[healthy pasta series] carrot meat dumplings-You Are Foodie

By Lauren
74

[healthy pasta series] carrot meat dumplings

Jiaozi is an ancient traditional pasta of the Han nationality. It originated in the Eastern Han Dynasty and was first created by Zhangzhongjing, the medical sage. At that time, dumplings were used for medicinal purposes. Zhang Zhongjing wrapped some cold dispelling herbs in his noodles to treat diseases (mutton, pepper, etc.) and avoid frostbite on the patient's ears, which was called "jiao'er". During the Three Kingdoms period, dumplings have become a kind of food, known as "crescent wonton". It was called "Jiaozi" in Song Dynasty and "Bian Shi" in Yuan Dynasty; In the Qing Dynasty, it was called "Jiaozi".

Main Ingredients

Pork filling appropriate amount
Carrot 4
flour 1000 grams

Auxiliary Ingredients

Fragrant oil few
The soy sauce 1 tsp
a sweet sauce made of fermented flour 1 tablespoon of soup
pepper 1 gram
Thirteen Fragrances 2 grams
salt 5 g
ginger Half a piece
scallion 1
cabbage-leaf 2 pieces

1. The mixing surface shall be moderate in hardness and softness, and the surface too soft is easy to stick to the bottom.2. The filling can be adjusted according to your own taste.3. Cook dumplings with high fire.4. When cooking out of the pot, use a hedge to cross the cold water to prevent sticking. Some also put salt or egg white when mixing noodles.5. If it cannot be cooked at one time, it can be frozen in the refrigerator for storage.

Step 1 . Warm water and noodles, my complexion is not pale, right? I added a little corn flour and sorghum flour.

Step 2 . 4 carrots, 1 scallion, half ginger, and pork filling according to personal preference.

Step 3 . Shred the carrots, chop the scallions and ginger into small pieces, and add a piece of cabbage leaf. Carrots are not used to that taste, so chop them together with the meat filling to enhance each other's flavor.

Step 4 . Add 1 tablespoon of soy sauce, 5 grams of salt (depending on the amount of filling), 1 tablespoon of sweet bean sauce, 2 grams of Thirteen Fragrances, 1 gram of pepper powder, oyster sauce (not a mandatory addition, just to enhance freshness), a little sesame oil, and stir evenly in one direction.

Step 5 . Divide the dough into small pieces, take one of them, knead it into long strips, and cut them into small pieces.

Step 6 . Flatten all the small noodle paste and roll it into a skin with a thick center and thin edges.

Step 7 . Add an appropriate amount of filling.

Step 8 . Pinch from one end to the other end.

Step 9 . The back is pleated, crescent dumplings.

Step 10 . Wrap it all up. When it's almost finished, you can fill the pot with water.

Step 11 . After the water boils, put the dumplings into it. You can gently push the dumplings with a spoon to prevent them from sticking to the bottom. The dumplings in the photo can't be seen clearly. It's not because the photos are taken, but because the dumplings are pushed and turned. They are in motion.

Step 12 . Boil three or four times over high heat (according to the size of the stuffing), and add some cold water every time.

Step 13 . After cooking, it is delicious to dip it in vinegar or mashed garlic.

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