Why are dumplings made in the shape of ingots?

On the other side of the mountain, on the other side of the sea, there was a group of blue spirits buying ......

According to ancient customs, dumplings are usually a food that is eaten after the New Year's sacrifice. The New Year pays attention to the New Year's bag, and eats it when the New Year is resigned, which has the meaning of festive reunion and auspiciousness, indicating good luck in the new year.

The dumplings are shaped like ingots. People eat dumplings in the Spring Festival to take the sound of "fortune and treasure".

What kind of stuffed dumplings to wrap?

1. Celery filling.

That is, the meaning of diligent wealth, so the world talks about renting diligent financial dumplings. Diligence: that is, diligence and diligence; Often, diligent (frequent) is endless, which is called diligence and wealth. It is a prayer for a steady stream of material wealth; It is also a blessing for diligence and pragmatism.

2. Leek filling.

That is, the meaning of long-term wealth, so it is long-term wealth dumplings. Long: that is, a long time, a long time, called a long time. It is a long-lasting material wealth; It is also a prayer for the eternity of heaven and earth, and I wish people a long time - health, harmony, happiness and happiness.

3. Cabbage filling.

That is, the meaning of 100 wealth is therefore 100 wealth dumplings: measure words, that is, the meaning of 100 kinds and 100 kinds, which is called 100 wealth. Prayer for the blessing of all kinds of wealth; Or for the good wishes of the newlyweds Yan'er to grow old together.

4. Shiitake mushroom filling.

That is, the meaning of drum wealth is therefore the drum wealth dumpling drum: that is, high, convex, the shape of the mushroom is like an upward arrow, or the potential of ****, upward, full of drum meaning, called drum wealth; Or to express good wishes to the younger generation that they hope to get ahead.

5. Sauerkraut filling.

That is, the meaning of calculating wealth is to calculate the wealth dumpling: that is, accounting and liquidation. If the money is so much that it counts as one night, how much is that? It is called wealth; Or for the blessing of choice, choice is greater than effort, may relatives and friends have a good choice, choose well.

6. Meat and vegetable filling.

That is, there is wealth, so it is a wealth dumpling: that is, it exists, and it is said to have wealth; Bless you with wealth, and bless you with talent.

7. Fish filling.

The meaning of surplus wealth is the surplus of surplus wealth dumplings: that is, the surplus, and the excess has a surplus every year, which is called surplus wealth. What you pay is hard work, what you get is wealth, and what remains is health.

8. Ground beef.

That is, the meaning of cattle wealth, so it is the cow wealth dumpling cow: that is, the meaning of the cow gas, every day in the bull market, the cow is called the cow wealth; I wish my friends good health and full of bullishness.

9. Lamb filling.

That is, the meaning of foreign wealth, so it is foreign wealth dumplings: that is, vast, numerous; It is wider than the sea, and it is called foreign wealth.

10. Jujube filling.

That is, the meaning of fortune is therefore the fortune dumpling trick: that is, to call, like the God of Wealth, the wealth of the world, by your disposal, called fortune. The tradition is to like to put coins on the bread in the dumplings, and what you eat is the luckiest, but it is not very safe and hygienic, so wrap the big red dates, and wish that what you eat will be prosperous in the new year.

The characteristics of the ingots dumplings are that they look like an ingot, implying a wide range of wealth.

According to relevant documents, dumplings were called "Jiaozi" or "Shuijiaoer" before the Song Dynasty, "flat food" in the Yuan Dynasty, and were generally called dumplings after the Ming Dynasty. As for the custom of eating dumplings in the year of the cherry blossoms, it has appeared in the Ming Dynasty at the latest. By the Qing Dynasty, this custom had spread widely and was fixed.

In ancient times, people generally used to eat at the end of the Chinese New Year's Eve (23 o'clock in the middle of the night to 1 o'clock in the morning), because this time happened to be the time when the old and the new were alternated, and it was the time when the old and new years were replaced, the Chinese called it "Jiaozi".

