Toufu Dumplings – Dumplings filled with lentils

Overview

Today is the first day of counting, which means today has entered the hottest period of the year. According to the tradition of old Beijing, dumplings are made on the first side, noodles are on the second side, and eggs are made on the pancakes on the third side. Naturally, my family follows the traditional tradition of eating dumplings! Today I used dumplings made from white lentils provided by Cuipuyuan. It was the first time I used white lentils to make dumplings. I even made a joke. After blanching the lentils and letting them cool, I cut them directly and mixed them with the meat filling. When I wrapped them, they felt too big! It would be better if you chop it a few times after cutting it! I'll change it next time hehe!

Tags

• staple food
• home cooking
• old man
• new year’s eve dinner
• dumplings
• winter recipes
• spring festival
• chicken powder
• clear water
• flour
• lentils
• light soy sauce
• onions
• pork
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 First prepare the ingredients: white lentils, flour, water, pork, onion and ginger, light soy sauce, sesame oil, chicken powder, and salt.

   

2. 2 Weigh 400 grams of flour and slowly add 210 grams of water and mix well with chopsticks.

   

3. 3 Then knead the dough with your hands, cover with a damp cloth and let it rest for 30 minutes.

   

4. 4 Wash the pork and cut it into small pieces and grind it into meat grinder

   

5. 5 Chop green onion and ginger and set aside

   

6. 6 Put the minced onion and ginger into the meat filling, then add 20 ml of sesame oil

   

7. 7 Add 40ml light soy sauce

   

8. 8 Finally, add 2 grams of chicken powder, stir the meat filling in one direction and marinate for a while.

   

9. 9 Pick the white lentils, wash them, blanch them in boiling water for a few minutes, then rinse them with cold water to drain them.

   

10. 10 Chop the blanched lentils into small pieces and set aside.

    

11. 11 Put the minced lentils into the meat filling that has been marinated for 30 minutes, then add 4 grams of salt and mix well.

    

12. 12 After the dough has risen, place it on a chopping board and knead it, then roll it into long strips, cut into small pieces, and then flatten the small pieces into dumpling wrappers.

    

13. 13 Wrap fillings into each dumpling wrapper and pinch to seal.

    

14. 14 Put the dumplings into the boiling water, stir and cook with the lid on. After the water boils, add cold water and then boil the pot again and cook for a while until they are done.