As soon as the beginning of winter is over, it is considered to have entered the winter completely. As the temperature drops, I always want to eat some steaming food. Compared to the greasy chicken soup,I am more greedy with a bowl of fresh and juicy dumplings, accompanied by hot soup, not to mention how powerful it is!Many people like to eat dumplings. The dumplings have many fillings and rich taste. I have also tried a variety of dumplings. For the general fennel dumplings, shrimp dumplings, and pork dumplings, I have eaten more, and they are all it’s hard to raise interest.In our house, the one that you eat all the time is this dumpling with three fresh fillings, which is cheaper than pork but better than it. This is the dumpling with three fresh fillings.Three fresh stuffed dumplings are smooth and tender, but the average person can’t make them well. The biggest problem is that dumplings love to run away the tender and juicy food , and the dumplings love to run away the juicy when they are cooked.Today, I will take out my secret weapon and teach it to you. Three fresh dumplings are really delicious and simple. As long as you add “1” step, the tender and juicy food will never run away. 90% of people do not ever make it.
How to make three fresh dumplings
First of all, I will show my secret weapon, yes, well, this instant noodle! Use instant noodles to make dumplings. There are not many people who know this secret. Let ’s sell a pass first. In the process, I will explain in detail the use of instant noodles in three fresh dumplings.
All ingredients are ready.
First pour the flour into the basin, add the appropriate amount of water in portions, and stir with chopsticks to form a floc.
Knead the dough by hand to form a harder dough, as the saying goes “hard dumpling soft cake”, the dough for dumplings is as hard as possible. Put the kneaded dough in the basin.Cover with plastic wrap and wake up for about 10 minutes. Knead the dough again three times, so that the dough becomes smooth and delicate.
While we are waking up the dough, we can prepare the filling.Shrimps and shelled shrimps are chopped into mud and set aside.
Crush the instant noodles with a rolling pin. Don’t crush too much. If you don’t have instant noodles at home, you can use buns. You should dry the buns.Buns must be cool, preferably dried a bit, crushed by hand.
Put the oil in the pan, about twice the amount of the stir-fry. Put it in the instant noodles until they are burnt yellow, turn off the heat and add two eggs to grind. The material needs to be cooled in this step.After cooling completely, add the chopped fungus pieces, shrimps and leeks, and then put in a raw egg to mix well to increase the stickiness of dumpling filling. Add salt and sesame oil to the filling and mix well, ready to start making dumplings.
The proofed dough is made with a hole in the middle, rubbed into long strips and cut into balls.
Spread the flour on the dough, flatten it slightly and roll it into a thin round dough sheet with a thick center.
Scoop up a spoonful of the three fresh fillings and place it in the middle of the dumpling skin. Fold the dumpling skin in half, pinch it in between and use your thumb and index finger to squeeze firmly.
I heard that this method is a way for the northerners to make dumplings. The first attempt was pretty beautiful. The most important thing was that it was very fast. It was the most suitable for making breakfast. Pinch one, simple and convenient. Use a little force when pinching, the edges must be tight.
Boil the water in the pot, put a little salt and oil to prevent sticking, pour the dumplings into the pot and cook until floating, then add a little cold water, open the lid and cook the skin.
The refreshing and appetizing three fresh dumplings are super delicious without the dipping sauce. They are eaten while hot, one bite at a time, very fresh and tender. Our heavy-scented Hunan people like it very much.