The fresh and fragrant live stuffed dumplings with endless aftertaste are wrapped once a week, and each time they are disced

There is a kind of dumpling in our local area, called live stuffed dumplings, which is made of cooked meat, the pork belly is cut into small diced meat and fried, and the stuffing is made with leeks, fungus, and vermicelli, that is, live filling. I never know its origin and origin, and I don't know which gourmand invented it, the first time I ate live stuffed dumplings, I was attracted by its delicious flavor and endless aftertaste.

Live stuffed dumplings, because when making fillings, the meat filling absorbs the fat after being fried and becomes fluffy, and the fungus also becomes crisp and thick after soaking due to its own characteristics, so you have to roll out thin and big skin to wrap dumplings with them, and the skin is thin, so that the dumplings can be made without breaking the skin, and there is only one choice: that is, use dumpling powder and noodles!

Dumpling flour is a kind of flour, ordinary flour is all-purpose flour, dumpling flour is high-gluten flour, dumplings made with dumpling special flour are not easy to open the skin, break the skin or muddy soup during the cooking process, and the boiled dumplings will not stick together for a long time on the plate. The noodle soup is clear and non-sedimentary, the dumpling skin is white and translucent, shiny and soft, and the taste is delicate, refreshing, non-sticky and chewy. In the past, dumplings were wrapped with ordinary flour, and the dumpling skin was black and easy to break, and this summer the supermarket dumpling powder was promoted, and a bag of 10 catties of dumpling powder was bought to give pure water or a noodle bowl, so while tasting dumplings, there were also a number of noodles and bowls of different colors and varieties.

Specific practices and steps

Put the fungus in the bowl, add warm water, do not use hot water, the water temperature should not be hot, the amount of water to 2/3 of the bowl, leave for 20 minutes.

Add water to the pot, put in the vermicelli after the water boils, soak the vermicelli in hot water after turning off the heat, and remove it with a grate to control the moisture.

Pick the leeks and wash them, and put them in the draining basket to control the moisture.

Ground the pork belly into minced meat, add minced green onion and ginger and marinate for 20 minutes. Pour peanut oil into the pot, add the meat filling and stir-fry until the oil comes out, let it cool and set aside.

Chop the vermicelli, fungus, and leeks and pour them into the meat filling, add a spoonful of peanut oil boiled with Sichuan peppercorns, and a spoonful of sesame oil. When you start to make dumplings, add salt, it is easy to get out of the water if you put it early, and stir all the fillings well.

Put the flour into a basin, pour water and stir until all the flour is stirred into a flocculent dough, then start to live the dough into a smooth dough, cover the curtain and let it rise for 15 minutes. After waking up, put it on the cutting board and repeatedly knead it to exhaust the air until the dough is smooth.

Roll the dough into thin strips.

Cut into small, evenly sized pieces.

Sprinkle with flour and press flat with your hands.

Roll out into a thinner dough.

Put the dough on your hands, put the filling on it, and wrap it into dumplings.

The wrapped dumplings are waiting to be cooked.

Pour water into the pot to one-third of the pot, add the dumplings after the water boils, add 1 tablespoon of water after the water boils, and boil again to serve.

The live stuffing itself is cooked, add a water dumpling to cook, out of the pot of the live stuffing dumplings thin skin filling big, crystal clear, take a bite, the taste is mellow, the fresh fragrance is beautiful, the aftertaste is endless.