【Hebei】Leek stuffed dumplings

Overview

In Chinese folk custom, staying up late and eating dumplings on New Year's Eve is an important feast that cannot be replaced by any delicacies. Dumplings are also known as Jiaozi or Jiaoer, which means the alternation of old and new, and also adheres to the will of God. It is a must-eat feast delicacy. Eating dumplings takes the meaning of Jiaozi in the new year. When Zi is Zi, Jiao is homophonic with dumplings, which means festive reunion and good luck. In addition, because dumplings resemble ingots in shape, eating dumplings during the Chinese New Year also has an auspicious meaning of attracting wealth. The choice of dumpling fillings is directly related to its meaning. The most common leek filling means long-term wealth, because long-lasting means long time and long-term, which is called long-lasting wealth. The typical winter cabbage stuffing with meat means hundreds of wealth. Shiitake mushrooms have the most health-preserving effects. Wrapping them in dumpling fillings means encouraging wealth. The drum means high and protruding. The shape of the mushrooms is like an upward arrow, which may be the trend of the stock market. It means upward and full, which is called encouraging wealth. Finally, there is the pickled cabbage that Nanjing people love to eat, which is said to have the meaning of fortune-telling. During the Chinese New Year in my hometown, I like to put leeks and cabbage together to make dumplings. I prefer eating leeks. When I was a kid, my mother would boil and sterilize a dime coin before making dumplings during the Chinese New Year and wrap it in a dumpling. Whoever eats a dumpling with a coin in it is lucky. Every time we have New Year’s Eve dinner, our family eats dumplings with great caution and is full of excitement. I would be very happy if I could eat coins. Later, I heard that there are dumplings made during the New Year that put a piece of small tofu in one. If you eat it, you will be blessed in the new year.

Tags

• staple food
• pasta
• home cooking
• dumplings
• chives
• egg
• flour
• oil
• pork
• warm water
• salt

Ingredients

Steps

1. 1 Add warm water to the flour a little at a time and stir with chopsticks to form a flocculation.

   

2. 2 Knead the dough, cover it with plastic wrap and let it rest for a while.

   

3. 3 Soak the leeks in salt water for 20 minutes, wash and chop finely.

   

4. 4 Wash and chop the pork. The ratio of fat to lean pork I use is 1:9. You can also use lean meat entirely.

   

5. 5 Crack the eggs into a basin, beat them up, and add a little water to make the scrambled eggs more tender.

   

6. 6 Heat the pan with cold oil, put a little oil in the pan, and pour in the egg liquid.

   

7. 7 Stir-fry over medium-low heat. After the egg liquid is fixed, use a spatula to cut and spread into small pieces. Then take it out and let it cool.

   

8. 8 Add a little more oil to the pot, lower the heat, add the pork, and stir-fry.

   

9. 9 When the meat changes color, turn off the heat and let cool.

   

10. 10 Pour the cooled pork and eggs into the leeks. There is a lot of oil in the fried pork, so there is no need to add oil now. If there is not much oil, you can add a little more. Add appropriate amount of salt to taste.

    

11. 11 Take a small piece of dough, knead it for a while, roll it into a long strip and then cut it into even pieces with a hob.

    

12. 12 Roll out the small pieces of dough into thin sheets, add an appropriate amount of vegetable filling, and wrap it up. There are many ways to make dumplings, just choose what you like.

    

13. 13 Boil a pot of water and add a little salt to prevent the dumplings from sticking. After the water boils, put the dumplings in. When the water boils again, add a spoonful of cold water. Generally, adding cold water two or three times is enough. The dumplings are ready when they float on the water.

    

14. 14 Finished product picture. Delicious, tastes like home.