The Winter Solstice is As Big As The Year. Winter Solstice Dumplings are Tender and Fresh Boiled, Crisp and Fragrant

Name: The Winter Solstice is As Big As The Year. Winter Solstice Dumplings are Tender and Fresh Boiled, Crisp and Fragrant
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 serving dumpling skin; 1 serving Minced meat; 1 serving Chives; Some Taiwanese Spicy Hot Pot Base; a little Soy sauce; a little oil

by Niu Ma Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The winter solstice for our people is to eat mochi or no glutinous rice balls. Later, after playing with people who play food, I discovered that more places used to eat dumplings during the winter solstice, some with soup, some boiled directly, and some were fried. I also played dumplings today. In the past few days, my dad eats boiled dumplings. Children who love to eat fragrant and crispy eat dumplings. The other is the filling method. I added a bit of spicy hot pot base. Not to mention that the filling tastes extraordinarily flavorful. If you like it, you can try it.

Ingredients

1 serving Dumpling Skin
1 serving Minced Meat
1 serving Chives
Some Taiwanese Spicy Hot Pot Base
a little Soy Sauce
a little Oil

The Winter Solstice is As Big As The Year. Winter Solstice Dumplings are Tender and Fresh Boiled, Crisp and Fragrant

1. Prepare the ingredients used.

The Winter Solstice is As Big As The Year. Winter Solstice Dumplings are Tender and Fresh Boiled, Crisp and Fragrant recipe

2. The minced pork with leeks are sliced and matched.

3. Add the spicy hot pot base, and then add some light soy sauce to taste.

4. It can be used to make dumplings when mixed in this state.

5. The wrapped dumplings are placed in a pan.

6. Add frying to this state, add water and stew to collect the juice, and finally add some chopped green onions to decorate the dumplings.

7. Then add water to the pot, boil and boil the dumplings in the pot until they rise. In this way, the dumplings are cooked. Don't waste the soup, you can use some seaweed and chopped green onion to make the soup base.