Pork and Cucumber Dumplings
1.
First prepare the raw materials. The main ingredients are cucumber, pork, and flour. I use plum meat for pork, which is less fat and lean, and the chopped stuffing will be more fragrant; cucumbers are ordinary long cucumbers with green hearts. The flour is wheat-core wheat flour special for Arowana dumplings. This kind of flour has a relatively high hardness and uses a little more liquid than ordinary flour. The cooked dumplings are not easy to crack and do not mix with soup;
2.
Let’s process the cucumber first. Peel the cucumber, cut into thin strips, put it in a large bowl, add a spoonful of salt and a little sesame oil, mix well, cover with plastic wrap, and marinate for about 10 minutes;
3.
Pig plum meat is peeled and cut into small pieces, and then chopped into meat with a knife. It takes a while longer; many people say that the stuffed dumplings made by themselves are more fragrant than the minced meat. I want to make a difference. It lies in the skill of using a knife;
4.
Cucumbers will soon produce a lot of cucumber juice after pickling;
5.
Put 350g meat filling into a large bowl, add light soy sauce, green onion ginger cooking wine, ginger powder, chicken powder, stir clockwise with chopsticks, the meat filling will feel a little dry during the stirring process, you can marinate Take some of the water from the cucumber and put it in the meat and stir evenly;
6.
Finally, squeeze the pickled cucumber to remove the excess water and put it into the meat. Don’t mix it first, just leave it like this. When squeezing the cucumber, be careful to squeeze the water to dryness; don’t throw away the squeezed cucumber juice. , It's still useful, this is a trick to make dumpling skins more delicious;
7.
Strain the squeezed cucumber juice with a strainer, filter the juice into a small basin, add a little water, and add flour. This is the raw material for making dumpling wrappers. About 90g of cucumber juice was squeezed out, and 140g of water was added. 390g of flour was used. Because the water absorption of each flour is different, the weight here is for reference only;
8.
Knead out a soft and smooth dough. The dough of the dumpling wrapper should be moderately soft and firm. The kneaded dough should stand for 10 minutes before use;
9.
Knead the rested dough into a long strip, cut it into small noodles with a knife, and sprinkle with dry flour to prevent sticking;
10.
Press on the cut surface of the noodle with the palm of your hand to form a flat shape;
11.
Use a rolling pin to roll out a round dumpling wrapper with a thickness in the middle and thin surroundings;
12.
At this time, take out the dumpling stuffing just now, and use chopsticks to mix the minced pork and cucumber evenly;
13.
Take a dumpling wrapper and place it on the palm of your hand, and put a spoonful of fresh meat and cucumber stuffing in the middle of the dumpling wrapper;
14.
First fold the dumpling wrapper in half, press the edge part with your hand, and press it firmly;
15.
Then wrap one side with two hands, squeeze hard to squeeze out the pattern, so that the squeezed dumpling meat is squeezed to the middle position, bulging, and the edge of the dumpling skin is squeezed thin. Thin;
16.
Wrap all the dumplings one by one and place them on the dumpling curtain;
17.
Boil water in the pot, put the wrapped dumplings into the pot one by one, put in a bowl of cold water after the fire is boiled, then boil, put another bowl of cold water, put it in the third bowl of cold water and wait for the pot to boil again. All the dumplings float on the surface of the water and are basically cooked;
18.
Use a slotted spoon to pick out the dumplings. The skins of the dumplings are clean and refreshing without any soup or stickiness. After cooking, the soup in the pot is quite clear. It seems to be related to the flour. This time I used Arowana’s dumpling-specific wheat-core wheat flour. I just fancy it as a special-purpose flour, which is easy to cook. The skin is not mixed with soup, and the dumplings taste good.
19.
The dumplings are served on the table and ready to be eaten. The taste is very fresh, and the whole family said it was good after tasting them, especially the dumpling skin, which is soft and chewy, and has a faint cucumber fragrance. I usually like to use some oyster sauce to enhance the flavor of dumplings with meat filling, but the cucumber itself has a unique fragrance. I don’t want the overly flavorful seasonings to cover its flavor, so I didn’t use oyster sauce this time. , Simple seasoning can retain the fragrance of cucumber, this dumpling is particularly delicious.
20.
Northerners often say "Dumplings are not delicious". No matter what is annoying, just make a meal of dumplings and eat them, and you will be relieved. Dumplings, as a unique food of the Chinese, can always be loved, and it is not unreasonable.
21.
In the cold winter, it is a happy thing to have steaming dumplings to accompany us! It’s cold, don’t forget to eat a bowl of dumplings. By the way, it’s said that if you eat dumplings on the winter solstice, you won’t freeze your ears, so you must remember to eat dumplings.
Tips:
Dumpling skins should be moderately soft and hard. According to the water absorption of the flour, adjust the amount of water appropriately and add a small amount of it several times to reach the appropriate level. In addition, the dough needs to be more rested so that the dough can get a full rest.
