Eat dumplings in the winter solstice
The winter solstice is as big as a year, and the world is small. In this cold seasonal solar terms, a common custom is to eat dumplings. There is a saying in the north that "eating dumplings in winter solstice does not freeze ears", so northerners like to eat dumplings to comfort the cold winter on the winter solstice day. You must have a sense of ritual in your life. It is a happy thing to make dumplings with your family on the winter solstice day. Today I will share with you the recipes of 6 dumplings, all of which have meat and vegetables, and there is always one that you like.
Winter Solstice Dumplings
[Pork, garlic and yellow fungus stuffed dumplings]
I remember when I was a child I didn’t like dumplings in the winter solstice. My grandma told me: "I don’t have a bowl of dumplings in the winter solstice, and no one cares if I freeze my ears." , So I ate dumplings obediently every year at that time, but now I want to come to it really cute. Winter is coming again. Grandma has been away for two years. Although I knew that I would not freeze my ears without eating dumplings, I still eat dumplings obediently. This year I made dumplings stuffed with pork, garlic and yellow fungus. The skin is thin and the stuffing is big and the flavor is delicious.
[Ingredient preparation] :
flour 400g, pork 400g, garlic 250g, dried fungus 10g, green onion 10g, ginger 10g, 1 egg, egg white 30g, soy sauce 5ml, soy sauce 5ml, oyster sauce 5ml, cooking wine 5ml, Salt 1g, sesame oil 5ml, thirteen incense 1g, drinking water 170ml
[ production process ] :
1, prepare the required ingredients, soak the black fungus in advance; pour the flour into the bowl, add 30g egg white and stir Evenly, then slowly add 170ml of drinking water, stir with chopsticks to form dough, knead it into a smooth dough with your hands, cover and set aside for about 30 minutes.
2, wash and chop the garlic yellow; then pick the soaked black fungus, put it in a pot and blanch it, then remove and drain the water for later use.
3. Wash the pork and place it on the chopping board. First use a knife to cut the meat into slices, then use a knife to cut into shreds, then cut the shreds into minced meat, and finally you can start to chop the meat.
4. Add scallion and ginger in the middle, chop them together with the meat into fillings, first chop with a vertical knife and then with a horizontal knife, and finally shovel the meat with a knife to turn over and continue to chop.
5. When the meat filling is about to be chopped, add the blanched black fungus, and continue to repeat the previous step of mincing the meat until the meat is chopped.
6. Put the chopped meat into the cooking bowl, add 5ml of soy sauce, 5ml of oyster sauce, 5ml of light soy sauce, 5ml of cooking wine, 1g of salt, 5ml of sesame oil, 1g of thirteen incense and stir well, and finally add the garlic that was previously chopped yellow. Beat in 1 egg and beat it in one direction with chopsticks.
7. Take out the good dough, knead it evenly with flour, cut it into large pieces of uniform size with a knife, and then take one of them and knead it into a long strip. Cut into small pieces of uniform size, and use a small rolling pin to roll the small pieces into round dumpling wrappers.
8. Put the dumpling wrapper in your palm, put a proper amount of stuffing on it, pinch it to make dumplings, and wrap all the dumplings in turn.
9. Add proper amount of drinking water to the pot and bring to a boil. After the water boils, add dumplings. When the dumplings float, open the lid and add some cold water, continue to cover and cook, and then cook until the dumplings float and order water again. When the dumplings float for the third time, you can turn off the heat and get out of the pot.
10, the delicious and delicious pork garlic yellow fungus stuffed dumplings can be eaten.
Eat dumplings during the winter solstice
[Dumplings stuffed with radish and pork]
As the saying goes, it’s better to put it upside down, and it’s better to eat dumplings. There are also dumplings, the more you eat, the more you eat, which shows how delicious the dumplings are! I don’t usually like to eat radish, but when I don’t know what’s going on in autumn and winter, I suddenly want to eat dumplings filled with radish. Green radish is a very common vegetable in autumn and winter. It can be eaten raw or cooked and has a slightly spicy taste. Rub the green radish into silk, use salt to remove the moisture and mix the stuffing with the pork. The radish absorbs the greasiness of the pork, and it is fresh, fragrant and delicious in the mouth.
