Dumplings with Poria (茯苓水饺)Ingredients:
- Jiao zi pi (饺子皮) dumpling wrapper 2 Ib
- Shou zhu rou (瘦猪肉) lean pork 1 Ib
- Jiu cai (韭菜) chive 1Ib
- Xiang gu (香菇) Shiitake mushroom 10 pc
- Sheng jiang (生姜) fresh ginger 10 g
- Qing cong (青葱) green onion 100 g
- Sheng chou (生抽) soy sauce 1 tbp
- Sesame oil 2 tsps
- Table salt 1 tsp
- White sugar 2 tsps
- Chinese brown rice vinegar (for dipping)
Cooking methods:
- Mince the lean pork into filling
- Soak mushroom, rinse and chop into small pieces
- Rinse the chive, ginger and onion and chop into small pieces.
- Rinse the ginger and onion and chop into small pieces
- Add mushroom, chive, ginger, onion, white sugar, table salt, sesame oil into the
meat; stir to mix them thoroughly - Make dumplings by wrapping up some meat filling with the dumpling wrappers.
- Boil 2 liter of water, then add the dumpling into the boiling water one by one,
slowly stir them, and then cover the lid. - Bring to boil again, then add one cup of cold water and slowly stir the dumplings,
and then cover the lid. - Repeat the step 7 two more times, then take the dumplings out of the water and
ready to serve.
Function:
- Nourish the heart, tranquilizing the mind
- Invigorating the spleen, inducing the appetite
- Removing dampness
- Resolving phlegm
- Inducing dieresis to alleviate edema
- Eat them as a regular basis can strengthen the stomach and spleen functions and
improve the constitution and immunity - It is especially benefit for patient with poor appetite caused by spleen dysfunction,
edema due to hypofunction of the spleen.