5,000 years of eclipse
The winter solstice is one of the important traditional festivals in China, and eating dumplings is an important Xi of this festival. There are many types of fillings for dumplings, and different fillings represent different meanings and textures. On this special day, try these 5 "blessing fillings", which are not only nutritious and delicious, but also symbolize good fortune.
1. Cabbage and pork filling: This is one of the most traditional dumpling fillings, and the combination of pork and cabbage is both delicious and nutritious. Pork represents wealth, and cabbage means "wealth".
Spinach dough: 200 grams of flour, 115 grams of spinach juice, 0 baking soda5 grams.
White dough: 200 grams of flour, 115 grams of water.
Filling: 300 grams of pork, 200 grams of cabbage, 2 grams of salt, 1 spoonful of soy sauce, 1 spoonful of oyster sauce, 2 grams of pepper, 50 grams of water, 1 spoon of sesame oil, 1 spoon of cooked oil, appropriate amount of green onion and ginger.
How to do it] Add 115 grams of spinach juice to grams of flour and knead it into a green dough. Add 115g of water to 200 grams of flour and knead it into a white dough. Cover the kneaded dough with plastic wrap and let it rest for 20 minutes.
2. Chop the pork into a filling, add green onion and ginger, add a spoonful of soy sauce, a spoonful of oyster sauce, 2 grams of salt, 2 grams of pepper and stir well, add 50 grams of water in three times and stir until the meat filling is strong.
3. Chop the cabbage and squeeze out the water, pour it into the meat filling and stir well, then add a spoonful of sesame oil and a spoonful of cooked oil and stir well.
4. Roll out the green dough into a rectangle, roll the white dough into long strips and put it on top of the green dough, wrap the green dough around the white dough, then knead it longer, divide it into several small dough agents, and sprinkle some dry flour to prevent sticking.
5. Take a dough and roll it into a round thin slice and wrap it in the cabbage and pork filling.
6. Divide the mouth into 5 equal parts, that is, five leaves, and then we start from the first leaf, put the dough sheet on the index finger, and slowly push forward with the thumb, and then a cabbage leaf is formed, and then connect the second leaf with the end of the first leaf, and then start to push the second leaf in the same way, all five leaves are done, and you can sort out some.
7. The finished dumplings can be steamed or boiled, I eat them steaming, and the water can be steamed for 20 minutes.
Ingredients: 300 grams of flour, 150 grams of warm water, 1 gram of salt, 200 grams of beef, 100 grams of leeks, 20 grams of green onion, ginger and pepper water, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, appropriate amount of salt, appropriate amount of cooking oil.
[Specific Method].
1. Add 1 gram of salt to the flour and mix well, then pour in 150 grams of warm water and stir into a dough flocculent, knead it into a smooth dough, cover it with plastic wrap and put it aside to wake up.
2. Add a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, a spoonful of sesame oil, and 20 grams of Sichuan pepper water to the beef filling and stir until strong. Preparation of pepper water: Soak green onions, ginger and peppercorns in hot water for half an hour.
3. Clean the leeks, control the moisture and cut them well, and mix well with a spoonful of cooking oil. This will prevent the leeks from coming out of the water.
4. Sprinkle flour on the board, knead the dough and divide it into several small pieces. Roll out each small ingredient into a dumpling wrapper with a thick middle and thin edges.
5. Before rolling out the dumpling wrappers and starting to wrap, pour the leeks into the mixed beef filling and stir well. Add salt to taste in the filling. Light soy sauce and oyster sauce both have a salty taste, so don't add too much salt.
6. Wrap the dumpling filling with dumpling skin and knead it according to your Xi technique. If you make too much, or if you are not in a hurry to eat, you can put it in the refrigerator and freeze it.
7. Boil water in a pot, open the water to the dumplings, and stir the water in the pot clockwise with a spoon so that the dumplings will not stick to the bottom of the pot. Because it is meat filling, we need to beat the water twice. Cook until the dumplings are completely floating on the surface of the water.
