Vegetarian Dumplings on New Year's Eve

Name: Vegetarian Dumplings on New Year's Eve
Total time: 2 d
Yield: 4
Cuisine: Chinese
Ingredients: 100g parsley; 50g purslane; 300g spinach; 100g Rice noodles; 150g Oil gluten; 350g Dried Tofu; 1/2 a tree Chinese cabbage; 30g Cauliflower; 20g Black Fungus; 1000g High-gluten flour; 100g Tahini; 3 pieces Fermented bean curd (red); 1 tbsp Fermented bean curd juice; 100g Peanut oil; 25g sesame oil; 1 teaspoon Refined salt; 1/2 teaspoon MSG; 540g water

by Shimizu Shark's Fin Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

4

On New Year’s Eve, the bell struck at twelve o’clock and the firecrackers rang, and every family started cooking vegetarian dumplings. Everyone had to eat them. Even children who didn’t like vegetarian food would be coaxed to eat a few. The purpose is to make a year of pure and clean, smooth and smooth, many places in the north have this custom. In Tianjin, this vegetarian dumpling stuffing is very particular, there are gluten, dried fragrant, coriander, fungus, cauliflower, shiitake mushroom, vermicelli or vermicelli, cabbage, spinach, sesame paste, red fermented bean curd, sesame oil, peanut oil, and put it on for auspiciousness Longevity dishes (purslane), the most Tianjin-colored ones here are sesame paste, red fermented bean curd and coriander. The addition of these three ingredients makes this dumpling taste unique and fragrant, especially for me who likes to eat vegetarian food. The more I eat this dumpling, the more I love it. I'm really not full.

Vegetarian Dumplings on New Year's Eve

1. Wash the cauliflower, fungus, vermicelli, and purslane and soak softly (the dried purslane must be soaked 2 days in advance to soak), and then chopped the four ingredients.

Vegetarian Dumplings on New Year's Eve recipe

2. Wash coriander, spinach, and Chinese cabbage, chop them, dry dry them, chop them together with gluten, finely chop green onion and ginger, and put all the above ingredients in a basin

3. Put the sesame paste, fermented bean curd, and fermented bean curd juice together in a small bowl, add MSG and sesame oil and mix well. Pour into the bowl, add peanut oil and appropriate amount of salt, and mix the dumplings.

4. Mix the flour and water into a dough for 1 hour and start making dumplings

5. After everything is wrapped, it's ready to be eaten after being boiled in water

6.

Tips:
The above ingredients can be increased or decreased according to personal preference. The vegetarian dumplings made by Tianjin people on New Year's Eve like to put red powder skin on them, but I think there are pigments so they are used for fans. And because they are vegetarian dumplings, especially because they have dried purlins, it is recommended to put more oil, otherwise there will be a bit of firewood. I added 100 grams of oil and I didn't feel that the oil was too much. It depends on my personal preference.