In the 1970s, the house we lived in was a welfare house allocated by our work unit. Although it was not very good, our colleagues lived together and had fun, talking and laughing. We were very united and shared blessings. In the family dormitory, several families cooked in the same kitchen, which was a characteristic of that era! In those days, unlike now, you can buy pork at will, and you have to buy it with a ticket, and each person can only buy a pound per month at most. On the day when buying meat, the family is like celebrating the New Year, and most families cook it with braised pork. For the Lord, enjoy the delicious taste of meat for a month. Other meat-based stir-fries are rarely seen. Making dumplings is a fantasy, and I can’t even think of it! But at that time, I had a colleague and neighbor who was from Shanghai. Their family ate dumplings every week. I was really puzzled and asked him what the fillings of your dumplings were. He also smiled mysteriously and said, meat fillings. ! I was even more surprised, where did the minced meat come from? One day at noon, his dumplings were cooked and he brought a bowl to my family. I didn’t know if I didn’t eat it. I was really impressed when I ate it. It was so delicious and fragrant! The dumpling filling is very simple, with Chinese cabbage, chives, and stuffed pork bought in the store. I really didn’t expect that Shanghainese thought of it. I really admire it! At that time, people regarded stuffed meat as high-end food and would not patronize it. Only people who were particular about eating would take it into consideration, but it was well worth it!
Make large stuffed dumplings with oily radish and radish. Prepare the ingredients: appropriate amount of oily radish, one large radish, and appropriate amount of flour. Seasonings: 4 grams of salt, 3 grams of pepper powder, 2 grams of MSG, 5 ml of light soy sauce, appropriate amounts of chopped green onion, minced ginger, and vegetable oil. Preparation method: 1. Mix the flour with warm water to form a dough and let it rest for about 20 minutes; 2. Chop the oil and put it into a container, add chopped green onion, minced ginger, salt, monosodium glutamate, pepper powder, light soy sauce, and vegetable oil to make the dough. Mix well; 3. Wash the radish, peel off the radish skin, grate it with a grater, squeeze out the water inside, mix it into the oil, and stir it into dumpling filling; 4. Roll the risen dough into a long strip, Grind into pieces, roll into dough, wrap dumplings, and steam in a steamer. 5. Put the steamed dumplings into a plate and serve.
Hehe, I believe you have never tasted corn stuffing. More than ten years ago, my friend opened a dumpling restaurant in a small county town. He innovated and made dumplings with various fillings, including corn stuffing. The lotus root meat filling and edamame meat filling are still fresh in my memory after eating them and will never be forgotten for the rest of my life. If anyone wants to try them, I suggest you give them a try. After all, you will never forget them, haha.
“Dumplings are more delicious than dumplings... fun... (take it yourself)”
“Winter Solstice Dumplings and Summer Solstice Noodles” As a northerner, dumplings are really an indispensable delicacy in life. Dumplings are really one of the must-have choices for birthday parties during the New Year. I just had celery stuffed dumplings for breakfast this morning... In Japan, dumplings are said to be a dish (are Japanese dishes so lacking...) I have eaten dumplings with various fillings for so many years. I have also eaten a lot of stuffing: leeks, celery, cabbage, carrots, lotus root, lotus root (I don’t know what the scientific name is...) radish and cherry seeds... there are too many, and I have tried almost all the fillings that feel like they can be wrapped in the skin. Most of them are weird. When I was a child, I was ignorant and fearless. I ate it in various ways: whoever eats dumplings with coins in them will have good luck in the coming year. This should be widely spread. At that time, I ate dumplings with banknotes in them...the yellow penny ones were eaten when I ate them. The meat was so rotten that it was all in one piece... (Did the unscrupulous vendor who put toilet paper in the steamed bun a while ago also eat this when he was a child... Was it derived from his childhood life experience?...) The two times that left a deep impression on me: My cousin did it. ... once I put "big bubble gum" in it and I almost vomited after eating it for a whole day... The taste and consistency... It's still disgusting to think about it now... Another time, I chopped up the very small chili pepper for about 5 ~ There were 6 of them... Yes, it was me again (I realize now that I was deliberately allowed to eat it...) It was nothing. I just scooped up half a jar of water from a ladle and rinsed my mouth... It almost burned me to death... Yes It’s a miracle that I can grow up so healthy with such a cousin... I think I was really happy when I was a child... Now I have very little contact with my cousin. We have our own families and we don’t live close to each other, so we only drink together during the Chinese New Year. I ordered wine and had dumplings, and thought about my past, imagined my future, and promised to get together...
