Traditional Culture Encyclopedia - Traditional virtues - How to make soup dumplings

How to make soup dumplings

The practice of soup dumplings

The practice of soup dumplings, the Lantern Festival is a traditional Chinese festival, soup dumplings, also known as Lantern Festival, is an important day essential to the food, the symbol of reunion, different soup dumplings and there are a variety of ways to do it, the texture and flavor will also be different, the following is a collection of several kinds of soup dumplings I practice.

1, Watermill Lanterns

The main ingredients: glutinous rice flour, bean paste filling, water

Specific method

1, ready to glutinous rice flour and bean paste filling, bean paste is divided into small portions, each portion is rolled round.

2, prepare a deep dish, pour the glutinous rice flour, bean paste filling thrown in, hands back and forth shaking the pizza pan, so that the bean paste coated with a layer of glutinous rice flour.

3, with a slotted spoon, put the rolled bean paste filling into the water over cool water, drain the water.

4, quickly poured into the glutinous rice flour and continue to shake, so that the bean paste filling will be coated with another layer of glutinous rice flour.

5, repeat the above action five to six times, the final rolled snacks and dumplings about the same size can be.

6, the pot of boiling water, water just open, pour into the currant, turn to medium heat and cook until floating, you can hit a small amount of cold water, continue to cook until floating on it.

2, Colorful small dumplings

Green dumplings: 50 grams of spinach juice, 50 grams of glutinous rice flour.

Orange dumplings: 50g carrot juice, 50g glutinous rice flour.

Purple dumplings: 50g purple potato puree, 40g milk, 50g glutinous rice flour.

Yellow dumplings: pumpkin puree 50g, glutinous rice flour 60g.

Red dough: 60g of glutinous rice flour, 1g of red currant powder, 50g of milk.

Specific method

1, pumpkin and purple potatoes are sliced, steamed on the pot, take 50 grams of each, with a spoon crushed into a puree standby.

2, half a carrot into the water stirred into juice, take 50 grams of carrot juice spare.

3, 1 spinach chopped, add water and beat, take 50 grams of spinach juice spare.

4, the pumpkin puree, purple potato puree, carrot juice, spinach juice and glutinous rice flour mixed into a dough, purple potato puree water is relatively small, you need to add some pure milk, and then use red currant powder, milk and glutinous rice flour and flour, and into a pink dough.

5, each kind of glutinous rice dough is divided into a number of small dough, and then one by one rolled into a small round.

6, rolled small dumplings, sprinkled with some dry glutinous rice powder, one time eaten in the refrigerator to freeze, eat as you go.

7, the pot of water boiling, pour into the colorful dumplings, cook until all the dumplings floating in the water can be.

8, cooked dumplings can be squeezed into some condensed milk, sprinkled with some dry cinnamon, sweet taste.

3, peanut sesame dumplings

Ingredients: 200 grams of glutinous rice flour, 160 grams of boiling water, white sesame seeds, black sesame seeds, peanuts, moderate amount of sugar.

Specific method

1, white sesame seeds, black sesame seeds, peanuts fried, crushed with a rolling pin, moved into a spoonful of sugar. I also prepared some bean paste filling.

2, glutinous rice flour into the boiling water, while pouring and stirring, stirring until the basin is almost no dry flour.

3, hand kneaded into a smooth dough, must not and too hard. Cover the dough with plastic wrap at all times.

4, roll the dough into long strips, divided into evenly sized . These will make 18-20 medium-sized dumplings.

5, take a dosage, do not need to roll with a rolling pin, directly with the thumb and forefinger to organize into a nest, wrapped into the filling.

6, the use of tiger's mouth will be dumplings closed, closed the mouth must be closed tightly, do not have obvious cracks.

7, the pot of boiling water, water open into the dumplings, cover the pot with a lid on high heat to cook, cook until all the dumplings floating in the water on the cooked.

8, cooked dumplings with a slotted spoon out of the drained water, one by one again rolled on a circle of sesame peanut filling, into the bowl.

4, chestnut pork dumplings

Main ingredients: 150 grams of glutinous rice flour, 120 grams of boiling water, 100 grams of pork stuffing, 100 grams of chestnuts, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 grams of salt, 20 grams of green onions and ginger in water, 2 grams of pepper, 1 tablespoon of cooked oil, nori, shrimp peel moderately.

