Ingredients for Caijiao: 300g flour, 5g white sugar, 90g hot water, 90g cold water, 1 bunch of chives, 4 eggs, 1 small bunch of glass noodles, 1 bunch of shrimp skin, 1 spoon of salt, 1 spoon of chicken essence, 1 spoon of five-spice powder, and an appropriate amount of sesame oil.
Method: Step 1: Combine flour, white sugar, half of the hot water, and half of the cold water to form a moderately soft dough. Set aside to rest for half an hour. Step 2: Beat the eggs, mix in a little salt, and stir-fry in hot oil until scrambled. Soak glass noodles in hot water, chop them, and wash and chop the chives. Add the scrambled eggs, chopped noodles, chopped chives, and shrimp skin into a pan.
Step 3: Season with five-spice powder, salt, chicken essence, and sesame oil, then mix well and set aside. Step 4: Divide the rested dough into small portions, roll out one portion into a dough sheet, fill with the stuffing, and shape into dumplings, crimping the edges to form a decorative border. Step 5: Heat oil in a pan until it reaches 60% heat, indicated by small bubbles forming around a chopstick inserted into the oil.
Fry the Caijiao until both sides are golden brown, remove from the oil, and drain on kitchen paper to absorb excess oil.
Cooking Tips: Remember to mix the filling just before using it! There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘Hubei Cuisine’ to directly view my collection of recipes!
