Four fresh dumplings(si xian shui jiao )

Four fresh dumplings:

Raw materials for making four fresh dumplings:

Jiaozi powder 500g, pork 300g (lean meat 200g, fat meat 100g), dried Beiding 50g, shrimp 100g, sea cucumber 50g, leek 100g, scallion 30g, fresh ginger 10g, soy sauce 50g, sesame oil 50g, refined salt, monosodium glutamate, Zanthoxylum powder, clear soup right amount.

Four fresh dumpling making steps:

1. Remove the fascia of pork, wash it and mince it.

2. Remove the sand thread of shrimp (soaked sea rice), wash and cut into small cubes.

3. Wash and dice the sea cucumber.

4. Wash dried Beiding and cut into small pieces.

5. Remove the old leaves of leeks, wash them and cut them into minced vegetables.

6. Put the pork into the pot, add scallion, minced ginger, refined salt, soy sauce, Zanthoxylum powder, monosodium glutamate, clear soup (a small amount), stir well, then add shrimps (Haimi), dried Beiding, minced leek and sesame oil, stir well, and then adjust the flavor according to the taste, that is to make four fresh fillings.

7. Add 5g of refined salt and 20L (200g) of clear water to the dumpling powder, mix well and form a dough. Knead well, cover it with wet cloth and make noodles for 10 minutes. Knead a few more times on the panel, then make long strips and pull them into pieces

Four fresh dumplings

Main ingredients: wheat flour (300g), egg (500g), leek (300g) seasoning: salt (2G), vinegar (3G), soy sauce (5g), starch (PEA) (5g), sesame oil (5g), pepper (2G), vegetable oil (20g)

History of dumplings

origin

Dumplings in its long development process, a wide range of names, in ancient times, there are "Lao Wan", "Bian Shi", "dumpling bait", "powder angle" and other names. It was called "crescent wonton" in the Three Kingdoms period, "wonton" in the northern and Southern Dynasties period, "Yanyue shaped wonton" in the Tang Dynasty, "Jiaozi" in the Song Dynasty, "Bianshi" in the Yuan Dynasty, and "dumpling" in the Qing Dynasty. Dumplings originated in the Eastern Han Dynasty, and was first created by Zhang Zhongjing, a medical saint. At that time, dumplings were used for medicinal purposes. Zhang Zhongjing used some cold dispelling herbs on his dough bag to treat diseases (mutton, pepper, etc.) and avoid frostbite on the patient's ears.

Three Kingdoms period

During the Three Kingdoms period, dumplings had become a kind of food, known as "crescent wonton". This kind of food is mentioned in the book Guangya written by Wei Zhangyi. According to Guangya written by Zhang Yi of the Wei Dynasty in the Three Kingdoms, there were already food shaped like crescent moon and called "wonton" at that time, which was basically similar to the shape of dumplings.

The southern and Northern Dynasties

To the northern and Southern Dynasties, wonton "shaped like Yanyue, the world food.". It is speculated that at that time, after the dumplings were cooked, they were not fished out to eat alone, but mixed with the soup in a bowl, so people at that time called the dumplings "wonton". This kind of eating method is still popular in some areas of China, such as Henan, Shaanxi and other places. When people eat dumplings, they should put coriander, scallion, shrimp skin, leek and other small ingredients in the soup.

Tang dynasty

By about the Tang Dynasty, four fresh dumplings had become almost the same as today's dumplings, and they were fished out and put on the plate to eat individually. It is also known as "moon shaped wonton". There are 229 kinds of dumplings in baijiaoyuan, which are divided into ten series, including plain stuffing, aquatic products, wild vegetables, health care, seafood, etc.

Song dynasty

In Song Dynasty, dumpling was called "jiao'er", which is the etymology of the word "dumpling" in later generations. This kind of writing can still be seen in yuan, Ming, Qing and Republic of China. In the Southern Song Dynasty, it was called "shuangxiajiaozi".

Four fresh dumplings were introduced into Mongolia in Song Dynasty. Dumplings spread to Mongolia, but also quickly by the Mongolian compatriots unrestrained character. The pronunciation of dumplings in Mongolian is similar to "Banshi". The style of dumplings has changed from small and thin stuffing to large and thick stuffing. With the expedition of the Mongol Empire, flatfood also spread all over the world. There are many varieties of Russian dumplings, Kazakh dumplings, Korean dumplings and so on. The Mongolian empire made great contribution to the spread of Chinese dumplings to the world. The books of Ming Dynasty also proved this point. In Wanshu Zaji written by Shen Bang during the Wanli period of the Ming Dynasty, it is recorded that "New Year's Day is a new year's Day celebration, and it is a plaque food.". Liu Ruoyu's "zuozhongzhi" contains: "on the first day of the lunar new year, eating fruit snacks is also a plaque food." It can be seen that in the Ming Dynasty, eating flat food in northern China has replaced the traditional Chinese New Year food such as Yuanzi and niangao.

