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[Healthy Noodle Series] Carrot Meat Dumplings

2024-04-14 10:15:37 178

Dumplings are an ancient Han traditional noodle dish that originated during the Eastern Han Dynasty and was first created by the medical sage Zhang Zhongjing. At that time, dumplings were used for medicinal purposes. Zhang Zhongjing used some cold dispelling herbs wrapped in dough to treat diseases (such as lamb and pepper) 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". In the Song Dynasty, it was called "jiao zi", while in the Yuan Dynasty, it was called "bian shi"; In the Qing Dynasty, it was called "dumplings".

Details of ingredients

flour1000 grams
carrot4 pieces
cabbage-leaf 2 pieces
Scallion1 tree
gingerHalf piece
salt5 grams
Thirteen Fragrances2 grams
Pepper powder1 gram
Sweet Noodle Sauce1 tablespoon
soy sauce1 tablespoon
Sesame oila little

Technique

difficultybeginner
workmanshipcook
tastesalty and savory
timean hour

Steps to make [Healthy Noodle Series] Carrot Meat Dumplings

1. Warm water and noodles, not a pale complexion, with a slight addition of corn flour and sorghum flour.
2. Add 4 carrots, 1 onion, half ginger, and pork filling according to your preference.
3. Shredded carrots, chopped scallions and ginger, and added a slice of cabbage leaves. All the carrots couldn't get used to the taste, so they were chopped together with the meat filling to savor each other.
4. Add 1 tablespoon of soy sauce, 5 grams of salt (depending on the amount of filling), 1 tablespoon of sweet noodle sauce, 2 grams of thirteen spices, 1 gram of pepper powder, oyster sauce (not necessary, just for freshness), a little sesame oil, and stir well in one direction.
5. Divide the dough into small pieces, take one of them, rub it into long strips, and cut it into small pieces.
6. Flatten all the small noodles and roll them out into a thick skin with thin edges in the middle.
7. Add an appropriate amount of filling.
8. Pinch from one end to the other end.
9. The back is pleated, crescent shaped dumplings.
10. Wrap everything up, and when it's almost finished, you can put water in the pot.
11. After boiling the water, add the dumplings and gently push them with a spoon to prevent sticking to the bottom. The dumplings in the photo cannot be seen clearly. It's not because they were photographed, but because the dumplings were pushed and turned while in motion.
12. Boil over high heat for three or four rolls (depending on the size of the filling), adding some cold water each time the water boils.
After cooking, dipping it in vinegar or garlic paste is very delicious.