Dumplings for The Winter Solstice: Dumplings with Leek and Three Fresh Stuffing

Name: Dumplings for The Winter Solstice: Dumplings with Leek and Three Fresh Stuffing
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 400g High fan; 240g milk; 300g Prawns; 150g Chives; 5 egg; 8g salt

by Little Gourmet Master

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

People in Beijing are particular about eating dumplings during the winter solstice and noodles during the summer solstice. Today is the winter solstice, let's make dumplings for the winter solstice together!
Jiaozi, also known as Jiaozi, is an ancient traditional pasta with a history of more than 1,800 years. Dumplings are a must-eat for the northerners during the Spring Festival every year. There is also a habit of eating steamed dumplings in the south.
Dumplings were introduced to Mongolia in the Song Dynasty. The dumplings were improved by the unrestrained Mongolian compatriots to look like a big stuffing and thick skin. With the conquest of the Mongol Empire, dumplings spread all over the world. There have been Russian dumplings, Kazakh dumplings, and Korean dumplings. While the Mongol Empire brought war, it also brought Chinese dumplings.
There is a saying in the folks that "delicious but dumplings". Northerners have a custom of making dumplings to welcome relatives and friends during festivals. On New Year’s Eve, New Year’s Day, and the fifth day, the whole family sat together, making dumplings and chatting, laughing and having fun.

Ingredients

400g High Fan
240g Milk
300g Prawns
150g Chives
5 Egg
8g Salt

Dumplings for The Winter Solstice: Dumplings with Leek and Three Fresh Stuffing

1. Put the flour and milk into the bread machine, start the kneading stall, take out the dough after 15 minutes, and proof it for 10-20 minutes (you can use this time to prepare dumpling fillings)

Dumplings for The Winter Solstice: Dumplings with Leek and Three Fresh Stuffing recipe

2. Peel the prawns, remove their heads, and remove the prawns. Cut into small pieces. Don’t cut too much. You can’t see the prawns. Children don’t agree.

3. Beat the eggs into the pot, then add the shrimps, fry them and let cool.

4. Pick and wash the leeks, drain and chop them.

5. Pour the sesame oil on the leeks, then mix with the eggs and shrimps, and finally add salt and stir well.

6. Start rolling the dumpling wrapper: knead the dough into a long cylindrical shape

7. Then cut into small doses, sprinkle with flour, and press into round cakes with your hands

8. Use a rolling pin to roll it into a round skin that is thick in the middle and thin around it. The bigger the rolling pin, the easier it is to roll the skin, especially easy to roll.

9. Put the stuffing in the dumpling wrapper, close the two sides tightly, and place the dumpling on the curtain

10. There is no curtain at home, so I spread oil paper on the tray and put dumplings on it. It’s very good and doesn’t stick to the bottom at all.

11. After the dumplings are wrapped, start cooking the dumplings: put more water in the pot, add a small spoon of salt after boiling, and then put in the dumplings, so that the cooked dumplings will not stick or break

12. Put the dumplings in the pot and order three times of cold water. Observe that the color of the floating dumplings becomes a little transparent, and the dumpling skins are bulging, indicating that the dumplings are cooked, immediately pick up the water and put it on the plate.