Wucai dumplings(wu cai jiao zi )

Wucai dumplings

Introduction:

"It is said that there are fish in the South and dumplings in the north. In my mind, dumplings in the north are indispensable for family dinner in the new year. Since dumplings are made year by year, this year's big meal wants to be different. Wucai dumplings - five kinds of food materials mean wucai, mushroom means wucai, celery means qincai, cabbage means Baicai, sour vegetables means Jiucai, and finally leek means Jiucai. Now the year is getting lighter and lighter, which sets off the festival atmosphere It's also wonderful to pray for a good fortune in the coming year. "

Production steps:

Step 1: pour all seasonings into the meat stuffing, mix well and marinate (except for fresh shrimp);

Step 2: chop the cabbage into a pot, sprinkle salt, marinate out water, and dry it;

Step 3: cut leeks into small pieces;

Step 4: remove the celery leaves and chop them;

Step 5: peel the shrimp and chop it into shrimp paste;

Step 6: dice mushrooms;

Step 7: wash carrot, purple cabbage and spinach separately, cut into small pieces, tear small pieces and press pure juice for standby;

Step 8: add different colors of flour juice, pour water and stir with chopsticks, then knead into dough by hand, cover the pan and let it grow for 30 minutes;

Step 9: the meat is divided into five parts, one of which is shrimp, so the meat should be evenly distributed to the dumplings with other fillings, and the wucai dumplings are composed of pork cabbage, pork celery, pork sauerkraut, pork shrimp leek and pork Lentinus edodes;

Step 10: after the dough is finished, each piece of dough should be kneaded on the chopping board to make the dough smooth and soft. After that, the dough should be kneaded into thin strips, cut out small dosage with a knife, and rolled into colorful dumpling skin with a rolling pin;

Step 11: take a piece of dumpling skin, put the right amount of stuffing in the middle of the dough, then fold the dumpling skin in half with both hands, first pinch the two pieces in the middle, then pinch the folds from both sides to seal, and then make the next dumpling;

Step 12: put clear water into the pot, boil the dumplings, boil the water again and pour in half a bowl of cold water, so that the dumplings can be eaten out of the pot!

Step 13: in our busy time, the little guy is also constantly taking goods to fill his own seasoning, colorful rice is also out! Ha

Materials required:

Pork stuffing: 400g

Cabbage: 150g

Leek: 50g

Sauerkraut: 100g

Celery: 100g

Flour: right amount

Cooking wine: 50ml

Soy sauce: 30ml

Olive oil: 30ml

Salt: 1.5g

Sesame oil: 15ml

Ginger powder: 15g

Minced green onion: 30g

Fresh shrimp: 4

Zanthoxylum powder: 1.2g

Carrot: Half Root

Spinach: 3-4 handful

Cuttlefish juice: 2-3 drops

Purple cabbage leaf: 4 pieces

Note: 1. Black dumplings look very different. In fact, cuttlefish juice has no special taste. The coloring is really good. If a small bag can be used for a long time, far away from the large farmers' market, a treasure is really good and powerful. 2. Celery must be chopped to taste good, especially when buying old celery. 3. The diameter of Lentinus edodes is about 6cm. Three pieces of each kind of dumplings are used About a dozen dumplings have been made, but due to the size of some people's stomachs, this number is only for reference; 4. Finally, this meal has upset my two gentlemen for two weekends, and I would like to thank them for their hard work and help!

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Wu Cai Jiao Zi