dumplings
By JustonKunde
As a poor student, living in Nice, a place with extremely high consumption levels and a lack of Super League and Chinese restaurants, is really a great torture. Fortunately, the blue skies and white clouds in the Mediterranean are a great compensation. Everyone says that French food is delicious, but French food is also very troublesome and cannot be separated from the oven. The cuisine here in South France is close to Italian. Seeing the French girl eating with gusto every day at noon, she thinks she can't adapt to it. So I still cook my own China food every day. It's easy to pass it off in ordinary times, but as time goes by, some things become particularly greedy. For example, stinky tofu, for example, dumplings. The process of stinky tofu is still a bit cumbersome. I can't even find tofu! So greedy that he couldn't work hard, he made dumplings by himself. Except for soy sauce, pepper, and chili powder, everything was bought in France.
Recipe Recommendations
- flour 250 grams
- shrimp 100 grams
- pork stuffing 300 grams
- Chinese cabbage 200 grams
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- vegetable oil appropriate amount
Steps for dumplings
1
Mix dough first. I use the cheapest noodles bought in the cheapest small supermarket in France, which costs about 40 cents a kilogram. In addition to the dark color, the surface that comes out is extremely tough and has extremely high ductility! After the noodles are mixed, the small basin is locked up and wake up for a while.2
You can prepare the filling during waking up. French supermarkets have ground meat filling. There are also pork and beef. But the beef is very fishy. Every time I use it, I will soak it in a lot of red wine first. The pork I bought this time came back. Chop the green onions and ginger and place on the meat filling. Heat the vegetable oil and pour it over the green onions and ginger. The amount of vegetable oil is up to you. Some people won't let go. Our family has a tradition that we can put it in and the filling is easy to mix well. Chop the cabbage yourself into powder, and then mix the filling well.3
Roll out dumplings. French rolling pins are expensive! But I drink a lot of wine and usually drink a lot. After drinking it, I leave the small bottle (which drinks Cidre, a kind of cider). Especially easy to use! It won't stick to the surface yet! Anyway, I have never been very good at making dumplings. At home, my mother was always kicked away, saying that the dumplings I made would be rotten. Thanks to France's powerful noodles, I can actually make dumplings that won't rot with such poor skills! Hahaha!4
Put the pot and cook it. Make sure the water is boiled before adding dumplings. Wait for the dumplings to float in the main body for about 2 minutes. Or you can also follow the principle of adding cold water three times after the first water roll.dumplings Make Tips
Did I forget to write down the seasoning? When mixing the stuffing, add soy sauce first and then salt after pouring hot oil; if the soy sauce is salty enough after being added, the salt will be omitted. Then mix the meat filling well. After chopped cabbage, place it in a separate container, sprinkle with a little salt, and kill out the cabbage juice. Otherwise, more and more tragedies will occur. Mix the squeezed cabbage and meat filling again and mix well!