Dumplings and "Jiaozi" homonym, eat dumplings when bidding farewell to the old and welcoming the new, take the meaning of "more old Jiaozi", and have the meaning of "festive reunion" and "auspicious wishes".

1. Take a piece of awakened dough and roll it out like a noodle to form a large dough <> with uniform thickness

2. Fold the rolled dough into strips about 10 cm wide.

3. Cut the folded dough into about 10 cm wide.

4. Sprinkle the dough with dry flour and stack them together.

5. Cut into trapezoidal dough.

6. Take a piece of trapezoidal dough and put it in your left hand, and place an appropriate amount of dumpling filling on the fingertips of the narrow head of the dough.

7. Turn the dumpling wrapper over in front.

8. Turn over one more layer.

9. Pinch both sides with the thumbs of both hands, and pick the middle of the dumplings on the middle finger of the right hand.

10. Use the middle finger of your right hand to pick the middle of the dumpling, and use the fingers of both hands to close the two ends of the dumpling and compact.

11. A ingots dumpling is wrapped o

Tips:

1. The dumpling dough must be reconciled and wake up well, so that the rolled dough is even and easy to use without breaking the skin.

2. The key is that in the final step of the 10th step, when the middle finger of the right hand is raised upwards and the thumbs of both hands are closed, you will feel it after more practice.

Ingot dumplings refer to a type of dumpling. The basic method is to put the filling of the dumplings into a round dumpling skin, fold the dumpling skin in half, bend the edges of the dumplings to the middle, and then knead the corners of the two ends tightly into an ingot-shape.

Method: 1. After the pumpkin is peeled and sliced and steamed, it is pressed into a puree.

2. Put the flour in a big bowl, put some salt to put the pumpkin puree in, add water and mix all the ingredients well (the water should be added slowly little by little to prevent too much water from being put at once), knead the dough repeatedly until the three lights (hand light, basin light, face light), and let go for 20-30 minutes. 3. Chop the pork into minced meat, cut the mushrooms into small dices after soaking, and cut the carrots into fine dices, put the minced pork, diced mushrooms, and diced carrots in a bowl, add salt, soy sauce, pepper, cornstarch, and a little sesame oil, and then stir evenly to make dumpling filling.

4. After the meat filling is ready, the noodles are also awakened, divide the dough into several points, knead each point into a stick, and then cut it into small agents, and after each agent is rounded and flattened, roll it into a round dumpling skin.

5. Put the meat filling in the middle of the dumpling skin, then fold it in half, and then knead it into the shape of ingots.

6. After the water boils, put some salt, put the finished dumplings into the pot, close the lid, after boiling, add some cold water, and repeat this three times, and when all the dumplings float up, they are almost cooked.

7. Scoop up the boiled dumplings and put them in a bowl, you can add broth, or you can dip them in chili vinegar and eat them together.

Method: Take a dumpling skin in the palm of your hand, put an appropriate amount of filling in half and fold it into a semicircle, pinch the middle to seal the right half of the dumpling skin, and also seal the left half of the dumpling skin, seal the dumpling skin firmly, and then bend the two ends of the dumpling to the middle, and pinch the two ends of the dumpling edge to each other, so that the edge of the semicircle is slightly upturned.

Other dumpling making practices:

Method 1: 1. Add water and alkali to the flour and form a dough, roll it into a thin skin, and cut it into 6cm square slices.

2. Cut the pork into minced pieces with a knife, add salt, monosodium glutamate, chicken essence and water to beat well, and finally add cornstarch and mix well.

3. Wrap the meat filling in the dumplings one by one.

4. Hot water in the pot, put the wrapped dumplings into it, then add salt, monosodium glutamate, chicken essence and other seasonings, then put in lotus leaves, remove them and put them in a bowl.

Method 2: Make a fist with your left hand, stretch out your thumb and index finger naturally, take a dumpling wrapper and put it in the filling, pinch the corner of the right end, gently push the inner skin with the thumb of the right hand outward, form a fold with the index finger on the outer skin, pinch the fold with the thumb of the right hand, repeat the steps to the left end of the dumpling and pinch the sealing at both ends.