The most incredible dumplings I have ever eaten were dumplings stuffed with tomatoes. Tomato fillings tend to produce juice, making it difficult to make dumplings, and they are not easy to make. It’s so delicious, this kind of stuffing is relatively niche.
I have seen a family that uses placenta as a trap to make dumplings. It said what diseases it could cure, but I forgot the details. But I haven't eaten it.
I have eaten dumplings stuffed with kelp.
Two years ago, I went to a friend’s house to pick up a piece of music score. I sat and chatted about musical instruments for a while. It was almost time to eat. Say goodbye quickly. My friend said, "Don't leave. I'll come back after eating here. I still have to leave. My friend knows my characteristics. I don't like to eat food cooked by others. I'm the only one in my house. It's boring for me to drink alone. Why don't you have a drink with me?" two. The rice is ready and the dumplings were made yesterday. The filling is so special that you won’t even know what the filling is after you eat it. I said yes. To put it simply, I cooked the dumplings while drinking wine and served them to the table. "Come on, the dumplings will be filled with wine. The more you drink, the better! Guess what the fillings are." I ate the dumplings. They were delicious. If it looks like meat, you can't eat any meat. Anyway, it’s not beef, sheep, or pork. I said pigeon meat, but my friend told me that it was stuffed with tofu dregs and added with some oily skin and green onions. I said it was delicious, but it was strange. Nowadays, all kinds of meat are available. It is not worth using tofu residue to make dumplings with such cheap stuff. My friend said that when he was fishing, he asked someone to go to the tofu house in the village to get some tofu dregs to feed his fishing nest. There was a lot left over, so he fed the bean dregs with light soy sauce, cooking wine, and dumpling filling powder, stir-fried until fragrant, and soaked the tofu skin (protein meat). Chop it finely, add green onions, MSG, and sesame oil, mix well, and make dumplings. It tastes delicious after eating. Wrap it up and put it in the refrigerator just in time for you to eat it.
When I got home and told my wife, she said it was called vegetarian stuffing and it was nutritious, so we made it too. But bean dregs are hard to find, so I never had this dumpling again. If you find bean dregs, you can also make it and eat it. It’s delicious and won’t make you angry!
I ate potato-filled dumplings for the first time in Zhuozi County during a business trip in Inner Mongolia. I was stunned when I saw the menu. I had never seen potato-filled dumplings before. The locals said they grow them. The potatoes were specially prepared for the 2008 Beijing Olympics. After ordering them, they were really delicious. The potato stuffing was fragrant and had a unique flavor.
It was the 1970s. I was about six or seven years old.
During the Chinese New Year, because the family was poor and couldn't afford decent food, my mother washed and dried the shepherd's purse dug from the wild. Then she weighed a pound of fat pork at the market, mixed it with the shepherd's purse, and chopped it into pieces. Add some green onion and minced ginger, and make dumplings together. The whole family is eagerly waiting for the dumplings to be cooked. The dumplings are finally cooked. I can eat two big bowls at one go. The fragrance of shepherd's purse combined with the fragrance of pork is delicious. The taste of Zhongtezhu, I feel it is the most delicious food I have ever eaten in my life.
Now that living conditions are better, I have eaten all kinds of dumplings, but I can no longer taste that special aroma. The special flavor of the shepherd’s purse stuffed dumplings I ate when I was a child will always stay with me. Deep in memory.