Lagua Dumplings (pumpkin Dumplings)
1.
Cut pork with fat into small cubes (fat-lean ratio no more than 3:7), season with minced ginger and green onion, soy sauce, steamed fish soy sauce, a little dark soy sauce, salt, white pepper, and chicken essence. The taste can be slightly added A little salty, marinate for more than 2 hours.
2.
Take an appropriate amount of flour, add a raw egg, a spoonful of salt, and a little bit of cold water, while stirring the flour with chopsticks until there is no dry powder at the bottom of the bowl. Knead the flour into a dough with your hands, then put it in a basin and cover it for 15 to 20 minutes
3.
Chop garlic and add a little pepper. Heat the peanut oil, pour it on the garlic, and soak for more than one to twenty minutes. When the garlic oil has a fragrance, remove the peppercorns.
4.
Wash the lagua, remove the flesh, and cut into sections.
5.
Use a grater to grind the lagua into silk.
6.
Shaved laguar shreds. After planing, add two small spoons of salt to remove the moisture of the lagua.
7.
After squeezing out the excess water, cut it slightly with a knife.
8.
Wash the leeks and chop them.
9.
Pour the garlic oil into the lagu shreds, add the chives and mix, taste the saltiness, and then add salt, chicken essence, and MSG. Then pour in the minced meat and stir it up.
10.
And good dumpling filling.
11.
Take out the dough and knead it, you can use folding kneading. Then cut off a piece of noodles, and rub the strips of the right size with both hands from the inside to the outside.
12.
Use a knife or hand to divide into the same size dose.
13.
Squeeze the tablets one by one into a circle with the palm of your hand.
14.
Use a rolling pin to roll out dumpling wrappers that are slightly thicker on the inside and thinner on the outside.
15.
Take the dumpling wrapper and lay it flat on the base of the palm of your hand, with the palm of your hand raised, put in an appropriate amount of stuffing, and compact it down with bamboo slices.
16.
Pinch the middle together with your right hand.
17.
Open the mouth of the left hand and the right hand to hold the dumpling on each side, and then squeeze it in the middle to wrap the dumpling.
18.
Wrapped dumplings. If you can't use this method, you can use your right hand to pinch a little fold until the dumpling skin is closed.
19.
Wrapped dumplings.
20.
There are a lot of packages, you can put it in a tray, put it in the refrigerator, and put it in a fresh-keeping bag and store it in the refrigerator.
21.
You can also buy such dumpling boxes from the Internet, put them in the dumplings, close the lid, and put them in the refrigerator for freezer storage.
22.
Take a pot of the right size, put in the right amount of water, and make the dumplings wider.
23.
During the cooking process, use a spoon to gently push the dumplings along the side of the pot to prevent sticking to the pot. Then cover the pot. Every time the dumplings are boiled, add half a bowl of cold water and order three times in total. The dumplings will float on the water after they are cooked.
24.
Use a slotted spoon to transfer the dumplings into the drained dumpling plate. Shake properly to prevent the dumplings from sticking.
25.
The preparation of the dipping sauce: (this is my daughter’s favorite flavor) a little soy sauce or steamed fish soy sauce, Zhenjiang vinegar, red pepper oil, a little pepper noodles, chopped green onion (not required). The ratio of vinegar to soy sauce (soy sauce) is 1:3 or 1:4. If the dumplings are salty enough, you can remove the soy sauce. Friends who don’t like spicy food can remove the chili oil. If you don’t like vinegar or chili, you don’t need dipping sauce. The dumplings are delicious just like this.
26.
Everything is ready, ready to eat
Tips:
Adding garlic oil to the dumpling filling is what I found out in the practice of N years, it is very suitable for mixing dumpling filling, very very easy to use artifact👍👍
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