Recipe: Authentic Ningbo lard dumplings

Home Cooking Recipe: Authentic Ningbo lard dumplings

Notes:

"A group of white geese, people came to the river." When my grandmother always gave me the riddle, I didn't want to blink for 20 years. I could only recall the grandmother's kindness in this way. In fact, in my hometown, the dumplings are not called "tangyuan" or "yuanxiao", but called dumplings and soups. The soup group is from Ningbo people, the equivalent of dumplings to the northerners. In the first month of the year, on the first day of the year and the first year of the year, it is only one year old to eat the dumplings, so the dumplings symbolize the roundness. When I was three or five years old, it was still unclear. The dumplings were already very slippery. In the Chinese dim sum, the only thing that didn’t need to be weighed was it. Before leaving the house, the soup group had a stuffing. After working and living in various provinces, I realized that the dumplings had developed a salty, even spicy taste. In my hometown, basically, there is only one name for the dumplings, which is the lard broth. By default, it is filled with black sesame seeds. White is like sheep fat and thin skin. But to do it, I have to take a spoonful. Black sesame stuffing, you need to be meticulous and a little secret. The secret of the authentic Ningbo gnocchi is to use the pig's raw oil to peel through the skin, and then cut it with black sesame seeds and white sugar to make it work. The lard stuffed with sesame oil is wrapped in water-milled glutinous rice flour and rounded. After three times of floating water and boiled water, you can make a crystal-clear and soft soup. No more intimate flavor, let's copy it together. This recipe can make about 25 dumplings of glutinous rice dough. system! Work! before! please! first! Look! small! paste! Shishi! Sorry, because the house has not made lard stuffing, I have shaken a few shots on the cover page, step! Step! Figure! Wait! I! Come! Make up!

Ingredients:

Steps:

  1. Home Cooking Recipe: After washing, draining and drying the black sesame seeds, fry them with a small fire, let them cool, and then use simmer until they are very fine (or grind with the grinding function of the cooking machine). The more delicate, the better, spare;

    After washing, draining and drying the black sesame seeds, fry them with a small fire, let them cool, and then use simmer until they are very fine (or grind with the grinding function of the cooking machine). The more delicate, the better, spare;

  2. Home Cooking Recipe: After the pig oil is removed from the tendon, the outer film is peeled off and ground (or chopped);

    After the pig oil is removed from the tendon, the outer film is peeled off and ground (or chopped);

  3. Home Cooking Recipe: Put the raw oil into the container and add the white sugar and black sesame powder. Mix well and then rub it through the hand to form a stuffing. When the inside is strong and the surface is fine and shiny, put it in the refrigerator and refrigerate;

    Put the raw oil into the container and add the white sugar and black sesame powder. Mix well and then rub it through the hand to form a stuffing. When the inside is strong and the surface is fine and shiny, put it in the refrigerator and refrigerate;

  4. Home Cooking Recipe: The water-milled glutinous rice flour is mixed with water to form a dough. The amount of water can be appropriately adjusted according to the respective glutinous rice flour. After mixing, the hand, the pot and the dough should be kept clean, and the dough should be moist and shiny;

    The water-milled glutinous rice flour is mixed with water to form a dough. The amount of water can be appropriately adjusted according to the respective glutinous rice flour. After mixing, the hand, the pot and the dough should be kept clean, and the dough should be moist and shiny;

  5. Home Cooking Recipe: Prepare a new towel, wet it and wring it out and spread it on the chopping board;

    Prepare a new towel, wet it and wring it out and spread it on the chopping board;

  6. Home Cooking Recipe: The dough is cut into half length and the next dose is about 15-17g each;

    The dough is cut into half length and the next dose is about 15-17g each;

  7. Home Cooking Recipe: Remove the black sesame stuffing in advance and return to half temperature, cut small pieces, about 5g, round;

    Remove the black sesame stuffing in advance and return to half temperature, cut small pieces, about 5g, round;

  8. Raise the agent, cut the face up, poke the hole in the middle of the agent, spread evenly around, the skin is slightly thin and inverted umbrella type, put the lard stuffing, close the mouth;

  9. This step is very important. After the whole dumpling is gently pinched, put it in the heart of both hands and gently round it, put it on the towel and cover it with another towel (anti-dry);

  10. The wok is boiled in a large pot of water. After the water is turned on, turn to the medium-sized fire under the dumplings. Push it gently with a spoon back to avoid sticking. After the water roll is floated, add a bowl of raw water. Wait until it floats again. Water, after three times, when the dumplings float again, they are fully mature;

  11. Bring the broth with the water of the broth, and spoon a spoonful of sugar osmanthus under the autumn stains in the bowl.

Tips:

1. The quality of pig oil is the key. It is necessary to select the thick and bright oil of soil pig or black pig. It is necessary to patiently remove the film. This step cannot be omitted. 2. The white sugar can not be replaced by white sugar and sugar. There is a possibility that boiled water will not change, affecting the taste. It is not easy to form a group when the stuffing is stuffed, and the sugar powder contains starch, so it is not possible to replace it with sugar powder. 3. The dumplings need to be patient and vigorous. Must be uniform and shiny on the surface; 4. The prepared dumplings can also be used as other snacks, such as sesame white sugar, or you can buy commercially available dumplings, but the taste will be much worse; 5. Water-milled glutinous rice flour is first soaked with glutinous rice. After a few hours or even soak for about half a day, wait for the rice to absorb enough water before grinding and processing the powder. Compared with dry milling powder, water powder is finer and smoother. If you want to make Chinese snacks such as broth, it is more delicate and softer to eat with water. It is not recommended to use ordinary glutinous rice flour instead. It is not easy to dry with warm water and noodle soup. The recommended brand of commercially available water glutinous rice flour: Zhao Da There are; 6. When the water is boiled, the heat should not be too large, otherwise the surface will be peeled off, not beautiful, and the three steps of rolling up are to cook the inner board oil; 7. The soup is delicious, not too greedy, otherwise it is not suitable for digestion. Oh.


Look around:

ming taizi soup durian tofu pizza pumpkin pork margaret jujube noodles fish sponge cake bread watermelon huanren pandan enzyme red dates baby prawn dog cake lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea