Sixi Dumplings

Name: Sixi Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Wheat core flour for dumplings; 140g warm water; 1/2 carrot; 1 piece egg; Some Soaked black fungus; Some Lentils; Some Pork filling; Some Peanut oil; a little salt; a little Soy sauce; a little chopped green onion

by Yoha Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Dumplings are no longer food for a specific day. You can eat them at any time, as long as you want. But there is a kind of dumpling that you can eat if you want. This dumpling is Sixi dumplings (steamed dumplings). The making of Sixi dumplings (steamed dumplings) is relatively time-consuming and contains some specific meanings. It is especially suitable for making and eating on holidays.
The old people say that the four corners of Sixi dumplings represent the four happy events: Fu, Lu, Shou, and Xi. They are usually done during the Spring Festival or New Year. It’s usually not eaten during the New Year. This dumpling. Due to its unique shape, Sixi dumplings are only suitable for steaming, that is, they can only be used as steamed dumplings.
2019 has entered the countdown. In order to warm up for the new year, I made Sixi dumplings in advance. This dumpling is very comfortable if you can't eat it. When it is served, the eyes of the whole family are bright, especially the mother is happy. Like a child.

Sixi Dumplings

1. Prepare the ingredients first. The Sixi dumplings are steamed dumplings. They are decorated with four colors of ingredients. The picture is festive.

2. Pour 140 grams of warm water into 250 grams of dumpling flour and mix it into a dough. Cover with plastic wrap and let it stand for half an hour.

3. When the dough is standing still, prepare the filling, wash the carrots and shreds and blanch them, wash the kidney beans and cut into sections, blanch the water, soak the black fungus in the water, fry the eggs and chop them, and chop the 3 kinds of vegetables separately for use. All right.

4. Put salt, light soy sauce, chopped green onion in the pork filling, pour in the arowana peanut oil, stir well and set aside.

5. The dough after proofing is kneaded repeatedly until it becomes smooth and soft. Arowana dumpling powder can feel very chewy when kneading the noodles.

6. Roll the dough into long strips, cut it into a flour paste, and sprinkle flour to prevent sticking.

7. Roll the dough into a dumpling wrapper. Remember to dust the dough to prevent stickiness.

8. Put the right amount of meat in the dumpling wrapper. Tuck the index fingers and thumbs of the left and right hands inward at the same time, pinch it tightly in the middle, and turn it into a quadrangular dumpling.

9. Separate the four sides and fill in four materials, namely, carrots, kidney beans, black fungus, and eggs. After filling it, it looks like the picture.

10. Pinch the four corners separately, or not.

11. The prepared Sixi dumplings are placed on the steamer. You can use oiled paper to make a pad of paper, or you can directly brush the oil on the grate. This is arbitrary.

12. Turn on the steaming function of steaming box, set the time to start steaming in 12 minutes.

13. The steamed dumplings are ready to be served on a plate. You can display either garlic sauce or red oil sauce when you eat them.

Tips:
This steamed dumpling is not a hot noodle, it is directly mixed with warm water, the dough is very soft and gluten, and the steamed dumpling has a chewy texture. Do not steam the dumplings for a long time, about ten minutes is enough.

Comments

Sign in to comment

Similar recipes

Peanut Butter Noodles (with Noodle Making Process) recipe

Sixi Dumplings

Ingredients

Sixi Dumplings

Comments

Similar recipes

Peanut Butter Noodles (with Noodle Making Process)

Black Fungus and Egg Dumplings

Fresh Meat Wonton (with Wonton Wrapper Production Process)