Here is a tip about cooking dumplings, whether to use cold water or hot water.

The skin of quick-frozen dumplings is easy to break when cooked in boiling water, and the meat filling is not easy to cook.

So use cold water to cook quick-frozen dumplings.

As the water temperature rises, the dough and meat fillings of the dumplings are heated more evenly, and the texture of the dumplings becomes chewier.

Fresh dumplings cooked in boiling water.

When making dumplings at home, be sure to wait until the water boils before adding them to the pot.

When the dumplings are cooking, remove them from the pot while the water is boiling, then use a spatula to gently push them in one direction a few times.

This will prevent the dumplings from sticking to each other or from sticking to the bottom of the pot.

Making dumpling wrappers was naturally not difficult for Liu Minghui, and he kneaded the dough in just a few clicks.

While the noodles were cooking, he started preparing the fillings.

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First up is beef and celery stuffing.

Although beef is not as fat as pork, it is not as fresh as mutton.

However, the protein content of beef is far higher than that of pork, and it does not have as bad a smell as mutton.

Paired with celery, which has a crisp and fragrant taste, the dumplings are both nutritious and delicious.

First clean the beef, shred it and then chop it into pieces.

Cut the green onion and ginger into half slices and half into ginger slices respectively, and chop the other half into fine pieces.

Unlike pork filling, beef filling needs to be filled with water.

Put a bowl of water into the pot (the ratio of beef filling to water should be approximately 10:4).

Add the prepared green onion slices, ginger slices, Sichuan peppercorns, and bay leaves, bring to a boil, then turn off the heat and let cool.

Add two tablespoons each of dark soy sauce, light soy sauce, appropriate amount of salt and minced ginger to the beef filling, and mix evenly.

Then pour the prepared ingredients into the meat filling three times.

Remember to stir clockwise every time after pouring in the ingredients to thicken the beef filling.

Boil an appropriate amount of cooking oil, pour into the meat filling and stir evenly to lock in the moisture.

Wash the celery, remove the leaves, and chop the celery stems into small pieces.

There is no need to blanch the celery here.

Blanching vegetables is generally done to remove oxalic acid or pesticide residues.

Celery without blanching can retain the special fragrance of celery.

Finally, add the chopped scallions prepared earlier into the sesame oil and mix well.

Pour into the beef filling together with the chopped celery and stir evenly.

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Then comes the leek and egg filling.

Pour an appropriate amount of vegetable oil into the wok. When the oil is hot, pour the beaten egg liquid into the wok.

Stir continuously with chopsticks to make the eggs solidify and clump together.

Wait until the egg pieces are small and uniform, take them out and let them cool before use;

There is no need to fully mature the eggs here, which can make the eggs taste smoother.

Since we still need to cook it then, we are not worried about the eggs being undercooked.

Chop an appropriate amount of leeks and mix them directly with chopped eggs, a little salt, and an appropriate amount of sesame oil.

In this way, the leek and egg filling is ready.

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Next comes the pork and cabbage stuffing.

Add two eggs to the chopped pork filling and stir clockwise. It will turn from thin to very thick after a while.

Add the stirred meat fillings to the dark soy sauce, cooking wine, and salt and mix well (just add enough meat fillings).

Wash the cabbage and cut into very fine pieces, and chop the green onions and ginger into fine pieces.

Cabbage contains a lot of water. When the cabbage is chopped, a lot of water will flow out.

If you wrap the dumplings directly, it will break the wrapper if it is not done well.

So first use salt to remove excess moisture.

Sprinkle a little salt into the chopped cabbage to allow the cabbage to seep out moisture.

Then put in clean gauze and wring out the water from the cabbage with both hands.

Add the dehydrated cabbage with minced green onions, minced ginger, seasonings and appropriate amount of sesame oil and mix well.

Then pour the meat filling into the mixed cabbage and mix well. At this point, the pork and cabbage filling is ready.

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Finally, there is the vegetarian three-fresh stuffing.

Soak the dried fungus in warm water in advance. After soaking, rinse, drain, and chop.

Then take the remaining celery and eggs, add the shrimp skin and fungus.

Add appropriate amount of sesame oil and seasonings and stir evenly.

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After the dumpling wrappers and fillings are prepared, the last step is left to make the dumplings.

This step is also the most fun step.

It was also Liu Minghui’s favorite housework to help his family with when he was a child.

It seems simple, just sealing the fillings into the dumpling skin, but it is enough to make a hundred and eight kinds of jokes.

The whole family sat together, laughing and making dumplings, competing to see who could make the dumplings better.

Finally mix them together and put them into the pot together.

Some dumplings broke while still being cooked, leaking out the full fillings.

It’s good that the number of broken dumplings is small.

Too much may even end up boiling into a pot.

But no one will mind.

After all, this is the fruit of your own labor.

There are even people who will express emotion from time to time:

"Who made the dumplings? Why are they uglier than the ones I made?"

If we were eating dumplings during the Chinese New Year, my mother would thoughtfully wrap them with a clean coin.

Whoever eats it will have good luck next year.

My mother would always thoughtfully wrap a few extra coins to ensure that everyone would have good luck.

It's just a pity that Liu Minghui's baby tooth was knocked out.

Since then, he has learned not to be in a hurry when eating.

Thinking of this, Liu Minghui felt emotional and had the urge to go home.

If I remember correctly, my mother Xiang Zhen will celebrate her fiftieth birthday soon.

After all, it is a parallel time and space, and its predecessor was a bit heartless.

Liu Minghui still has to confirm with his family the specific date.

If it was the closest one, I would have to go back.

Although the business of Ryuki Izakaya is good.

But compared with family members, it’s easy to judge which one is more important.

After withdrawing his thoughts, Liu Minghui started making dumplings while boiling water.

Looking at the round dumplings, he didn't feel like he did when he was a child, and felt a little lost.

Liu Minghui makes dumplings very quickly.

Within a few minutes of boiling water, more than twenty of each flavor had been packaged.

It looks very nice when neatly coded on the chopping board.

Liu Minghui did not hesitate and put all the hundred dumplings into the pot.
To be continued...