my country's food culture has a long history and profound heritage. Nowadays, Chinese people can be said to be spread all over the world. Wherever China is around, most people like to eat dumplings.
Dumplings convey the origin, history and bright culture of the famous Chinese nation. A small dumpling connects the entire world.
The earliest name of dumplings in history was "Jiaoer". This popular food was first invented by medical saint Zhang Zhongjing.
In the Tang Dynasty, dumplings became almost the same as today's dumplings, and they were taken out and eaten individually on a plate. In the Tang Dynasty, dumplings were called "Laolawan", dumplings were called "Tangzhong Laolawan", and steamed dumplings were called "Longshang Laolawan".
This name was used about before the Song Dynasty. After the Song Dynasty, the names were quite messy, and they were also called "Fenjiao","Bian Shi","Shuijiao","Dumplings","Water Snacks","Boiled Potatoes", etc.
Collectively called "dumplings", it was probably in the late Qing Dynasty and the early Republic of China. My hometown calls dumplings "guzhe", but I don't know how to write Chinese characters, hehe.
Spanish mackerel dumplings are a specialty of Jiaodong, and this specialty pasta is available in hotels.
As the saying goes, it is more comfortable than upside down, and more delicious than dumplings, and it is Spanish mackerel dumplings from our hometown!
squid dumplings
By NonaCrona
Recipe Recommendations
- leek appropriate amount
- flour appropriate amount
- pepper appropriate amount
- refined salt appropriate amount
- cooking oil appropriate amount
Steps for squid dumplings
1
Mix dough: Add a little refined salt to the flour and mix well, add water, and knead into a moderately soft dough.
2
Put the mixed noodles in a basin and soak them. Take advantage of the empty noodles to make the Spanish mackerel filling.
3
Production of fish filling: Use a knife to chop the pork filling into minced meat.
4
Wash the leeks carefully.
5
Pour clear water into the pot, add pepper, and boil pepper water over low heat.
6
Wash the Spanish mackerel after removing the internal organs.
7
Place the Spanish mackerel on the cutting board, remove the head, and use a knife to cut the Spanish mackerel into two pieces from the middle.
8
Slowly scrape off the fish with a knife.
9
Pour the minced Spanish mackerel and minced pork into a small basin.
10
Add a little salt to the meat filling and stir well.
11
While slowly stirring the minced meat, slowly pour in the cooled pepper water, and then stir vigorously until the meat filling is strong.
12
Cut the leeks into pieces with a knife.
13
Pour in the cooking oil, leeks, and stir well.
14
Making dumplings: Rub the dough vigorously and evenly, and apply strength.
15
Knead the kneaded dough into long strips.
16
Use your hands to pinch into small dough bumps the size of dumplings. You can make dumplings with your hands without using a knife. The dumpling skins made in this way are tough and can be rolled thin without fear of exposing the stuffing, and they taste very good.
17
Sprinkle the dough on top and rub the dough round with your hands.
18
Press the dough flat and roll it into dumpling skins with a rolling pin. The rolled dumpling skins are round and strong.
19
Wrap the stuffing into the dumpling skin, squeeze tightly and close the mouth.
20
The wrapped dumplings have thin skin and large fillings.
21
Boil enough water in the pan over high heat. After the water boils, add the dumplings. Use a spoon to gently push the dumplings around the edge of the pan to prevent them from sticking to the pan.
22
Cover the lid and cook until boiling over high heat. Add a small bowl of cold water in the middle and continue to cover and cook until done.squid dumplings Make Tips
1. Making dumplings: Make dumplings with your hands without using a knife. The dumpling skins made in this way are tough and can be rolled thin without fear of exposing the stuffing. They taste very good. 2. Mix the dough first and make dumpling fillings while the dough is empty, which can save time.