Dumplings with fresh meat(xian rou tang yuan )

Dumplings with fresh meat

Introduction:

"Some people say that people who don't like sweets have a bad temper. My temper is not bad, but since I lost weight, I have no interest in sweets, especially when I eat dumplings for Chinese New Year. For the sake of good luck, the family will always pack big dumplings, and the quantity in each bowl is generally 4680, and they ask to eat them. Even if there were only four, it would be extremely difficult for me to eat them all. Glutinous rice itself is greasy, plus the sweet stuffing inside, it's no exaggeration to say that I will feel dizzy after eating it. I thought Tangyuan would never be with me in this life, but after eating meat filled Tangyuan in a snack bar, I can finally get to know and cherish the food made of glutinous rice. When I was a child, I used to eat dumplings made by adults. Now I buy frozen food for convenience. I feel that I can't eat the soul of dumplings. Some dumplings, the dough into the boiling water pot to boil and then package stuffing, and some like to make a good dough directly package. I like the latter, so that when the stuffing is cooked, the skin will not be soft and thin, which will affect the taste. "

Production steps:

Step 1: cut ginger and scallion white into foam, green into scallion.

Step 2: cut the pork into mince.

Step 3: add ginger onion foam, pepper, cooking wine, salt, 1 tsp chicken powder, water lake powder and sesame oil to the meat stuffing, mix well and marinate for 5 minutes.

Step 4: stir in the glutinous rice flour while adding warm water, knead into a soft and hard glutinous rice dough.

Step 5: knead the dough into small dosage forms.

Step 6: knead the small dose into a deep nest shape, wrap the meat in it, seal the mouth, and be careful to form a ball.

Step 7: put 1 tbsp cooking oil in the pot, stir fry half tbsp ginger and onion foam with low heat.

Step 8: add the usual amount of water into the pot, bring to a boil over high heat, add laver, shrimps, boil properly, and then add 1 teaspoon of chicken powder to turn off the heat.

Step 9: put scallions in the bottom of the bowl and drop a few drops of sesame oil.

Step 10: spoon the soup into a bowl.

Step 11: Boil the water in another pot, add the dumplings and cook them over medium heat. When the dumplings float, add a little cold water to boil, repeat 3 times.

Step 12: put the cooked dumplings into the soup bowl.

Materials required:

Glutinous rice flour: 250g

Pork: 100g

Chives: 3

Ginger: 1 piece

Laver: 10g

Shrimp: 20

Starch: 1 tbsp

Cooking wine: 2 teaspoons

Sesame oil: half a teaspoon

Pepper: half teaspoon

Chicken powder: 2 tsp

Cooking oil: 1 tbsp

Salt: right amount

Note: when making dumplings, the meat should not be too much, so as not to burst. It's soft when you're in the group.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xian Rou Tang Yuan