山东蒸饺凤爪
山东蒸饺是面食大省的骄傲，皮厚馅大，一口咬下去满嘴肉香。凤爪卤得软烂，酱香味浓。配一碗小米粥，就是一顿舒服的饭。
准备时间 Prep
90 分钟 min
烹饪时间 Cook
60 分钟 min
份量 Serves
4 人份 servings
总时长 Total
150 分钟 min
all-purpose flour
for dumpling wrappers
warm water
for dough
pork belly
minced
Chinese chives
finely chopped
ginger
minced
soy sauce
for filling
Shaoxing wine
sesame oil
white pepper
chicken feet
cleaned and trimmed
vegetable oil
for frying
rock sugar
soy sauce
for braising
dark soy sauce
star anise
cinnamon stick
chicken stock
green onions
cut into sections
ginger
Prepare dumpling dough: mix flour and warm water to form a smooth dough. Cover and rest for 30 minutes.
Make filling: combine minced pork, chives, ginger, soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well and refrigerate.
Divide dough into small balls, roll into thin wrappers. Place a spoonful of filling in the center, fold and pleat to seal.
Blanch chicken feet in boiling water for 3 minutes, drain. Pat dry and deep-fry in hot oil until golden brown. Soak in ice water for 1 hour.
In a wok, caramelize rock sugar with a little water until amber. Add chicken feet, soy sauces, star anise, cinnamon, stock, green onions, and ginger. Simmer for 45 minutes until tender.
Steam dumplings in a bamboo steamer over high heat for 8-10 minutes.
Arrange dumplings and chicken feet in bamboo steamers. Serve hot.
Cooking Tips