Chapter 1522 - 588: I Won’t Pretend Anymore—I’m Here to Film an Advertisement! Dumplings and Liquor, The More You Drink, The More You Get!

Chapter 1522: Chapter 588: I Won’t Pretend Anymore—I’m Here to Film an Advertisement! Dumplings and Liquor, The More You Drink, The More You Get!

Lin Xu locked the car and said with a smile:

"I just filmed an advertisement for my relative’s dental clinic. Where are you heading, Sister Panpan?"

"I’m going to my former company to negotiate! Once the company lawyer arrives, we’ll head out. After sealing this deal, I plan to treat all company employees to a meal at Lin Ji."

"Alright... By the way, if you finish early, don’t forget to come to the shop for dumplings; we’re making dumplings today. Chive, egg, and shrimp filling."

"Great, that’s my favorite filling."

After chatting as if heading off to a battle, Lin Xu and the others took the elevator upstairs.

Hao Qingfeng and the photographer went to the post-production department to edit videos, while Lin Xu strolled to the shooting site next door.

It should be just starting; Qi Siming was kneading the dough.

Yellow steamed buns are a stuffed pastry made with yellow rice flour, usually filled with a mixture of bean paste and date paste, resembling Northeast sticky bean buns.

The pastry-making process isn’t difficult, but kneading the dough can be a bit strenuous.

Yellow rice flour is sticky; mixing it evenly requires a lot of effort.

Once the dough kneading is done, the rest becomes much easier, especially the final wrapping process. Just pinch off a handful of dough, press it with your hand to make a hollow, then put the filling in—that’s it.

It’s quite suitable for beginners.

If you want to be a bit more refined, you can also make yellow rice dumplings.

Yellow rice dumplings, which have become popular in recent years, are made using this dough.

Compared to glutinous rice flour, yellow rice dumplings are golden in color, smooth in texture, and offer a subtly moist sensation in the mouth, which many people love.

Lin Xu watched for a while without interrupting, then drove back to the shop.

"Boss, the first batch of chives has arrived, along with fresh shrimp. When shall we start making dumplings?"

"Let’s wait a bit longer, knead the dough first... Do we have fresh duck eggs? Add a few to the dough; it’ll make the wrappers more resilient and improve the texture."

For dumplings with egg and chive filling, the wrapper is crucial.

Adding eggs during kneading, whether chicken, duck, or goose eggs, makes the dough more resilient and chewy. This texture contrasts well with the soft chive filling, offering a delightful bite.

In the past, Chen Meijuan usually added two goose eggs when making dumplings at home.

These free-range farm geese produce flavorful eggs, incorporating into the dough provides an aromatic, chewy wrapper that enhances the dumplings’ texture.

But don’t add too many eggs, or you’ll end up with bamboo noodles.

The texture would transform from resilient to bouncy, quite chewy but unsuitable for dumplings as the high hardness makes the wrappers difficult to seal, and the dumplings might also dominate the mouthfeel when cooked.

Che Zai brought some duck eggs; Lin Xu estimated the number of diners and added twenty-something units of high-gluten flour into a large basin, then broke a dozen duck eggs into it.

He then added a bit of salt, mixed it into a dough flake with water, and kneaded it into a dough, setting it aside to relax.

Lin Xu checked the time; it was almost four o’clock.

He instructed a few kitchen assistants to start picking chives, then brought a small basin and cracked some free-range Chai chicken eggs into it, beating them and frying them up in an oiled pan.

For the filling, the eggs should be made into osmanthus eggs.

Osmanthus eggs involve adding oil to the pan, pouring the egg mixture in before the oil heats up, quickly stirring to form chunks as the eggs coagulate.

These egg chunks are more uniform and tender.

Once formed, don’t rush to remove them; stir-fry them a bit longer in the pan until the egg surfaces are slightly browned for a more intense aroma.

The fried eggs are poured into a large tray to cool thoroughly before mixing with the chives.

Taking advantage of this time, Lin Xu took the live shrimp he had bought.

Extruding the shrimp meat, setting it aside marinated with scallion and ginger.

As for the shrimp heads and shells, they won’t go to waste, they are simmered slowly in oil, later using the shrimp oil during filling preparation to enhance the flavor dramatically.

Besides shrimp oil, equal parts chicken and pork fat are added.

The blend of three oils not only enhances flavor but also improves the texture of the dumpling filling.

Though named egg and chive dumplings, the more vegetarian you label it, the more meaty it should be; such is the principle of vegetarian dishes cooked carnivorously.

Egg and chive isn’t the only filling suitable for this method; egg and zucchini, egg and cucumber, egg and garlic chive, and other dumpling fillings follow suit.

Bringing over the shrimp marinated with scallion and ginger, half are chopped into pieces and the other half smashed into shrimp paste.

This enhances the filling’s texture and enriches the shrimp flavor.

"The chives are washed, boss, shall we start chopping them?"

Lin Xu glanced at the previously kneaded dough and said to Che Zai:

"Go ahead and chop."

He then shouted to Niu Chuan, who was enjoying date cake with Ma Zhiqiang nearby:

"Niu Chuan, get ready to roll the wrappers, everyone wash their hands. Those skilled at making dumplings can start. Those who aren’t can go outside and ask around which shop assistant is good at making dumplings, and work together to do it."

With this large group making dumplings, it feels like a team-building exercise.

But with so many colleagues in the shop, it’s good to be occasionally lively, this way it strengthens the cohesion among employees and gives everyone a sense of home.

The chopped chives are immediately mixed with chicken oil and shrimp oil and stirred.