Old Beijing Lazy Dragon's Home Cooking Method
Dumpling Dragon, also known as Meat Rolls, is called "Lazy Dragon" in old Beijing. It's called Lazy Dragon because it was originally a long strip coiled in the steamer.Steam it. In the pot, it is white and fat, resembling a dragon that doesn't want to wake up, hence its name Lazy Dragon.
The Lazy Dragon really does taste good. I grew snacks up with it but I can never get enough of it. Even in the canteen after school or work, you can still find it, but the meat inside is not as generous as at home and isn't as satisfying!
In the past, Lazy Dragon was made with mutton and scallions. My family switched to using onion. Because onion gives a fresher, more fragrant, and softer taste compared to scallions. Think about it, onions are crisp and tender with a hint of sweetness. When mixed with meat filling, the broth is absorbed by the meat, making it more succulent.
We always make several servings when we prepare Lazy Dragon at home. It tastes incredibly fresh on the same day, and can be used to make a pot of soup or porridge.With vegetables, meat, and staple food, it is very nourishing. The leftovers can be eaten as breakfast the next day. You can steam it using a steamer lid or gently fry in a pan with water, cover and simmer for a few minutes. It's even better when the bottom becomes crispy while the top remains soft!I cannot specify the exact quantities of dough and filling as I didn't weigh them. Estimate according to your family's consumption and habits. The dough is yeast-raised, with a ratio of 100 grams of flour to 1 gram of yeast. In colder weather, you can use slightly warmer water, but be careful not to add too much or the flavor will overpower it.[Onion Lazy Dragon]Ingredients: 1000 grams of flour, 10 grams of yeast, about 650 milliliters of water, 700 grams of ground pork, two onions,
soy sauceas needed, a little more dark soy sauce and salt, a small amount of vegetable oil.
Process:
1. Mix flour with yeast and water to form a slightly moist dough. Use warm water if it's cold out, cover with a wet cloth and lid in a warm place for fermentation;2. Prepare the ground pork; fattier pork tastes better; Season with soy sauce,dark soy sauce, salt, a little vegetable oil, and a small amount of water.
3. Peel the onion, wash it thoroughly, then cut into small pieces (this can make your eyes tear up).
Wear glasses or let out some tears to relieve stress and heal wounds.
4. Add the onion pieces to the meat filling bowl without mixing them in immediately;5. Wait until the dough has risen before combining with the meat filling, to avoid too early mixing that can cause leakage or spoilage;
6. The dough should double its size when fully fermented.
7. Take out the dough and knead it on a board to release air, then roll into a 5-millimeter thick rectangular sheet.
Spread the mixed filling evenly over the sheet.
8. Roll from one side to the other without being too loose or too tight;
Too loose will cause separation between dough and filling; too tight won't rise properly, forming dead spots or cracks on the surface;
9. Seal both ends of the rolled dough tightly.10. Cut into four equal parts by hand, sealing each end to prevent leakage during steaming;
11. Arrange the Lazy Dragon raw pieces in two layers on a wet cloth-lined steamer; cover and let them ferment again.
12. Steam for about 20 minutes until the surface appears more round, then steam for another 40 minutes depending on size and thickness.
Turn off the heat but don't lift the lid immediately. Wait 5 minutes before opening to avoid shrinking.
Tips:1. Do not add too much water to the meat filling to prevent it from contracting during cooking, creating air pockets between dough and filling;
2. Mix the filling with the dough only after fermentation is complete to prevent premature mixing that can cause leakage or spoilage;
3. Adjust steaming time based on size and thickness of the Lazy Dragon.
Mix the filling ingredients evenly after the dough has fermented to prevent spoilage and weeping if mixed too early.
The steaming time should be adjusted based on the size and thickness of the zongzi.
