Name: Lao Duck and Chili Vermicelli Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 170g Old duck; 2 pcs egg; 5 pieces Screw pepper; 1 piece Rice noodles; 300g Flour; 1/2 a tree Green onions; 20g Oyster sauce; Some Water for flour; Some Soy sauce; 3g salt; 20g Vegetable oil

Lao Duck and Chili Vermicelli Dumplings

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Winter is already in the blink of an eye! People in our country often regard this day as the beginning of winter. "Lidong doesn't serve dumpling bowls, and no one cares about freezing the ears!" In the north, people have the custom of eating dumplings in Lidong, especially in the Beijing-Tianjin area. Whenever there are major festivals, dumplings are always indispensable.

Some folklore experts believe that Lidong is the turn of the autumn and winter seasons, and is the "time to make children", so eating dumplings at this time means "obedience to God's will". Our country used to be a farming society. People who have worked for a year should take advantage of Lidong to take a break and reward the family for their hard work over the past year. Although we are living in cities now, the eating habits and culture left by our ancestors have been passed down from generation to generation.

The dumplings stuffed with pork and cabbage, stuffed with pork and leek, stuffed with mutton and green onion, and stuffed with beef and onion are classic, but today I have a fresh one-old duck stuffed with pepper. With these two materials, two mouthfuls are not enough!

I brought back two old ducks from my husband’s house in Jiangxi during the holiday. The bones and meat left over after boiling the soup can’t be wasted, but it feels tasteless to eat like this, so I have a brainstorming idea to chop them off and chop them to make dumpling fillings. After a long time of boiling the soup, the old duck's meat was easily deboned. There was too little meat and too vegetarian food, so I put two more eggs. I took a few screw peppers in hand, very spicy, but I really like it. How to do? With the knowledge I have learned, the seeds and "spicy tendons" were removed, and it was all resolved.

This stuffing was originally made of "waste", so I was worried when it was served, for fear that everyone would not like it. Fortunately, both Dad Bao and Bao'er like it, but Bao'er thinks that there is too little meat. Dad Bao said, you can think of this and make tasteless food tasteful. It's quite creative.

No kidding, share the recipe. You don’t have to do it, just want to provide an idea, so any dish can make dumplings!

Lao Duck and Chili Vermicelli Dumplings

1. Prepare old duck meat, eggs, vermicelli, chili pepper, green onions, and flour, and adjust the amount according to the actual situation;

Lao Duck and Chili Vermicelli Dumplings recipe

2. Knead a smoother dough with flour and appropriate amount of cold water. Cover the lid for about 30 minutes, the dough will be softer and moisturized;

3. Take off the old duck meat from the bone, carefully touch it with your fingers to prevent any small bone residues from being left on it, and cut it into small cubes with a sharp knife;

4. The vermicelli is soaked in warm water in advance and cut into fine powder;

5. Beat the eggs, pour a proper amount of oil into the pan, and stir the egg liquid into the pan to form small and even egg masses;

6. The spiciness of the screw pepper is very strong. If you like to eat hot pepper but can't bear the hotness, remove the pepper seeds and the white meridians. The white meridians are like blood vessels, which are channels for conveying nutrients. The spicy taste inside is too choking. Remove them. Can greatly reduce the spiciness without losing the delicious fragrance of the pepper;

7. Cut the chili into fine dices;

8. Put the old duck meat, vermicelli, diced chili, diced egg, and chopped green onions into a bowl, add appropriate amount of light soy sauce, oyster sauce, and salt according to the taste; light soy sauce and oyster sauce will increase the saltiness without being too heavy. Affect the yellow and green of the filling;

9. Put the good dough on a floured kneading pad, knead it into long thin strips, cut them into uniform size, and roll them into small round crusts with a thicker middle and thinner edges;

10. Take proper amount of filling and put it on the round crust, depending on your craftsmanship;

11. Make dumplings or squeeze or squeeze them into dumplings according to their own methods

12. All the dumplings are lined up, boil a pot of water, let the dumplings "bath" after the water is boiled, and order cold water twice in the middle until the dumplings are bulging, then take them out and eat them. It can be dipped in balsamic vinegar when you eat it for even more delicious flavor. If you don't put the chili oil, it's up to you!

Tips:
1. The egg cubes should be cooled before use. This filling has no oily water, so you can add a little more oil when scrambled eggs;
2. If you can't eat spicy food, you can put green pepper; do not mix the filling in advance to prevent the juice in the pepper or green pepper from being pickled, which will affect the crisp and fragrant taste;
3. The role of the fans plays a role in sucking the soup, and it also increases the lively taste; but it is recommended to finish the meal, because the fans will lose their elasticity after eating after another meal.