During the Chinese New Year, it is popular to eat dumplings all over the country. Spending a little time at home on weekends to make dumplings is more delicious than buying them outside, and is more suitable for your own taste, and it can be stored in the refrigerator. In two weeks, I will teach you how to make my personal favorite Chaoshan dumplings.

How to make Chaoshan dumplings

Ingredients:

Minced pork, carrots/celery/leeks, dried squid, eggs, ginger, green onions, cooking wine, Light soy sauce, salt, sugar, sesame oil, black pepper, dumpling wrappers (I’m lazy and buy ready-made)

Specific methods:

1. Wash all the ingredients

2. Mince the pork, cut the carrots into small dices, try to be as small as possible, and the texture will not be rough

3. Ginger Chop the green onions into minced green onions

4. Mix the prepared pork, carrots, ginger and green onions into a large bowl, add eggs, salt, sugar, light soy sauce, cooking wine, sesame oil, and black pepper

5. Use chopsticks to stir the meat filling in the same direction until it becomes sticky, then put it in the refrigerator for about 1 hour until use

6. Take an appropriate amount and place it On the dumpling wrapper, open the bag!

Wrapped dumplings can be steamed, boiled or fried~ How to make Chaoshan Dumplings

Attached are the dumpling processing methods:

Steaming: Pour an appropriate amount of water into the pot, set up a steam rack, put the dumplings on a plate and steam them for about 20 minutes. Sprinkle with cheese and basil to make them more delicious

Boiling: Boil water in a pot. After the water boils, sprinkle in a small amount of salt. Put the dumplings in the pot, cover with a lid and medium heat. After boiling, pour a cup of cold water into the pot. After boiling again, pour in a cup of cold water. , the dumplings float, and you can take them out when they expand in size

Frying: put a little oil in a non-stick pan, just a little bit, put the dumplings in while the fire is still hot, and fry over medium heat until The bottom is yellow.

Mix starch 1:water 10 in a bowl, pour it into the pot, cover it and fry over medium-high heat for about 3 minutes. When the water in the pot is almost gone, pour a little oil along the edge of the pot and fry over low heat for about 1 minute until crispy and translucent.