Lanhan Dumplings

Dumplings are a traditional home-cooked snack of northerners. There are all kinds of fillings and various wrapping methods. My mother is an expert at making dumplings. Unfortunately, my sister and I don't like eating dumplings at home. Now we are not with my mother, but we miss the dumplings at home very much. Last time, my mother came to make it for LG and I, we thought it was very fragrant, and we also made a big show ourselves, but we still couldn't live without being lazy. We bought many dumpling skins and wrapped them up, which was enough for us to have a full meal. Four or five meals ~~

Recipe Recommendations

dumpling skin 3 pounds
green onions the 3
ginger few slices
salt appropriate amount
spiced powder appropriate amount
soy sauce appropriate amount
sesame oil appropriate amount
wine appropriate amount

original
cook
an hour
simple

Steps for Lanhan Dumplings

To mix the meat filling, put the fat and lean meat filling purchased in the supermarket into a large basin, add appropriate amount of salt, five-spice powder and soy sauce, add wine to remove the fishy smell, and prepare evenly. Then stir in one direction to make the filling strong, so that even if the dumplings become rotten, the filling will not fall apart. Working hard is a physical task. Fortunately, there is an LG who loves eating dumplings.

Cut the green onions into small pieces, then use a knife to rub it a few times to help maximize its flavor. Put it into the meat filling, then cut a few slices of ginger, break into shredded ginger, and stir well with the meat filling to enhance the flavor. At this time, you can add a little more sesame oil.

Pick the small parsley and chop it up, cut the cabbage into small pieces as much as possible, and then LG squeezed the water in it hard a few times. In fact, no water came out. The main reason was to let them wither down obediently and make them wrapped well, and mix them with pork and green onions. Together, the filling is basically complete. Smell the taste. If it is very fragrant, it will taste almost enough salt. Or add some more salt or add some sesame oil to enhance the flavor.

After the filling is done, press it towards the side of the basin to make the dumpling filling firm and not loose. I started to wrap it. The leather I bought is all suitable in size and shape. I just need to put some effort to make the side wrap strong. The hard thing is LG's. I didn't wrap many, haha

After wrapping, I counted them and found a total of 170, enough for four or five meals. Joy ~~ I left the first meal, frozen the rest, quick-frozen the dumplings, and boiled some water after work.

I have also figured out the trick of cooking dumplings. Bring cold water to the boil on high fire, add the dumplings one by one, cover and wait until the water boils, adjust to a low heat, add cold water to boil again, and repeatedly add cold water three times. No need to taste, the dumplings will be cooked. Remove it and try dipping it in vinegar.