Prosperous, Happy Events Again and Again-lotus Vegetable Red Skirt Dumplings

Name: Prosperous, Happy Events Again and Again-lotus Vegetable Red Skirt Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Flour; Some Lotus root; Some shallot; Some ginger; Some Sesame sesame oil; Some Oyster sauce; Some Soy sauce; Moderate amount (or spicy oil) Oily pepper; Some salt; Some parsley; Some garlic; Some (or five-spice powder) Thirteen incense

by Tiramisu

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

It's another year of winter solstice.

The custom in the north is to eat dumplings on this day to prevent the ears from being frozen in the coldest winter.
The reason seems to be a bit fun, but the customs still have to be followed~~
I opened the personal homepage of Meitian today and found that it had not been updated for too long.
It just so happened, taking advantage of the willingness to do it today, let’s share with you a plate of beautiful and delicious dumplings.

May our lives and days in the coming year be like this plate of dumplings, prosperous and joyous.

Next, let’s take a look at the process of making dumplings~~"

Prosperous, Happy Events Again and Again-lotus Vegetable Red Skirt Dumplings

1. The main raw materials needed.

Prosperous, Happy Events Again and Again-lotus Vegetable Red Skirt Dumplings recipe

2. The flour is mixed with warm water to form a smooth dough, and it is covered for a while.

3. Take a small portion of flour and red yeast rice powder, add warm water and make a small dough for later use.

4. First cut the pork belly into small cubes.

5. Continue to chop and set aside.

6. Peel the lotus vegetable and wash.

7. Cut the lotus root and green onions into small cubes, add them to the mashed meat and chop everything.

8. Peel the ginger, rub it into minced ginger and add it to the chopped meat.

9. Add appropriate amount of Shisanxiang (or five-spice powder), oyster sauce, sesame sesame oil, light soy sauce and salt, stir well and the dumpling filling is ready.

10. Divide a part of the good dough and knead it into even thin strips.

11. Take a small piece of red curved surface and roll it out as much as possible into a square piece of the same length as the noodles processed in step 10.

12. Spread evenly a layer of water on the red curved sheet, put 10 in, wrap it tightly, close the mouth, and rub it into a strip of uniform thickness.

13. Use a knife to cut into the appropriate size agent.

14. Sprinkle a small amount of flour to prevent sticking, press the small agent flat with the palm of your hand,

15. Use a rolling pin to roll into a round dough piece with a slightly thicker middle and thinner edges.

16. Put in the right amount of dumpling filling and wrap it as you like. The beautiful dumplings are ready.

17. Put the dumplings in the soup pot after the water is boiled, and stir the soup spoon to prevent sticking to the pot. Then cover, add a little cold water after boiling, cover the pot, and boil again. Repeat this three times and the dumplings are ready.

18. Process the garlic into minced garlic, finely chop the coriander, add the oily pepper (or spicy oil), sesame sesame oil, balsamic vinegar, and cool boiled water. Stir well and serve as a dumpling dipping sauce.

19. Dump the cooked dumplings into the plate, with delicious dipping sauce, let's start!

Tips:
1. Compared with the chemically synthesized red pigment, red yeast rice has the advantages of non-toxicity and safety, and also has the effects of invigorating the spleen and eliminating food, promoting blood circulation and removing blood stasis, so it is safer to eat.
2. When making the dumpling dough, it should not be too soft, otherwise the dumplings will not be easy to form and stick together.
3. When the dumplings are just coming out of the pot, be sure to push forward with the spoon upside down, so that it is not easy to rub the skin of the dumplings.