Dumplings with leek and fresh meat(jiu cai xian rou shui jiao )

Dumplings with leek and fresh meat

Introduction:

"The dumplings with leek and pork stuffing are the most classic and popular dumplings. I'm afraid people in the north can't make them. However, each family has its own flavor. How about mine? I don't dare to say it. Anyway, people who have eaten it say it's delicious. I also have a few tips, including the common dumpling method, to share with you

Production steps:

Step 1: cut the minced pork stuffing, add proper amount of sesame oil and soy sauce, stir evenly in the same direction, cover with plastic film and marinate for more than 2 hours;

Step 2: after washing the leeks, control the water content;

Step 3: after chopped leeks, add 1 tablespoon peanut oil, stir evenly, so that each slice of leeks are coated with a layer of oil;

Step 4: wash the fungus after it is watered and chop it up for later use;

Step 5: slowly add cold water into the flour, and first stir it into snowflakes with chopsticks;

Step 6: make even dough again, when the dough is rough, cover it with wet cloth or plastic film and let it stand for at least 1 hour;

Step 7: during waking up, open the dough and knead it 2 to 3 times;

Step 8: wake up after the dough surface is very smooth, gluten.

Step 9: put the minced meat, broken agaric and chopped leek into a large bowl, and mix evenly along the direction of the original minced meat;

Step 10: add appropriate amount of salt, chicken essence and a little sugar, and stir evenly in the original direction;

Step 11: the stuffing of the dumpling is very sticky and can be used to hold the dumpling together. If there is water in the stuffing, it will fail.

Step 12: flatten the dough;

Step 13: cut one;

Step 14: twist into a slender round bar;

Step 15: evenly apply the agent;

Step 16: press into a small round cake;

Step 17: roll into dumpling skin - qualified dumpling skin should be regular round, thin edge and thick inside, with a small round dot in the middle; it doesn't matter if you can't do it for beginners, as long as the skill of the dumpling maker is high, even if you roll into the "provincial map", you can pack the stuffing in.

Step 18: as for what the package looks like, there are more patterns, but you can make it by yourself! I like this kind of Curved Eyebrow shaped or half moon shaped dumplings best. This kind of wrapping method can make the stuffing of dumplings evenly distributed and taste even, so that one mouthful is not full of meatballs, and the other mouthful is full of dough——

Step 19: the water should be wide. When the water boils, add a proper amount of dumplings. Immediately use a spatula to push the dumplings along the edge of the pot to avoid damaging the bottom of the pot;

Step 20: after the dumplings float and boil, add some cold water, cover the pot, wait for boiling again, and repeatedly add cold water for three times, which is the traditional "three-point water" method of boiling dumplings;

Step 21: after boiling for the last time, open the lid and keep boiling for 2 or 3 minutes;

Step 22: dumplings out of the pot!

Step 23: one more.

Materials required:

Fresh pork: moderate

Dumpling powder: right amount

Leeks: moderate

Auricularia auricula: right amount

Sesame oil: appropriate amount

Soy sauce: right amount

Peanut oil: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Water: moderate

Note: (1) leek to choose rest assured, it is said that leek pesticide residues are very serious, it is difficult to control, so buy organic leek supermarket it. Wash the leeks must control water, avoid too much water into the stuffing; cut the leeks first put oil mix, this is called "oil seal", can avoid leeks contact with salt and release too much water. (2) It's better to cut the meat by yourself instead of buying ready-made meat. Think about it. Would you mince the best meat for sale? Lean meat is not delicious, it's best to bring some fat; cut meat must be salted in advance, with sesame oil and good soy sauce, must oh! This is the secret of not spreading it today! (3) Always stir the stuffing in the same direction, whether it's oil, salt or chicken essence Remember it's all in the same direction. (4) Cold water and noodles, noodles and water ratio of 2:1, that is, 500 g flour and 250 g water, if you want to soften a little bit, a little more water. Live a good face to wake up fully awake, it is best to open the middle of a knead, so that the dough has a certain degree of gluten in order to press out the dumpling skin is not easy to break. As for how to press out thin and even dumpling skin, "no other, only hand cooked", do more. (5) Try to use less seasoning, five spice powder, pepper powder and so on will cover the flavor of leek; the spicy flavor of leek itself is enough to remove the fishy smell of meat, so onion and ginger are not necessary. (6) Do you want water in the mince? Usually, the meat stuffing of steamed stuffed bun and dumpling should be filled with some water to make the meat stuffing soft and smooth and taste good. But I never draw water when I make leek dumpling, because the leek has a lot of water and there is no possibility of squeezing water, so there is no need to draw water in the meat stuffing. (7) After eating leeks, pay attention not to catch cold: first, don't go out immediately, especially when the wind is strong; second, don't be greedy for cold, don't eat cold drink, drink cold water, drink tea, etc. Many people have heartburn, bloating and other uncomfortable feelings after eating leeks. In fact, most of them are caused by choking the cool wind or drinking tea. As long as they are not people with weak stomach qi, they can avoid it with a little attention.

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jiu Cai Xian Rou Shui Jiao