【Jiangxi】Red Yuanbao Dumplings

Overview

Dumplings are one of the ancient traditional pasta dishes in China and are deeply loved by the Chinese people. They are a must-eat food for people in northern my country every Spring Festival. In many provinces and cities, there is also the habit of eating dumplings during the Winter Solstice. There is a folk proverb in the Northeast: It is better to be comfortable than lying upside down, and it is not as delicious as dumplings. This shows that Northeastern people love dumplings. The Chinese New Year is the most solemn festival of the year for Chinese people. In order to celebrate the New Year, farmers in the old days started busy celebrating the New Year as soon as they entered the twelfth lunar month. From the 23rd day of the twelfth lunar month, commonly known as the Little New Year, the countdown to the New Year has begun. People put up lanterns, put up couplets, clean the courtyard, and prepare to welcome relatives far away and celebrate the New Year. In the north, on the night of New Year's Eve, the most important activity is to make dumplings with the whole family. On New Year's Eve, when making dumplings, people often put sugar, peanuts, dates, chestnuts, etc. into the fillings. Those who eat sugar will have sweeter days in the coming year, those who eat peanuts will have health and longevity, and those who eat dates and chestnuts will have children early. In some areas, when eating dumplings, people also eat some non-staple food to show good luck. For example, eating tofu symbolizes the happiness of the whole family; eating persimmons symbolizes everything goes well; eating three fresh vegetables symbolizes the prosperity of the three Yangs. Today’s Yuanbao dumplings are stuffed with mushrooms, pork, and vegetables, a secret recipe. They are tender and juicy. Even my brother who doesn’t eat mushrooms ate a big bowl

Tags

• staple food
• pasta
• home cooking
• dumplings
• beetroot
• chinese cabbage
• cooking wine
• egg white
• flour
• mushrooms
• old soy sauce
• onions
• pork
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 One beetroot, peeled off

   

2. 2 Cut into small pieces

   

3. 3 To squeeze juice, add a small amount of water and filter out the residue

   

4. 4 Add an appropriate amount of egg white to the beet water, add it into the flour little by little, and knead it into a smooth and even dough. The water must be added little by little to make the dough strong. The ratio of flour to liquid is about 2:1. You can increase or decrease the amount of water appropriately according to the water absorption of your own flour brand. The dough should not be too soft, otherwise it will be difficult to shape, and the dough should be kneaded thoroughly. Knead for a while to increase the gluten of the dough. Then cover it with plastic wrap and let it rest for at least half an hour. The waiting time is used to make the filling

   

5. 5 Chopped green onion and ginger

   

6. 6 Add a small amount of water and use a blender to make onion and ginger water

   

7. 7 Chop the pork, add salt, pepper, chicken essence, MSG, dark soy sauce, and vegetable oil.

   

8. 8 Use chopsticks to stir in the same direction.

   

9. 9 Add the onion and ginger water in small amounts several times, stirring evenly with chopsticks each time

   

10. 10 Add chopped mushrooms and green vegetables

    

11. 11 Mix well and set aside.

    

12. 12 When the risen dough becomes soft, take out a little bit at a time and put the rest in a plastic bag. Otherwise, the weather will be cold and the dough will dry easily if exposed outside

    

13. 13 Grasp the dough into a ring with your hands and knead it. If the dough sticks to your hands, sprinkle some flour on it. Generally, it won't stick when it wakes up.

    

14. 14 Cut into pieces and roll into long strips

    

15. 15 Cut into small pieces

    

16. 16 Sprinkle with dry flour

    

17. 17 Flatten with hands.

    

18. 18 Roll out into a round shape with thin edges and slightly thicker middle.

    

19. 19 Wrapped into the shape of an ingot

    

20. 20 When cooking dumplings, wait until the water boils before adding them to the pot. After the dumplings are put into the pot, gently flip them with a spatula. They will not stick to the pot at all. If the dumplings are too large, just add cold water and boil them again halfway through. The skin is thin and the filling is tender, fragrant and juicy. The plant pigments are unstable. It is normal for a little fading when exposed to high temperatures and will not affect the taste of the dumplings.

    

21. 21 Finished product

    

22. 22 Finished product