Main Ingredients:
Huaihua: 1000g; Ground Pork: 800g; Dumpling Wrappers: 1200g.
Additional Ingredients:
Eggs: 2.
Seasonings:
Vegetable Oil: Appropriate Amount; Sesame Oil: Appropriate Amount; Salt: Appropriate Amount; Cooking Wine: Appropriate Amount; Ginger: Appropriate Amount; Scallions: Appropriate Amount; Ground Pepper: Appropriate Amount; Monosodium Glutamate: Appropriate Amount; Light Soy Sauce: Appropriate Amount; Dark Soy Sauce: Appropriate Amount.
Flavor: Salty and Fresh; Cooking Method: Other; Time Required: Several Hours; Difficulty: Advanced.
Detailed Steps for Cooking Huaihua Water Dumplings
Remove impurities from fresh Huaihua.
Rinse the Huaihua with clean water, blanch it in boiling water for a moment, and then remove it.
Rinse it with cold water, squeeze out some water, and chop it up for later use.
Put the ground pork in a frying pan, crack in 2 eggs, and add appropriate amounts of cooking wine, ground pepper, dark soy sauce, light soy sauce, monosodium glutamate, ginger water, and other seasonings.
Stir in one direction until the mixture becomes firm.
Add the chopped Huaihua and scallions, pour in hot oil, and mix well. The filling is now ready.
The dumpling wrappers are ready-made.
Take a dumpling wrapper and add an appropriate amount of filling.
Fold the dumpling wrapper in half.
Pinch the dumpling wrapper with the tiger’s mouth of both hands and press hard to seal the dumpling.
Bring water to a boil in a pot, add the dumplings, boil them, rinse them with cold water twice, and then boil them again until they are cooked.
Dip in your favorite sauce and enjoy.
