Produced by Xiaowenzi~~【carrot Dumplings】

Name: Produced by Xiaowenzi~~【carrot Dumplings】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 150g Hot water; 200g carrot; 300g Lean Pork; 50g Pig fat; 1 piece egg; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 1 tablespoon oil; 1 tablespoon salt

by Xiaowenzi 1024

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Yesterday was grandpa’s 77th birthday. I was brought up by grandpa and grandma since I was a child. Therefore, I have the best relationship with my grandpa and grandma. After dinner, I chat with them. They have eaten the dumplings and shaomai I sent last time. Greetings What they want to eat, hurry up and do it today. Grandpa and grandma are really getting older and older. Listening to them, there are some words or nouns in the middle. They think for a long time before remembering. Grandma keeps saying that this is old. However, looking at their whiter hair, I am very sad. Although I understand that everyone has the day when they are old and left, but watching them who have brought me up since childhood, their backs are more and more curved, and they talk. It's getting slower and slower. When I remember when I was a child, I was so happy and sad. While they were fine, stay with them and cook more things they want to eat. Grandpa and grandma, always stay with me. ! "

Produced by Xiaowenzi~~【carrot Dumplings】

1. Put flour in a basin and add hot water. (This time try to make the dumpling wrappers with hot water, it won’t break easily)

Produced by Xiaowenzi~~【carrot Dumplings】 recipe

2. After stirring into a snowflake shape with chopsticks, stop adding water.

3. Knead into a smooth dough with your hands. Cover with a damp cloth and set aside to relax.

4. Wash the carrots and shred them.

5. The sliced carrots are really uneven, O(∩_∩)O~

6. Blanch the carrots in hot water for one minute, and then let them cool.

7. Chop the carrots in cold water.

8. Add an egg to the meat and stir well.

9. Then add the carrots, add cooking wine, soy sauce, vegetable oil and 2 tablespoons of salt. Stir the meat stuffing clockwise with chopsticks. After adding the carrots, add another spoonful of blanched carrot water to the meat stuffing, about half a bowl of water, and mix well. The state is smooth and not dry.

10. The evenly mixed meat filling looks great.

11. Take out the dough, knead it into long strips, and evenly cut into several small doses,

12. Press the small doses and roll them into dumpling wrappers.

13. Put some meat on the dumpling wrapper.

14. Knead and squeeze into dumplings. (This is the front)

15. Knead and squeeze into dumplings. (This is the reverse side)

16. All packed and standing in rows, it looks very fulfilling.

17. Here is another close-up.

Tips:
Tips: When making dumplings, add a spoonful of salt to the water so that the cooked dumplings will not stick to the pan.

You need the first spoonful of carrot water. Add the second spoonful after mixing in the meat filling. Although it is a bit more troublesome, it will be easier to operate. If you add water at one time, the meat filling will not be absorbed, and the meat filling will absorb the water. The boiled dumpling meat The filling will not dry, and it will be smoother.

The reason for adding vegetable oil is because my grandmother said that adding some oil to the meat filling will make it tender.

By the way, I did an experiment, and the noodles were mixed with hot and cold water, which one would not break the skin easily when cooked.