Name: Red Ingot Dumplings
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: Some Flour; 1 Egg white; A Beetroot; piece pork; A few Shiitake Mushrooms; A few vegetables; 1 spoon salt; 1 spoon Cooking Wine; 1 spoon Soy sauce; 1 spoon Vegetable oil; Some Green onion ginger

Red Ingot Dumplings

by Yaoyao Original Food Class

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Dumplings are one of the ancient traditional noodles in China. They are deeply loved by the Chinese people. They are a must-eat for the people of northern my country during the Spring Festival every year. In many provinces and cities, there is also the habit of eating dumplings during the winter solstice. There is a folk proverb in the Northeast: "It is better to sit upside down if it is comfortable, and dumplings are worse than delicious."
Chinese New Year is the most solemn festival of the year for the Chinese. In order to have a good New Year, the old farmers started busying the New Year as soon as they entered the threshold of the twelfth lunar month. From the twenty-third of the twelfth lunar month, commonly known as the "Little Nian", it has entered the countdown to the Chinese New Year. Lanterns are displayed, couplets are posted, and the courtyard is cleaned to prepare to welcome relatives in the distance and spend a reunion year. In the north, on the night of New Year's Eve, the most important activity is to make dumplings with the whole family.
On New Year's Eve, when making dumplings, people often put sugar, peanuts, dates and chestnuts into the stuffing. Those who eat sugar will have sweeter days in the coming year, those who eat peanuts will live a long and healthy life, and those who eat dates and chestnuts will have early sons. In some areas, when people eat dumplings, they also have some non-staple foods to show good luck. For example, eating tofu symbolizes the happiness of the whole family; eating persimmons symbolizes everything goes well; eating three fresh vegetables symbolizes Sanyang Kaitai.
Today’s Yuanbao dumplings are stuffed with mushrooms, pork, and greens. The secret recipe is so tender and juicy. Even the brother who doesn’t eat mushrooms ate a big bowl.

Red Ingot Dumplings

1. One beetroot, peeled off the skin

2. Cut into small pieces

3. To squeeze the juice, add a small amount of water to filter out the residue

4. Add appropriate amount of egg white to beet water, add little by little into the flour, knead into a smooth and even dough, add little by little water, the dough will be gluten, the ratio of flour to liquid is about 2 to 1, according to the homemade flour The water absorption of different brands can be increased or decreased appropriately. The dough should not be too soft, otherwise it will be difficult to shape, and the dough should be fully kneaded. Knead for a while to increase the gluten of the dough. Then cover with plastic wrap and wake up for at least half an hour, and the waiting time is used for filling

5. Chopped green onion and ginger

6. Add a small amount of water and beat with a blender

7. Mince pork, add salt, pepper, chicken essence, monosodium glutamate, dark soy, vegetable oil.

8. Use chopsticks to stir in the same direction.

9. Add scallion and ginger water several times in small amounts, and stir evenly with chopsticks each time

10. Add chopped shiitake mushrooms and green vegetables

11. Stir well and set aside.

12. Wake up dough becomes soft, take less at a time, and put the rest in a fresh-keeping bag. Otherwise, it’s cold and the dough is exposed to the outside and it’s easy to air dry

13. Grab the dough into a ring with your hands and knead it. If the dough sticks to your hands, sprinkle some flour. Generally, it won't stick when you wake up.

14. Cut and rub into long strips

15. Cut into small pieces

16. Sprinkle with dry flour

17. Squeeze it by hand.

18. Roll out into a circle with a thin edge and a thicker middle.

19. Wrapped in ingots

20. When cooking dumplings, wait for the water to boil and then put them in the pot. After the dumplings are put in the pot, use a spatula to gently flip them, they will not stick to the pot. The thin fillings are tender, tender and juicy, and the plant pigments are unstable. It is normal for the color to fade under high temperature and will not affect the taste of dumplings.