Willow leaf dumplings
Overview
Dumplings, also known as dumplings, are a kind of stuffed pasta. They are a traditional specialty food loved by the Chinese people. They are a staple food and local snack in northern China, and are also a New Year food. There is a folk saying called Dahan and Xiaohan, eating dumplings to celebrate the New Year. Dumplings are usually filled with skin and are boiled or fried, fried, steamed and other processed to become mature. Dumplings originated in the Northern and Southern Dynasties. It is a folk food with a long history and is very popular among the people. There is a folk saying that dumplings are not as delicious as dumplings. During the Spring Festival, dumplings have become an indispensable delicacy. Dumplings originated from the ancient coin. The original name of dumplings is Jiao'er. It is said that it was first invented by Zhang Zhongjing, a Chinese medical sage. It has a history of more than 1,800 years. Willow leaf dumplings, with pleats like willow leaves, have different shapes that not only satisfy the eyeballs but also whet the appetite.
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Ingredients
Steps
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Have materials ready.
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Cut the carrots into small pieces.
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Strain the carrots and press them firmly to make them drier.
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Heat the carrot juice in a pot.
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Since it is difficult to control the temperature when the juice is heated, if it is too hot, set it aside to dry until it is warm. At this time, chop the green vegetables and dried beans first.
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Chop the green cabbage stems and dried tofu slightly.
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Use 210ml of juice to knead the dough, pour the juice while stirring the flour, and stir in one direction until it becomes cotton-like.
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Knead the dough until it is smooth and not sticky, then cover it with a damp cloth and let it rest for 20 minutes.
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Pour the remaining juice into the pork, add salt, oil, and fish sauce and stir together. Stir continuously in one direction so that the meat can lock in water.
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Pour the green vegetables and dried tofu into the meat and stir evenly.
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Take out the dough and roll it into a long strip, then cut it into several pieces of the same size, then dust the pieces with some flour and stick them together.
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Make each dumpling into a round shape and flatten it, then use a rolling pin to roll it into a dumpling wrapper. It is best to roll the edges a little thinner to prevent the pleats in the middle from being thick enough to be steamed.
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Push pleat
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pinch
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Push pleats again
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Pinch tightly again and repeat the above actions.
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The final finishing touch is also pushing and pinching.
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Wrap completely tight.
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After it's done, put it in a pot and steam it until it's done. After the water boils, change the heat to medium-low and steam it for 5 minutes. Then open the lid and sprinkle some water on it, then cover it and steam it for 5 minutes. If the skin is thick, steam it longer.
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Finished product
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Finished product
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Finished product
