Tou Fu eats dumplings, recommends 3 kinds of wild vegetable filling, delicious and cool, and the whole family has a safe day
July 15 into the ambush, means that the hottest season of the year has arrived, this time coincides with the wheat harvest season, the folk have the traditional custom of "head Fu dumplings two dog noodles, three dog pancake stall eggs". New wheat harvest, eat dumplings to taste new, plus dumplings shaped like ingots, "Fu" and "Fu" homonym, the head of Fu to eat dumplings means "Yuan treasure Fu", fortune and prosperity. Therefore, there is the custom of eating dumplings on the head, which has been passed down to this day. Recommend 3 kinds of wild vegetable stuffed dumplings, delicious and cool off, inherit the tradition, and the whole family will have a safe day.
1. 苣荬菜馅饺子
Ingredients: 400g dumpling powder; 400 grams of pork; 1 handful of endive; Oil, salt, five-spice powder, green onion and ginger, oyster sauce, light soy sauce, cooking wine, mushroom powder.
Method: Add an appropriate amount of water to the dumpling flour and form a dough, knead it well, cover it with plastic wrap and put it on hold.
Wash the endive, add a spoonful of salt to the boiling water in the pot, blanch the endive, then remove the supercooled water, remove the water, and chop it.
Add a little old soup, minced green onion and ginger, salt, five-spice powder, soy sauce, oyster sauce, and cooking wine to stir in one direction, then add an appropriate amount of oil and mix well to lock in moisture, add endive and cabbage filling and stir evenly, and the dumpling filling is ready.
Dumplings: Knead the dough into long strips, knead it into a uniform small dough, roll it into a cake, wrap it with the filling, and knead it with both hands.
Boiling dumplings: Put the dumplings in the pot with water, boil and pour some cold water, boil again and pour some cold water, turn on the heat for the third time, take out, the dumplings are cooked just right, and put them on the plate.
2. Purslane stuffed dumplings
Ingredients: 300 grams of flour; 3 eggs; Purslane, oil, salt, green onion, mushroom powder, pepper, oyster sauce, cooking wine.
Method: Add an appropriate amount of water to the flour, mix into a dough, knead well, cover with plastic wrap and leave.
Clean the fresh purslane, add some salt and vegetable oil to the pot of boiling water, and then blanch the cleaned purslane, the purslane can be removed after changing color after entering the water, and then supercooled water to remove the water.
Beat the eggs, add a little cooking wine to remove the smell, and stir well. Add a little more oil to the wok, and you don't need to add oil when mixing the filling. Pour in the egg mixture, stir quickly with chopsticks, the more crushed the better, and then take it out and set aside. Peel and wash the chives, you can put a little more, fresh, chop, take a large pot, and add all the ingredients to the pot. Add salt, mushroom powder, pepper and oyster sauce and mix well.
To make dumplings, knead the good dough into long strips, knead it into a uniform small dough, roll it into a cake, wrap it with the filling, and knead it with both hands.
Cook dumplings: Add an appropriate amount of water to the pot, boil the water into the dumplings, boil and pour some cold water, then boil and pour some cold water, turn on the heat for the third time, take out, the dumplings are cooked just right, and put them on the plate.
3. Eleuthero leaf stuffed dumplings
Ingredients: 300 grams of flour; 5 eggs; Eleuthero leaves, oil, salt, green onion, five-spice powder, pepper, mushroom powder, and oyster sauce to taste.
Method: Add an appropriate amount of water to the flour and form a dough, knead well, cover with plastic wrap.
Beat the eggs and stir evenly, mix a little with some cooking wine to remove the smell, add an appropriate amount of oil to the wok, pour the egg liquid into the oil, stir quickly with chopsticks, the more broken the better, and then take out for later use.
Eleuthero is also washed and blanched, then cooled with water, squeezed off the water, and chopped. Peel, wash and chop the green onions, and put more green onions in vegetarian dumplings to enhance the flavor and brightness. In a large pot, add eleuthero leaves, chopped green onion, eggs, five-spice powder, pepper, mushroom powder, salt and oyster sauce and stir well.
To make dumplings, knead the dough into long strips, knead it into a uniform small dough, roll it into a cake, wrap it with a filling, and knead it into a dumpling.
Cook dumplings: Add an appropriate amount of water to the pot, boil the water into the dumplings, boil and pour some cold water, then boil and pour some cold water again, turn on the heat for the third time, take out, and the dumplings are cooked just right.
Tou Fu eats dumplings, recommends 3 kinds of wild vegetable filling, delicious and cool, and the whole family has a safe day. Welcome to leave a message, like, forward and share, follow me, the next issue will be more exciting!
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