Hakka "fist Dumplings"

by Happy Fat Sheep

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Rest on weekends and pour flour at home. I remembered the fist dumplings my dad made when I was a child, and took my dad to relive his childhood together. As for why it is called fist dumplings, I don't know. Dad said that the grandma's generation called it like this. It’s what the Hakka people call it 😁"

Ingredients

250g Flour

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500g Winter Melon
250g Celery
6 capsules Cuttlefish Ball
3g Edible Alkali
1 spoon Salt

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a little Black Pepper Powder
1 spoon Chicken Noodles
a little Soy Sauce

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Hakka "fist Dumplings"

1. First make the dough and pour the flour into a large bowl.

2. Add 3 grams of edible alkali to increase tenacity (you don't need to add it if you don't like it).

3. Sprinkle in half a spoon of salt.

4. Add water point by point, knead it into a harder dough, and let it stand for 20 minutes.

5. Wash celery and cut into sections.

6. Peel the winter melon, go to the naan, and cut into pieces.

7. Cuttlefish balls sliced.

8. Pour an appropriate amount of oil into the pot and stir-fry the fish balls.

9. Pour the winter melon and continue to stir fry.

10. Sprinkle in a spoonful of salt.

11. Sprinkle in black pepper.

12. Sprinkle a little chicken essence at the end.

13. Pour in clean water and bring to a boil on high heat. Because you want to cook the noodles, you need more water.

14. After the water is boiled, take out the proofed dough, squeeze it into thin slices and tear off a piece.

15. After all the noodles are in the pan, turn them over to avoid sticking.

16. After boiling again, pour the celery.

17. Add a little light soy sauce.

18. Cook for 5 to 8 minutes.

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