Fried/cooked Chives and Meat Handmade Dumplings
1.
First of all, let me deal with the stuffing materials (you can choose to mince pork or chop it yourself):
a. Half-fat lean pork, 500g
b. Leek, 750g
c. Egg, 1
d. Green onions, 3 stalks
2.
Combine minced meat, minced ginger, eggs, and seasoning (salt, soy sauce, sugar, pepper) into the mixing pot.
3.
Stir until the meat is gelatinous. During this period, add cornstarch water and water by visual inspection to make the meat smooth and full of water.
4.
Take a small piece from the stirred meat and fry it on the frying pan to ensure sufficient flavor. The saltiness of the minced meat does not need to consider the chives, as long as it is just right.
5.
Then we cut the leeks and spring onions into small pieces.
6.
Put it in a large bowl and stir evenly with raw oil. This step is to effectively lock the moisture in the vegetables in the dumpling filling.
7.
At this time, we have to prepare the noodles. First review the materials:
a. High-gluten flour, 650 grams
b. Water, 400 grams
c. Salt, half a teaspoon
8.
Use a flour hook to wring the dough in a mixer until the dough becomes gluten, then cover with a damp cloth and let it wake up for 30 minutes.
9.
Take out the awake dough and knead it with your hands for a few more times to complete the production of dumpling wrappers.
10.
At this time, add about 3 teaspoons of salt to the leeks and stir well.
11.
Pour the processed meat sauce, add raw oil and sesame oil, and stir well. So far, the dumpling filling has been made.
12.
The stuffing with vegetables must be wrapped quickly. The hand-rolled skin has always been the favorite of dumpling lovers. It does not necessarily need to be thin if it is a friend who likes the strong aroma of noodles.
13.
Regarding the method of bagging, I personally learned from Shandong masters, and I don’t pinch the folds. I use two hands to hold it.
14.
Next, I will introduce two cooking methods, raw decoction (emphasis added) and boiled in water.
15.
Put a little oil in a non-stick pan, spread the dumplings flat in the pan, pour half a bowl of water, and fry on high heat.
16.
Cover the pot with a lid until the water boils. If the upper layer of the dumpling is cooked, remove the lid.
17.
Continue to use high fire to boil off the water.
18.
When the water is dry, the skin of the bottom layer of the dumplings is browned and then take it out.
19.
It is more convenient to boil in water. Just add a little salt and oil to the boiling water and cook the dumplings until they float.
Tips:
1. The taste of minced meat is very important. It is not recommended that you skip this step. Because the overall saltiness of dumplings depends on the meat.
2. The recommended size of dumpling wrapper is 5-6 in diameter. Such dumplings can be eaten one bite at a time without wasting gravy.
3. The step of using oil to lock in water is very important for any vegetable stuffing. In this way, even Chinese cabbage/watercress, etc., do not need to be blanched to drain the water.
4. Friends who don't have electrical appliances can use manpower only, but they are a little tired.
5. The taste of leeks is very domineering, so my family doesn't like to mix too many other ingredients in the leeks stuffing. If you like to add water chestnuts (called "horse hoof" in Cantonese)/shage, it is also ok.
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