Sixi dumplings and Fengyan dumplings(si xi jiao feng yan jiao )

Sixi dumplings and Fengyan dumplings

Introduction:

Production steps:

Step 1: use 80 degrees warm water to make dough.

Step 2: knead until smooth.

Step 3: crush the shrimp with the blade.

Step 4: just chop a few more knives. Don't chop too much.

Step 5: put the chopped shrimp into the container.

Step 6: add onion and ginger powder, then pour in a few drops of Shaoxing wine and mix well.

Stir in a few drops of salt and pepper, then add in a few drops of chicken oil.

Step 8: when the filling is thick, drop in a little water and stir it up.

Step 9: knead the dough well.

Step 10: cut evenly with a knife and press flat.

Step 11: roll the dough into a round thin skin about 1 mm thick, and put stuffing in the middle.

Step 12: fold the dough with the method of cross folding, turn the four corners of your fingers into four holes, and put crab roe, protein, egg yolk and green peas into the four holes to show four colors. Then the Sixi dumplings are ready, and you can make six in turn.

Step 13: making Fengyan dumplings.

Step 14: fold the stuffing in the middle of the dough, and then fold the two corners.

Step 15: fold the folded Fengyan dumplings.

Step 16: add the crab roe and egg yolk on both sides.

Step 17: wet the drawer cloth with cold water and lay it in the drawer.

Step 18: stack the dumplings and put them into the steamer.

Step 19: steam over high heat for 5 minutes, then take it out and serve on the code plate.

Materials required:

Flour: 100g

Shrimp: 100g

Crab roe: 30g

Egg yolk: 30g

Egg white: 30g

Peas: 6

Salt: 1g

Chicken powder: 2G

Pepper: 1g

Scallion: 5g

Minced ginger: 5g

Yellow rice wine: 2G

Sesame oil: appropriate amount

Warm water: 60ml

Note: 1. When making noodles, it's better to use warm water to taste better. 2. The stuffing should not be too salty, just a little taste, otherwise, the taste of shrimp and crab roe will be destroyed, too salty is not suitable for middle-aged and elderly people to eat, eating is a fresh force. 3. Fengyan dumplings are easier to make. Sixi dumplings should be skillful in turning the four holes. The size of the hole and the diameter of the big pea can be as big as that.

Production difficulty: unknown

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Si Xi Jiao Feng Yan Jiao