Carrot Sakura Dumplings

Name: Carrot Sakura Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 1g salt; 240g warm water; A handful Carrot Tassels; Some pork; Some black pepper powder; Some Soy sauce; Some Chopped green onion and ginger

by Meimeijia's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Dumplings are a staple food that everyone likes. Using it for breakfast is time-saving and nutritious!

As the saying goes, the deliciousness of dumplings depends on the filling, and the filling of dumplings can be changed into hundreds of ways according to the changes of the seasons! Spring is when the leeks are the most plump, so everyone generally likes to make leek fillings. In fact, there are vegetables in spring. They are cheaper than cabbage and more fragrant than leeks. Using it to make fillings is really delicious! It's a pity that the time is too short, you can eat it for a little more than a week in a year. Now is when it is most tender, you must try it! If you don't eat it, it will be fine!
The dumpling filling that Meimei introduced to you today is probably not eaten by many people! It is a tender seedling of carrot. The book is called carrot tassel. The radish tassel clears away heat and detoxifies. It is a kind of vegetable with good effect in removing heat and fire.

Radish yam has obvious advantages in calcium supplementation. Each 100 grams of radish tassel contains 350 mg of calcium, which ranks first among all vegetables. Experiments have shown that those who consume radish tassel for more than 10 consecutive days will have a significant improvement in the symptoms of cramps caused by calcium deficiency.

In addition, radish sprouts contain higher molybdenum. Therefore, eating some radish sprouts often can prevent myopia, presbyopia, and cataracts. So in spring, we must make more food for children and the elderly.
Carrot tassels can be fried and eaten directly, but I prefer to use it together with pork to make dumplings and wontons for morning exercises. They are tender and juicy, and they are more delicious than leek fillings!

Try it for your family!

Ingredients

Carrot Sakura Dumplings

1. Add 1.1 g of salt to 500 g of flour and mix it into a flocculent shape with chopsticks. Add 240 grams of warm water. This amount of water needs to be figured out by yourself and adjusted according to the water absorption of your flour. To be on the safe side, you can start the test from 235 grams. The temperature of the water should not be hot to your hands.

2. Wash your hands, wipe off the water, and knead the flour into a ball. As long as the water on your hands is dried, your hands will definitely not stick when you knead the dough. You don't need to knead the dough vigorously for a long time, just knead it into a dough. The dough is medium to hard, and the softness that feels like earlobes to the touch is appropriate. If the hands are sticky at this time, it means that the amount of water added is too much. You can add flour to knead the dough into a non-sticky dough. Cover with plastic wrap and let stand for 20 minutes.
After standing for 20 minutes, knead the dough again and knead the dough easily. At this time, the surface of the dough becomes very smooth. Put the kneaded dough in the bowl again, cover with plastic wrap and let it stand for 1 hour Only the above can be used.

3. Don't waste time when waking up the noodles. Let's take advantage of this effort to prepare the fillings.
Chop pork belly, add chopped green onion and ginger, salt, light soy sauce, sesame oil, black pepper, add a small amount of water in batches, stirring in one direction, until the meat is strong, set aside.

4. Wash the carrot tassels, put them in a pot of boiling water and blanch them until they change color.

5. Take it out quickly, rinse it in cold water repeatedly, dry the water, and chop it into fine pieces.

6. Mix the minced vegetables and the pork mash, and the meat filling is ready.

7. The awake dough is placed on a dry powder-sprinkled panel and knead into a uniform slender strip.

8. Cut into dough pieces of the same size.

9. Sprinkle some dry flour, roll it flat and then roll it with a rolling pin into a round piece with a thick middle and a thin edge.

10. Put the fillings on.

11. Wrap the dumplings in your favorite way.

12. The remaining dough is wrapped in order according to this step.

13. Put the dumplings in the pot after boiling water. After the water is boiled, dip it in cold water, dip it in cold water three times and boil it again, and the dumplings will float. Dumplings with delicious carrot and tassel meat. Refreshing Kewei, the taste of spring~

Tips:
Spring is the best season to eat carrot tassels. In spring, the carrot tassels are cut out from thinning. The radishes have almost not formed yet and are still young shoots with very small roots. The taste is the best. If it is eaten in early winter, the radish should be pulled out. As long as the leaves, the stems will not taste good.
To make dumplings delicious, you must knead the noodles well. After the dough is kneaded, it must be awake for more than 1 hour. After the proofing, the dough is soft and delicate and very obedient, and the skin will not shrink.
The dumpling skins you roll out are usually rolled out immediately, otherwise they will stick together. I usually put 20-30 pieces in a group, and pack a set after finishing a set. The wrapper does not need to be wiped with water, it can be easily squeezed, and it is easier to handle than the dumpling wrapper you bought.