Three volt days, high temperature and rain, all kinds of vegetables in the mother’s small vegetable garden have entered the vigorous period of growth, the old people do not like to eat peppers, in the spring, the mother planted a few bell peppers, now fruitful, the growth is gratifying. Recently, my mother ate dumplings wrapped in bell peppers every three to five, which is much more delicious than spring leeks and celery. Bell peppers are full of treasures, three volts high temperature causes people to have no appetite, eat more bell peppers, enhance appetite, nutritious and delicious, too delicious! Dumplings are delicious, filling is the key, today I will share with you the filling method of bell pepper stuffed dumplings, tender and juicy, even eating 30 is not satisfying! Let’s see how I do it.
Bell pepper is rich in vitamin C, calcium, iron, potassium, capsaicin, dietary fiber, carotene and other nutrients, which help digestion, promote human appetite, antioxidant and other advantages, can be described as a treasure! As the saying goes: delicious is not as good as dumplings, eat bell pepper stuffed dumplings in three volt days, make you have a great appetite! But the moisture contained in bell peppers is very rich, and it is easy for us to produce water when mixing dumpling filling, resulting in nutrient loss, so how to adjust the filling so that the pepper does not come out of water? Let’s learn from me.
【Ingredients】: 3 pounds of sweet pepper, 1 pound of pork, 3 spring onions, 2 pounds of flour, 1 small piece of ginger.
[Specific production steps]: 1: Add 5 grams of salt to the flour to increase the gluten of the flour, add 1 kilogram of water to 2 kilograms of flour, and form a smooth dough with moderate softness and hardness, and feed the noodles for 30 minutes to increase the gluten of the flour.
2: Wash the pepper, remove the stem, the stem handle down, control the moisture. Wash the spring onions, cut into pieces and set aside. Wash the pork, cut it into small pieces, put it in a meat grinder, put the green onion and ginger into the pork and stir it into minced meat, don’t stir the minced meat too much, eat it with a little granular minced meat.
3: Cut the dried chili pepper into small pieces, put it in a meat grinder, also stir into granular powders, and put it together with the minced meat. Because chili peppers have a lot of moisture, we must remember not to stir the peppers too much, otherwise it will be easy to go to the soup, resulting in nutrient loss.
4: Add seasonings to the stirred dumpling filling but do not stir, because the moisture in the sweet pepper is particularly large, and premature filling is easy to come out of the water, which will cause nutrient loss. If the memory is good, the minced meat should be seasoned first, so that the minced meat tastes better first.
5: The awakened dough becomes very tough, transfer to the board, knead well, then knead into long strips, cut into evenly sized ingredients, and roll out into dumpling skin. At this time, start to mix the stuffing and wrap the dumplings, put the seasoned chili pork filling on the dumpling skin, and wrap it into your favorite shape of dumplings.
6: Wrapped dumplings, the bottom of the bottom is stained with a layer of dry flour to prevent sticking, neatly placed on the grate, leaving a gap in the middle to prevent mutual adhesion.
7: Bring water to a boil in the pot, put in the dumplings, want the dumpling skin is not sticky, smooth and elastic, be sure to boil the dumplings in wide water, before the dumplings do not float up, turn on a high fire, use a spatula to gently push the dumplings to prevent the bottom of the dumpling seat from breaking the skin and revealing the filling. Remember the 3 points of cooking dumplings: boil on high heat, boil in wide water, push diligently, until the belly of the dumplings is bulging, and the dumplings are cooked. Cook the dumplings in this way to ensure that the skin will not be broken and the filling will be exposed.
Clip open a dumpling and see, is it a thin skin filling? The taste of this pepper is really delicious, the pepper originally has the effect of increasing appetite, eating is particularly appetizing, there is no spiciness at all, the elderly and children can eat. Chives, celery to stand aside, Sanfutian dumplings with this dish, full of treasure, too delicious!
【Tips】:1: Don’t chop the pepper too much, it should be a little grainy to be delicious.
2: The pepper has a lot of moisture, the filling is not too early, it is easy to get out of the water, it is best to adjust the pork filling in advance to taste, so that the meat filling is more delicious and delicious.
3: When the pepper is placed on top of the minced meat, pour some peanut oil to lock in the moisture of the pepper, so that it is more difficult to get out of the water.
