Tips for retaining vegetable juices and ensuring that the dumpling fillings are not watery - [Qinxiang Dumplings]

Overview

Keep the vegetable juice, do not pour it away. It has been determined that more than 60% of the vitamins in Chinese cabbage and celery will be lost after the juice is removed. In order to avoid nutritional loss and waste, the scientific method is: never pour out the squeezed vegetable juice. When mixing the meat, add it to the meat filling bit by bit, stirring while adding. The meat filling can evenly absorb the vegetable juice and make the meat smooth. Then add the vegetables and mix well. Use this dumpling filling to make dumplings. The soup will not flow when making the dumplings. When eaten, the soup will be full, the taste is fresh and the meat is tender, without losing nutrition.

Tags

• staple food
• pasta
• home cooking
• old man
• festival customs
• breakfast
• beginning of winter
• beginning of spring
• dumplings
• banquet dishes
• celery
• cooking wine
• egg
• flour
• ginger powder
• light soy sauce
• msg
• old soy sauce
• pork stuffing
• shopee
• minced green onion
• salt
• water

Ingredients

Steps

1. 1 One pound of fresh pork stuffing.

   

2. 2 Finely chop green onion and ginger, add one spoonful of salt, one spoonful of cooking wine, one spoonful of light soy sauce, one spoonful of dark soy sauce, and one spoonful of MSG.

   

3. 3 Grab a handful of dried shrimps and put them in.

   

4. 4 Stir the meat filling evenly.

   

5. 5 Wash and drain two celery stalks. First cut into thin strips, then into small pieces. If they are not chopped enough, continue to chop.

   

6. 6 Wrap the chopped celery with gauze and squeeze out the water. Do not pour out the squeezed celery juice. Mix it into the meat filling bit by bit, stirring in one direction while adding it, so that the meat filling can fully absorb the vegetable juice.

   

7. 7 Put the squeezed celery and meat filling together.

   

8. 8 Mix well.

   

9. 9 Knead the dough with cold water, roll out the dough, and use the egg-added dough to make dumpling wrappers, which are chewy and not easy to boil.

   

10. 10 Take an appropriate amount of the mixed filling and place it in the center of the dumpling wrapper.

    

11. 11 Wrap it up.

    

12. 12 Cooking dumplings is very simple. Boil the water, add the dumplings (more water to avoid sticking to the pot), boil it and then pour cold water once, bring it to the boil again, and repeat the cold water again. After boiling, uncover the lid and continue cooking for 1 or 2 minutes until the dumplings float.

    

13. 13 Eating dumplings is indispensable without dipping them in the sauce, which can be simple or complex. Just a few cloves of garlic and a little vinegar are all you need! It is also prepared according to each family's preferences.

    

14. 14 Let’s eat, the big winter solstice dumplings. The dumplings are made with garlic. The more you eat, the more handsome they become!