Chinese Food
Jinweisu dumplings
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According to our local customs in Tianjin, we always pack this kind of new year's Vegetarian dumpling for dumplings on the eve of the lunar month. The filling of vegetarian dumplings is mainly dried gluten mung bean sprouts. Red powder skin must be put inside, supplemented by sesame paste and fermented bean curd as seasoning. When the bell of the Spring Festival rings, everyone will have a bite of the dumplings. It means that the next year will be pure, safe, healthy, auspicious and prosperous. -
Cooking ingredients
Cooking Steps
Step1:The main ingredients of nianweisu dumplings are dried parsley, gluten, mung bean sprouts, coriander and red powder skin. The gluten can be replaced by a strip of oil.
Step2:Cut dried parsley, gluten, red powder skin and coriander into pieces and put them in the filling basin for use.
Step3:After cleaning the green bean sprouts, remove the head and tail, cut them into pieces, put in a little salt, and kill the water in them. About 5 minutes.
Step4:Use both hands to make a ball of mung bean sprouts. Squeeze out the water. Then put 1 teaspoon of sesame oil to mix evenly. Lock the water of mung bean sprouts. Avoid the soup of mung bean sprouts when making dumplings. It will affect the quality of dumplings.
Step5:Get all the main ingredients ready.
Step6:We want to use sesame paste, rose bean curd, white bean curd, sesame oil, shrimp oil and salt to make stuffing for vegetarian dumplings.
Step7:Put in 1 piece of rose bean curd, 6 pieces of white bean curd, 4 spoons of sesame paste, 3 spoons of sesame oil, 1 spoonful of shrimp oil and a little salt.
Step8:Use chopsticks to stir it evenly and make it paste.
Step9:Put the ingredients mixed in step 8 into the stuffing of plain dumplings in step 5. Mix them with chopsticks in one direction. The stuffing is ready for use.
Step10:Let's make up the noodles before filling. You may as well make more. The noodles should be a little softer. When mixing the noodles, add the water in several parts. First, make it into floccules. Then, mix the noodles and smooth them. Cover the pot cover or plastic wrap and let stand for 30 minutes. Take out the dough and knead them well. Take a small piece of dough (put the others back in the basin for preservation). Rub it with both hands into a long strip, and then pull it into a small circle.
Step11:Flatten the small round preparation and roll it into dumpling skin. The middle of the dumpling skin should be thick and the periphery should be thin.
Step12:Put some dumpling stuffing on the dumpling skin.
Step13:First, fold the dumpling skin in half. Pinch it tightly in the middle. Then use your thumbs and index fingers to gently squeeze the edge of the dumpling skin into the middle.
Step14:The dumplings are ready. Although there are no beautiful pleats, they are very affordable. It's a big belly dumpling with thin skin and big filling. Put the dumplings neatly on the dumpling board. Spread some flour evenly on the dumpling board in advance to avoid adhesion between the dumpling and the dumpling board.
Step15:Put a lot of water in the pot. When the water is boiled, push the dumplings into the pot. Stir in the same direction when boiling the dumplings. During this period, pour a small bowl of cold water into the pot after the water is boiled. Repeat twice in this way, you can use a ja
Cooking tips:1. Because of the different flour used, the water absorption of flour is different. Adjust the amount of water when mixing the noodles. The noodles with good dumplings should be slightly soft. 2. Different brands of condiments are used. The saltiness and taste will be different. It is necessary to adjust the condiments according to your own to achieve the most satisfactory taste. 3. The mung bean sprouts can also be removed by blanching. There are skills in making delicious dishes.
