Today I would like to share with you a dumpling stuffed with carrots and tassels and pork. I believe many people have never eaten it. It has a particularly fragrant taste and is extremely delicious. It is a taste that only exists in autumn. You will never forget it after eating it once. People have endless aftertaste!
During the autumn harvest season, farmers bring carrots with their tassels into the market for sale. Many people buy carrots, twist off the carrot tassels and throw them away. They are dry, light, green and useful. Carrot tassels, which are fragrant but not moldy, are the best vegetables. It would be a pity to throw them away. This seemingly useless leaf actually has great nutritional value. It's delicious when steamed or pickled. It's most delicious when paired with pork in dumplings. It's brighter than chives and fennel stuffing. If you don't believe me, try it.
Carrots, known as "little ginseng", are well known for their rich nutrition, but few people know that carrot tassels are also very nutritious and rich in fiber, vitamins, minerals and other trace elements. Very nutritious vegetables. In particular, carrot tassels have a high calcium content, ranking first among all vegetables, and they also contain a lot of water. Regular consumption can supplement various nutrients and trace elements that are lacking in the human body, and also regulates qi and aids digestion. This dish is only available in autumn in the north. The fresh and tender parts can be used to make soups, steamed vegetables, cold salads, and stuffed. Let’s take a look at how to make dumplings.
Ingredients required for dumplings stuffed with carrot and pork tassels: 300g high-gluten flour; 300g pork; 1 handful carrot tassel; appropriate amount of soybean oil; appropriate amount of salt; appropriate amount of five-spice powder; appropriate amount of pepper; appropriate amount of green onion and ginger; light soy sauce Appropriate amount; appropriate amount of oyster sauce; appropriate amount of mushroom powder.
Method and steps:
The flour can be high-gluten flour or dumpling flour, or ordinary flour, and it can be used to make dumplings. Add appropriate amount of water to the flour to form a dough, knead evenly and cover with plastic wrap.
Choose fresh and tender carrot tassels that look emerald green and wash them cleanly.
Add an appropriate amount of water to the pot, boil the water, blanch the carrots and cherry blossoms, take out the super cold water, squeeze off the water and let cool.
Chop the cooled carrot tassels into small pieces.
Add a little old soup, minced onion and ginger, salt, five-spice powder, pepper, mushroom powder, soy sauce, and oyster sauce to the pork stuffing and mix well in one direction. Today I used soybean oil to mix the stuffing, which is very fragrant. Add an appropriate amount of soybean oil to the pot, pour the oil into the meat filling, and stir evenly in one direction. If it is not soybean oil, you can not heat it and just use it to mix the stuffing. The soybean oil must be boiled to mix the stuffing, otherwise it will have a beany smell.
You make a lot of meat filling and you can’t finish it at one time. Take a portion of the meat filling, add the carrot and cherry filling, and mix well.
To make dumplings, knead the dough into a long strip, divide it evenly into several small dough balls, roll it into a cake and fill it with carrot and pork filling, and pinch it with both hands.
To cook the dumplings, put the water in the pot, bring it to a boil and pour half a bowl of cold water, boil it again and pour it again. Bring it to the boil for the third time and take it out. The dumplings are cooked just right.
Remove from the pan and plate. This bright green color makes you very appetizing when you look at it. It is very delicious. Friends who like it can make it and taste it.