As the saying goes: “One autumn rain is one cold, ten autumn rains put on cotton”. “Standing autumn, the trouser leg is pulled down”. Morning and evening we must pay attention to changing into long-sleeved clothes to prevent colds. In fact, after the weather is cool, there are several kinds of vegetables in my mother’s small vegetable garden with yellow leaves, which means that there is not much time to eat this year’s seasonal dishes, so hurry up and eat it! After all, the nutritional value and taste of seasonal dishes are better than off-season vegetables. Yesterday, my mother mentioned leek moss, leek moss is the moss that grows in the middle of leeks, and leek moss can be made into leek sauce when it blooms. Chives grow once a year, rich in nutrition and full of treasures, and if you miss it, you will have to wait until next year to eat it! Today I will share with you the delicious method of leek moss dumplings, which is more delicious than leeks! Let’s see how I do it.
Leek moss is rich in vitamin A, protein, a variety of minerals, volatile oil, dietary fiber, carotene and other nutrients needed by the human body, full of treasure, extremely high nutrition, has the alias of “aphrodisiac”, unique aromatic taste, deeply loved by people! As the saying goes: “Men do not leave the leek, women do not leave the lotus”. Men eat more leeks for the body! But it’s a pity that this vegetable of leek moss grows once a year, and if it is not eaten in time, it will be old, which is very precious! It is recommended that everyone eat this dish quickly! Don’t wait until you’re old, you can only eat it next year!
Dumplings are delicious, mixing filling is the key, especially leek moss stuffed dumplings, if the adjustment is not good, it is easy to come out of the water, resulting in nutrient loss, the taste is not delicious! And the leek moss itself is very delicious, and the seasoning cannot be placed indiscriminately! So how do you make the most delicious filling? Learn from me.
【Ingredients】: Leeks, shrimp, fungus, flour, pork.
【Specific production steps】:1: After washing the leek moss, put it in a ventilated and cool place to dry the water for later use.
2: Add half of the water to the flour, add a little salt, stir well, and form a soft and hard dough, rise for 30 minutes, increase the gluten of the dough, so that it is not easy to break the skin when cooking dumplings.
3) Cut the washed pork into small pieces and place in a larger basin for later use.
4) Cut the washed shrimp and fungus into small pieces and put together the minced meat.
5: If you want pork to be fatty but not greasy, tender and juicy, and delicious to eat, you must mix the filling first. Stir the seasoning salt, peanut oil, small sesame oil, cooking wine and sugar well, and let the minced meat sit for 10 minutes to make it fully flavored.
6: At this time, the moisture of the leek moss is also dried, then cut into minced pieces, put in the meat filling and stir well, and the dumpling filling is adjusted.
7: Pull out a small piece of the awakened dough, knead it well, knead it into long strips, cut it into evenly sized potions, roll it out with a rolling pin into a dumpling skin with a thin outer edge and a thick middle edge, and put the adjusted dumpling filling on the dumpling skin and wrap it into a beautiful “ingot” dumpling.
8: Wrapped dumplings, stick a layer of dry flour under the bottom to prevent sticking, neatly placed on the grate, leave a little gap in the middle to prevent mutual adhesion, break the skin and reveal the filling when cooking the dumplings.
9: Bring water to a boil in a pot and put in the dumplings in turn, as the saying goes, “3 open dumplings, 2 open noodles”. All dumplings are put into the pot, the pot is opened 3 times, the middle point is 2 times of cold water, when the belly of the dumplings becomes swollen, the delicious leek moss dumplings are ready, thin skin filling, tender and juicy, smell the fragrance across the screen, even eat 30 is not satisfied, it is really fresh and delicious! After the beginning of autumn, I met this dish and hurried to eat, full of treasures, and the dumplings were more delicious than leeks, which was delicious!
Tips: The key to delicious dumplings with leek moss: 1: Be sure to dry the leek moss after washing to prevent water from coming out.
2: Chives have their own umami flavor, do not add seasonings such as five-spice powder to the filling, otherwise it will cover its delicious taste.
3: Don’t cook the dumplings for too long, the belly of the dumplings is bulging, quickly fish them out, the time is too long, the dumpling skin is easy to break, and the leek moss will also turn black.
