【Tianjin】Three delicacies stuffed dumplings
Overview
Dumplings, also known as dumplings, formerly known as Jiao'er, are one of China's ancient traditional pasta dishes. They originated from Wancheng in the Central Plains and have a history of more than 1,800 years. Dumplings are deeply loved by the Chinese people and are a must-eat during the Spring Festival in most parts of northern China. In many provinces and cities, there is also the custom of eating dumplings during the Winter Solstice. Tianjin people often say: It’s better to sit upside down for comfort, and it’s not as delicious as dumplings. This shows that Tianjin people love dumplings. Here I would like to share with you a method to prevent leeks from leaking water. That is to first use sesame oil to lock the moisture in the filling, and then add salt at the end, so that no excess moisture will leak out of the pot until the end.
Tags
Ingredients
Steps
-
First draw a plate with jam and set aside.
-
Use a juicer to juice the spinach.
-
Mix spinach juice and dumpling powder into dough and let it rest for an hour. The original color dough also needs to be rested for an hour.
-
Peel, head and devein the shrimps and marinate them in cooking wine for 10 minutes.
-
Pick the leeks and clean them.
-
Scramble two eggs and chop them with a spatula.
-
Mix the chopped pork stuffing, eggs and shrimps, light soy sauce and oyster sauce, add a little pepper, and stir in one direction.
-
Add leeks and a raw egg and mix.
-
Add sesame oil and stir, and finally add salt. This is the key to keeping the leeks from becoming watery. Because the moisture is locked in with oil in advance.
-
We can knead the dough, divide the dough, and roll out the dumpling wrappers.
-
Wrap the dumplings and cover them with plastic wrap to prevent them from drying out.
-
After the water boils, sprinkle a small spoonful of salt, add the dumplings and cook them. The leeks will be very cooked, and when they float, just open two pots.
-
Let’s eat dumplings!
