Name: [sichuan] Sixi Fu Lu Shou Cai Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Flour; 200g pork; 1 piece egg; Some sesame oil; 80ml warm water; 20g Soaked cowpea; Some Fungus; Some Soy sauce; Some celery; Some carrot

[sichuan] Sixi Fu Lu Shou Cai Dumplings

by Xiao C

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Dumplings are always indispensable on the table during New Year's and festivals. Roll out your own dough and make your own stuffing, and wrap your own favorite shapes. There are many ways to make dumplings, so far I only have four.

The foods that must be eaten during the Spring Festival every year, in many provinces and cities, there is also the habit of eating dumplings during the winter solstice. Dumplings, because dumplings contain noodles and vegetables, and they are very casual to eat. They are a kind of folk noodles with a long history and are loved by the people of our country. Make dumplings for the New Year. It is very popular among ordinary people. During the Spring Festival, dumplings become an indispensable delicacy. There is a popular saying that "dumplings on the first day of the first day and second noodles, the third day of the zygote go home, the fourth day of pancakes and scrambled eggs. Bao porridge, thirteen and fourteen boiled soup balls, the fifteenth day of the first lunar month and Yuanxiao yuan.
For Sixi Fu Lu Shou Cai Dumplings, each small opening represents Fu Lu Shou Cai. "

[sichuan] Sixi Fu Lu Shou Cai Dumplings

1. Stir the flour with warm water.

[sichuan] Sixi Fu Lu Shou Cai Dumplings recipe

2. Knead the dough until the surface is smooth, cover it with plastic wrap and set aside.

3. Peel the pork, cut into small pieces and put it in a food processor until the meat is pureed.

4. Wash the cowpea, finely chop, light soy sauce, add sesame oil to the pork filling and mix well.

5. Wash the fungus, carrots, and celery well and chop finely. Fry the eggs until golden brown, finely chop and set aside.

6. Knead the loose dough into long strips and cut into small pieces.

7. Use a rolling pin to roll the dumpling wrapper, which is larger than the usual dumpling wrapper, so that it is easier to shape when filling the stuffing.