Sixi steamed dumplings(si xi zheng jiao )

Sixi steamed dumplings

Introduction:

"Sixi steamed dumpling is also a kind of boat spot in Suzhou. The four things made by Sixi steamed dumpling vary from place to place. Here is the red, yellow, black, green dumplings in the four corners, to show joy. The shape of steamed dumplings is beautiful, the color is clear, and the taste is fresh and salty. "

Production steps:

Step 1: chop the pork into mince.

Step 2: wash the scallion and ginger and cut them.

Step 3: mix with pork, add soy sauce, meijixian, salt, wuxiangfen and peanut oil, and stir well in one direction.

Step 4: chop the shrimp.

Step 5: mix with minced meat.

Step 6: wash and cut the cucumber.

Step 7: wash and cut carrots.

Step 8: soak and cut Auricularia auricula.

Step 9: soak and mince the rice.

Step 10: put the flour into the bowl.

Step 11: add proper amount of boiling water and knead into dough. Wake up for 10 minutes.

Step 12: rub the dough into strips, divide it into ingredients and roll it into larger dumpling skin.

Step 13: put stuffing in the middle of dumpling skin.

Step 14: wrap it into a quadrangle and pinch the top tightly.

Step 15: pinch the two adjacent edges a little closer to the center point.

Step 16: pinch each corner again.

Step 17: fill each hole with four fillings.

Step 18: make the remaining steamed dumplings one at a time.

Step 19: put the Sixi steamed dumplings into the steamer.

Step 20: steam in cold water for 8 minutes.

Materials required:

Wheat flour: 250g

Pork: 250g

Shrimp: 100g

Boiled water: appropriate amount

Carrot: right amount

Auricularia auricula: right amount

Haimi: right amount

Cucumber: moderate

Scallion: 15g

Ginger: 5g

Soy sauce: 5ml

Meijixian: 5ml

Salt: 4G

Peanut oil: 20ml

Five spice powder: 2G

Note: don't mix the noodles too soft. You can also use cold water and noodles.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Si Xi Zheng Jiao