The dumplings are made with the head of the dumplings, and the cabbage and leeks are put aside. This dish is more fragrant when used as filling, tender and juicy, and relieves the heat
As the saying goes, "It's cold in the third nine, and hot in the third volt." After entering the ambush, it will also enter the hottest and most unbearable weather of the year. After entering the dog days of summer, with heavy heat and humidity and excessive sweating, many people will suffer from loss of appetite, lack of energy, etc. At this time, special attention should be paid to diet. Since ancient times, our country has attached great importance to food culture, and each region has its own food traditions during important solar terms. Tomorrow I will be in ambush. Do you know what to eat when I am in ambush?
"Toufu dumplings, Erfu noodles, Sanfu pancakes and eggs." In the north, there is a custom of eating dumplings in Toufu. After entering the ambush, people have a poor appetite due to the scorching heat. Eating some dumplings can whet their appetites, which means they can spend the summer smoothly. We in Northern Jiangsu are also a region that loves to eat pasta . My family is a dumpling lover, so dumplings are indispensable. Every year at Christmas, the dumplings that my husband and children order to eat are stuffed with celery and pork. The ingredients are simple, the taste is fragrant and delicious, and there won’t be any leftovers in a big pot.
[ Dumplings stuffed with celery and pork ]
So how to make dumplings stuffed with celery and pork to make them more delicious? Next, I will share with you how I do it.
Everyone said that whether dumplings are delicious or not, not only the fillings must be delicious, but the dumpling wrappers must also be tough to eat. Many people do the wrong step of making dumplings and noodles. No wonder the dumplings boil into lumps when put in the pot. of.
Step 1: It is said that kneading dough is a technical job. When making dumpling wrappers and dough, you don’t just need to add water. Remember to add an egg to the flour and a small spoonful of salt. This will make the dough taste stronger and stronger. Spring teeth.
Step 2: Add water in batches and use chopsticks to form a flocculent shape. This method is very simple and will not cause flour to stick to your hands.
Step 3: Simply knead the dough into a dough with your hands, regardless of whether it is smooth or not, cover it with a damp cloth and let it rest for 15 minutes. Then knead the dough until smooth, which is clean and labor-saving.
Step 4: Prepare celery, pork, salt, oyster sauce, ginger, chopped green onion and other ingredients. For pork, it is recommended to use 30% fat and 70% lean pork so that it does not taste too bad.
Step 5: Cut the pork into large pieces first, and then chop it into minced meat. The meat you chop yourself will taste more grainy and taste more fragrant.
Blanch the celery, then chop it, and then use gauze to filter out the celery juice. Celery has a large water content and is prone to water when making fillings, so it must be filtered first so that there will not be too much juice in the filling. .
Step 6: Put the minced pork, celery, and green onions into a large bowl, and crack in an egg for freshness.
Then add cooking oil, salt, chicken essence, and oyster sauce, mix evenly, and the dumpling filling is ready.
Step 7: Add a little flour to the dough and knead it, then take a part of the dough and roll it into a long strip, then cut it into several small pieces of equal size, flatten it with the palm of your hand and roll it into a thin dumpling wrapper with a rolling pin. .
Step 8: Roll out the dumpling wrapper and add an appropriate amount of dumpling filling, don’t put too much.
After the two pairs are closed, the hands and bellies of both hands merge with each other, and then squeeze hard. Look, a cute dumpling will be squeezed. The method is very simple. The extra dumplings after making them can be frozen in the refrigerator, which is very convenient to eat on the go.
Step 9: Boil water in the pot. After boiling, add the dumplings and push them from the bottom of the pot with a spoon to prevent the dumplings from sticking to the pot. After boiling over high heat, pour in a bowl of cold water. After boiling again, pour in another bowl of cold water and bring to a boil over medium heat. In this way, add cold water twice and boil twice, making the dumplings easier to cook.
In addition to boiling, the dumplings can also be steamed and eaten. They are both delicious. Okay, now that your head is down, in order to have a smooth summer, don’t forget to make dumplings for your family!
