Main Ingredients:
Flour: 300g.
Additional Ingredients:
Pork filling: appropriate amount; Cilantro: one bunch; Egg: 1; Water: appropriate amount.
Seasonings:
Sesame oil: 10ml; Salt: 3g; Chicken essence: a little.
Taste: Salty and Fresh; Cooking Method: Boiling; Time: One hour; Difficulty: Ordinary.
Steps to Make Pork and Cilantro Dumplings with Thin Skin
Put the flour in a bowl and add 1g of salt.
Add an egg.
Add cold water to form a dough that is harder than water dumpling skin, and let it rest for 30 minutes.
Chop the meat and add scallions and ginger.
Add some chopped cilantro, salt, chicken essence, and sesame oil, mix well, and make the dumpling filling.
Roll the dough into a thin skin about 1mm thick, and cut it into a dumpling skin shape (isosceles trapezoid).
Wrap the filling using traditional techniques.
Shape the dumplings.
Sprinkle a little starch in the container where the raw dumplings are placed in advance to prevent sticking.
Add enough water (or broth) to the pot, add other ingredients according to your preference, and boil. After boiling, add the raw dumplings. After boiling again for 3 to 5 minutes and seeing the dumplings swell and float, they are ready.
Before serving, add sesame oil and sprinkle some cilantro for flavor.
