Salted dumplings are still very common, except those with stuffing, and they can also be filled without stuffing.

Introduce the methods of salty stuffing: green vegetable stuffing, water bamboo stuffing, radish stuffing, winter bamboo shoots stuffing, even seafood and so on;

The method of making dumplings with green eggs and meat stuffing is simple but nutritious, and it is not difficult to do so. Those who are used to eating sweet dumplings must try it, maybe your taste will change, and friends who like it can try it!

Prepare raw materials: glutinous rice flour, March green, cooking oil, eggs, diced pork, cooking wine, salt, soy sauce and oil consumption;

Practice:

Treat the cleaned March green first and chop it up;

March green, also known as falling soup green, tastes fresh and slightly bitter. Compared with green vegetables, it is not easy to turn yellow after cooking. Then, put the chopped March green in a big pot, add a spoonful of salt, mix it evenly, and marinate it for 15 minutes to marinate excess water.

Then other fillings are processed,

Add a little salt, cooking wine, soy sauce and oil consumption to the meat stuffing, stir well and marinate for about 15 minutes to make it more tasty;

Beat the eggs in a bowl, add a little salt and cooking wine, stir well, heat the pot, add cooking oil, pour in the broken egg liquid, stir it quickly, and take it out of the pot to cool for later use;

Treat the pickled March green and squeeze out the excess water, so as to avoid too much water in the filling, which will lead to the broken skin of the dumplings;

Put the drained March green in the basin, then pour the dried eggs into it, and you can start seasoning, because March green and eggs are salty. At this time, you should pay attention to putting less, just add a little soy sauce and cooking oil and stir evenly.

Because glutinous rice flour doesn't need to wake up, you can wait for the filling to be adjusted before kneading the flour. Add a proper amount of warm water to the prepared glutinous rice flour and stir it while pouring. Because the water absorbed by glutinous rice flour is different, the water should be added slowly, stirred into a flocculent dough, and kneaded into a smooth glutinous rice flour dough.

Grab a small piece of dough, knead it into a round shape, then rub a small hole in the middle of the circle with your thumb, put it in your palm, and rub the hole to make it bigger, and the dumpling skin will gradually become thinner;

Then add a proper amount of meat and vegetables in the middle of the hole, and then slowly tighten the mouth of the glutinous rice balls with a tiger's mouth. After tightening, you will keep such a small tail. Is it very personal, so that the glutinous rice balls are all ready and can be cooked?

Boil the water in the pot, add the prepared glutinous rice balls, boil over high fire, add cold water once after boiling, and then turn to low heat for about 5-8 minutes after boiling again;

At this time, adjust the bottom material in a bowl, add a little lard, soy sauce and shallots to the big bowl, pour in the right amount of hot water and stir well;

When boiled until the dumplings float on the surface, and the volume is obviously inflated, they can be cooked. The dumplings are fished in the bowl, so that a bowl of dumplings with soft skin and salty stuffing is ready, which is very delicious;

Summary of the practice of salted dumplings;

1, the dough of glutinous rice flour can be moderately soft, and it is easy to crack when it is hard;

2. Try adding a little lard to the bottom of the soup, which will make the whole dumpling taste more soulful.