In the Mid Autumn Festival, the most common custom is to eat moon cakes. However, have you ever seen dumplings on the Mid Autumn Festival? I don't know much about it. In Shanxi Mid Autumn Festival, there is a custom of eating dumplings. It's just 'yuemimi dumplings'.
Ingredients: pork 200 g, wheat flour 300 g, Chinese cabbage 5, pumpkin 50 g, salt 8 g, ginger 1, soy sauce 5 g, soy sauce 5 g, scallion 1, five spice powder 5 g
The process of mincing and seasoning meat stuffing: 1
1. 200 grams of streaky pork, remove the blood from the surface, cut into small pieces, and then chop into minced meat
2. Cut the scallion and ginger into pieces, then put the chopped ginger and scallion on the meat filling, and continue to chop with a knife
3. Chop until ginger and green onion are almost gone. Sprinkle some salt and five spice powder on the meat stuffing and pour in a small amount of soy sauce and soy sauce
4. Continue to chop with a knife until the minced meat is stiffened and shredded, and the minced meat and seasoning are completely integrated
2、 The process of chopping pakchoi and mixing stuffing was as follows
5. Wash the cabbage with clean water, control the dry water, put the washed cabbage on the chopping board, cut it into shreds with a knife, and sprinkle a small amount of salt
6. Continue to chop up the cabbage with a knife
7. Wrap the cabbage powder with a clean kitchen gauze, squeeze out the moisture contained in the cabbage, and do not pour out the squeezed cabbage juice, which can be mixed with colored dough
8. Squeeze the dried cabbage and minced meat into a bowl, and mix the cabbage and minced meat in one direction by hand
3、 Mixing process of color dough:
9. Prepare 100 grams of wheat flour and 50 grams of juice squeezed from the cabbage powder
10. Pour the cabbage juice into the flour in several times, stir with chopsticks to form green snowflake like flocs, and knead all flocs together by hand to form green dough with smooth surface
11. Prepare 100g wheat flour
12. Wash a small handful of amaranth, blanch it for 30 seconds in a boiling water pot, control the water, take out the amaranth, put it in a small bowl, squeeze it repeatedly with hands, and squeeze out 50 grams of red amaranth juice
13. Pour the amaranth juice into the flour several times, stir with chopsticks to form pink snowflake like flocs, and knead all flocs together by hand to form a smooth red dough
14. Prepare 100g wheat flour
15. Take proper amount of pumpkin slices and steam them in steamer. The steamed pumpkin is mashed into pumpkin mud with rolling pin
16. Put proper amount of pumpkin puree into flour, and mix the pumpkin puree and flour together to form a smooth yellow dough
4、 Rolling process of colorful dumpling skin:
17. Knead the three colored dough with smooth surface into uniform strips about 3cm in thickness
18. Hold the noodles with the left hand and the knife with the right hand, and divide the noodles into small dosage forms with appropriate size and uniformity
19. Take a dose, put the knife face up, gently hold the dose with the thumb and index finger of the right hand, while rotating, pinch the dose into a slightly round incision, and press the round dose into a round cake with the palm of the hand
20. Hold one end of the dough cake with the left hand, press the rolling pin under the palm with the right hand, push it forward slightly, pull the rolling pin back with the right hand, then rotate the dough cake slightly with the left hand, move it to the left and push it back repeatedly for several rounds, and slowly roll it into a round dumpling skin about 7 cm in diameter
5、 The process of making colorful yuemimi dumplings is as follows
21. Take a red dumpling skin, put a proper amount of cabbage and pork stuffing in the center of the dumpling skin, and take a green dumpling skin to cover the stuffing
22. Pinch the edges of red and green dumpling skins tightly and seal them