My daily life of cooking food in Tokyo

Chapter 156 Memories of Dumplings

Here is a tip about cooking dumplings, whether to use cold water or hot water.

Quick-frozen dumplings are easy to break the skin when boiled in boiling water, and the meat filling is not easy to cook.

So boil quick-frozen dumplings in cold water.

As the water temperature rises, the dough and meat fillings of the dumplings are heated more evenly, and the texture of the dumplings becomes stronger.

Fresh dumplings boiled in boiling water.

For dumplings made by yourself at home, you must wait for the water to boil before putting them in the pot.

When cooking dumplings, put the dumplings into the pot while boiling water, and then use a spatula to gently push in one direction a few times.

This will prevent the dumplings from sticking to each other or from sticking to the bottom of the pot.

The making of dumpling wrappers was naturally difficult for Liu Minghui, and he reconciled the dough in two or three strokes.

Taking advantage of the noodles, he began to prepare the stuffing.
-
First up was the beef celery stuffing.

Although beef is not as plump as pork, it is not as fresh as mutton.

But the protein content of beef is much higher than that of pork, and it does not have the smell of mutton.

Paired with celery, which has a crisp and fragrant taste, the dumplings are both nutritious and delicious.

The beef is first cleaned, shredded and then minced.

Cut green onions and ginger into slices in half and sliced ​​ginger in half, and chop in half.

Unlike pork stuffing, beef stuffing needs to be filled with water.

Put a bowl of water into the pot (the ratio of beef filling to water should be approximately 10:4).

Add the prepared scallions, ginger slices, peppercorns, and bay leaves. After boiling, turn off the heat and let cool for later use.

Add two spoons of dark soy sauce and two spoons of light soy sauce to the beef stuffing, a proper amount of salt and minced ginger, and mix well.

Pour the prepared ingredients into the meat stuffing three times.

Remember to stir clockwise every time you pour in the water to make the beef filling strong.

Boil an appropriate amount of cooking oil, pour it into the meat filling and stir evenly to lock in the moisture.

Wash the celery, remove the leaves, and chop the celery stalks.

The celery does not need to be blanched here.

Blanching vegetables is generally to remove oxalic acid or eliminate pesticide residues.

The special fragrance of celery can be preserved better if celery is not blanched.

Finally, pour the chopped scallions prepared earlier into the sesame oil and mix well.

Pour into the ground beef with chopped celery and stir well.
-
Then there is the leek egg filling.

Pour an appropriate amount of vegetable oil into the frying pan. When the oil is hot, pour the beaten egg liquid into the pan.

Stir constantly with chopsticks to make the eggs agglomerate while coagulating.

Wait until the egg pieces are fine and uniform, take them out and let them cool before using;
There is no need to fully mature the eggs here, which can make the taste of the eggs smoother.

Since we still need to cook at that time, we are not worried about the eggs being undercooked.

Chop an appropriate amount of leeks and mix them directly with chopped eggs, a little salt, and an appropriate amount of sesame oil.

In this way, the leek and egg stuffing is ready.
-
This was followed by pork and cabbage stuffing.

Add two eggs to the minced pork stuffing, stir clockwise, and it will change from thin to thick after a while.

Add the blended minced meat into dark soy sauce, cooking wine, and salt, and mix well (just add enough minced meat).

Wash the cabbage, cut into fine pieces, mince the green onion and ginger.

Cabbage contains a lot of water, and a lot of water will flow out after chopping cabbage.

If you wrap the dumplings directly, it will break the wrapper if it is not easy to wrap.

So use salt to kill excess water first.

Sprinkle a little salt in the chopped cabbage to make the cabbage ooze water automatically.

Then put in clean gauze, and wring out the water from the cabbage with both hands.

Mix the dehydrated cabbage with diced green onion, diced ginger, seasoning and proper amount of sesame oil.

Then pour the meat filling into the mixed cabbage and mix well. At this point, the pork and cabbage filling is ready.
-
Finally, there are vegetarian three fresh fillings.

Soak the dried fungus in warm water in advance, wash it after soaking, control the moisture and chop it.

Then take the remaining celery and eggs and add the shrimp skin and fungus.

Add appropriate amount of sesame oil and seasonings and mix well.
-
After the dumpling wrappers and fillings are prepared, the last step is left to make the dumplings.

This step is also the most fun.

It was also Liu Minghui's favorite housework when he was a child.

It seems simple, just sealing the fillings into the dumpling skin, but it is enough to make a hundred and eight kinds of jokes.

The whole family sat together, laughing and making dumplings, and comparing who made the dumplings better.

Finally mix it all together and drop it into the pot together.

Some of the dumplings cracked while they were still cooking, leaking out the plump filling.

It's okay that the number of broken dumplings is small.

If there is too much, it may even become a pot in the end.

But no one would mind.

After all, this is the fruit of my labor.

Some people even uttered a sigh of emotion from time to time:
"Who made the dumplings, why are they uglier than mine."

If it is eating dumplings during the Chinese New Year, my mother will wrap a cleaned coin thoughtfully.

Whoever eats it means that next year will be lucky.

Mother would always pack a few extra coins thoughtfully to ensure that everyone would be lucky.

It's just a pity that Liu Minghui's deciduous tooth was knocked out.

Since then, he has learned not to eat in a hurry.

Thinking of this, Liu Minghui sighed and had the urge to go home.

If I remember correctly, my mother, Xiang Zhen, will be celebrating her 50th birthday soon.

After all, it is a parallel time and space, and the predecessor is a little heartless.

Liu Minghui still needs to check with his family on the exact date.

If it was recently, I would have to go back.

Although the business of Longli Izakaya is good.

But compared with family members, it is easy to judge which is more important.

Withdrawing his thoughts, Liu Minghui started making dumplings while boiling water.

Looking at the round dumplings, he didn't feel like he did when he was a child, and felt a little lost.

Liu Minghui makes dumplings very quickly.

In just a few minutes of boiling water, more than 20 packages of each flavor have been prepared.

The neat code looks very nice on the chopping board.

Liu Minghui did not hesitate and put all the hundred dumplings into the pot.

Dumplings have different tastes, but they just give people a sense of surprise of opening a blind box.

While cooking the dumplings, Liu Minghui started to prepare the soup base.

There are countless ways to eat dumplings. Some are eaten directly, some are eaten with dipping sauces, and some are eaten directly with soup.

Here Liu Minghui chose to eat it with soup.

After boiling the bowl with the dumpling water, wiped off the excess water, Liu Minghui started seasoning.

Add appropriate amount of condiments, dried shrimps, seaweed, and sesame oil according to taste.

Even if the preparatory work is completely completed.

Next, you only need to wait for the dumplings to mature, put the dumplings and soup into a bowl and mix well.

As the dumplings in the pot turn over and gradually rise to the surface, the unique aroma of the dumplings also comes out.

The fragrance of flour and various ingredients mixed together aroused Liu Minghui's appetite.

As soon as the dumplings were ripe, he couldn't wait to take out a big spoon and scoop a full bowl for himself.

Just when he was about to taste such a delicacy, rhubarb's cry came from beside him.

Wang Wang Wang.

Why don't you take me with you to eat good food?
Do you really have other dogs out there?
I want to eat, I want to eat, I want to eat!
Yes, there is still an uncle to take care of here.

Liu Minghui simply gave the first bowl of dumplings to Rhubarb, and went to scoop up the dumplings by himself.

The reason why he cooks so much is naturally to prepare the amount of rhubarb.

Picking up the dumplings again, he sat next to Rhubarb and ate them.

In a foreign country, being with Rhubarb makes you feel less lonely.

(End of this chapter)