The steps for making beef filling are similar to those for making pork filling.
The only difference is that the beef is cut larger, and the seasoning oil used is changed from peppercorn oil to fried onion oil. From a certain perspective, Jiang Qiuqiu felt that onions were the perfect match for beef.
The extrely dominant flavor of onions perfectly blends with the beef. Taking a bite, the juicy at bursts in the mouth, while also adding a hint of onion flavor.
“The third filling is corn and shrimp.”
From a certain perspective, this flavor can be considered sweet.
Fresh golden corn kernels, plucked from the cob, emit a unique fragrance of grains without any cooking thod. However, Jiang Qiuqiu couldn’t find smaller shrimp at the Taotao Fresh; all she saw were relatively large ones.
She deftly split the shrimp, peeled off the shells, and the slightly grayish translucent shrimp at appeared before everyone. Jiang Qiuqiu skillfully sliced the large shrimp into approximately square pieces.
Mixing them into the corn kernels, she explained, “For the corn and shrimp filling, we’ll steam the dumplings. This simple cooking thod can lock in the original flavors of the ingredients. The sweet freshness of the shrimp and corn is very refreshing. Fans who like light and sweet flavors shouldn’t miss it.”
In the limited ti, Jiang Qiuqiu also made a classic cabbage and pork filling.
So far, four flavors were gathered.
Pure gugu at, pure bibi at, sweet corn and shrimp, and mixed at with vegetables.
The last one was a half-vegetarian dumpling that Jiang Qiuqiu personally liked very much. Although it was considered vegetarian, it also contained eggs. Subconsciously, she always felt that dumplings without at filling were all called vegetarian dumplings.
Fresh green chives were cut into small sections, emitting a charming fragrance. To avoid the live stream being too boring during the filling making process, Jiang Qiuqiu would add voice-over narration while cutting and mixing—
What flavor this filling was, and what flavor it would taste like when cooked.
This prompted soone to say: [How about not wrapping them first and cooking so filling for us to eat first?]
Naturally, that was impossible. After cutting the chives, Jiang Qiuqiu cracked a large bird egg into a bowl, stirred the egg mixture evenly with chopsticks, turned on the heat, and took out the customized flat-bottod pan. Jiang Qiuqiu began to fry the egg wrappers.
Only a thin layer of egg mixture and a little oil were needed. The high temperature caused the egg mixture to quickly solidify. After it turned from yellow to white, Jiang Qiuqiu let the egg wrappers stay in the pan for a while longer. This way, the originally tender egg wrappers would beco more resilient, creating a richer texture.
Once one after another egg wrapper was laid out, Jiang Qiuqiu quickly stacked them together, sliced them into thin shreds, then mixed them with chives and added so seasoning. So, the last filling was also ready.
Next, it was ti to show off skills!
The fernted dough was rolled into long strips, cut into small dough pieces, flattened with the palm of the hand. To save ti, Jiang Qiuqiu sprinkled so flour between the wrappers, then picked up the rolling pin and got started.
Rolling out dumpling wrappers required skill. Those who hadn’t learned it would often roll them out unevenly and not perfectly round.
However, for those skilled at it, they could control the direction of the dough, using just the right force. With a flick of the wrist and a turn of the hand, a neatly shaped dumpling wrapper would appear before them.
Of course, with Jiang Qiuqiu’s skill, several wrappers appeared on the table with just one turn.
They were neatly stacked together, and the entire process of making dumpling wrappers was like performing acrobatics.
To the point that everyone felt they weren’t just watching a food stear but also a bit of a handicraft strear.
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