Core Tip: Today is "Chinese New Year's Eve". As the saying goes: "Nothing tastes better than dumplings, nothing feels better than lying down." Eating dumplings on Chinese New Year's Eve is a tradition for Chinese people, and it is also considered a symbol of great good fortune. Additionally, the shape of dumplings resembles ingots, so making dumplings symbolizes wrapping up good fortune, and eating them symbolizes a prosperous life.
Dumplings are a major invention of our country. The main skill in making dumplings lies in the filling. Besides meat, the filling includes various vegetables and seasonings, creating a mix of meat and vegetarian ingredients. From a nutritional perspective, the combination of meat and vegetables helps in the balanced absorption of various nutrients. The mix of multiple seasonings satisfies the diner's taste buds. Moreover, finely chopped filling aids in digestion. In terms of its nutritional value, traditional culture, and special symbolic significance, it is not an exaggeration to consider dumplings the "national dish".
Dumplings come in a wide variety due to different fillings and preparation methods. Typically, three types of dumplings are made: one with meat, eaten in the evening; one vegetarian, used for worshipping gods; and one for "testing the year," which contains coins, red dates, etc., and is eaten on the morning of the first day of the lunar new year.
Chinese New Year's Eve Dumpling Tips
I. Dumpling Wrappers
When making the dough, add one egg per 500 grams. This not only increases nutrition but also prevents the dumplings from breaking apart in the boiling water. Adding a little salt to the dough can increase its gluten strength and prevent the wrappers from breaking when cooked.
II. Dumpling Filling
When preparing the filling, chop the vegetables first, mix them with oil, and then add other ingredients. This can prevent the filling from releasing water. When mixing meat filling, add some water infused with Sichuan peppercorns and star anise. This not only removes the gamey smell but also makes the meat filling tender and fresh. Before assembling the dumplings, you can freeze the filling in the freezer for a short while to prevent it from releasing water. When making meat dumplings, you can add a little soaked tea, which can freshen the mouth, remove the gamey smell, and eliminate any unpleasant odor.
III. Cooking Dumplings
After the water comes to a boil, add a little salt. Let it dissolve before adding the dumplings. This prevents them from sticking to the pot or to each other.
IV. Plating
After the dumplings are cooked, dip them in a bowl of warm, pre-chilled water before serving. This will prevent them from sticking together.
P Recommendations for Healthy and Delicious Dumplings
I. Lamb Dumplings
Ingredients: 500g of lean lamb, 250g of leeks, 50g of minced ginger, 50g of minced green onion, 5g of Sichuan peppercorns, 2 eggs, 5g of salt, 3g of pepper, 15g of cooking wine, 20g of soy sauce, 25g of sesame oil, 25g of peanut oil.
Method:
1. Wash the lamb and chop it finely. Wash the leeks and chop them finely. Soak the Sichuan peppercorns in boiling water to make peppercorn water.
2. Mix the minced lamb with minced ginger, green onion, salt, pepper, cooking wine, soy sauce, peppercorn water, and egg liquid. Then add sesame oil and peanut oil and mix well. Finally, add the minced leeks and mix until combined.
II. Fish Dumplings
Ingredients: 1 large grass carp or black fish (about 1000g), 100g of fatty pork, 300g of chives, 2 egg whites, 15g of salt, 5g of pepper, 25g of cooking wine, 15g of MSG, 15g of chicken essence, 25g of sesame oil, 30g of refined oil.
Method:
1. Clean the fish, remove the head, tail, bones, skin, and take the fish meat to make a paste. Mince the fatty pork. Wash the chives, chop them finely, and mix with sesame oil and refined oil.
2. Place the fish head and bones in a pot, add water, along with pepper, cooking wine, and chicken essence. Simmer over medium heat until the broth turns milky, then strain out the solids to make fish broth.
3. Mix the fish paste with the fatty pork paste. Add salt, MSG, and egg whites, stirring continuously while adding cold fish broth until the mixture becomes firm and the broth is fully incorporated. Then mix in the chives.
III. Vegetable Dumplings
Ingredients: 1000g of Napa cabbage, 150g of soaked shiitake mushrooms, 100g of dried tofu, 4 eggs, 50g of minced green onion, 1g of salt, 5g of pepper, 15g of sugar, 15g of MSG, 50g of sesame oil, 150g of refined oil.
Method:
1. Wash the Napa cabbage and chop it finely. Salt it, then squeeze out the excess water. Chop the soaked shiitake mushrooms and dried tofu into small pieces. Crack the eggs into a bowl, add salt, and whisk into an egg liquid.
2. Heat the refined oil in a wok. Pour in the egg liquid, spread it out, and cook until set. Remove, let it cool, then chop it finely. Mix the chopped egg with the squeezed Napa cabbage, shiitake mushrooms, and dried tofu. Add the minced green onion, salt, pepper, sugar, MSG, and sesame oil, and mix well.