Pu Cai dumplings(pu cai shui jiao )

Pu Cai dumplings

Introduction:

"Tip of the tongue 2 refers to Pucai and Pucai dumplings in Huai'an when playing Huaiyang cuisine. Today, my mother helped me buy a lot of fresh Pu vegetables. At noon, I used a small part to make Kaiyang Pucai. If I put the rest for a long time, it would be dry, yellow and old. So in the afternoon, I quickly sorted out the remaining Pu dishes to make dumplings. To tell you the truth, it was my first time to eat dumplings filled with PU dishes, and it was also my first time to make them. After the cooked dumplings were put on the plate, they couldn't wait to take a bite. The soup in the dumplings overflowed in my mouth! Chew, Pu Cai crisp and tender taste is still not reduced. It is refreshing, salty and fresh. Absolutely delicious

Production steps:

Step 1: after picking and washing the cattail, put it in the basket and control the water

Step 2: stir pork with scallion and ginger into minced meat, pour into a large bowl, add cooked lard, salt, shellfish sauce, pepper and sesame oil, and stir well

Step 3: cut the Pucai into small sections and put it into the blender container.

Step 4: in a few seconds, stir the Pucai to pieces.

Step 5: smash all the cattail vegetables and put them into the big bowl of meat stuffing. Stir them with chopsticks and the meat stuffing will be finished.

Step 6: add half a spoonful of salt into the flour and mix with water to form a smooth dough

Step 7: knead the dough into long strips and cut into small pieces of equal size

Step 8: knead and flatten the small dose and roll it into dumpling skin.

Step 9: take a piece of dumpling skin, and put the Pucai meat stuffing in the middle

Step 10: fold in half and pinch the dumpling skin tightly with your fingers

Step 11: fold out the creases on one side.

Step 12: fold the other side with the opposite fold

Step 13: make several dumplings

Step 14: Boil half a pot of water

Step 15: along the edge of the pot carefully into the dumplings one by one, and gently move a few times with a shovel.

Step 16: Boil chilled water over high heat for three times. All the dumplings are ready to float.

Step 17: put the dumplings on a plate, and add mashed garlic, vinegar and sesame oil as dipping sauce. If you like spicy, you can also add some chili oil.

Materials required:

Pucai: 1000g

Minced pork foreleg: 500g

Common flour: 400g

Appropriate amount: garlic sauce

Vinegar: appropriate amount (dip in juice)

Scallion: right amount

Ginger slices: right amount

Salt: 6 g

Fresh shellfish sauce: 1 teaspoon

Black pepper: a little

Sesame oil: a few drops

Cooked lard: 1 teaspoon

Note: Pu CAI has more water, so the seasoning should be mixed with the meat first, and then the Pu Cai crumbs should be mixed. In this way, the water yield of Pucai can be reduced. The dumpling dough should be kneaded a little softer. Dry the flour when rolling. The dough is easier to squeeze when making dumplings. When cooking dumplings, you need to use a shovel to move the dumplings slowly to prevent sticking.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Pu Cai Shui Jiao