There are three types of vegetable dumplings that I have eaten: cabbage dumplings, spicy vegetable dumplings and kohlrabi dumplings. When I was a child, the most popular vegetable dumplings were cranberry dumplings, and now they are spicy vegetable dumplings and kohlrabi dumplings.

I haven’t seen cabbage dumplings in more than 30 years. Compared with spicy cabbage dumplings, cabbage knots are rounder in shape and have a smooth surface. When I was a kid, at this time of year, I would eat carrots and cabbage dumplings in my home plot. Once the knots are harvested, the mother will store them in the cellar. When the weather was nice, my mother would wash a large pot of carrots and radish beans, sit on a small bench with a small square table in front of her, use a grater to grate the radish and radish beans into shreds, and use a bamboo mat to dry them in the yard. inside. In winter, radish, cabbage, dumplings and dumplings are the main dishes of our daily life. Until now, it has been about 30 or 40 years since I have eaten dishes made from dried rice dumplings. I remember that in the past, my mother would soak and wash the rice dumplings in advance, and then stew or chop them in a pot with green onion and ginger. Crush it into fillings and use it to make dumplings or steamed buns. It tastes strong and has a unique taste.

I buy a few spicy vegetable dumplings every year. I went to the morning market yesterday and saw someone selling spicy vegetable dumplings. I felt very friendly. When I asked the vegetable farmer about the price, the vegetable farmer told me: " One yuan a pound, but all the dumplings he sold were already taken. "It was only then that I noticed a middle-aged man filling a snakeskin bag. I smiled and said to the middle-aged man, "Brother. "Can you give me a few? Just three or four. I just want to try some pickles." The middle-aged man said, "I also bought some pickles. Please take a few." I thanked the middle-aged man, took four lumps, and paid the money to the vegetable farmer. When I got home, I washed the pimples, peeled off the hard-to-wash parts with a knife, rubbed them into shreds, washed them twice with water, blanched them in boiling water, sprinkled them with salt, and then went to work.

When I got home from get off work in the evening, the glutinous rice noodles had been pickled. I cut two millet peppers and put them on the pickles. Because they were too spicy, I didn’t dare to put more. I boiled some Sichuan pepper oil and poured them on the millet peppers. Add some coriander, sesame oil, extremely fresh flavor, balsamic vinegar, mix it, sprinkle some fried sesame seeds, and the fragrant and delicious pickles are ready.

Compared with kohlrabi dumplings and spicy vegetable dumplings, kohlrabi dumplings are very easy to buy. The difference between them is that kohlrabi dumplings and spicy vegetable dumplings are round or conical in shape and have a green color. There is no need to peel the skin when eating the white kohlrabi; while the kohlrabi pimples are green all over, oblate in shape, and have a hard and thick skin, so they need to be peeled when eating. The way to eat kohlrabi is to shred it and stir-fry it. It tastes slightly sweet. Later, I asked the vegetable vendor, who told me that it is fruit kohlrabi and can be eaten raw. Because I buy one or two occasionally, I didn’t pay attention to it.

Nowadays, fresh cabbage dumplings and spicy vegetable dumplings are rare. In supermarkets, only pickles can be seen. Perhaps only in this season can you buy fresh dumplings. Seasonal vegetables are just a taste of freshness.