Ingredients: 2 pounds of spinach, 4 eggs, 6 pieces of dried fragrant seeds, 1 carrot, 1 handful of dried small shrimps, 200 grams of flour, 20 grams of cornstarch;
Condiments: salt , oil, five-spice powder, sesame oil, chicken powder, white pepper;
Stuffing preparation:
1. Wash the spinach, put it in boiling water and blanch it quickly, remove it and blanch it Cold water, squeeze out the water, control the moisture, chop and put into pots.
2. Wash and dice the carrots, put a little oil in the pot and stir-fry until cooked through, then put it in a basin.
3. Cut the dried fragrant into cubes and put them into a basin.
4. Dice the mushrooms and stir-fry them in the pot (do not add oil).
5. Break up the eggs and stir-fry them, set aside; use the remaining oil to fry a handful of shrimp skin, stir-fry until fragrant and immediately take it out of the pan with the eggs and pour it into a basin.
6. Put a little five-spice powder, white pepper, chicken powder, sesame oil, oil and salt into the basin according to personal taste.
7. After stirring evenly, add 3 tablespoons of corn starch and continue stirring evenly.
Start making:
1. Knead the prepared filling into a ball;
2. Put the filling into the flour and "snowball" it ", evenly wrap the flour and set aside;
3. After the water in the steamer boils, put the "snowball" on the cage, steam for 4 minutes over high heat, turn off the heat, open the lid and let it dry for one minute, then remove from the pot .
Ingredients used:
Corn flour, green vegetables, onions, shrimp skin, edible oil and salt
Specific methods:
1 Squeeze the blanched vegetables. Moisture, then roughly chop, add chopped green onion, light dried shrimp skin, peanut oil, salt and mix well. My father blanched the green vegetables in bags for me in autumn and packed them for freezing. I can't tell whether it is rapeseed or Chinese cabbage. In my hometown, various small green vegetables are usually used as fillings for vegetable dumplings, such as small rapeseed, baby greens, Chinese cabbage, radish leaves, wild amaranth, etc., or served with sea rice, shrimp skin, or with grease residue. If you are using dried shrimps, please note that dried shrimps themselves contain more or less salt, so you should pay attention to the amount used, and add an appropriate amount of salt when mixing the stuffing. When mixing the filling, I usually use peanut oil or sesame oil to enhance the flavor. You can also add some lard to add flavor.
2 Divide the mixed stuffing into vegetable fillings of suitable sizes, and pinch them slightly with your hands to ensure that the stuffing does not loosen. The mixed stuffing, except for the green onions, is cooked and can be eaten directly, so you can taste the saltiness first and adjust it to your favorite taste.
3 Take a large plate, put some cornmeal on the bottom, and then put the vegetable dumplings on top. If you add some soybean flour, it will be more fragrant and softer. I don't have any at home, so I didn't add it. The ratio of corn flour to soybean flour is 2:1.
4 Shake gently to coat the vegetable dumplings with cornmeal evenly. You can do this individually, holding the vegetable dumplings and rolling them in the cornmeal a few times to make the cornmeal adhere evenly. After the cornmeal is covered, gently assemble it with your hands. The moisture in the vegetable filling will seep out, making the cornmeal adhere to it better. Then pick up the vegetable dumpling and roll it again. You can also pick up the vegetable dumplings and roll them quickly in the water, then return them to the cornmeal and roll them again. Repeat this process, each time, making the cornmeal thicker. However, I like the skin to be thin, so I only rolled it three times.
5 Put an appropriate amount of water in the pot, just add cold water to the pot, and put the vegetable dumplings in the pot.
6 Turn on high heat and steam for 10 minutes. Turn off the heat and simmer for two minutes before opening the pot again for better results. Because the vegetable filling is cooked, as long as the skin is cooked. If the vegetable dumplings you make are larger, the steaming time will be appropriately extended. Please control this yourself.