| 摘要 |
A method of producing a dumpling(mandu) is provided to prevent the dough circle from bursting during cooking, to remove characteristic flavor of wheat flour and to give good color and gloss to the dough circle. The dumpling is prepared by steps of: placing a stuffing and soft cheese in the middle of a dough circle made from wheat flour or buckwheat flour; folding over one part of the dough to make a half-moon shape; and pinching the edges together tightly until the dumpling is completely sealed and the crimping is tight. The stuffing contains 10 to 20 parts by weight of one or more mushroom slices selected from Agaricus bisporus, Lentinus edodes and Pleurotus ostreatus, 45 to 60 parts by weight of vegetables and 10 to 20 parts by weight of meat. To make a dumpling, the stuffing and soft cheese are mixed in a volume ratio of 4:1. |
