Leek, Tofu and Pork Dumplings

Name: Leek, Tofu and Pork Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Chives; 420g tofu; 380g pork; 600g Xinliang Corn Dumpling Flour; 1 (about 55g) egg; Approximately 280g Cold water for flour; Some salt; 2g White pepper; 20g Sesame sesame oil

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Leek is also called "Yang Cao", which can nourish the kidney and yang. The climate is different in spring. People may wish to eat more spring leek to dispel yin and dispel cold; moreover, the body's liver qi is prosperous in spring, which affects the digestion and absorption function of the spleen and stomach. A small handful of leeks is inconspicuous, but the therapeutic effect is not small. Sterilization and anti-inflammatory, skin care and eyesight improvement, increase appetite, nourish the kidney and strengthen yang, even ordinary people know these. Spring dumplings stuffed with chives are simply delicious. Today I used leeks to make dumplings, but its partner is not ordinary.
You may use eggs, shrimp skins, sea rice, pork, etc. to make dumplings. Today, the combination I want to talk about is not limited by region, and the calcium supplement effect is excellent. This is the common tofu. Tofu is rich in nutrients and is known as "plant meat". The calcium content is 164 mg in 100 grams, and the nutritional value of tofu is similar to that of milk. Tofu is a food for replenishing heat and clearing away heat. Regular consumption can nourish the middle and nourish qi, clear away heat and moisturize dryness, promote body fluid and quench thirst, and clean the stomach. Matching with leeks with wide intestinal ventilation, the nutrition doubles, and the taste is fresh and tender. Using the same weight of tofu can replace the same weight of meat, which invisibly reduces the amount of meat intake, which is really multi-purpose!
The tofu for making dumplings should be harder tofu, which has less water content and is easy to form; the tofu with plaster points is better than the brine point, without the bitter taste. Just leeks and tofu are too vegetarian, add a little fat and lean pork to increase the fat content, the filling tastes moist, and eating some high-calorie foods in early spring also helps to resist the cold and increase resistance. My dumpling wrapper today is not ordinary wheat flour, but corn flour. Corn is a coarse grain. It is usually used to make porridge and steam buns with flour. The refined corn bread dumplings are not low in color and health function, so they are worth eating regularly!

Ingredients

300g Chives
420g Tofu
380g Pork
600g Xinliang Corn Dumpling Flour
1 (about 55g) Egg
Approximately 280g Cold Water For Flour
Some Salt
2g White Pepper
20g Sesame Sesame Oil

Leek, Tofu and Pork Dumplings

1. The main ingredients of the dumplings are ready: corn dumpling powder, leeks, choose to wash and shake off the water between the leaves, two-eight fat and lean pork, 1 piece of tofu, eggs for kneading noodles, cold water ready;

2. Put corn dumpling flour, eggs, and cold water in the same bowl. The eggs are large or small, and if you don’t know the water absorption rate of flour, you can reserve a portion of water. Use the liquid amount to be 55% of the flour amount to tentatively pour the water. The state of the dough determines whether or not to add water, so that the dough will not be too thin to be saved because of the ancient brain pouring water;

3. The cooking machine I used to knead the ingredients into dough. The dough should not be too soft, it will become softer during the process of 饧; put the dough in the basin, cover the lid, and use 饧 for at least 30 minutes;

4. When making 饧 noodles, let’s deal with the fillings: cut the pork into pieces with a meat grinder and mince it into minced meat, or use a knife to chop it into velvet by hand, and crush the tofu with your hands;

5. Pour appropriate amount of salt, white pepper, and salt and mix evenly. Because the tofu contains water, less cold water is added to the meat; the leeks are minced into the basin, and the appropriate amount of sesame oil is poured and mixed with the pork tofu (I missed the leeks into the filling picture of);

6. Put the good dough on the chopping board, knead it into long strips, cut into even small pieces, roll it into a round crust with a thicker middle and thinner edges, put an appropriate amount of stuffing, wrap it into your favorite dumpling shape, and put it in a boiling water pot Medium cooked

7. It can be eaten directly after being fished out, or it can be dipped in balsamic vinegar and chili oil for more flavor. I think that the original flavor can reflect the fresh aroma and "meat head" of spring leek tofu, and the taste of corn dumpling skin is very different from that of wheat flour.

Tips:
1. Tofu is used after being crushed, because it contains a part of water, and the leeks are tender and will make soup, so the water in the pork should not be too much;
2. The gluten of corn dumpling flour is inferior to that of wheat flour, so an egg is added to increase the gluten; the skin is slightly thicker than wheat flour when rolled, and it should not be cooked for too long. The dumplings are cooked until the belly is cooked. It can be taken out. In addition to making boiled dumplings with corn dumpling powder, the taste of fried dumplings is better.