Pork and Cucumber Dumplings

Name: Pork and Cucumber Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1000g All-purpose flour; 600g Cold water for flour; Some Pork filling; 8 lines Cucumber; a little Soy sauce; a little Oyster sauce; 1/2 a tree Green onions; Some salt; a little Cold water; 20g sesame oil

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Northerners love to eat dumplings, but they are famous, flying in the sky, crawling on the ground, there is nothing that cannot be stuffed. On dog days, the temperature is sultry, the spleen and stomach are poor, and the diet is too greasy or too plain, which is not conducive to the absorption of nutrients and the supplement of energy. Coupled with the hot weather, people are lazy and do not like to move, so the most trouble-free dumplings often appear on my table.

In addition to cooking dumplings in the kitchen, kneading, chopping stuffing, rolling, and wrapping can all be done in a cool dining room. Even if these are done by one person, it will not feel too difficult and tiring.

How can dumplings in dog days miss this stuffing? It is more fragrant and refreshing than leeks, and one bite is full of juice. With that said, the protagonist of today is Cucumber.

Cucumber is the most common melon vegetable in summer. It has a crisp taste and fresh taste. It has its own characteristics when eaten raw and cooked. The key is that it is convenient! "June leeks, don't look at the donkey", even if the leeks that are not delicious in summer cost 3 yuan a catty, while cucumbers can catch up with vegetable farmers to sell, 80 cents a catty can be a good pick.

The cucumber I used today is dry cucumber, which I brought back from the country. Usually there are only two or three uncooked stir-fried vegetables, and filling can not only change the taste, but also consume a lot of it. It's better to eat it in the stomach than toss it!

Pork and Cucumber Dumplings

1. Put all-gluten flour and cold water into the basin together. Use chopsticks to stir it into a flocculent shape, and then knead it into a dough without dry powder. Cover the lid and use it for 20 minutes. The dough is soft and smooth;

2. The meat and cucumber are ready, the meat can be more or less, adjust according to your preferences; this dry cucumber is smaller, less juicy, and more crisp than the common cucumber;

3. The cucumber is not peeled, first cut into thin slices, then thin strips, the thickness is the same as mutton skewers;

4. Dice into dice; Dice loses less water than using a grater, and it tastes more grainy;

5. Put the diced cucumbers in a large basin, sprinkle a little salt, stir evenly, and let stand for a few minutes;

6. Put chopped green onion, light soy sauce, oyster sauce, salt, a little cold water, sesame oil in the meat filling, stir well and taste;

7. Wrap the diced cucumber with gauze and squeeze out the excess juice, and mix it with the meat before making the dumplings;

8. Knead the good dough again, arrange it into slender strips, cut into uniform size, and roll it into a round crust with a thicker middle and a thinner periphery;

9. Take appropriate amount of filling and put it on the round skin; less meat and more vegetables, looser filling, which makes it difficult to pack; more meat and less vegetables tend to form a dough;

10. Or wrap or squeeze into dumplings;

11. All the dumplings are finished; the water is boiled when the dumplings are almost finished, the time is tightly connected and not wasted;

12. Put an appropriate amount of dumplings into a pot of boiling water, and use a spoon to push the anti-sinking bottom from time to time. When the dumplings are all bulging, remove them for consumption.

Tips:
1. The cucumber used in this article is dry cucumber. The core is smaller than the common green cucumber, and the juice is less, and the taste is more crisp and tender; cut into granules can not only retain the cucumber juice to the maximum extent, but also feel it when eating. Cucumber has a grainy texture and a richer fragrance; you need to add a little salt to kill the water before mixing the stuffing, and mix it with the meat stuffing before making the dumplings to prevent it from being smashed out of the soup again;
2. When using common green cucumbers as fillings, it is best to cut the cucumber core in the middle separately and eat it separately, so don't put it in the filling;
3. The amount of meat can be adjusted according to personal preference; in order to highlight the fragrance of cucumber, the filling should not be heavy, and light soy sauce and oyster sauce are used to improve freshness.