Dumplings, as an important part of Chinese food culture, carry the profound emotions and cultural heritage of folk food traditions. Every Spring Festival, the shape of dumplings not only symbolizes family harmony, but also symbolizes good luck and beauty of the year. However, dumplings are not only enjoyed during the Spring Festival, and are also a frequent guest on people's tables in their daily diet. In the hot summer, a bite of tender and juicy dumplings can not only be appetizing and relieve the heat, but also replenish nutrients for the body.
Bamboo shoots and melons, the first choice for clearing heat and relieving heat. Not only is it hydrated and crisp, but it is also rich in vitamin C and fiber, which helps to promote intestinal peristalsis and relieve constipation, making it one of the ideal ingredients for summer.
Scallop diced is a precious seafood ingredient, rich in protein, carbohydrates and other nutrients, which has a significant effect on improving immunity and enhancing physical strength.
So, how do you skillfully blend these two delicious ingredients with pork to create a delicious summer dumpling? Next, let's learn the detailed steps of making "bamboo shoots, scallops, diced pork stuffed dumplings"!
Recipe: [Pork dumplings with bamboo shoots, scallops, and diced pork]
Ingredients: bamboo shoots, diced scallops, minced pork, flour, green onions, ginger, salt, light soy sauce, oyster sauce, sesame oil, cooking oil
Steps:
1. Prepare the dough
Add 300 grams of flour to the basin, add 3-5 grams of salt and stir well, then add water, add a small amount of water many times, stir with chopsticks each time you add water, stir the flour into a dough, knead it into a smooth dough, cover the pot, seal and wake up for 20 minutes.
2. Prepare the ingredients
Wash and peel the bamboo shoots, rub them into fine wires with a silk grater, put the brushed bamboo shoots and melon shreds into a basin, add an appropriate amount of salt, stir well, and let it stand for a while to make it water. Diced scallops cut into small pieces and set aside.
3. Marinate the ingredients
Chop the pork into a filling, add minced green onion, minced ginger, light soy sauce, oyster sauce, sesame oil and salt and stir well in one direction, marinate for 15 minutes and set aside. Put the scallops in another bowl, add a little light soy sauce and sesame oil, and marinate for a moment to increase the flavor.
4. Stir the filling
Squeeze out the excess water from the pickled bamboo shoots and melons, put them in a large bowl with the marinated scallop dices and pork filling, add a little sesame oil and cooking oil, and stir well with your hands to fully integrate various ingredients.
5. Stuffed dumplings
After the dough is awakened, make it into a dumpling wrapper, take a dumpling wrapper, put in an appropriate amount of filling, pinch the edges, and then wrap it into dumplings. When wrapping dumplings, pay attention to wrapping the filling tightly to prevent the filling from leaking out when cooking.
6. Boiled noodles
Add water to the pot and boil, put the wrapped dumplings into the pot, after boiling over high heat, add half a bowl of water, continue to boil, add half a bowl of water after boiling, change to medium-low heat, and cook until the dumplings float and the skin becomes soft and cooked.
Tips:
1. When making dumplings, you can add an appropriate amount of green onion and ginger water or other seasonings according to your personal taste to increase the flavor.
2. When cooking dumplings, there should be enough water, and keep turning them when cooking to prevent the dumplings from sticking to the pan.
3. Cooked dumplings can be eaten with soy sauce, vinegar, garlic and other seasonings, which has a better taste.
Through the above simple steps, a delicious summer dumpling - "bamboo shoots, scallops and pork stuffed dumplings" is complete! This dumpling is not only refreshing, but also nutritious, making it a rare dish on the summer table. Hurry up and try it, and you will be guaranteed to be satisfied with one bite at a time!
[Personal opinion, for reference only!] This article is original by "Show Chef Niang", the article and pictures are copyrighted, please do not plagiarize, delete, or misappropriate without permission, and infringement must be investigated! 】