Recipe: The dumplings taught by the master

Home Cooking Recipe: The dumplings taught by the master

Ingredients:

Steps:

  1. Home Cooking Recipe: Cut the pork skin into a large piece of slap, boil under the boiling water pot, add cooking wine, turn off the heat for one minute, and let stand for 30 minutes.

    Cut the pork skin into a large piece of slap, boil under the boiling water pot, add cooking wine, turn off the heat for one minute, and let stand for 30 minutes.

  2. Remove the meat skin and use a knife to remove all the fat from the inside, and scrape off the outside to scrape off the greasy surface.

  3. Cut the processed skin into a thin strip of about 3-5 mm, add water again (water is twice the weight of the treated pig skin), boil over high heat, cook for 1 to 1.5 hours in medium and small heat until the water is white, pig skin is not The shape is gelatinized, the pig skin is filtered out, and the skin is naturally cooled, and then placed in a refrigerator to be frozen.

  4. Pig minced meat is mashed into a mud, add salt, sugar, chicken, soy sauce, pepper and mix well. Add the onion ginger water in portions and mix well in the same direction until the meat is full of water and sticky. Then add a proper amount of sesame oil and mix well.

  5. Add the appropriate amount of coagulated lard to the skin and mix well. Add in the meat and mix well to form a small meat stuffing.

  6. Add the medium-gluten flour to the warm water and stir into a dough, knead into a soft dough, knead into a thick strip, and put it on a wet cloth for 30-45 minutes.

  7. The awake surface was further drawn into slender strips, divided into 10 g small dough pieces, and each dough was kneaded to a thin bun that was about 8 cm in diameter.

  8. Each of the steamed buns put about 20g of stuffing into a dumpling, and the number of pleats in the small dumplings is about 20.

  9. Put a damp cloth (or soft cabbage leaves) in the steamer, set the dumplings, leave a gap in the middle, open the water pot, steam for 5 minutes.

  10. The cooked dumplings can be served with ginger and balsamic vinegar.

Tips:

- Onion ginger water practice: smash 10g of ginger and 5g of onion and add 100ml of water, knead with water until the onion ginger juice is mixed into the water, and filter the ginger onion. - If you are making a crabmeal cocktail, you can use crab oil and ginger and crab yellow to stir-fry crab oil, and add crab meat, salt, and chicken to stir-fry into crab powder. According to the ratio of crab powder and fresh meat xiaocang 2:8, make crab powder xiaowan stuffing. - If you are making a small shrimp cage, you can add the salt, salt, soda and water to the shrimp to make it white and shiny, dry the water, add protein, chicken, salt, pepper and then add the white powder to the sticky, will The sautéed shrimps are smashed into mud, and the shrimps are filled with small shrimps in a ratio of 3:7.


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