[Ingredient preparation] :
flour 400g, pork 400g, 1 green radish, 30g green onions, 20g ginger, 1 egg, 30g egg white, 5ml soy sauce, 10ml soy sauce, 5ml oyster sauce, 10ml cooking wine, 1g salt, Sesame oil 5ml. Thirteen incense 1g, drinking water 170ml
[ production process ] :
1, first we have to prepare this [radish dumplings with pork] all the ingredients needed: first clean the green radish Control the moisture, pour the flour into the basin, then beat an egg white, stir well, slowly add the drinking water, stir with chopsticks to form dough, then knead it into a smooth dough with your hands, cover and set aside 30 About minutes.
2. Next, let’s make the dumpling filling: use a grater to wipe the dried green radish into shredded radish, then chop it into shredded radish with a knife, sprinkle a little bit of salt and mix well, squeeze it by hand after marinating the water To drain the water, cut the green onions and ginger into chopped green onions and ginger.
3. Put the minced meat in a cooking bowl, add chopped green onions and ginger, add 5ml soy sauce, 5ml oyster sauce, 10ml light soy sauce, 10ml cooking wine, 1g salt, 5ml sesame oil, 1g thirteen incense, stir well and then add 1 egg, beaten vigorously in one direction with chopsticks. Finally, add the chopped radish and stir well.
4. Take out the good dough and place it on the chopping board, knead it with flour and cut it into large pieces of uniform size with a knife. Then take one of them and knead it into a long strip, use a knife to cut into small pieces of uniform size, and use a small rolling pin to roll the small pieces into a round dumpling skin.
5. Put the dumpling wrapper in your palm, put an appropriate amount of stuffing, and pinch it to make a dumpling. There are too many ways to make dumplings. Each place has its own way of making dumplings. Just follow your own daily habits. I won’t elaborate here.
6, and then wrap all the dumplings in turn, add a proper amount of drinking water to the soup pot and bring it to a boil.
7. After the water boils, you can add the dumplings. Remember to prepare a large bowl of cold water. When the dumplings float, open the lid and add some cold water. Continue to cover and cook, and then cook until the dumplings float. Order water once, and when the dumplings float for the third time, they can turn off the heat and get out of the pot. The delicious radish and pork dumplings are ready to eat.
Eat dumplings during winter solstice
[Lotus root pork dumplings]
It seems that you rarely eat lotus root dumplings, so I was curious to try using lotus root to make dumplings. Try to choose lotus root or small lotus root as filling for lotus root. The taste will be more tender and crispy. Shallots are more delicate and fragrant than scallions. With the unique fragrance of mushrooms, lotus root pork dumplings are crispy and sweet with meaty and fresh flavor. The fragrance is beautiful and the taste is super! I'm used to pork scallion filling, pork cabbage filling, pork celery filling... why not try the fresh and crispy lotus root pork dumplings!
[Ingredient preparation] :
flour 500g, meat filling 500g, lotus root 400g, shiitake mushroom 200g, spring onion 150g, ginger 10g, garlic 5g, 1 egg, egg white 30g, soy sauce 5ml, soy sauce 5ml, oyster sauce 5ml, cooking wine 5ml, salt 1g, sesame oil 5ml, thirteen incense 1g, peanut oil 10ml, drinking water 220ml
[ production process ] :
1. Prepare the required ingredients, first peel off the lotus root, and then wash it with mushrooms and shallots spare. Pour the flour into the bowl, add 30g of egg white and mix well, then slowly add 220ml of drinking water, stir with chopsticks to form dough, knead it into a smooth dough with your hands, cover and set aside for about 30 minutes.
2. Cut the lotus root into slices and then into strips, and finally cut into small pieces and pour into the meat filling.
3. Cut the shiitake mushrooms into small diced pieces. Heat in a wok until the palms are hot. Pour 10ml of peanut oil. After the oil is hot, add the diced shiitake mushrooms and fry until soft.
4. Pour the fried shiitake mushrooms into the filling bowl. Then mince the ginger and garlic, and chop the shallots, and put them in the filling bowl together. Stir in 5ml of soy sauce, 5ml of oyster sauce, 5ml of light soy sauce, 5ml of cooking wine, 1g of salt, 5ml of sesame oil, and 1g of thirteen incense. Stir in 1 egg and beat in one direction with chopsticks.
5. Take out the good dough, knead it evenly with flour, and cut it into large pieces of uniform size with a knife, and then take one of them and knead into long strips. Cut into small pieces of uniform size, and roll the small pieces into a circle with a small rolling pinShaped dumpling wrappers.