Qing Dynasty

In the Qing Dynasty, four fresh dumplings were usually wrapped before midnight on New Year's Eve (now 23 PM) and eaten at midnight. This is the beginning of the first day of the first month of the lunar calendar. When eating dumplings, the meaning of "Geng Sui Jiao Zi" is "Zi Shi", which is homonymous with "Jiao", meaning "happy reunion" and "good luck". According to the relevant historical records of the Qing Dynasty, "on the new year's day, when the son was born, the food was separated from each other, such as eating flat food. It was named jiaozi, which means that the son was born at the same age." He added: "on the first day of every year, regardless of the rich and the poor, they all make dumplings with white flour, which is called boiled pastry. It's the same in the whole country. In a wealthy family, they hide their treasures in gold and silver. If they are successful in divination, they will be lucky all the year round. " This shows that people eat dumplings in the Spring Festival, which means auspicious, to say goodbye to the old and welcome the new. Xu Ke, a modern writer, said in his qingbarnyardgrass notes: "there is stuffing in it, or powder horn in it. It can be steamed and fried. It can be boiled with water and has soup, which is called dumpling." And "in the first month, the first day to the fifth day is the fifth day, the old rule of eating dumplings for five days." With commercialization and population mobility, the south is also learning the traditional culture of the north. In Guangdong, some immigrant cities, such as Zhuhai, Dongguan and Shenzhen, have gradually adopted the custom of eating dumplings. In addition, Fujian and Hakka areas used to have the custom of eating dumplings, but they are not necessary for the Spring Festival.

Food match

As the saying goes, delicious is not as good as dumplings. Dumplings with delicious taste and rich fillings have always been a delicacy in people's hearts. Especially during the Spring Festival, four fresh dumplings are one of the indispensable protagonists on the table. When the whole family get together, they make and eat four fresh dumplings, which is the unique happiness of the Chinese people. The festival atmosphere is more and more intense.

Although Sixian dumplings are delicious, they are also unhealthy. Generally speaking, most dumplings are filled with meat, with more meat and less vegetables. If you eat too much, you will naturally feel greasy, which is not only uncomfortable to the taste, but also extremely harmful to human health. Therefore, many people like to dip in vinegar when eating dumplings. In fact, in addition to dipping in vinegar, we can also eat dumplings while drinking some health drinks that can go greasy, which can also achieve good results.

There are many health drinks with the effect of removing greasiness, such as tea, fruit juice, etc., but the most suitable one to match with dumplings is sour plum soup, a traditional drink in China. Sour plum soup is made from several kinds of natural raw materials, such as black plum, hawthorn, etc. it is rich in trace elements, crude fiber and other nutrients, especially the flower surface element, which is rich in it, is a kind of phytochemical substance, which can help the body to expel greasy. And sour plum soup is sour, but it belongs to the authentic alkaline drink. If you eat too much acidic food such as meat, you will get too much fat, which will lead to blood acidification. Drink sour plum soup will also help us to maintain the balance of blood pH. Moreover, sour plum soup tastes sour and sweet, which is more suitable for dishes than bitter tea and sweet and greasy juice.

In addition to the health aspect, sour plum soup is the perfect partner of dumplings, sour plum soup and dumplings are also the representatives of traditional Chinese diet. As early as the Zhou Dynasty, there was the rudiment of sour plum soup. In the Qing Dynasty, sour plum soup became the daily health drink of the royal family. After the sour plum soup was spread to the people from Jiulong Zhai, it was also welcomed by the people and became one of the representatives of traditional Beijing cuisine. Therefore, eating dumplings on sour plum soup is not only beneficial to health, but also reflects the essence of our traditional Chinese diet culture.

Production technology

How to make skin

1. Mixed flour: the most common is wheat flour, some places use buckwheat flour. Use cold water. Knead the dough in the basin and let it stand for 20 minutes. Let the dough "shake" (the water fully permeates into the flour particles). If there is too much water, the dough is soft and easy to wrap, but it is easy to break when boiling. On the contrary, if there is too little water, the dough is hard and it takes a lot of work to roll the skin. Good taste generally requires noodles to be hard, there are soft cakes and hard dumplings.

2. Skin making: [rolling]: put the dough on the chopping board and rub it into a cylindrical strip with a diameter of 2-3cm. Pull (or cut) a small section about 1.5cm long - jiaozi. Flatten the dumplings with your hands. Then roll it with a rolling pin into a dumpling skin of moderate diameter (4-7 cm), about 0.5-1 mm thick and slightly thicker in the center. When rolling the skin, sprinkle some dry noodles (floating surface) on the chopping board to prevent sticking to the board. As it takes quite a long time to roll the dumpling skin, many manual noodle shops today sell dumpling skin made by machines. When using machine-made dumpling skins, you usually need to dip your hands in water to knead them.

[kneading]: rolling dumpling skin with a rolling pin seems to be a part of urban culture. In rural areas, most of them use the method of hand kneading. When kneading, first knead the dumplings into a flat circle, and then knead them with both hands and fingers while rotating. After kneading, the skin is bowl shaped (while the rolled skin is flat), and less dry noodles are brought, so it is easier to wrap. The disadvantage is that it takes more time to pinch than to roll.

How to make stuffing

Chinese PinYin : Si Xian Shui Jiao