Dumplings stuffed with amaranth(xian cai xian shui jiao )

Dumplings stuffed with amaranth

Introduction:

"I want to eat dumplings these two days. I especially want to eat a kind of wild vegetable dumpling. It's shepherd's purse dumpling. Yesterday, I went to the market to see if there is anyone selling shepherd's purse. After a long circle, I didn't find it. I thought I'd eat something else. Before I went to a stall, I found a kind of vegetable that I hadn't eaten, which should be wild vegetable. I asked the boss, he said it's amaranth, which is also a kind of wild vegetable It's kind of delicious. I've often heard about this amaranth, but I haven't seen it or eaten it. So I'll buy it and have a taste. Well, it's really delicious after it's finished. It's a bit delicious to chew. To make this kind of wild vegetable stuffing, we must put more meat stuffing to taste it. "

Production steps:

Step 1: mix the dumpling powder with warm water to form a slightly hard dough, cover it with plastic wrap and wake up for 20 minutes.

Step 2: remove the roots of amaranth and clean it.

Step 3: blanch the amaranth in boiling water for a while. Don't put it in too long. When the amaranth wilts, take it out and dry it.

Step 4: use a knife to cut, don't cut too much, there is no chewiness, the particles are bigger, delicious.

Step 5: put onion and ginger in minced pork.

Step 6: add soy sauce, rice wine, sugar, salt, sesame oil and MSG.

Step 7: beat evenly.

Step 8: finally add the amaranth powder, stir well.

Step 9: wake up and knead the dough into a long column. Pull it into a small dough by hand. If you can't pull it, you can cut it with a knife.

Step 10: sprinkle flour evenly on the small flour preparation, roll round and press flat

Step 11: roll into a disc with thick points in the middle and thin points around.

Step 12: place the whipped filling in the middle of the wafer.

Step 13: make a neat code on the curtain. (the way I make dumplings is to squeeze them. The edge is a little big and the appearance is a little ugly, ha ha).

Step 14: Boil the water in the pot, put the dumplings in, and gently push them along the edge of the pot with a spoon to avoid adhesion.

Step 15: bring the dumpling water to a boil again, order a cup of cold water, cover it and cook.

Step 16: after ordering water twice, bring it to a boil, and the dumplings are bulging, which means the dumplings are cooked

Step 17: take it out and enjoy it.

Materials required:

Amaranth: 400g

Pork stuffing: 200g

Dumpling powder: 350g

Onion powder: appropriate amount

Ginger powder: appropriate amount

Soy sauce: right amount

Yellow rice wine: right amount

Sugar: right amount

Salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: 1. Dumpling noodles must be a little hard, and soft, boiled dumpling skin easy to break. 2. If you don't have dumpling powder, you can also add some salt in the ordinary flour to increase the toughness of the flour.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xian Cai Xian Shui Jiao