Specific method

1, pork filling with soy sauce, oyster sauce, salt, pepper, onion and ginger water and stir until strong.

2, blanched and chopped capers squeeze out the water, pour into the meat mixture and mix well, add a spoonful of cooked oil and mix well.

3, add boiling water to the glutinous rice flour, while pouring and stirring, stirring to the state of no dry powder, hand kneaded into a relatively smooth dough, kneaded dough can be a little soft.

4, pull down a small piece of dough, wrapped into the chestnut pork filling, the use of the tiger's mouth to push up the dough, close the mouth, do not have a gap.

5, the pot of boiling water, water open into the dumplings, cook until the dumplings float, add two cold water, and so the dumplings float again on it.

6, put some purple cabbage in the bowl, shrimp, a little salt, scoop into the soup, into the dumplings can be opened to eat.

5, pineapple stuffed snacks

The main ingredients: glutinous rice flour, pineapple 2 (pulp 1200 grams), 150 grams of icing sugar, maltose syrup 100 grams, 10 grams of butter.

Specific method

1, pineapple peeled and chopped poured into the pot, add icing sugar and maltose syrup (add maltose syrup to do out of the pineapple stuffing will be more flavorful, the color will be better to look at), if there is no can not be used.

2, cook on high heat, until the water dries up, add a small piece of butter, until the pineapple filling can hold the ball, sheng out and cool.

3, the cooled pineapple filling, rolled into small balls, the size of personal favorite, no fixed requirements.

4, the bowl poured into the glutinous rice flour, pineapple filling wrapped in a layer of glutinous rice flour.

5, and then put into the water to roll a circle, quickly take out, and then thrown into the glutinous rice flour to roll a circle.

6, repeat this action five to six times, so that the pineapple filling of the Lantern is ready.

water milled dumplings

Ingredients:

1500 grams of fresh water milled flour pressed dry, 1000 grams of chengsha filling (if you use fresh meat only 750 grams).

Preparation:

1, take 250 grams of water milled flour, kneaded with the right amount of water into a powder, patted into a cake, when the water boiled into the pot, boiled to mature gravy out, immersed in cold water. And then 1250 grams of water-ground flour in a jar, rubbed with both hands, while the cooked gravy removed from the water into the crushed grains of flour, kneaded into a powdered dough, covered with a damp cloth, to be used.

2, according to the amount of pulling agent (20 per 500 grams), the agent pinched into a pot shape, put the filling into the clarified sand, and then gradually close the edge of the mouth, that is, the salty soup dumplings.

3, when the water is boiling, the soup dumplings in the pot, with a spoon along the edge of the pot to push around, when the dumplings floated out of the water, add a little cold water, and then cook for another 7 to 8 minutes, when the dumplings of the skin looks like a deep jade color, glossy that is cooked.

Black Sesame Dumplings

Ingredients:

Black Sesame Filling Ingredients: Black Sesame Seed Powder 40 grams, 40 grams of sugar, 20 grams of lard

Water Milled Dumpling Powder 100 grams, 85 grams of lukewarm water

Preparation:

Black Sesame Seed Filling Method:

1. Black sesame seeds into a dry pan in a low fire until cooked, turn off the fire

2, cooled into the blender, polished into black sesame powder

3, add sugar, lard, mix well, put into the refrigerator more than an hour

4, take out and divided into six, pinch together into a ball.

Directions:

1. Pour a little bit of warm water into the dumpling powder, mix and knead into a smooth dough. Molasses 10 minutes.

2. Knead the dough into long strips and divide into six small doses.

3: Take one small dosage, knead it in the palm of your hand and flatten it a little. Slowly pinch the dough with your hand, put in the black sesame filling, close the mouth with the tiger's mouth of your hand and knead it gently.

4, pot of boiling water, into the dumplings billet, stirring with a frying spoon along the side of the pot to promote the dumplings turn up, in order to prevent sticking to the bottom of the pot, high heat cooking to dumplings floated, turn the heat to low, cover the pot to cook, see the open on the addition of a little cold water, continue to cover the child to cook, **** three times the addition of cold water, cook to dumplings to become larger and softer can be.

1, how to cook dumplings

gently pinched in the pot before the application of clean hands micro-pinch Lantern, so that the skin on the slight cracks, so that the pot to cook through the Lantern inside and outside of the cooked, will not pinch the raw and soft, smooth and tasty.

