These Dumplings in Spring Should Not Be Missed, with Nutritional Value Comparable to Shark and Conch
With high-intensity urban life, everyone is competing with time, and rare leisure is just the weekend, inviting three or five friends to drink heartily and talk about the past and present, which is a wonderful experience. When it comes to the best food, dumplings are undoubtedly the top choice, especially in spring, when leafy greens are most popular. These 5 types of dumplings are the most suitable for spring consumption, one is better than the other. Even the chef's friend told me that these spring dumplings are not to be missed, with nutritional value comparable to shark and conch.
The first type: Watercress dumplings, fresh watercress tastes slightly bitter and sweet, but on this tender watercress, there are still many followers. This may be because the taste of this vegetable is fragrant and aromatic, especially when combined with pork and shrimp, it is even more impeccable.
The second type: First-cut scallion, there have been rumors among the people that scallions in February are the most tender. Using them to make dumplings, combined with a small amount of eggs, wood ear mushrooms and dried seaweed, is absolutely the most delicious, not even seafood feasts would change it.
The third type: Spinach dumplings, spinach is usually stir-fried, few people make it as filling, especially spring spinach, the tender green buds paired with eggs, seaweed, is absolutely very delicious, after eating you will fall in love with it and can’t stop.
In making spinach filling dumplings, remember to first not add salt, add a little scallion oil to lock in moisture, so that the taste is great.
The fourth type: Shiitake mushrooms, in spring, shiitake mushrooms have a very rich aroma, and shiitake mushrooms are extremely rich in vitamins, which can promote calcium absorption, especially for children, eat more to strengthen the body, and grow taller. Shiitake mushroom pork filling is a popular flavor, everyone can’t refuse this delicious dish...
The fifth type: Beanvine noodles, this vegetable is very common in rural areas, often seen in front of and behind houses. Major markets all sell it, fresh tender shoots brought home, combined with shrimp, eggs, wood ear mushrooms, besides the taste is not bad, it also helps relieve some symptoms of heat.
Why are these fillings the best? Because they are all just emerging in spring, freshly picked is definitely the most beautiful. And the taste of vegetables in this season is not what other seasons have, so it is the best to make dumpling fillings.
Scallion and spinach pairing is also a very good choice.
Ingredients: First-cut scallion, tender spinach, vermicelli, seaweed, eggs, wood ear mushrooms.
1: Process the ingredients: scallion, spinach wash clean, vermicelli, wood ear mushrooms soak in advance, spinach blanch and drain the water.
2: Scramble eggs, beat and add a little salt, then pour into a hot oil and quickly stir-fry, then put it in a bowl to cool.
3: Cut scallion into minced, spinach chopped into pieces, wood ear mushrooms chopped into fine pieces, vermicelli chopped into pieces, set aside.
4: Make the dough, add eggs to warm water, a little flour and salt, make a dough, let it ferment for 30 minutes.
5: Make the filling, minced scallion, minced spinach and minced eggs, seaweed, vermicelli, wood ear mushrooms into a bowl, add a little peanut oil, oyster sauce, chili pepper powder, white sugar, and mix well.
6: Wrap them with your familiar method, put them into a boiling pot and cook them.
Dumpling shop bosses all say that as long as you remember these little tips, no matter what dumplings you make, they will smell great.
1: When making green vegetable filling dumplings, you must not add salt first, add a little scallion oil to lock in moisture, so that the taste is great.
2: A trick for making dough, when making dough, add a little flour, eggs, salt, to make dumplings very chewy and delicious.
3: Vegetarian filling dumplings, you can add vermicelli to the filling, so that it is easier to absorb moisture, will not fall into too much water when wrapped.
4: Green vegetable filling dumplings, the raw material should not be cut with a knife, cut into pieces directly, because after cutting, the filling will fall into too much water.
5: Meat filling dumplings, the meat filling should be marinated in advance, add a little chili pepper water to enhance the aroma, which is generally no problem.
