms, fungus, cornmeal, and fennel are ready.
Extended reading:
1. How to make delicious sauerkraut and pork dumplings stuffing? Northeastern classic sauerkraut dumplings
2. How to make cabbage and pork dumplings for children. Ratio of ingredients for children’s dumplings
3. How to make carrot and Yuanbao dumplings. How to make dumplings and Yuanbao dumplings
4. Complete recipe of winter solstice dumplings. Ingredients of mushroom, winter bamboo shoots and pork dumplings
5. How to make multi-color vegetable and pork dumplings. How to make vegetable dumpling wrappers
