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This Saturday is the "Lidong" solar term. According to the northern tradition, this day will definitely be a dumpling. There is a folk saying, "Lidong doesn't serve dumpling bowls, and no one cares if you freeze your ears." Because dumplings are shaped like ears, old people in the past believed that "Eating dumplings on Lidong will not freeze ears."
Everyone in my family likes to eat dumplings, especially my son is the one who doesn’t have enough dumplings, so all the solar terms that eat dumplings in my family have to be packed, so I have to give dumplings. The son finds a good reason.
Most of the time when making dumplings in my house, there are three classic combinations of leeks, pork, and seafood. If there is no seafood in the dumpling filling, it will always feel less fresh.
Share how to make seafood dumpling filling
[Main ingredients]: pork belly, chives, small seafood (clam, shrimp, scallop meat, conch, bird shell, etc.), minced ginger, fresh soy sauce, cooking wine, salt, oyster sauce , White sugar, peppercorns, pepper
[Production method]:
1. Soak the pork belly in warm water and clean it, then chop it into fillings.
2. Add ginger, cooking wine, salt, a pint of fresh soy sauce, a little sugar, and oyster sauce to the minced meat, then beat in a clockwise direction until the minced meat is colored and sticky, and then pour in water until the minced meat expands and becomes sticky.
3. Pick and wash the leeks, then cut them into fine mince with a top knife, add them to the meat, don’t rush to stir. Add the peppercorns in a hot pot with cold oil, slowly fry the peppercorns over a low heat, remove the peppercorns for other use, let the oil cool, pour it on the chives, mix well, and then stir evenly with the meat filling.
4. Clean the small fresh seafood. The small ones don’t need to be changed. The large ones can be cut into cubes suitable for dumplings. Add cooking wine and pepper to marinate for a while.
5. First wrap the leek and pork into the dumpling skin, add the marinated seafood when sealing, and then pinch the mouth tightly. Z1z
6. Boil water in a pot, add a little salt in the water, add the dumplings and boil three times after the water is boiled, and cook until the dumplings are bulging and can be removed.
[Tasty Tips]:
Seafood Choice: To make dumplings delicious, the freshness of seafood is the key. No matter which seafood you choose, you should focus on fresh ones. Shellfish should be cleaned of silt, and those with black internal organs should be removed. Seafood with mucus on the body, such as conch and shrimp, should be washed with salt to remove the mucus before use.
Seafood cannot be chopped: If seafood is chopped and mixed into the filling, the whole dumpling will not be eaten after the dumplings are mature, and the umami taste will be greatly reduced, so the small ones are packed in whole, and the large ones are cut into pieces. The right size Ding.
Pork choices: People don’t like to eat fatty meat for dumplings, so three fats, seven lean, or two fats and eight lean are fine. Too thin dumplings are not lubricated enough, and too fat will be too greasy.
The ratio of meat and vegetables: The ratio of pork to leeks is 6:4, so that it is not too weak, and the taste of leeks will not suppress the fragrance of pork and the freshness of seafood. The secret to the dripping juice of
filling: Generally, one pound of minced meat needs to be poured into about half a catty of water, so that the minced meat will be tender and juicy when it is full. The leek is mixed with oil, it will be easy to pack, and the color is emerald green and tastes delicious when mature.
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