Sixi dumplings

How to make Sixi dumplings:

Raw materials for making Sixi dumplings:

150 grams of flour, 200 grams of shrimp stuffing, 1 egg, 100 grams of laver head, 3 lentils.

The processing steps of Sixi dumpling are as follows:

1. Sift the flour with Siro, pour in 120 grams of boiling water, mix well, rub thoroughly, pull it into 15 round agents, flatten it, and thin it into a round skin with a rolling pin.

2. Blanch the lentils with boiling water and cut them into pieces. Cut the head of the laver into small pieces. Put the eggs into the pot, add water, heat, cook, peel, separate the protein and yolk, chop them into pieces.

3. Divide the shrimp stuffing into 15 parts and put them on the round skin respectively. Divide the dough into four equal parts and knead them together to form four holes. Hold them firmly by hand and roll them into four trumpets along one direction. Fill the bell mouth with protein powder, egg yolk powder, Porphyra head powder and lentil powder respectively to make 15 Sixi dumplings. Steam in the drawer for 8 minutes.

Sixi dumplings

Sixi dumpling is a traditional famous dish in Jiangsu Province, which belongs to the whole banquet of Manchu and Han. The taste is full of color, fragrance, tender and elastic. The raw materials are 500g refined white powder, 600g fresh meat stuffing, a little green beans, ham, protein, egg yolk and mushroom powder.

essential information

Sixi dumpling

Manufacturing materials

Flour, shrimp stuffing, eggs, green beans, ham (laver head, lentils).

Production method

Method 1

Add 200 grams of warm water to 1.500 grams of flour, knead well, knead thoroughly, knead long, pick 40 billets, roll round skin.

2. Put meat stuffing in the middle of the leather, first stick the leather on the two opposite sides, and then stick the leather on the other two sides, revealing four holes.

3. Put green beans, ham, protein, egg yolk and other four-color raw materials into the four holes, namely the green body of Sixi dumpling.

4. Steam the green body for about 8 minutes.

Method 2

1. Sift the flour with Siro, pour in 120 grams of boiling water, mix well, rub thoroughly, pull it into 15 round agents, flatten it, and thin it into a round skin with a rolling pin.

2. Blanch the lentils with boiling water and cut them into pieces. Cut the head of the laver into small pieces. Put the eggs into the pot, add water, heat, cook, peel, separate the protein and yolk, chop them into pieces.

3. Divide the shrimp stuffing into 15 parts and put them on the round skin respectively. Divide the dough into four equal parts and knead them together to form four holes. Hold them firmly by hand and roll them into four trumpets along one direction. Fill the bell mouth with protein powder, egg yolk powder, Porphyra head powder and lentil powder respectively to make 15 Sixi dumplings. Steam in the drawer for 8 minutes.

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