Home-style Fuzhou Meat Yen Recipe
Dumpling is a traditional specialty of Fuzhou.It is a type of snack. The main difference between it and flat meat pie lies in its outer skin.
The outer skin of the flat meat pie is similar to that of our dumplings, which are made from flour dough rolled out thin. In contrast, the outer skin of dumpling is much more complicated.To make the outer skin of dumpling, you need to first pound the pork with a wooden stick into meat paste and mix it with sweet potato starch evenly. Then, roll it into thin sheets called fresh dumpling skins. Unused fresh dumpling skins can be dried and stored. Ingredients:400 grams of pork leg meat, 400 grams of water chestnuts, 150 grams of chopped green onions, 30 grams of light soy sauce, 12 grams of dark soy sauce, 30 grams of oyster sauce,
10 grams of minced ginger,
one egg, and 250 grams of fresh dumpling skins. Preparation:Clean the pork leg meat and cut it into small pieces. Peel and chop the water chestnuts. Then, use a food processor or knife to grind them together. Method steps:1. Mix the meat paste, water chestnut paste, and onion ginger finely chopped together. Crack an egg into this mixture and continue mixing until the color is uniform. This is the stuffing for dumplings. 2. Cut fresh dumpling skins into suitable square pieces with a knife. Package the stuffing to form dumplings. Steam them in a steamer for about 15 minutes, then set aside.3. Pour 400 milliliters of stock
int the pot and bring it to a boil. Add the steamed dumplings and simmer for a few more minutes. Season with salt and chopped green onions before serving.
Additional notes:
1. Adding water chestnuts makes the stuffing crispier when eaten,
2. Using stock is better, but if you don't have it, you can use water instead. After cooking, add a little sesame oil to enhance the flavor.
3. You can season the dumplings according to your taste, such as adding pepper powder or vinegar.
4. The method of making dumpling skins is quite complex, and I will write an article about it separately in the future; so I won't elaborate much here.5. Dumpling skins come in dry and fresh varieties. Fresh dumpling skins have a shorter shelf life and can be used directly after purchase to wrap dumplings. Dried dumpling skins have a longer storage period, and when using them, cut them into suitable square pieces, then soak them in clear water until fully rehydrated before wrapping the stuffing. Boil, pour in the steamed pork dumpling wrappers and simmer for a moment, add salt and green onions before removing from heat.
Additional notes:
1. Adding bamboo shoots to the meat filling makes it more refreshing to eat,
2. Cooking the pork dumplings with broth is much tastier; if no broth is available, water can be used instead, and a small amount of sesame oil should be added after cooking to enhance the aroma.3. After cooking the pork dumplings, you can season them according to your preference, such as adding pepper powder or vinegar. 4. The method for making the wrapper is quite complex; I will write another article about it in the future and won't elaborate on it here.
5. Wrappers come in dry and wet varieties; wet wrappers have a shorter shelf life and can be used directly after purchase, while dry wrappers have a longer storage time and need to be soaked in water until they are fully rehydrated before use.Pepper powder Or Vinegar etc.
4. The preparation method for yanjip (dried wheat crepes) is quite complex, I will write another article about it in the future, so I won't go into detail here.
5. Yanjip comes in dry and wet varieties. Wet yanjip has a shorter shelf life and can be directly used to wrap meat skin after purchase. Dry yanjip has a longer storage period; when using it, cut it into appropriate square pieces and soak them in clear water until the dry yanjip is completely saturated before wrapping the meat skin.
