Pink soup dumplings

Overview

The highest temperature in the first two days was between 19 degrees and 24 degrees, and it was raining lightly. It was very cool, so I cooked a pot of dumplings. Noodles are jelly; noodle soup is a soup made with some vegetables and jelly, and then the wrapped dumplings are cooked in it. It feels a bit like eating noodle soup. In summer, less chili pepper is used, but in winter, it can be made spicier and more sour to give it enough flavor. The side dishes are optional, you can add whatever you like.

Tags

• staple food
• home cooking
• chicken essence
• chili powder
• chive moss
• edible oil
• garlic
• jelly
• light soy sauce
• msg
• onions
• oyster mushroom
• oyster sauce
• pork stuffing
• thirteen incense
• vinegar
• white sugar
• zanthoxylum bungeanum
• carrot
• ginger
• plain flour
• salt
• tomatoes

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 Add water to flour and knead into a dough of medium softness and firmness. Set aside.

   

3. 3 After the meat filling melts, add minced green onion, minced ginger, salt, light soy sauce, oil and chicken essence, mix well to taste, add half a small carrot cut into grated carrots and mix well.

   

4. 4 Use chopsticks to smooth the top of the mixed meat filling slightly, sprinkle with an appropriate amount of thirteen spices or five-spice powder, heat the pot, pour in a little oil and heat it to 70% heat, pour it on the five-spice powder, so that the fragrance of the five-spice powder comes out, mix evenly, and the dumpling filling is ready.

   

5. 5 Roll the relaxed dough into long strips, cut into balls, and roll into dough.

   

6. 6 Wrap the dumplings. The smaller the better, mine is still a bit big. Wrap all the dumplings and set aside.

   

7. 7 Onions, tomatoes, half a carrot, mushrooms, cut into small pieces, jelly cut into 1.5 cm pieces, leek moss into 1.5 cm pieces, chopped green onions, sliced garlic, shredded or sliced ginger (easy to pick out when eating). In addition, I cut an extra piece of ham, which turned out to be redundant, so I don’t need to add it.

   

8. 8 Heat oil in a pan, add Sichuan peppercorns, onions, ginger, garlic and an appropriate amount of chili powder over medium-low heat and stir-fry until fragrant. Add carrots and onions and stir-fry until raw. Add mushrooms and tomatoes and stir-fry for about a minute. Add half of the leek greens, add a little sugar to add freshness, add a tablespoon of light soy sauce and stir-fry evenly.

   

9. 9 Add jelly and stir-fry for 1-2 minutes.

   

10. 10 Add water and bring to a boil.

    

11. 11 After the pot is boiling, add the dumplings and cook them (when cooking the dumplings, you can add a little less cold water and cover the pot to make the dumplings cook faster). Or, add the dumplings and bring them to a boil over high heat, then turn down the heat and cook slowly, just keep the pot boiling, so the smaller the dumplings, the better they will be cooked. Just add the appropriate amount of salt, monosodium glutamate, vinegar and the remaining leek greens (leeks are the best, I didn't buy them).

    

12. 12 There is also a method of storing minced meat that I learned and find it very useful. Put the unused minced meat into a thicker ziplock bag.

    

13. 13 First flatten it slightly with your hands, then fold the seal of the plastic bag down and press it, and use a rolling pin to flatten it and roll it evenly.

    

14. 14 Cut into four pieces with tools and store flat in the refrigerator.

    

15. 15 Or freeze and store after facing. It is very convenient to take out as much as you need, and it is relatively thin and easy to melt.