Northeast Dumplings

Overview

After living in the north for a few years, I finally learned how to roll out dumpling wrappers. In my hometown, I used to buy ready-made dumpling wrappers to make dumplings, but they always tasted bad. Now I can make Northeastern dumplings thanks to my neighbors. Every time they make dumplings or make cornmeal dumplings, they always give me a big plate, which makes my daughter addicted to it. I have no choice but to do it for my daughter, so I went to my neighbor’s house and learned how to roll out the dough and make dumplings. The cornmeal dumplings were almost cooked. However, I didn’t learn in vain. Their family, including my daughter, all loved the Sichuan food I cooked, so I taught her how to cook Sichuan food. We exchanged equal amounts. She would often send a plate of pasta to my family, and I would send a plate of Sichuan food to her family. Haha! Not bad. Distant relatives are not as good as close neighbors!

Tags

• staple food
• home cooking
• chicken essence
• chinese cabbage
• chives
• cooking wine
• edible oil
• egg
• flour
• msg
• mushrooms
• pepper noodles
• pork
• salt

Ingredients

Steps

1. 1 Mix about 1 pound of flour and cold water together, with moderate softness, and knead it into a smooth dough. Cover with wet gauze and let it rest for about half an hour to wake up.

   

2. 2 Cut into several small pieces of dough with a knife or your hands, and then roll into a round strip about 3 cm in diameter.

   

3. 3 Cut with a knife or use your hands to make small dough balls. (I didn’t learn to hold the noodles with my hands, so I could only cut them with a knife, making a crosswise cut, then rolling the noodles 90 degrees and making another cut)

   

4. 4 Then flatten these small dough balls with the palm of your hand, turn the skin with your left hand, and use a rolling pin with your right hand to roll it into a dumpling skin that is slightly thicker in the middle and thinner around the perimeter.

   

5. 5 While the noodles are waking up, pick, wash and chop 6 leaves of Chinese cabbage, 10 shiitake mushrooms and 5 chives. Add two tablespoons of cooking oil and let it sit for about 5 minutes. Add two tablespoons of salt and mix well.

   

6. 6 Add the minced minced ginger, two spoons of cooking wine, one egg, two spoons of salt, one spoon of pepper noodles, one spoon of Sichuan peppercorns, half a spoon of chicken essence and MSG and stir vigorously in one direction.

   

7. 7 Squeeze the marinated cabbage slightly into the water, add the minced meat and mix well.

   

8. 8 Put the meat filling into the middle of the wrapper, pinch the center first, then pinch both sides, and then squeeze the edges of the dumpling wrapper from the center to both sides to form a crescent shape.

   

9. 9 I also packed some to make pot sticker dumplings.

   

10. 10 Bring cold water to a boil, put the wrapped dumplings into the pot, and use the back of a slotted spoon to slide along the edge of the pot in one direction to prevent the dumplings from sticking. When boiling, add a little cold water and boil again. Repeat two or three times until the dumplings float to the surface.

    

11. 11 Take out the cooked dumplings and put them on a plate, then pour a plate of vinegar to dip the dumplings in.

    

12. 12 This is the pot sticker dumplings I made.