Dumplings, originally called Jiao Er, are a traditional Chinese food. According to legend, they were invented by Zhang Zhongjing, a medical sage of Nanyang in the Eastern Han Dynasty. It has a history of more than 1,800 years. Dumplings are a must-eat for the people in most parts of China during the winter solstice and the Spring Festival every year. There is a Chinese saying: "Dumplings are not delicious." It deeply expresses people's love for dumplings.
Eating dumplings on the winter solstice is to commemorate the "medical saint" Zhang Zhongjing, and also to repay Zhang Zhongjing for presenting "Quhan Jiao Er Tang" to the public. People ate "Jiao Er" and drank "Quhan Tang". They were warm, their ears became hot, and their frostbitten ears were cured. From then on, later generations learned to look like "jiaoer" and wrapped them into food called "dumplings" or "flat food". This custom has been passed down to this day.
The winter solstice is an important solar term of the Chinese nation. There is a saying among the folks that "the winter solstice is as big as the year", so the ancients called the winter solstice "Ya Sui", "Winter Festival", "Hedong", "Xiao Nian" and so on.
Since ancient times, folks have had the custom of "eating dumplings on the winter solstice". Today, dumplings have become a common food on people's tables. In northern my country, dumplings become an indispensable holiday meal for every family on the winter solstice day of the lunar calendar. The proverb goes: "October 1st, the winter solstice is here, and every family will eat dumplings."
The composition of dumplings is extremely simple, except for the skins and stuffing. Compared with the types and techniques of dough, stuffing is ever-changing and eclectic.
Whether dumplings are good or not, the key lies in the stuffing of dumplings, and every family has their own methods. Some of the common stuffings in life may have been eaten by everyone. Today, I recommend a unique ingredient-Maitake. Add it to the dumpling stuffing. It has a unique fragrance and is definitely worth trying.
material:
Pork, appropriate amount of cabbage, Maitake, appropriate amount of salt, light soy sauce, oyster sauce, 2 tablespoons of soy sauce, flour, 1 egg
practice:
1. Maitake, cut off the stalks, wash them, tear them into small flowers, and soak them in warm water.
2. Wash pork and chop it into minced meat; wash and chop cabbage and marinate with a little salt.
3. Wash the soaked Maitake, squeeze the water and chop it, squeeze out the excess water from the marinated cabbage, add minced meat, add seasonings and 1 egg and mix well.
4. Add flour to proper amount of water and knead well, roll out the skin, wrap the stuffing, boil water, and cook the dumplings.
