4 major benefits of eating dumplings and how to make dumplings well

　　People ate "Jiao Er" and drank "Qu Han Tang", and their whole bodies became warm, their ears felt hot, and their frostbitten ears were cured. Later generations imitated the appearance of "Jiao Er" and wrapped them into food, also called "dumplings" or "flat food". Eating dumplings is to remember the kindness of "Medical Saint" Zhang Zhongjing's "Quhan Jiao Er Soup". There is still a folk saying in Nanyang that "If you don't serve the dumpling bowl, your ears will freeze off and no one will care".

　　Benefits of eating dumplings

　　Benefits 1.

　　From the perspective of cooking science, the cooking method of steaming and boiling dumplings using water (steam) as the medium, the temperature is only about 100, which can cook the food and sterilize it, avoiding the generation of strong carcinogens such as benzopyrene under barbecue and frying conditions, ensuring food safety. Moreover, the nutrients of food will not be lost due to peroxidation or hydrolysis during the cooking process.

　　Benefits 2.

　　From the perspective of dietary structure, the fillings of dumplings are all wrapped in dough, which can achieve a suitable combination of cereals, vegetables, fruits, and meats, making the main and non-staple foods reasonable, nutritious, acid-base balanced, and a pagoda-shaped meal.

　　Benefits 3.

　　From a nutritional point of view, steaming and cooking dumplings with water (steam) as the heat transfer medium can fully decompose the starch polysaccharides in the food and facilitate the body's absorption.

　　Benefits 4.

　　It is suitable for Chinese people’s stomach and eating habits. It is in line with the health-preserving principles of "eating and drinking in moderation", "harmonizing the five flavors" and "harmonizing the skills".

　　Chinese chives egg The dumplings are delicious, all because the leek and egg dumpling fillings are well made. So, how to make leek and egg dumpling filling? Friends who like to eat dumplings, do you know?

　　Tips for making dumplings

　　1. Dumpling skin

　　When making noodles, add 1 egg per 500 grams, which not only increases nutrition, but also prevents the soup from mixing after cooking.

　　When kneading the dough, add a little salt to increase the strength of the dough and prevent it from breaking after being cooked.

　　2. Dumpling filling

　　When preparing the filling, chop the vegetables first, mix them with oil, and then add other ingredients. It can prevent the dumpling filling from becoming soupy.

　　When mixing the meat filling, add some water soaked in Sichuan peppercorns and star anise, which can not only remove the fishy smell, but also make the meat filling fresh and tender.

　　Before making dumplings, you can put the dumpling fillings in the refrigerator to freeze for a while, so that the soup will not come out when making them.

　　When making meat-filled dumplings, you can put a little soaked tea leaves to clear the mouth, remove fishy smell, and eliminate odor.

　　3. Cook dumplings

　　After the water boils, add some salt and wait until it melts before adding the dumplings to prevent them from sticking to the pan and losing their skin.

　　4. Loading

　　After the dumplings are cooked, put them in warm boiling water that has been cooled before placing them on a plate so that they will not stick together.

　　How to make leek and pork dumpling fillings

　　1. Chop green onion and ginger into mince

　　2. Add minced ginger, soy sauce, cooking wine, pepper powder, salt, chicken powder and a little sugar to the pork filling.

　　3. Use chopsticks to stir in one direction.

　　4. After adding the minced green onions, pour an appropriate amount of sesame oil on the minced green onions and stir slightly until evenly distributed.

　　5. Pick and wash the leeks, drain the water, and cut into pieces with a knife.

　　6. Add minced leeks to the meat filling

　　7. Stir gently and mix evenly. Do not over mix.

　　8. Place appropriate amount of leek and pork filling in the dumpling wrapper.

　　If you buy commercially available dumpling wrappers, it is best to brush a small amount of water on the edges of the dumpling wrappers (a semicircle is enough), so that it is easier to adhere and the wrapped dumplings will not break when cooked.