Sixi Steamed Dumplings

Overview

In order to mobilize the child's enthusiasm for eating, I also made him some special-shaped Sixi dumplings, which were paired with red plates and red chopsticks. They are red, yellow, green and black, and the colors are bright. Eating one dumpling can taste a variety of flavors and is more nutritious. After the dumplings were made and steamed, the children clapped their hands and praised them, saying that their mother was a magician. I was secretly having fun, haha, it was my first time to make Sixi dumplings, and I didn’t expect them to be quite successful! Let me share with you the recipe: 300g wheat core wheat flour for golden arowana dumplings 165g meat filling 200g shrimp 100g cooking wine 1 tablespoon soy sauce 1 tablespoon sugar 5g sesame oil 1 tablespoon pepper 2g scallions 3 sections salt appropriate amount of fungus, corn, peas, carrots

Tags

• staple food
• home cooking
• lunch
• dinner
• cooking wine
• green onions
• meat filling
• sesame oil
• shrimp
• special wheat core wheat flour for golden arowana dumplings
• sugar
• pepper
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Prepare special wheat flour for golden arowana dumplings, warm water and a little salt. If you want the dumpling wrappers to be chewy and delicious, flour is very important. I use special wheat flour for golden arowana dumplings. It uses high-quality wheat to make dumplings with a natural color. The skin is not easy to break after being cooked for a long time. It is not easy to mix with soup and stick to the pan. It tastes chewy and smooth. When kneading the dough, you should also be careful not to use cold water, but use warm water to knead the dough. This will make the dough more extensible and plastic. In addition, you can add salt when kneading the dough to make the dumpling wrappers smoother.

   

3. 3 When kneading the dough, do not put the water in all at once, but add it little by little, stirring the flour as you add it, until it forms a large snowflake shape, then knead it into a smooth dough, cover it with a damp cloth or plastic wrap and let it rest for half an hour. This will make it easier to roll out the dumpling wrappers. Each type of flour has a different water absorption rate. You can refer to my water amount and increase or decrease as appropriate.

   

4. 4 Add sugar, cooking wine, soy sauce, and pepper to the meat filling, stir well, and chop the shrimp into large pieces and add them in. Next, is the key to delicious green onion dumplings. We should choose white green onions, not green onion leaves, and do not use the knotted part of the green onions, as they will taste bitter if added. Although it is called green onion stuffed dumplings, there is only a little more green onion than usual when used as seasoning. Don’t add too much. Too much green onion will take away the flavor of the meat and shrimp. After steaming or cooking, there will be a smell of green onion. So, my friend said that the green onion dumplings are not delicious, it must be because there are too many green onions.

   

5. 5 Chopped green onions are also placed together with the meat filling, and seasoned with sesame oil and salt. Because there is a lot of meat filling, I did not add cooking oil to prevent the dumplings from tasting too greasy. Don't add too much salt. The dumplings are thin in skin and large in filling, so you can't eat too much salt. If we add too little, we can adjust it with dipping sauce later. If it’s salty, it’s irreversible and can only be eaten with dumpling soup.

   

6. 6 Roll the risen dough into a long strip, then cut into small pieces with a knife. I like to cut with a knife. The sound of the knife hitting the table is fascinating. Some friends like to grab the medicine with their hands, and that method is also good.

   

7. 7 The pot should be cut larger so that more fillings can be put in, making it more enjoyable to eat. Roll out the dough into a dumpling wrapper that is slightly thicker in the middle and slightly thinner at the edges.

   

8. 8 Add the fillings, don't put too much filling like you would when making ordinary dumplings, because we have to do one more step.

   

9. 9 Use the thumbs and index fingers of your left and right hands to push the dumpling skin toward the center, and then pinch it in the middle to shape it. I can't take pictures of how to make it myself, so you can search it online.

   

10. 10 Next, stuff in some more mincemeat for four weeks. This kind of Sixi dumplings taste more enjoyable and are fuller in appearance.

    

11. 11 Finally, stuff corn, carrots, fungus, and peas into the four corners respectively, in the order you decide. Then pinch the corners again. If you make it at home, you can replace it with other ingredients in these four colors.

    

12. 12 Place the prepared steamed dumplings in a steamer basket. You can brush oil on the steamer grid or put oiled paper on it to prevent sticking.

    

13. 13 Add an appropriate amount of water to the pot, bring it to a boil, put it in a steamer, and steam over high heat for about 10 minutes. Turn off the heat and let it simmer for two minutes.

    

14. 14 Enjoy!