Pu Cai Dumplings

Overview

Tip of the Tongue 2 mentioned Huai'an Pu Cai and Pu Cai dumplings when playing Huaiyang cuisine. Today, my mother bought me a lot of fresh cattails. I used a small part of the cypress at noon. If the rest is kept for a long time, it will become dry, yellow, old and unpalatable. So in the afternoon I quickly sorted out the remaining cattail sprouts and made dumplings to try. To be honest, this was the first time I had eaten dumplings stuffed with cattail sprouts, and it was also the first time I had made them. After the cooked dumplings were put on the plate, I couldn't wait to pick one up and take a bite. The soup in the dumplings immediately filled your mouth! After chewing, the crispy and tender taste of the pudding is still intact. Fragrant and refreshing, salty and not greasy. Absolutely stunning deliciousness!

Tags

• staple food
• pasta
• home cooking
• old man
• dumplings
• winter recipes
• lunch
• spring festival
• balsamic vinegar
• cattail
• cooked lard
• fresh beef dew
• minced garlic
• pork front leg mince
• scallions
• sesame oil
• black pepper
• ginger slices
• plain flour
• salt

Ingredients

Steps

1. 1 Pick the cattails, wash them and put them in a basket to control the water

   

2. 2 Stir the front leg pork with scallions and ginger into minced meat, pour it into a large bowl, add cooked lard, salt, fresh beetroot, pepper and sesame oil and mix well

   

3. 3 Cut the cabbage into small pieces and put into the blender container.

   

4. 4 In a few seconds, the pudding will be minced.

   

5. 5 Crush all the cattail sprouts and put them into a large bowl of meat filling. Use chopsticks to stir evenly. The cattail sprout meat filling is ready.

   

6. 6 Add half a spoonful of salt to the flour and appropriate amount of water, stir and knead into a smooth dough

   

7. 7 Roll the dough into long strips and cut into equal-sized balls

   

8. 8 Flatten the small portion into a round shape and roll it into a dumpling wrapper.

   

9. 9 Take a piece of dumpling wrapper and put the meat stuffing in the middle

   

10. 10 Fold the dumpling skin in half and pinch the middle of the dumpling skin tightly with your fingers

    

11. 11 Fold one side first.

    

12. 12 Change hands and fold the other side into the corresponding folds

    

13. 13 Make multiple dumplings

    

14. 14 Boil half a pot of water

    

15. 15 Carefully add the dumplings one by one along the edge of the pot and stir them a few times with a spatula.

    

16. 16 Boil cold water over high heat, and boil the cold water three times in a row. The dumplings are done when they are all floating.

    

17. 17 Place the dumplings on a plate and add minced garlic, balsamic vinegar and sesame oil to a small plate as dipping sauce. If you like it spicy, you can also add some chili oil.