With the arrival of December, the weather is getting colder and cold, and dumplings have naturally become a home-cooked food commonly eaten by northerners.I go to the door of the school to pick up the children from school. I often encounter familiar parents chatting together, and when they talk about what to eat at night, they will say “Eat dumplings, save trouble” in unison!Look, the colder the dumplings are, the more popular they are. This winter is the season for dumplings!Seeing that tomorrow is the winter solstice, what stuffed dumplings to eat has become a hot topic.Speaking of eating dumplings, I would like to recommend a stuffing today, that is dumplings filled with pork and cucumber.I rarely use cucumbers for dumpling stuffing. One is because cucumbers are more expensive in winter, four or five yuan a catty, which is much more expensive than cucumbers in the season, so I rarely buy them.But one day I ate pork and cucumber stuffing outside, and I felt it was very fresh, and the fresh fragrance of cucumbers, I fell in love with it all at once.So I wrapped it up at home, especially knead the dough with cucumber juice, so that the dumpling skin is full of the clear fragrance of cucumber, special fragrance! Please read the specific method!
How to make cucumber meat dumplings
Prepare the raw materials first. The main ingredients are cucumber, pork and flour. I use plum meat for pork, which is less fat and leaner, and the stuffing will be more fragrant;Cucumbers are ordinary long cucumbers, green-hearted. Flour is a wheat core wheat flour specially used for arowana dumplings. This flour has a relatively high hardness and a little more liquid than ordinary flour. The boiled dumplings are not easy to break the skin and do not mix with soup;
First, treat the cucumbers. Peel the cucumbers, cut them into thin filaments, put them in a large bowl, add a spoonful of salt and a little sesame oil, mix well, cover with plastic wrap and marinate for about 10 minutes;
Pork plum meat is peeled and cut into small pieces, and then chopped into meat filling with a knife, it needs to be chopped for a while; many people say that their chopped dumplings are more fragrant than the machine-wrapped meat filling, I want to distinguish it is in this kung fu with a knife;
After pickling cucumbers, a lot of cucumber juice will soon come out;
Take 350g of minced meat into a large bowl, add soy sauce, green onion and ginger cooking wine, ginger powder, and chicken powder, and use chopsticks to stir clockwise. During the stirring process, you will feel that the minced meat is a bit dry. Take some of the water from the cucumber and put it in the meat mixture, mix well;
Finally, squeeze the pickled cucumber to remove the excess water and put it in the meat filling, do not need to mix first, just leave it as it is. When squeezing the cucumber, be sure to squeeze the water a little; do not throw out the squeezed cucumber juice .There is still use, this is a trick to make dumpling skin more delicious;
The squeezed cucumber juice is filtered through a strainer, and the juice is filtered into a small pot, then put a little water, plus flour, this is the raw material used to make dumpling skin. About 90g of cucumber juice was squeezed out, 140g of fresh water was added, and 390g of flour was used. Because the water absorption of each flour is different, the weight here is for reference only;
Knead out a soft and smooth dough, the dough of the dumpling skin should be soft and moderate, the kneaded dough is allowed to stand for 10 minutes before use
Roll the static dough into a long strip, cut it into small dough with a knife, sprinkle with dry flour to prevent sticking;
Press on the cut surface of the dough with your palm to form a flat shape;
Use a rolling pin to roll into a round dumpling skin that is thick in the middle and thin around;
At this time, take out the dumpling filling just now, and use chopsticks to stir the meat filling and cucumber shreds evenly;
Take a dumpling skin on the palm of your hand and put a spoonful of fresh meat and cucumber filling in the middle of the dumpling skin;
Fold the skin of the dumplings first, and press the edge of the hand to tighten it;
Wrap the sides with two hands and squeeze hard to extrude the pattern, so that the stuffed dumplings are squeezed to the middle position, bulging, and the dumpling skin on the edge is squeezed thin and thin;
Pack all the dumplings in sequence and place them on the dumpling curtain;
Boil the water in the pot, put the wrapped dumplings into the pot in sequence. After the fire is boiled, put a bowl of cold water, boil it, put another bowl of cold water, put it in the third bowl of cold water and wait for the pot to boil again. The dumplings are all floating on the water, and they are basically cooked;
Use a colander to hold the dumplings. The dumpling skin is clean and refreshing without mixing soup, and it will not stick. After cooking, the soup in the pot is quite clear. It seems that it is also related to the flour. This time, I used the wheat core wheat flour for the dumplings of Arowana, which is because it is special flour. The skin is not mixed with soup, the dumplings made have a good taste.
The dumplings are served on the table, and you can start to eat them. The taste is very fresh. The whole family tastes it well. Especially the dumpling skin is soft and gluten, and it also reveals a hint of cucumber flavor.I usually like to add some oyster sauce to enhance the freshness and flavor of dumplings with meat filling, but the cucumber itself has a unique clear fragrance. I don’t want to let the over-flavored seasoning cover up its taste, so I did not use oyster sauce this time. Simple seasoning can retain the fragrance of cucumber, this dumpling is especially delicious.
Northerners often say, “Delicious but not dumplings.” No matter what the annoyance, as long as you eat a dumpling, you can solve your worries. As dumplings unique to the Chinese people, dumplings can always be loved, and it is not unreasonable.
It is a happy thing to have hot dumplings with us in the cold winter! It’s getting cold, don’t forget to eat dumplings in bowls. By the way, it is said that when you eat dumplings on the winter solstice, your ears will not be frozen, so friends must remember to eat dumplings.