Run Jia Zhuang Tang noodles jiao

Runjiazhuang instant noodle dumplings are a specialty of Shenzhou City, Hengshui City, Hebei Province. The founder of Runjiazhuang instant noodle dumplings was Li Kunshan of Runjiazhuang, Shenzhou at the end of Qing Dynasty. The instant noodle dumplings made by him are soft, delicious and not greasy, and the tendons are palatable, which is well-known in ten miles and eight townships. In 2010, Runjiazhuang instant noodle dumplings were included in the first batch of municipal intangible cultural heritage list in Shenzhou City. At the end of the Qing Dynasty, there was a man named Li Laokun in Runjiazhuang, Shenzhou, who sold instant noodles dumplings. Due to the exquisite production, the instant noodle dumplings are soft, delicious and not greasy, and the tendons are palatable, which is well known in ten miles and eight townships. If you are familiar with it, you can call him by his name. If you are unfamiliar, just say which village he is from, and Runjiazhuang instant noodle dumplings will have a name. After Li Laokun's death, his son inherited his father's business, which enabled this flavor snack to develop. Then it changed with the times and rose and fell several times. In 1998, his great-grandson monopolized the "Runjiazhuang instant noodle dumplings" restaurant in Shenzhou. On the basis of traditional technology, there is innovation and better flavor. People come here in an endless stream. "Runjiazhuang instant noodle dumplings" are beautiful in shape, shaped like ingots, with 14 pieces in one drawer. They will be cooked in 5 or 6 minutes after steaming. To make steamed dumplings, you should first adjust the stuffing and then iron the noodles. The traditional "Runjiazhuang instant noodle dumplings" are filled with beef. First, the beef is chopped, and more than a dozen spices such as chopped green onion, Jiang Mo, homemade soybean paste, pepper powder and fennel powder are added, and then stirred clockwise to make a paste, and then ground sesame oil is added for later use. The temperature should be well controlled when cooking noodles. Boiled water with different temperatures should be used for different flours. Generally, the water should be slightly sunk before use. While cooking, stir it with chopsticks, cool it, knead it, wake up for 15 minutes, make it into a preparation, and roll it into a round piece, which is bigger and thinner than the dumpling skin. "Runjiazhuang instant noodle dumplings" have thin skin and big stuffing, and are not wrinkled, commonly known as "no nose". After being wrapped, they must stand on the steamer. There are three kinds of wrapping methods: palm covering, palm covering and holding covering.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)