Chives, egg vermicelli and two-color dumplings
Overview
What to eat during the winter solstice? Eating glutinous rice balls in the south is a much louder slogan than eating dumplings in the north. As a traditional delicacy, dumplings are not only loved by northerners, but also by southerners. My family often makes dumplings for eating. The child who works out of town has not come back, and due to health reasons, I stopped simmering the chicken soup; I decided to eat dumplings with vegetarian fillings. During the holidays, let’s celebrate with something new. Not only did we add more vermicelli, my mother’s favorite food, to the stuffing, but we also mixed the barley green juice that we usually soak in water with the noodles to make two-color dumplings. Barley green juice, which is rich in vitamins and dietary fiber, can not only delay aging and beautify the skin, but also promote gastrointestinal motility and has a particularly good effect on laxatives. It is also helpful in controlling blood sugar and blood pressure. It is very suitable for mothers to eat. Paired with leek and egg vermicelli filling, it not only tastes good, looks beautiful, but is also richer in nutrition. It’s not too late to prepare now, let’s eat the winter solstice dumplings~
Tags
Ingredients
Steps
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Pour 400 grams of flour, 200 grams of water and a little salt into the bread machine, turn on the dough function, knead into a smooth dough, close the lid and set aside for a while.
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Pour the barley leaves into a small bowl, add 125 grams of water, and stir evenly.
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Pour the barley green juice into 250 grams of flour, add a little salt, and knead it into a soft and hard green dough, cover it and let it sit for a while.
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Take out the dough and knead it until smooth; flatten the green dough and roll it into a rectangular sheet; roll the white dough into a long strip and place it on top, wrap the white strip with the green dough sheet, pinch the edges and knead slightly to make it fit better.
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Cut into small pieces of even size with a knife and sprinkle with a little dry powder.
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Next, prepare the filling: wash and dry the leeks, chop them into pieces and put them in a bowl; soak the vermicelli in advance and cut into sections; add a little warm water to beat the eggs, fry them with oil until they become granular, scoop them out and put them into the leeks.
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Add canola oil, oyster sauce and salt, stir evenly in one direction, and finally add sesame oil to lock in the moisture.
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Flatten the dumplings with the heel of your hand, and then use a rolling pin to roll them one by one into a thick dumpling wrapper with a thick center and thin edges.
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Take a piece of dumpling wrapper, add appropriate amount of fillings, and wrap the dumplings according to your own method.
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After everything is wrapped, the dumplings are put in. It’s too ugly, right? As the saying goes: The deliciousness of a steamed bun is not in the folds, and the deliciousness of a dumpling is not in the skin.
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Boil the water in a pot, add a little salt, add the dumplings; after boiling, add water 2 to 3 times, cook until the dumplings roll over with their belly facing up, and cook for another half a minute before taking them out of the pot.
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Tender and delicious leek, egg vermicelli and double-color filling dumplings are ready.
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The first bite is extremely delicious, even more delicious than meat; paired with my favorite dipping sauce, even I who am on a diet can't help but eat two plates before I feel satisfied.