6. Take a dumpling wrapper and place it in the palm of your hand. Put an appropriate amount of stuffing. The amount of stuffing must be mastered. If you put too much stuffing, the dumplings won’t be able to wrap up. If you put less stuffing, the shape of the dumplings will be uglier. full.
7. Fold the dumpling wrappers together in half. Then start to make dumplings, start from the lower right position, pinch the right fingers from the outside to fold the folds vertically, and push the left fingers on the inside to help push it. How many folds can be pinched depends on the technique Up. After kneading everything from right to left, one dumpling is ready. Wrap all the dumplings in turn.
8. Put an appropriate amount of drinking water in the pot and bring it to a boil. After the water boils, add the dumplings.
9. When the dumplings rise, open the lid and add some cold water, continue to cover the pot and cook, and then cook until the dumplings rise, and then turn off the heat when the dumplings rise for the third time. The pot is out.
10. Put it out of the pan, cut some chopped green garlic, pour some balsamic vinegar and chili oil and dip it in to eat. The taste is amazing!
Winter Solstice Eating Dumplings
[Chives and Egg Dumplings]
Chives are very delicious to make fillings, but they are especially prone to water and color. After the adjusted fillings are placed for a while, a lot of soup will appear, and the leeks will become wilted and affect the taste. Today, I’m going to teach you how to make leek and egg fillings so that the soup can’t come out? Pay attention to these points when mixing the stuffing to avoid this problem as much as possible: When washing the leeks, you should be lighter. After washing, you must first control the water of the leeks. When mixing the stuffing, add sesame oil to lock the moisture and make the leeks not so easy. Water out. Finally, add salt to taste before filling to avoid letting out moisture.
[Ingredient preparation] :
flour 400g, leeks 350g, 3 eggs, shrimp skin 40g, peanut oil 15ml, oyster sauce 10g, sesame oil 10ml, salt 2g, drinking water 170ml+ egg white 30g
[zzz1314zzzzzz13142130zzzzzzz1] We have to prepare all the ingredients needed to make this [leeks and egg dumplings] : 400g flour, 350g leeks, 3 eggs, 40g shrimp skin. Clean the leeks first, cut off the roots of the soil, rinse them in water and drain the water for later use; pour the flour into the mixing bowl, then beat an egg white, stir well and slowly add the drinking water, use chopsticks Stir it into noodles, then knead it into a smooth dough with your hands, cover and set aside the noodles for about 30 minutes.
2. Beat 3 eggs into a bowl, then use chopsticks to beat until the egg white and egg liquid are completely fused, and there is a layer of fine foam on the surface of the egg liquid; clean the shrimp skin and set aside; cut the dried leek into fine pieces Grains, the finer the better.
3. Heat in a pan on medium heat until palms are hot. Pour 15ml of peanut oil. When the oil is hot, pour the egg liquid into the pan, then shake the pan to make the egg liquid quickly expand and set. Sprinkle in the dried shrimp skins, use chopsticks to quickly stir the egg pieces, stirring as much as possible. Because the fried eggs not only taste more tender, they don’t need to be chopped.
4. Put the fried eggs and shrimp skins into the cooking bowl, and add the chopped leeks. Mix in 10g of sesame oil and 10ml of oyster sauce, stir evenly in a clockwise direction with chopsticks, you can taste the saltiness, and add salt according to personal taste before making dumplings. Sprinkle an appropriate amount of flour on the chopping board, take out the good dough and knead it evenly.
5. Take out the good dough and place it on the chopping board, knead it with flour and cut it into large pieces of uniform size with a knife. Then take one of them and knead it into a long strip, cut it into small pieces of uniform size with a knife, and use a small rolling pin to roll the small pieces into dumpling skins with thin edges and thick middles.
6. Now you can add salt to taste. Finally, the salt is added to avoid adding salt in advance to marinate the filling out of the soup. Take a dumpling wrapper and place it in the palm of your palm. Put an appropriate amount of filling. The amount of filling must be controlled. If there is more filling, the dumpling will not be able to wrap. If the filling is missing, the shape of the dumpling will be uglier and look not full.
7. Fold the two sides of the dumpling wrapper together, and then start to make the dumplings. Pinch it from the lower right position. The technique is to fold the folds with the right fingers from the outside, and the left fingers to help push it on the inside. How many pleats can be pinched depends on the technology. After kneading everything from right to left, one dumpling is ready. Then, wrap all the dumplings in turn.
