What is the filling of the steamed dumplings of Sha Xian Snacks?

Steamed dumplings are a traditional Han Chinese festival food, and are a must-eat for the Spring Festival every year. Legend has it that it was first invented by Zhang Zhongjing, the "Sage of Medicine" in Nanyang, Eastern Han Dynasty, China, and it is customary to eat dumplings at the winter solstice in many provinces and cities in China. Dumplings are also commonly eaten in southern China. Although this common snack is difficult to be recognized as "elegant" at banquets, it is the original cuisine of Xi'an Dumpling Banquet Restaurant in recent years, which is known as "Xi'an's Three Greatest Diets" along with the famous imitation Tang Dynasty dishes and beef and mutton steamed buns. Dumplings are usually just a traditional snack stuffed with pork, beef, mutton and vegetables. But now not only chicken, duck, fish, eggs, seafood, mountain treasures, fresh vegetables, dried vegetables, fruits, etc. can be used as filling. All the ingredients that are delicious and nutritious can be used as fillings.

Raw materials:

Soy sauce, lard, sesame oil, scallions, ginger, monosodium glutamate (MSG), pepper, salt, flour, pork, vegetables.

Crystal Steamed Dumplings

1. chenggongmyeon (wheat starch) and starch mix well, and in the pot will be mixed with water and salt to boil and turn off the heat

2. powder poured into a pot of boiling water, chopsticks quickly stirred into the shape of a snowflake flake, cover the pot, smothered for about ten minutes

3. add salad oil, the powder will be kneaded well until the dough is glossy, masking the plastic wrap, wait for about twenty minutes. Wait about twenty minutes

4. Dough roll long, divided into about 20g of small dough, and then roll the dough flat, that is, into the crust

Practice:

1. Pork minced into a filling, add soy sauce, refined salt and mix well, and then into the pepper, lard, and then add water in a direction to stir, until stirred until the green vegetables washed and minced, squeezed out of the water, and put in the meat filling to join the monosodium glutamate (MSG), Onion, ginger, sesame oil and mix well into the filling.

2. Put the fine powder on the board with boiling water and mix into snowflakes, knead the dough, knead well and roll into long strips, down into 50 doses, sprinkle some dry flour and press flat, rolled into a round thin skin.

3. Hold the skin with your left hand and wipe the filling with your right hand, then pinch the skin together with your hand from right to left to make crescent-shaped dumplings.

4. Steam the dumplings for about 10 minutes.

How to make the filling:

1. Boil the bamboo shoots and cut them into thin slices, remove the shrimp threads, drain the shrimp on paper towels, and then mince with the back of a knife

2. Add salt and cornstarch to the bamboo shoots, shrimp, and meat, and then stir in the same direction until the meat becomes strong

3. Add sugar, sesame oil, pepper, and salad oil, and then put the dumplings into the refrigerator for an hour or so

4. Pour the filling into the dough and shape into dumplings. After wrapping the dumplings, put them into the refrigerator for ten minutes

5. Boil the water in a steamer and steam the dumplings for about ten minutes, then brush them with oil.