3. Mutton filling: Mutton is a warm food, meaning warmth and reunion. Dumplings stuffed with mutton are eaten on the winter solstice, which not only increases the body's resistance, but also feels the warmth of the family.
Main ingredients: 400 grams of flour, 210 grams of water, 5 grams of salt, 400 grams of mutton, 80 grams of Sichuan pepper water, 2 grams of white pepper powder, 3 grams of salt, two spoons of soy sauce, 1 spoon of sesame oil, 1 tablespoon of cooking oil, appropriate amount of green onion and ginger.
[Specific Method].
1. Add water and salt to the flour and stir into a flocculent shape, then knead it into a smooth dough, cover with plastic wrap and let it rest for 20 minutes.
2. Chop the mutton into a meat filling, first add salt, white pepper and soy sauce and stir until it is strong, soak 10 grams of Sichuan pepper in boiling water for 10 minutes, pour the water of Sichuan pepper into the meat filling three times, stir clockwise again until the water is absorbed, pour in a large spoon of cooking oil and a spoonful of sesame oil and mix well to lock the moisture in the meat filling. In this way, the lamb filling is ready, and it doesn't need too many complicated seasonings.
3. Roll the awakened dough into long strips, divide it into equal dough pieces, roll it into round slices, and wrap it in the mutton filling.
4. Boil the dumplings, add cold water twice halfway, and cook until the dumplings float.
4. Celery filling: Celery symbolizes hard work and wealth, while eggs symbolize reunion and completeness. This filling is simple and delicious, and it is loved by both adults and children.
Celery steamed dumplings] Main ingredients: 200 grams of flour, 105 grams of warm water, 1 gram of salt (noodles), 300 grams of celery, 1 egg, 1 gram of salt (mixed with filling), 1 tablespoon of oyster sauce, 1 tablespoon of cooking oil.
Specific method] Add 1 gram of salt to gram flour and mix well, then pour in 105 grams of warm water, stir into a dough flocculent, and knead into a smooth dough. Cover with plastic wrap and let rise for 30 minutes.
2. Pick and wash the celery, chop and squeeze the water for later use. Scramble the eggs into minced eggs, pour them into the celery, add a spoonful of oyster sauce, a gram of salt and mix well, then pour in a spoonful of cooking oil and mix well.
3. Sprinkle dry flour on the cutting board, roll the awakened dough into long strips, and divide it into evenly sized dough.
4. Roll out the dough into round slices, wrap it in celery and egg filling, close the end to the middle and pinch it tightly, then pinch the left side of the dough, pinch some on the right side, and you can knead it into a willow leaf shape.
5. Brush the steaming drawer with a layer of oil, or put oil paper, put steamed dumplings, and steam on high heat for 15 minutes.
Fifth, the filling of gold and jade: Corn kernels and carrots are added to the pork filling, which means that the house is full of gold and jade. This filling is delicious and nutritious, implying health and abundance.
Ingredients: 200 grams of flour, 80 grams of boiling water, 25 grams of cold water, 200 grams of minced meat, 20 grams of light soy sauce, 20 grams of oyster sauce, 1 gram of pepper, 50 grams of cold water (filling), 2 grams of sugar, 1 gram of salt, appropriate amount of corn kernels and carrots.
Specific method] 1. Add 1 gram of salt to the flour and mix well, then pour in 100 grams of warm water and stir into a dough flocculent, knead it into a smooth dough, cover it with plastic wrap and put it aside to wake up.
2. Add light soy sauce, oyster sauce, sugar, pepper, salt, and 50 grams of cold water to the pork filling, stir vigorously, then add corn kernels and carrot grains and mix well.
3. Pour the dough into a thick middle and thin edges, and wrap it in corn and pork filling.
4. Boil water in a pot, open the water into the dumplings, boil the water twice and cook until the dumplings float on the water surface.
On the special day of the winter solstice, you may wish to try these five blessing fillings to enrich the flavor and meaning of dumplings. At the same time, a reasonable combination of fillings can also increase the nutritional value of dumplings, so that the whole family can enjoy the food while also replenishing the body's nutrition. I wish you a happy winter solstice, a long and healthy life!