8, in the potAdd proper amount of drinking water and bring to a boil. After the water boils, add the dumplings one by one. After the fire is boiled, add cold water and continue to cook. Cook until the dumplings are fully cooked after they are all floating on the water, then turn off the heat and put them on the plate.
Winter Solstice Eating Dumplings
[Holding Egg Fried Dumplings]
If you eat too much of the same fried dumplings, it will be annoying to eat too much. At this time, I recommend you try this hug egg fried dumplings. Just add two eggs to improve the appearance nutrition. Baodan fried dumplings are a perfect combination of dumplings and eggs. First, fry the bottom of the dumplings to make them crispy, then pour in the egg liquid, and sprinkle with chopped green onion and black sesame before being out of the pan. Dumplings are crispy, fragrant and eggs are soft and tender, more nutritious and delicious.
[Ingredients preparation] : 33
dumplings, 2 eggs, 10g green onions, 2g black sesame seeds, 10ml peanut oil, 1g salt, 250ml drinking water
[ production process ] :
1, first we have to prepare this course [Holding Egg Fried Dumplings] All the ingredients needed: 33 dumplings, 2 eggs, 10g green onions, 2g black sesame seeds.
2, heat the pan on medium heat until palms are hot, pour 10ml of peanut oil, turn the heat to low when the oil is hot, and evenly lay the dumplings into the pan. Fry on medium heat for one minute, and fry until the bottom of the dumplings is browned and set.
3, pour 250ml of drinking water, the amount of water is about half the dumplings. Then cover the pot and cook on medium heat, about five or six minutes.
4, then beat the egg into a bowl, add 1g of salt, and beat with chopsticks until the egg white and egg liquid are completely fused and there is a layer of fine foam on the surface of the egg liquid. Wash the green onions and cut them into chopped green onions.
5. When the water in the pot is about to dry, turn to low heat, pour in the stirred egg liquid, turn the pan to spread the egg liquid evenly. Adjust the low to medium heat to bake the egg liquid. Sprinkle with chopped green onion and black sesame when the egg mixture is almost set.
6. Fry until the egg mixture and the bottom of the dumplings are crispy and golden, and the dumplings are ready to be fried. It will be more delicious with chili oil and vinegar.
Winter Solstice Dumplings
[Fried Dumplings with Fresh Meat]
Fried a plate of fried dumplings with a glass of juice or soy milk, and paired with a portion of fruit and a portion of nuts is a very nutritious meal.
[Ingredient preparation] :
flour 100g, meat 200g, celery 100g, egg 60g, ginger 20g, green onion 20g, shallot 30g, black sesame 1g, soy sauce 5ml, cooking wine 5ml, salt 2g, sesame oil 5ml, starch 5g, peanut oil 10ml, drinking water 250g
[ production process ] :
1, first add 200g minced meat to 100g minced celery, 60g egg, 20g ginger, 20g green onion, 5ml soy sauce, 5ml cooking wine, 2g salt, 5ml sesame oil and stir into dumpling filling ; Take 100g of flour and 50ml of warm water to knead into a dough, roll it into a dumpling wrapper and wrap it into a dumpling. Then prepare the ingredients needed to make fried dumplings: 12 dumplings, 30g shallots, 1g black sesame seeds, 5g starch, 200ml drinking water, 10ml peanut oil, and chopped shallots into green onions for later use.
2. Heat in a pan on medium heat until palms are hot, pour 10ml of peanut oil, add dumplings after the oil is hot, and fry on medium heat until the bottom is golden.
3, pour in 205ml starch water, cover the pot and turn to low heat and cook.
4. Sprinkle 1g of black sesame seeds and chopped green onion when the moisture is about to harvest.
5. After draining the water, use a spatula to scoop it up and put it out of the pan, and the delicious fresh meat fried dumplings are ready. That's all for today's sharing of
, thank you for reading. The winter solstice is as big as a year, and the world is reunited. In your hometown, what are the must-eat foods during the winter solstice? Come and leave a message to tell me!
I am a firework affair. Here are my kitchen, life and stories, and a dream of chai, rice, oil, salt, sauce and vinegar tea. Recipes are updated daily, welcome to follow comments and share! If you have different opinions on the production of dishes, you can leave a message to discuss, and welcome to share your specialty dishes or hometown specialties with me. The above pictures and texts are all my original, welcome to forward and collect, plagiarism is strictly prohibited, infringement must be investigated!
