Tomorrow before the Spring Festival last festival “small year”, the folk have “sacrifice to the god of the stove” saying, after the small year, the taste of the year is more intense, because the shape of dumplings is very similar to the ancient ingot, so the twenty-three packs of dumplings in the month have the meaning of “attracting wealth into treasure”, “reunion”, in addition to celebrating the festival, wrapping dumplings is also to eat more blessings, for next year to please a good head, today I will share with you my family’s most hungry 5 kinds of dumpling filling, meaning auspicious taste is good, family love to eat!
Dumplings are delicious, the most important thing is to mix filling, these 5 kinds of “blessing filling” have their own characteristics, they are all seasonal dishes in winter, and they are guaranteed to make you addicted once you eat it! Let’s take a look at which 5 kinds of dumpling filling my family likes.
1. Bayfish dumplings (meaning more than every year)
The key to the deliciousness of mackerel dumplings must be not fishy, tender, tender and juicy! Eating a bite and eating jelly is really delicious! It’s a little incredible for people who haven’t eaten it once! I didn’t expect the mackerel dumplings to be stuffed like this? No wonder the fishy smell of your own cooking, let’s take a look at the specific methods.
Because the meat of the mackerel is tender and fatty, it is even more delicious in winter! Almost all lean meat, the key when mixing the filling is to draw water in the meat filling, and 1 pound of meat filling can be beaten into 4 taels of green onion, ginger and peppercorn water, the purpose is to increase the flavor of fishy, so that the meat filling becomes more fragrant and tender, and the juice will burst with a bite, so we must boil the required green onion, ginger and peppercorn water in boiling water for a while in advance, fully cook the aroma of the material, and the effect is more delicious.
After the peppercorn water is boiled, put it directly into the minced mackerel and pork to whip, must not be in a hurry to season, must first hit the water, if you first add salt, oil and other seasonings, protein coagulation, water can not enter. The peppercorn water used should be beaten into the meat filling in 3 times, when the meat filling cannot be stirred, pour the peppercorn water, until the meat filling is stirred into jelly and begin to season, salt, cooking wine, chicken essence, oyster sauce stirred evenly, and finally add peanut oil and small sesame oil to lock in the moisture of the meat filling, so that the mackerel dumpling filling is adjusted.
Then pour in the minced leeks and stir well to make dumplings, have you ever eaten this dumplings as big as pie? Of course, such a large dumpling is still skillful when cooking, open the underwater pot, to put into the pot one by one, we have to keep stirring, prevent the bottom of the pot, until the dumplings are cooked so that the stomach is bulging, and the delicious mackerel dumplings can be out of the pot! Wrapping mackerel dumplings like me, biting into a mouthful of soup, eating a mouthful of lips and teeth, the aftertaste is endless!
2. Cabbage-stuffed dumplings (meaning a hundred fortunes enter the door)
As the saying goes: “A hundred vegetables are not as good as cabbage”. Chinese cabbage and light snow will be on the market in large quantities, and now Chinese cabbage is only 4 cents a pound, economical, sweet and delicious, rich in nutrition, is the main reason why my family likes it! Chinese cabbage dumplings want to be delicious, remember to add such seasonings when stuffing, minced ginger, bean noodle paste, five-spice powder, green onions, and it is best to only use Chinese cabbage leaves to mix filling, delicious and not easy to water! Here’s how.
Pour 2 taels of green onion and ginger water into 1 pound of pork filling, stir well, add oyster sauce, five-spice powder, cooking wine, salt, minced ginger, minced green onion, small ground sesame oil, chicken essence and stir well, and finally put in chopped Chinese cabbage, pour in an appropriate amount of peanut oil to lock in the moisture of the cabbage leaves, wrap it into dumplings in your favorite shape, boil under water, generally order 2 times of water, and the pot is good to open 3 times.
Because Chinese cabbage is rich in water, the time to cook dumplings can not be too long, as long as the stomach bulges to quickly fish it out, otherwise the cabbage is rotten, the taste will be greatly reduced, which is also the key to the deliciousness of cabbage stuffed dumplings, like me to mix cabbage dumplings, tender and juicy, rich sauce, long aftertaste!
3. Leek dumplings (long-term wealth)
As the saying goes: “Men do not leave the leek, women do not leave the lotus”. June leeks smell dead dogs, winter leeks are tender and delicious, leeks are warm, many people say leeks as “aphrodisiac”, because of their unique aroma, so many people like. Leek dumplings are delicious, the key to filling is to lock the moisture of leeks to prevent water, otherwise it is easy to cause nutrient loss, the taste is not delicious, the specific method is as follows.
Chives especially like seafood, and my family likes to put a little diced scallops or shrimp in my family wrapping leek dumplings. Add diced scallops or shrimp to the minced meat, add cooking wine, chicken essence, oyster sauce, salt and stir evenly, then pour in minced leeks, pour peanut oil to lock the cut of leeks, do not stir first, wait for the dumpling skin to roll out and then start stirring the dumplings, as the saying goes: “3 open dumplings, 2 open noodles”, generally ordinary dumplings boiled 3 open, dumplings belly bulge is good, time can not be long, over the fire leeks are easy to blacken, the taste is smelly, naturally not delicious!
4, spinach dumplings (secretly send autumn waves, good luck)
Spinach is a very strong vitality vegetable, after the beginning of winter, it can continue to grow vegetables in the vegetable garden, now spinach less astringent, more sweet! All are small seedlings, tender and delicious! Spinach in winter and spring is much tastier than spinach in summer and autumn! The key to delicious spinach stuffed dumplings must be blanched in advance to remove oxalic acid and astringency, which is the key to deliciousness, and the specific method is as follows.
Spinach blanched can not be too long, turn green to fish out too cool water, if overfire, nutrients will be lost, the taste is naturally not delicious, too cool is also to prevent its color yellow, continue to soft rot! After cooling, squeeze out the water, want to adjust the filling can not come out of the water, the same to first adjust the pork filling, and then add spinach to mix the filling, spinach stuffed dumplings and leek stuffed dumplings have a fight, than cabbage-stuffed dumplings pay more attention to a heat, the method of cooking dumplings is the same as above.
5. Green onion dumplings (bullish in the sky)
Winter season cold and humidity, green onions taste spicy, sweating and dampness and other benefits, eat more green onions in winter to remove cold and warmth, appetizing rice, when spring opens, my father planted a lot of green onions, so my family used it to wrap dumplings every three forks and five, the key to delicious green onion stuffed dumplings, when mixing stuffing and cabbage dumplings have a fight, the specific method is as follows.
Pour 3 taels of green onions, ginger and peppercorn water into 1 pound of pork filling, add thirteen spices, chicken essence, salt, oyster sauce and stir well, and finally put in green onions and stir well to make dumplings. Because green onions themselves are a condiment, and using it to wrap dumplings has a unique taste that many vegetables cannot replace, so this is why I like it more.
The dumplings filled with green onions think I mixed the filling like this, they are also tender and juicy, and they burst the juice when they bite, and I can’t solve the gluttony after eating 30 in a row! One bite at a time!
