【Jiangsu】Fresh meat and spinach dumplings

Overview

Last time I said that in my hometown, when there are some big events in the family, there is a custom of preparing cakes, rice dumplings, reunion dinners, and balls. This should be regarded as the most traditional custom. Nowadays, many people no longer follow these practices. I am a somewhat strange person. In my daily life, I advocate simplicity to the extreme. But for these traditional customs, food culture, customs and even the ancient handicrafts of traditional craftsmen... I will respect, get close, and feel... with a particularly pious heart. To experience the indescribable beauty and beauty... In fact, the meaning of many foods is not just eating. Tuan is also a glutinous rice product. My understanding is that it is basically related to glutinous rice balls. It’s just that it should be slightly larger than glutinous rice balls and can be filled with sweet or salty fillings. The glutinous rice balls are boiled at the end, while the dumplings are steamed.

Tags

• staple food
• home cooking
• jiangsu and zhejiang snacks
• chicken essence
• cooking wine
• dried tofu
• glutinous rice flour
• haimi
• light soy sauce
• meat filling
• spinach
• sugar
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Bring water to a boil in a pot, add a little oil and salt, pour spinach into the pot, blanch and then pour cold water.

   

2. 2 Squeeze the water from the spinach, chop and set aside.

   

3. 3 Add ginger juice, cooking wine, and pepper to the meat filling to remove the fishy smell.

   

4. 4 Add salt, chicken essence, sugar, and light soy sauce to taste.

   

5. 5 Soak dried shrimps in warm water, drain, chop and set aside.

   

6. 6 Add the chopped dried tofu, spinach, dried shrimps, and minced green onions into the meat filling, add oil and sesame oil and stir evenly

   

7. 7 Heat the glutinous rice flour into water and knead into a dough, cover with a damp cloth and set aside for 10 minutes

   

8. 8 Knead the dough into a long strip, take out a section and roll it into a glutinous rice ball shape, then flatten it, add the filling, and pinch the closing edge.

   

9. 9 Take a little natural pigment, add red dots, and steam it in a pot.

   

10. 10 Steam over high heat for 30 minutes, turn off the heat, simmer for 2 or 3 minutes, and remove from the pot.