Name: Yuanbao Lantern Dumplings
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 130g carrot; 150g Purple cabbage; 2 tbsp Arowana Blend Oil; 1 Sauerkraut; Some Green onion ginger; 400g Pork filling; Some Five spice powder; 1 piece Knorr Soup Po; Some Very Fresh Soy Sauce; Some Old soup

Yuanbao Lantern Dumplings

by Weilan Weibo

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

The twelfth lunar month 23 is a small year and a prelude to the Spring Festival. Although the customs are different in different places, the excitement is second only to the Chinese New Year. Tonight, the sound of firecrackers and fireworks continue. From this day on in Northeast China, every household has been cleaned up, cleaning the house, wiping the furniture, cleaning the cabinets and kitchen utensils, all kinds of washing, we must clean the home thoroughly, and we will be busy until the 30th of the year. Xiaonian must eat dumplings on this day, and what is more important is to eat dumplings in the morning. Legend has it that on the 23rd of the twelfth lunar month every year, the Kitchen Lord wants to report the good and evil of this family to the Jade Emperor, and the Jade Emperor will reward and punish him. As the saying goes, "seeing off the dumplings on the windward side", in order to send the stove prince to the west, he must eat dumplings before the sun comes out, hoping that the stove prince will say good things to heaven and keep the lower bounds safe. Although the Stove Lord is not worshipped today, the custom of eating dumplings continues to this day. Today, I used carrot juice and purple cabbage juice to make noodles, wrapped in two-color ingot dumplings, healthy ingredients, lantern-shaped, covered with a bright red background, one auspicious, one festive, to welcome the year of the rooster. ! The thick soup is used to adjust the filling to upgrade the freshness of the sauerkraut filling, making the Xiaonian dumplings unique and more delicious.

Yuanbao Lantern Dumplings

1. Wash carrots and purple cabbage

2. Chopped

3. Juice into the food processor

4. Add 200g flour and carrot juice to form dough. 300g flour and purple cabbage juice to make dough

5. Scallion and ginger peeled, washed and chopped

6. Chopped sauerkraut, throw and wash clean, grab the moisture

7. Add a little old soup, chopped green onion, ginger, salt, five-spice powder, and soy sauce to the pork filling in one direction

8. Add oil and mix well

9. Add 1 piece of bisque

10. Mix well

11. Add sauerkraut filling and mix well

12. To make dumplings, butt the two sides into an ingot shape

13. Cook dumplings

14. Out of the pot

15. Plate.

Tips:
1. You can add a little less soy sauce when you adjust the meat filling, so that the flavor and color are not heavy.
2. Boil the dumplings, put the dumplings into the pot after the water is boiled, pour in cold water 2 times after turning it on again, and turn them on again for the third time, and the dumplings will cook just right.
3. Depending on the brand of flour, the amount of juice used when making noodles is also different, subject to actual conditions.