Must-eat festive three-fresh ingot dumplings during the Lantern Festival

Overview

As the saying goes, the New Year is before the fifteenth day of the first lunar month, and we must eat dumplings during the New Year. It must be eaten on the New Year's Eve, and must be eaten on the first day of the Lunar New Year. On the fifth day of the lunar month, we eat dumplings made from the fifth day of the lunar month, on the seventh day of the lunar month, we eat dumplings made by people who are in charge of people, and on the fifteenth day of the first lunar month, we eat dumplings made after the new year. On the Lantern Festival, we cook glutinous rice dumplings in the morning. After dinner, we go out to watch live folk performances. We have a banquet at noon, and then the most solemn evening is eating three delicacies and Yuanbao dumplings, which symbolizes family reunion, happiness and health. This festive and delicious Sanxian Yuanbao Dumplings is what my mother must make every Lantern Festival. I use pumpkin noodles to make Jin Yuanbao dumplings and white noodles to make Silver Yuanbao dumplings. Put the dumpling fillings into the round dumpling wrapper, fold the dumpling wrapper in half, bend the edges of the dumpling toward the middle, and then pinch the corners at both ends to form an ingot shape. Sanxian dumplings are the most famous dumplings in Weihai. We like to use good leeks and freshly peeled shrimps, plus some pork to make the fillings. The skin is thin and the fillings are big. They taste tender and juicy. How can it be so special?

Tags

• staple food
• home cooking
• children
• old man
• dumplings
• lunch
• spring festival
• chives
• cold water
• flour
• hot water
• olive oil
• onions
• pork
• pumpkin
• shrimp
• ginger
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Steam the pumpkin and press it into a puree. Add 250 grams of flour and knead it into a pumpkin dough. Pour the remaining 200 grams of flour into hot water. Use chopsticks to mix the dough into a snowflake shape. Then add cold water and knead into a smooth white dough. Cover with plastic wrap and leave for 20 minutes.

   

2. 2 Cut the pork into cubes and pour in soy sauce for 15 minutes.

   

3. 3 Peel the skin of the fresh shrimps, remove the shrimp strings, and cut into small pieces. Cut the green onions and ginger into fine pieces.

   

4. 4 Cut the leeks into small pieces, add the sauced diced meat, and add the shrimps.

   

5. 5 Add the onion, ginger, and salt.

   

6. 6 Pour in the olive oil and sesame oil and mix well.

   

7. 7 Take out the battered white dough and roll it into long strips, cut into pieces, roll it out into the size of a dumpling wrapper, take a piece of dumpling wrapper and wrap it with an appropriate amount of filling.

   

8. 8 Fold the dumpling wrapper in half, bend the edges of the dumpling toward the middle, and then pinch the corners at both ends to form an ingot shape.

   

9. 9 Take out the delicious pumpkin dough, roll it into long strips, cut into pieces, roll it into the size of a dumpling wrapper, take a piece of dumpling wrapper and wrap it with an appropriate amount of filling.

   

10. 10 Fold the dumpling wrapper in half, bend the edges of the dumpling toward the middle, and then pinch the corners at both ends to form an ingot shape.

    

11. 11 Pour water into the steamer, put the wrapped dumplings in the pot and steam them for about 10 minutes.