Mama’s Winter Solstice Dumplings

Overview

Mom’s Winter Solstice Dumplings White Radish and Mutton Dumplings Two days before the Winter Solstice, my mother said, let’s make mutton dumplings this Winter Solstice. It’s just a very ordinary sentence, but it expresses mother’s care and warmth. As I get older, I understand more and more. Do you think we are short of dumplings now? No shortage. Do you think we are still looking forward to the holidays? Not looking forward to it. The day before the Winter Solstice, I was chatting with my daughter. When it came to dumplings, I said that you should eat dumplings during the Winter Solstice, otherwise your ears will freeze. The daughter smiled and said, Mom, that is just a legend, but you still take it seriously. Haha, my little daughter said so! But festivals must have festive meanings, and it may not be as simple as what to eat. Our parents often remember every holiday. Maybe they are looking forward to the reunion of their children, maybe they just want to make delicious food for their children. It is a warm feeling... I often return the kitchen to my mother recently. My mother likes to be busy. Only when she has something to do can she feel present. Many mothers may have this situation. Let's taste more of mom's food, perhaps the best way to appreciate mom's love. This year's Winter Solstice dumplings were made exactly as my mother made them. She cooked the radishes, mixed the fillings, and rolled out the dumpling wrappers by hand. She was busy all morning. When the warm dumplings were served, I really tasted like my mother! Filling materials: mutton, radish, green onion and ginger. Pastry: water flour. Seasoning: salt, soy sauce, pepper, thirteen-spice sesame oil. Method:

Tags

• staple food
• home cooking
• children
• old man
• new year’s eve dinner
• dumplings
• dinner
• spring festival
• light soy sauce
• mutton
• onions
• sesame oil
• thirteen incense
• white radish
• ginger
• salt

Ingredients

Steps

1. 1 Cut fresh lamb into coarse cuts and don’t make the lamb too lean. Originally, my mother wanted to chop the meat filling by hand, but then she was busy kneading the noodles, so I used a food processor to smash it.

   

2. 2 Chopped green onion and ginger.

   

3. 3 The cooked radish has been squeezed out of the water. This is how we always eat radish dumplings in my hometown.

   

4. 4 Pulse the lamb in a food processor to make the filling.

   

5. 5 The radish is also chopped.

   

6. 6 Add seasonings and chopped onion and ginger and mix together to form filling.

   

7. 7 Mom started rolling the dumpling wrappers by hand, using the traditional method, rolling them into large pieces and then dividing them.

   

8. 8 Seeing the dough turn into large pieces, my mother just pushed and rolled it, but I just couldn't do it.

   

9. 9 The rolled dough is folded and divided for the first time.

   

10. 10 Into such a long strip.

    

11. 11 Then it is divided into dumpling wrappers. This trapezoidal square wrapper is our local classic method. It is also called wonton in some places. It doesn't matter what it is called. It is just a name. In the local countryside, this is also called flat food.

    

12. 12 To start wrapping, take a piece of dumpling wrapper and put fillings on the smaller end.

    

13. 13 Roll up.

    

14. 14 Pinch up both ends.

    

15. 15 Then he took it with his hand and pinched it. (There are also people called Chaoshou, which probably comes from here.) This dumpling must have been photographed backwards, so you can see clearly.

    

16. 16 Wrapped dumplings.

    

17. 17 Boil water to cook dumplings. When cooking, you need more water. Just add water three times.

    

18. 18 When we eat dumplings in winter, they always come with soup. Eat them in one bowl and they will be hot. The soup can be seasoned or plain, whatever you like.