Vegetable dumplings(cai bao jiao )

Vegetable dumplings

Introduction:

"A few days ago, I came back to my hometown in Xiaoshan, and it happened to be the 12th day of the seventh month of the lunar calendar. We called it" Ghost Festival "here. We wanted to make dumplings for our ancestors and those who had passed away. Every time the dumplings were steamed, everyone was not allowed to eat them. Otherwise, we would get mother's glare. Mother will first pick out a bowl to worship our ancestors, and then we can eat it. "

Production steps:

Step 1: cut all the stuffing into small pieces, stir fry them in oil pan, add salt and monosodium glutamate, and let them cool.

Step 2: mix the glutinous rice flour and japonica rice flour in a ratio of 3:2 and divide them into two parts. Add water to the pot and bring to a boil. Pour one part of the flour into boiling water and keep stirring with chopsticks to make a paste a little thicker than the paste. This is what we call the paste head. Put the paste head into another part of the flour.

Step 3: after the head of the paste becomes warm and cool, mix it into a smooth dough until it is pressed down, just like this.

Step 4: rub the dough into long strips and pick them one by one.

Step 5: take a piece of dough, rub it into a circle, press it into a flat circle slightly, and pinch it into a bowl from the edge.

Step 6: add the fried vegetable stuffing or red bean stuffing into the bowl.

Step 7: pinch it as shown in the picture.

Step 8: long like this pinch lace, next to the hand to squeeze a good top.

Step 9: that's it in the end.

Step 10: This is a pomegranate, isn't it?

Step 11: steam in the steamer for 20 minutes. Do you want one!

Materials required:

Glutinous rice flour: right amount

Japonica rice flour: appropriate amount

Red bean stuffing: (ready made from supermarket)

Kidney beans: moderate

Zizania latifolia: moderate

Streaky pork: moderate

Ham sausage: right amount

Note: 1, green is to add the AI, Qingming time on the AI dumplings. 2, the dishes can be added according to their own preferences, what you like to eat, what we traditionally add is saute saute sauerkraut. 3, after steaming, pour some water on the top, so that it looks smart. 4, when kneading the bowl, the top edge should be slightly thinner, so that the pinch out of the lace is thinner and more beautiful The wall of the bowl should not be too thin, or it will break.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: other

Chinese PinYin : Cai Bao Jiao