Chinese Food
Qingtian dumpling
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I went to visit my good friend's house in Qingtian, Lishui, Zhejiang Province, where they gave me a big bag of Qingtian special dumplings made by themselves. I tasted the delicious food of this hometown of overseas Chinese for the first time. So different. I learned how to make them and shared with you.
Cooking ingredients
Cooking Steps
Step1:Take 200g dried tofu, 100g mushroom, 1 carrot, 200g leek, 100g celery and dice them all. Wash 250g shrimps and chop them with sausages.
Step2:Chop the pork into mince. Add 3 tbsp of soy sauce, 1 tbsp of salt, 3 tbsp of sugar, 3 tbsp of cooking wine and 1 tbsp of monosodium glutamate into the minced meat. Stir well and marinate for 15 minutes. Add all the diced vegetables and shrimps into the minced pork. Put in two eggs. Stir in the same direction. The stuffing is ready. (filling can also be added according to personal preference
Step3:The next step is to make raw flour dumpling skin. According to the proportion of one jin of sweet taro and two Jin of starch, boil taro in a pressure cooker and peel it off with supercooled water; put the peeled taro into starch, knead it directly, knead it into dough, then knead it into pieces and grow it into strips, pull it into even sized dosage forms, press it flat and roll it into dumpling skin, wrap it into meat stuffing, wrap it into triangle dumpling; steam it in drawer for 1215 minutes and then it will be cooked. Use soy sauce vinegar = 1- 2 dip. Or boil it in boiling water to make dumplings.
Cooking tips:The steamed Qingtian dumplings can be placed in the refrigerator for quick freezing after being cooled. Take them out when you need to eat. They can be steamed. There are skills in making delicious dishes.
