[healthy Pasta Series] Carrot Meat Dumplings

Name: [healthy Pasta Series] Carrot Meat Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; 4 pieces carrot; Some Pork filling; 2 tablets Cabbage leaves; 1 shallot; 1/2 ginger; 5g salt; 2g Thirteen incense; 1g pepper; 1 tablespoon Sweet noodle sauce; 1 tablespoon Soy sauce; a little sesame oil

by Hongyunxuan

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Dumplings are an ancient traditional noodle dish of the Han nationality. At that time, dumplings were used for medicinal purposes. Zhang Zhongjing wrapped some cold-removing medicinal materials in the dough to treat diseases (mutton, pepper, etc.) to prevent frostbite on the ears of patients. During the Three Kingdoms period, dumplings have become a kind of food, known as "crescent ravioli". It was called "Jiaozi" in Song Dynasty and "Bianshi" in Yuan Dynasty; it was called "Dumpling" in Qing Dynasty. "

[healthy Pasta Series] Carrot Meat Dumplings

1. Mix the noodles with warm water, the complexion is not white, right? A little corn noodles and sorghum noodles are added.

[healthy Pasta Series] Carrot Meat Dumplings recipe

2. 4 carrots, 1 green onion, half a piece of ginger, and add pork filling according to your preference.

3. The carrots are shredded, the green onion and ginger are minced, and a piece of cabbage leaf is added. All carrots are not used to the taste, and they are chopped together with the meat to taste each other.

4. Add 1 tablespoon of soy sauce, 5 grams of salt (according to the amount of filling), 1 tablespoon of sweet noodle sauce, 2 grams of thirteen incense, 1 gram of pepper, oyster sauce (not necessary, just to increase freshness.), a little sesame oil , Stir in one direction evenly.

5. Divide the dough into small pieces, take one of them, knead into long strips, and cut into small pieces.

6. Flatten all the small noodles and roll them into a thick skin in the middle and thin edges.

7. Add the right amount of filling.

8. Pinch up from one end and close at the other end.

9. The back is pleated, crescent dumplings.

10. Wrap everything, and when the package is almost finished, you can sit in the pot with water.

11. After the water is boiled, put the dumplings down, and use a spoon to gently push the dumplings to prevent sticking to the bottom. The dumplings in the photo are not clearly visible, not because the dumplings were taken, but because the dumplings were pushed and turned around. They were in motion.

12. Boil three or four rolls on high heat (depending on the size of the filling), adding some cold water every time the water rolls.

13. After cooking, it is delicious with vinegar or garlic mash.

Tips:
1. The dough should be moderately soft and hard, and the dough that is too soft is easy to stick to the bottom.

2. The filling can be adjusted according to your own taste.

3. Use high fire to cook dumplings.

4. When the pan is cooked, use a strainer to pass cold water to prevent sticking, and some add salt or egg whites when mixing the noodles.
5. It can't be cooked at once and can be frozen in the refrigerator for storage.