Salted egg yolk dumplings with pine nuts

Salted egg yolk dumplings with pine nuts

Introduction:

"A few days ago, I ate dumplings of a certain brand in Tianjin. I can't forget them when I eat them. They are thin skinned and filled with big stuffing. The stuffing is fragrant. So we tried every means to check the information and found the dumpling formula of this brand. To avoid the suspicion of advertising, we will not say the name of the brand. Let's just learn its dumpling method. There are many kinds of salted egg yolks. Let's start with this salted egg yolk. The amount of salted egg yolk in this recipe is very large. I'm worried that eating too much salted egg yolk at a time will not work, so I reduced the amount of salted egg yolk and increased the amount of meat stuffing slightly. Even with some changes, it still tastes great. Especially with pine nuts, there are several pieces of pine nuts in each dumpling, which are very fragrant when biting into the mouth, as well as the smell of salted egg yolk. Ha ha, even if you can't eat it, it's fragrant when you think about it. "

Production steps:

Step 1: chop the pork into stuffing, put the stuffing into the basin, add pepper, mushroom powder, salt, yellow rice wine and super soy sauce, and stir well

Step 2: then add the water three times, and stir each time until the water is completely absorbed. Add the next time, and then beat the meat for reserve.

Step 3: take the required amount of salted egg yolk. I peel the yolk from salted duck eggs

Step 4: crush the egg yolk into the meat stuffing, crush the North tofu, and add sesame oil. If the bean curd has a lot of moisture, it should be squeezed dry and then added

Step 5: mix well.

Step 6: stir fry pine nuts and let cool

Step 7: add in the stuffing, stir well and set aside

Step 8: before packing, add a little chives to the stuffing and mix them with sesame oil

Step 9: then gently mix with the stuffing

Step 10: add 125 grams of water to the flour and make a dough for 20 minutes

Step 11: this dough is slightly harder than the usual dumpling dough, because Peter is not thin, too soft and easy to rot, roll the skin into pieces with a diameter of 7-8 cm

Step 12: pack in the filling

Step 13: pack it by squeezing

Step 14: boil in boiling water.

Materials required:

Salted duck egg yolk: 150g

Minced meat: 240g

Tofu: 40g

Pine nuts: 20g

Flour: 250g

Scallion: 50g

Pepper: 2G

Water: 50g

Sesame oil: 15g

Yellow rice wine: 10g

Mushroom powder: 5g

Salt: 4G

Note: 1. The meat should be seasoned first and then watered. If watered first, it is not easy to taste. 2. The monosodium glutamate used in the original prescription has not been used in my family, so it is replaced by mushroom powder. 3. Bean curd is matched because salted egg yolk has a sandy taste. Bean curd can make the filling more soft and palatable. 4. The weight of the skin is 8g, and the weight of the filling is 15g. Can also according to their own habits, in short, thin skin big stuffing on the line

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: salty and fresh