Tomorrow in the New Year, I want to eat dumplings, radish and leeks on the side, this filling is full and juicy, too fragrant
Tomorrow is the twenty-third day of the lunar month, and it is a small year in the north. As soon as the new year arrives, the big year has entered the countdown, and people are even more busy, buying New Year's goods, cleaning, and welcoming the arrival of the new year. "The heavens say good things, the lower realm descends auspicious", the twenty-third year of the lunar month, is a very important festival, it is said that this day is the day when the god of the stove returns to heaven to report on his work, so everyone will hold a ceremony to sacrifice the stove in order to let the king of the stove say more good things. At the same time, it is essential to eat dumplings in the new year, which is a local custom, which means to see off the prince of the stove, and takes the meaning of "sending off the dumplings to the wind".
Speaking of eating dumplings, whether it is a big year or a small year, there is a special emphasis on the filling, and it is necessary to eat auspicious meaning, and it also means good luck in the new year. In the small year, the weather is still cold, at this time people usually use some common winter vegetables to make dumpling filling, this time for you to share with you is a Bao Ma from snacks to large dumplings, the filling I use cabbage and celery matching, homophonic "Baicai", "Qincai", fragrant and delicious, full and juicy!
【Cabbage pork and celery dumplings】
Ingredients to prepare: an appropriate amount of ordinary flour or dumpling powder, 4 celery, half a small cabbage, 350 grams of fat and lean pork filling, minced green onion and ginger, cooking wine, soy sauce, thirteen spices, salt, vegetable oil
Detailed instructions:
The first step is to make noodles. Add a little salt to the flour and mix well to increase the gluten, then stir in water in stages, mix into a flocculent, then knead into a smooth dough, cover the lid and make noodles for 40 minutes. You can knead it twice more halfway to increase the malleability, and the dumpling skin will be more chewy
The second step is to remove the leaves from the celery, wash the celery, flatten it and cut it into minced pieces, then tear the cabbage into pieces, wash and chop it. Put the celery and cabbage filling on a plate, add 1 tablespoon of salt, mix well, and let stand for about 8 minutes until the water is removed
The third step, during this time, adjusts the meat filling. Put the fat and lean pork filling into a separate basin, stir in a small half bowl of water until moist, then add minced green onion and ginger, thirteen spices, cooking wine, soy sauce, salt and vegetable oil, and stir in one direction until delicate and sticky
The fourth step is to squeeze the cabbage and celery filling with water, put it in the meat filling basin, stir well in one direction, and the fragrant and fresh dumpling filling is ready
The fifth step is to make the agent. Dig a hole in the middle of the dough, twist it with both hands, roll it and grasp it into a ring shape of uniform thickness, and then break it
The sixth step is to knead the dough into an equal size, then press it flat and roll it into a slightly thicker dumpling wrapper in the middle
Step 7: Take the skin, put the filling, and knead it into a dumpling shape. After wrapping all the dumplings in turn, sprinkle a little flour on the curtain to prevent sticking, and leave a gap in the dumplings
Step 8, add water to the pot and boil, pour in the dumplings, push twice with a rice spoon, cover the lid and boil the pot, turn on the cold water twice three times, turn off the heat, and take out the dumplings to serve
The fragrant [cabbage pork and celery dumplings] is ready, full and juicy. Regarding the key points of production, Bao Ma nagged a few more words:
1. If you want to hold the filling, the amount of meat filling should be more than that of vegetables (referring to the vegetables that have been braked by water), and in addition, when stirring the meat filling, you should follow one direction and stir until it is delicate and sticky
2. Do not blanch cabbage and celery, which can retain the original taste of rich vegetables, which is richer and has a good taste
3. When boiling dumplings, what is the meaning of three open points and two cold water? It is calculated from the beginning of the dumplings in the pot, cover the lid and boil, pour in more than half a bowl of cold water, then cover the lid and boil the pot, and then pour in more than half a bowl of cold water; finally, cover the lid again, boil the pot again, and then turn off the fire. This is called three open and two cold water, so that the dumplings are not easy to break the skin and not easy to overcook.
Food is the taste of home, and love can make it better. I am Bao Ma Xiao Chef, thank you for your support and attention, and pots and pans for 30 years, with the simplest ingredients to make the most beautiful taste! I like to get together with three or five friends, tinker with some good dishes, and also share three meals at home, home cooking, banquet dishes, pastries, soups, solar terms and folk customs. If you like my articles, you can move your little hands to share them, welcome to come often, I'm waiting for you here. Original article, code words are not easy, theft is prohibited.
#The taste of the year in memory##New Year's greetings from the south and the north of the world##冬日生活打卡季#