Skeleton Surprise’s Start of Winter Dumpling Making
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I’m sorry for the awkwardness. Filling: a few ounces of lean meat, two eggs, some chives, a small piece of aged tofu, as well as green onions, ginger, and garlic. Cut the tofu into cubes and fry them until both sides are lightly golden brown ； Break the eggs and mix them well. When the oil is 70-80% hot, add the eggs and cook for 1-2 minutes ； Chop up everything else, add an appropriate amount of salt, and you can also include other seasonings according to personal taste. Chop, chop, chop, chop – chop it into dumpling filling! Dough: rolled by myself! Of course, it can also be bought at the farmers’ market. No pictures were taken above, so dear sea friends, please use your imagination to visualize it! There are only a few finished photos; feel free to take a look, but don’t forget to say they look great!
The filling for the dumplings is prepared according to the methods used in my hometown; only their shape is inspired by those from the north. After all, the kitchen is too small to allow us to roll out large dough sheets from which we could cut square dumpling wrappers!
In the north, dumplings are filled with more vegetables such as Chinese cabbage, celery, and string beans, so thicker dumpling wrappers are needed to keep them together and prevent them from splitting apart during cooking. Where I come from, for festivals the filling for dumplings is mainly meat, with some additional ingredients mixed in; it’s chopped quite finely and can be considered a kind of dumpling filling paste. The dumpling wrappers (somewhat similar to wonton wrappers) are thin, making them easy to cook – boiling water is sufficient!
Customs vary from region to region!
Yes, it’s just like tofu pudding – some versions are sweet while others are salty. Back in my hometown, sugar was added to it, but when I went to college in the north, I found that it was salty. At first I wasn’t used to that, but now sometimes the shops that serve breakfast ask whether I prefer it sweet or salty, and I usually choose the salty version. Old Fish, how’s it over there?