Health benefits
Zucchini: clear away heat
White sugar: low in protein
Ingredients
Pork front leg skinless meat stuffing ( 800g ) | Four ( 800g ) |
Fragrant leeks ( 400g ) | Use cold water to close the noodles ( appropriate amount ) div> |
Use water to cook dumplings ( half pot ) | Zucchini ( two ) |
White sugar (appropriate amount) | Raw Smoke ( appropriate amount ) |
Chili oil ( appropriate amount ) | Sichuan pepper oil ( appropriate amount ) |
Salt ( Adequate amount ) | Jiang Mo ( appropriate amount ) |
Vinegar ( appropriate amount ) | Dipping sauce: ( ) |
Sesame oil ( appropriate amount ) | chopped green onion (appropriate amount) |
Five-spice powder ( appropriate amount ) | Cooking wine ( appropriate amount ) |
Cooking oil ( appropriate amount ) |
How to make pork, zucchini and leek dumplings
1. Grate zucchini with skin into shreds and marinate with salt for ten After five minutes, squeeze out the salt water (retain the squeezed vegetable water for the noodles), place it on the cutting board and chop a few times and set aside.
2. Wash, drain and dry the leeks in advance.Cut into pieces with a knife and mix well with cooking oil and set aside.
3. Flour, add squeezed zucchini salt water and appropriate amount of cold water to form a semi-soft dough, cover with a damp cloth Wake up the dough and set aside.
4. Add minced ginger, cooking wine, light soy sauce, five-spice powder, and cooking oil to the pork filling.Stir evenly in one direction.
5. Add shredded zucchini, salt, and chopped green onion in turn, mix well, and finally stir in the chive foam., the stuffing is ready.
6.Knead the dough vigorously again, divide it into several portions, take one portion and cut it into strips.Roll out the dough into a round piece with a thick middle and thin sides.
7. Wrap the prepared meat filling in the dough according to your preference and habits Wrap into dumplings.Until the dough and filling are finished.
8. Boil the water in the pot over high heat, add 30 to 40 dumplings, and use a spoon Gently push the bottom of the pot to prevent the dumplings from sticking.Cover the pot and cook until it boils.Then push the bottom of the pot slightly, add a small bowl of cold water and cover the pot to cook.After the dumplings are boiling, use a slotted spoon to remove them and put them on a plate.table.
9. Mix the seasoning in a bowl and dip it into the dumplings to eat.It is really delicious.
Tips
Making dumplings is relatively casual.Here are some tips that you must pay attention to when making this type of dumplings:
Zucchini contains a lot of water and must be salted.The squeezed out salt water is used to mix the dough.The nutrients of the vegetables are not lost.The dough is still chewy.
The leeks should be dried in advance, minced and immediately mixed with cooking oil to avoid adding salt to the meat filling and causing water to affect the quality of the dumplings.This also ensures the fresh taste of the leeks.
Dumpling wrappers rolled by yourself are softer and more delicious than those you buy, and the cooking time is shorter.After boiling for two times, they will be cooked through.
Friends, you will regret it if you don’t try these thin-skinned and large-filled dumplings!
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