[healthy pasta series] carrot dumplings(jian kang mian shi xi lie hu luo bo rou jiao zi )

[healthy pasta series] carrot dumplings

Introduction:

"Jiaozi is an ancient traditional pasta of Han nationality. It originated in the Eastern Han Dynasty and was first created by Zhang Zhongjing, a medical saint. At that time, dumplings were used for medicine. Zhang Zhongjing used some cold dispelling herbs on his dough bag to treat diseases (mutton, pepper, etc.) and avoid frostbite on the patient's ears. It was called Jiaoer. During the Three Kingdoms period, dumplings had become a kind of food, known as "crescent wonton". It was called jiaozi in Song Dynasty, Bianshi in Yuan Dynasty and jiaozi in Qing Dynasty

Production steps:

Step 1: warm water and noodles, not white, right? A little corn flour and sorghum flour.

Step 2: 4 carrots, 1 green onion, half ginger, pork stuffing, add according to your preference.

Step 3: shredded carrots, chopped green onion and ginger, add a piece of cabbage leaves, all carrots can't get used to the taste, chop them with meat stuffing, and taste each other.

Step 4: add 1 tbsp of soy sauce, 5g of salt (according to the amount of filling), 1 tbsp of sweet flour sauce, 2G of thirteen spices, 1g of pepper, oyster sauce (not necessary, just for freshness.) Stir a little sesame oil in one direction.

Step 5: divide the dough into small pieces, take one of them, rub it into long strips, and cut it into small pieces.

Step 6: flatten all the dough and roll it into a skin with thick middle and thin edge.

Step 7: add the right amount of stuffing.

Step 8: pinch from one end to the other.

Step 9: the back is pleated, crescent dumplings.

Step 10: wrap it all. When it's almost finished, you can fill the pot with water.

Step 11: after boiling, put in the dumplings. Gently push the dumplings with a spoon to prevent sticking to the bottom. The dumplings in the photo can't be seen clearly. It's not because the pictures are too expensive. It's because the dumplings are pushed and turned. It's in motion.

Step 12: cook over high heat for three or four rolls (depending on the size of the stuffing). Add some cold water to each roll.

Step 13: after cooking, dip it in vinegar or mashed garlic. It's delicious.

Materials required:

Flour: 1000g

Carrots: 4

Pork stuffing: right amount

Cabbage leaf: 2 pieces

Scallion: 1

Ginger: half a piece

Salt: 5g

Thirteen spices: 2G

Pepper: 1g

Sweet flour sauce: 1 tbsp

Soy sauce: 1 tbsp

Sesame oil: a little

Note: 1, and the surface should be soft and hard moderate, too soft surface easy to stick to the bottom. 2. The filling can be adjusted according to your own taste. 3. Cook dumplings over high heat. 4. When cooking out of the pot, use a fence over cold water to prevent sticking. Some also put salt or egg white when mixing noodles. 5. If it can't be cooked at one time, it can be frozen in the refrigerator.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Jian Kang Mian Shi Xi Lie Hu Luo Bo Rou Jiao Zi