素五鲜水饺 Vegetable Dumplings

Hello everyone, I'm Xiao Gao Jie. It's Chinese New Year, I will make a bowl of crispy dumplings for you. Let's make the dough first. 400 grams of flour, a little salt, and 190 grams of water. After stirring into a flocculent shape, knead into a dough. No need to be smooth, just knead evenly. Next, wake up twice and knead twice. Wake up for 15 minutes each time, knead for 1 minute. After kneading twice, the dough becomes very smooth. Finally, wake up for half an hour to an hour. When preparing the filling, a ray of long-awaited sunshine shines into the lens. Add salt to the eggs and stir fry. Chop the leeks. Remove the hard roots of the fresh mushrooms. Chop the fried tofu. Chop the fungus. Pour the chopped vegetables into the bowl. Add sesame oil first. Then season. Shrimp powder, beat the shrimp skin into powder. You can also put the shrimp skin directly. Add oyster sauce, a little ginger paste. Very little seasoning, only a little five-spice powder. Finally, add salt to taste. This dumpling filling uses more common five-flavor vegetables. These five flavors are delicious in themselves. Shrimp powder and oyster sauce give it a little sea flavor. And as little seasoning as possible, it highlights the taste of vegetarian and five-flavor. Divide the dough into two. Poke a hole in the middle of the small dough. Then pinch the hole with your hand to enlarge it. Break it apart. Do the same for the other dough. If you don't make dumplings right away, seal the dough and put it in the refrigerator for 1-2 days. Take out a dough and roll it into a long strip. Put the dough into the mold. Sprinkle a little dry flour. Round it. Press flat. Press the rolling pin with both hands to roll the dumpling wrappers. It is thin and has a small bowl shape. Fill the filling. The pastry filling is loose, not as good as the meat filling. The small bowl-shaped dough is easy to put more fillings. Put the dough together, put it between your thumb and index finger. Pinch hard, then squeeze in the middle. You see, a big-bellied round dumpling is done. Your fingers are a natural duck dumpling artifact. Put boiling water in the pot. When there is air in the filling, the dumplings will float up directly. The dumpling wrappers are thin, and the filling is basically cooked. I only added water once. When the water boils again, it is ready to be served. It took 4-5 minutes in total. A plate of steaming hot dumplings on the table. It is the warmest scene in the festival. In the Spring Festival, families get together, and friends get together. May we all be like a ray of sunshine, shining into each other's lives, loving and caring for each other. Happy festival everyone! I'm Xiao Gao Jie, see you next time^^