Organic baby bok choy dumplings are fresh, sweet and delicious - invite family and friends to give them a try
Recently, due to the impact of the Wuhan pneumonia epidemic, some channels for organic vegetables originally meant for school lunches were blocked, so they were released at cheap prices. Our three neighboring households also bought some. Yesterday we received a large box of tender, juicy ones. It just so happened that a few days earlier everyone had been saying they really wanted to make dumplings themselves. When we saw the fresh, sweet bok choy delivered to our door, we immediately arranged to make dumplings today, and the taste was really wonderful!
[Li Family Bok Choy Dumpling Notes] Li Family Bok Choy Dumpling Notes:
(1) Prepare 1 jin of ground meat and 1 jin of vegetables (expected to make 75 dumplings)
(2) Dice the vegetables, add 4 full spoons of salt, and set aside to release water
(3) Ground meat + 50cc wine, 30cc sesame oil, 30cc soy sauce, 3 small spoons of salt
(4) White pepper powder (it was in a grinder, we turned it 13 times), chopped scallion (6 segments of white scallion), chopped ginger (2 large pieces), stir inthe same direction until evenly mixed
(5) Chop 4 large cloves of garlic, fry in cold oil until fragrant (remember to use cold oil so it will not burn right away; the minced garlic is only for balance, but you will not taste the garlic)
(6) Squeeze the vegetable water dry, add the meat, add the garlic oil, and mix well
(7) Put in the refrigerator for about one hour to let the vegetables and meat combine
Making dumplings with organic baby bok choy is truly fresh, sweet and delicious
After taking out the dumpling filling, everyone started wrapping dumplings. The three neighboring households chatted while wrapping. After wrapping some, they boiled them and ate them right away, and took the rest home to freeze as a dish that can be eaten anytime. It was truly blissful.
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