Wucai Dumplings

Overview

It is said that fish and meat are found in the south and noodles and dumplings are found in the north. In my mind, northern dumplings are an indispensable delicacy for family dinners on the New Year's Eve table. Since dumplings are made every year, I wanted to make this year's New Year's Eve dinner something different. The five ingredients are five kinds of dumplings, which symbolize the five fortunes.

Tags

• staple food
• home cooking
• children
• old man
• dumplings
• new year's day
• xiaonian
• cabbage
• celery
• chives
• cooking wine
• flour
• fresh shrimp
• ginger powder
• light soy sauce
• olive oil
• pork stuffing
• purple cabbage leaves
• sauerkraut
• sichuan pepper powder
• spinach
• squid ink
• carrot
• minced green onion
• salt
• sesame oil

Ingredients

Steps

1. 1 Pour all the seasonings into the meat filling, mix well and marinate (except the fresh shrimps);

   

2. 2 Chop the cabbage into a basin, sprinkle with salt to remove the moisture, squeeze it dry and set aside;

   

3. 3 Chop the leeks into small pieces;

   

4. 4 Remove leaves from celery and chop into small pieces;

   

5. 5 Peel the fresh shrimps and chop into shrimp paste;

   

6. 6 Chop the shiitake mushrooms into cubes;

   

7. 7 Wash carrots, purple cabbage, and spinach separately, cut into small pieces, tear into small pieces, and squeeze out pure juice for later use;

   

8. 8 Add different colored juices to the flour respectively, stir with chopsticks while pouring water, then knead the dough with your hands, cover the pot and let it rise for 30 minutes;

   

9. 9 Divide the meat filling into 5 parts, one of which needs to be added with shrimp, so the meat filling should be evenly distributed to other dumplings. Pork cabbage, pork celery, pork sauerkraut, pork, shrimp, leek and pork shiitake mushrooms form the Wucai dumplings;

   

10. 10 After the dough is cooked, take out each piece of dough and knead it on the chopping board until it is smooth and soft. Then roll it into a long and thin strip, cut out small pieces with a knife, and use a rolling pin to roll it into a colorful dumpling wrapper that is slightly thicker in the middle and slightly thinner on the sides;

    

11. 11 Take a piece of dumpling wrapper, put an appropriate amount of filling in the middle of the wrapper, then fold the dumpling wrapper in half with both hands, first pinch the two middle pieces, then pinch pleats from both sides to seal, and then wrap the next dumpling;

    

12. 12 Put water in the pot, boil it and then add the dumplings. After the water boils again, pour in a small bowl of cold water. After three boiling and three cold water, the dumplings are ready to be eaten!

    

13. 13 While we were busy, the little ones were constantly getting food to fill their own condiments, and the colorful rice was also out! Ha