"After the winter solstice, everything is frozen and frozen." In the blink of an eye, it is the winter solstice again, and the count of nine cold days is about to begin. As the old saying goes, "If you don't serve dumplings in the winter solstice, your ears will freeze off and no one will care." On the winter solstice, almost every household in the north has to make dumplings to eat. As the saying goes, the winter solstice is as big as the new year. Making dumplings and eating dumplings are really an indispensable ritual.
Many people always worry about what fillings to eat before eating dumplings. This time I will share with you a dumpling filled with leek and egg. Dumplings with this filling are the most popular dumplings with vegetarian fillings, but not many people can nail the taste. The cooked dumplings either taste too watery or not tasty.
My grandma is over 60 years old. She is a master at making this kind of leek and egg stuffed dumplings. Basically, she only puts three ingredients, salt, sesame oil, and pepper, and put them in the right order. The dumplings taste original, fresh and full, but not watery. If you have friends who like to eat dumplings stuffed with leek and egg, you can wrap them in this way during the Winter Solstice. The leeks are crisp and tender but not watery, and they taste good and delicious.
Leek and egg stuffed dumplings
Ingredients required: leeks, eggs, flour, shrimp skin, salt, sesame oil, pepper.
. Pour an appropriate amount of flour into the basin, add water and stir to form a dough, then knead into a smooth dough, set aside to wake up for half an hour. Wash the leeks, cut them into pieces and put them in a bowl for later use.
. Break four eggs into a bowl, add an appropriate amount of salt and beat them up. Pour a wide amount of oil into the pot. After heating, pour the egg liquid into the pot. When the egg liquid is slightly set, quickly stir it up with chopsticks. After the eggs are cooked, put them into a plate and let them cool.
. Pour an appropriate amount of shrimp skin into the pan, stir-fry slowly over low heat until fragrant, turn off the heat and let cool. Add two tablespoons of sesame oil to the leeks and mix well so that the sesame oil coats the leeks.
Tips: The reason why the sesame oil is put in the leeks first is to allow the oil to lock the moisture in them. If you put the salt first, the salt will precipitate most of the moisture in the leeks, and they will not taste delicious.
. Pour the cooled eggs and dried shrimps into the leeks, stir evenly, add half a spoonful of pepper and a little salt, and stir evenly again.
Tip: Add an appropriate amount of pepper to the leek filling, which can relieve greasiness and appetizer. It can also enhance the freshness and flavor, so that the leek filling dumplings will not taste greasy. Don't add too much salt, firstly, because there is a lot of salt in the fried eggs, and secondly, to prevent excessive precipitation of water from the salt.
. After the dough has risen, take a portion and knead it into a long strip, cut it into small pieces, roll it into a dumpling wrapper, add the fillings and wrap it into the shape you like, put it in a boiling pot and cook it out.
Why not add light soy sauce, five-spice powder and other seasonings?
. Do not add light soy sauce and oyster sauce because the flavor of these seasonings is too fresh, and leeks and dried shrimps are already very fresh. If you add light soy sauce and oyster sauce, it will easily cover up the original fresh flavor of leeks and eggs.
. Five-spice powder and thirteen spices are not used because these two seasonings are mainly used to remove the smell of meat. In addition, they are prepared from a variety of spices. When added to the filling, the smell will be too strong and the aroma of leeks and eggs will not be tasted.
The same goes for cooking wine, and it requires a process of evaporation to remove the fishy smell. When it is wrapped in a dumpling, the flavor of the cooking wine will not escape at all, and there will be an obvious flavor of cooking wine when eaten, so it is also an ingredient that cannot be used in all stuffed dumplings.
. Do not add onions, ginger, garlic, and Sichuan peppercorns. Generally, when mixing meat stuffed dumplings, these four gentlemen are often used to remove the fishy smell and increase the aroma. However, there is no need to add them to leek and egg stuffed dumplings. Their smell is too overbearing and will affect the fresh aroma of leeks and eggs, making it taste strange.
- Lao Jing said -
Dumplings stuffed with chives and eggs are relatively vegetarian. Adding more shrimp skin to the filling will make them fresher and more fragrant. If you have dried shrimps or fresh shrimps, you can also add them to make them more fresh. If you just like to eat vegetarian, you can also add ingredients such as mushrooms and vermicelli. In addition, it should be noted that the scrambled eggs and dried shrimps must be cooled before being poured into the leeks. Otherwise, the leeks will become too hot and will become watery, making the dumplings unpalatable. #TomorrowWintersolstice#
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