Boiling water to be under the water boiling, slowly put the snacks into the pot, at the same time should be accompanied by a spoon to gently push it away from the same direction, slightly stirring, so that it rotates a few times, do not stick to the pot. Slow cooking on high heat for a few moments, to be the currant floats, quickly switch to a small fire and slow cooking, otherwise it will make the currant in the pot constantly rolling, cook the currant outside the cooked in the raw is not delicious. Points of cold water in the process of cooking the Lantern, each boiling pot should be at the same time point into the appropriate amount of cold water, so that the pot of Lanterns to maintain a seemingly rolling non-rolling state. After boiling two or three times, and then cook for a while, you can eat out of the pot. Diligent change of water pot of boiling water cooked two or three times in a row after the snacks, that is, should be changed in a timely manner. Because then the pot of Lantern soup has become thick and greasy, if you continue to eat, not only Lantern cooked slowly, and easy to clip raw. Timely cooking of raw rice noodles in the glutinous rice flour contains more water, if you will do a good job after a long time, there will be deterioration of the phenomenon, the raw rice noodles frozen and then boiled, but also often boil broken skin, affecting the appearance.

Quickly out of the pot has been boiled Lanterns if a moment to eat, should be timely out of the pot, and will be placed in clean cold boiled water, to be cooled and fished out into the plate.

2, how long to cook dumplings cooked through it

In the cooking dumplings to not stick to the pot, it is necessary to use a spoon to stir from time to time, and cooking dumplings should be added a few times of cold water, the general cooking dumplings need to be about ten minutes, the key depends on the weather, but it is not recommended to cook for too long, otherwise dumplings will stick together. The first thing you need to do is to make sure that you have a good idea of what you're doing.

First, the pot of water to boil, then gently put the raw dumplings into the pot, mix with a spoon, so as not to stick to the pot, the rounds float, add cold water, repeated twice, and so the dumplings are floating up, you can get out of the pot. If you leave them in the pot without fishing them up, they will be mushy for too long. If you want to make the soup dumplings more delicious, you may want to cook the soup and the dumplings separately, if it is a sweet filling just slightly add sugar to the soup. If it is a savory filling such as fresh meat, then the soup can be richer, such as vegetables, nori and other ingredients can be added to the soup, put the cooked dumplings directly in the soup can be enjoyed. Before cooking frozen dumplings, if you put the dumplings directly into boiling water, the result will be cooked outside and raw inside. Instead, they should be put in cold water first, so that the dumplings are full of cold water, and then put into the boiling water, so that they can be evenly heated.

Cook soup dumplings under boiling water, when the water boils, put the soup dumplings slowly into the pot, at the same time should be accompanied by a spoon to gently push it away from the same direction slightly stirring, so that it rotates a few times, do not stick to the pot. Slow cooking, high fire cook for a few moments, to be the dumplings float, quickly change to a small fire slow cooking, otherwise it will make the dumplings in the pot constantly rolling, cooked dumplings outside the cooked in the raw is not delicious.

3, the heat of the dumplings

Calories: 311 calories (100 grams)

Dumplings are one of the famous snacks in Ningbo, but also one of the representative snacks in China, a very long history. According to legend, soup dumplings originated in the Song Dynasty. At that time, the rise of eating a novelty food, that is, with a variety of fruit bait as a filling, the outside with glutinous rice flour rolled into a ball, cooked, eat up sweet and savory, interesting. Because this glutinous rice ball cooked in the pot and floating and sinking, so it was first called "floating Yuanzi", and later some areas of the "floating Yuanzi" renamed Lantern. Unlike the northern people, Ningbo people in the Spring Festival morning have a family get together to sit **** into the traditional custom of dumplings.

Ningbo dumplings to fine white water-ground glutinous rice flour for the skin, lard, sugar, black sesame powder for the filling, dumplings thin and slippery skin, white as sheep's fat, shiny, smooth flavor.

Nutritional value: soup dumplings in the production of different fillings, its nutritional content varies, but most of the glutinous rice flour for the skin, should not be digested, do not eat more.

Suitable for people: the general population can eat

Diabetic patients should not eat; children, the elderly, weak digestion should not eat more.

  • Related articles

copyright 2024 Traditional Culture Encyclopedia All rights reserved