Dumplings are actually awkward in the south. After coming to the north, they know that the quick-frozen dumplings that we call dumplings are originally called dumplings in the northern households. It is now popular in the South in the past few years. I don’t know anywhere else. Anyway, our hometown still didn’t eat this drop. The dumpling skin is thin and tender, and the taste is delicious. Its packaging method is generally divided into two types: pinching by hand; I just learned to make dumplings, I will use pinch, because the pinch is good, but if it is squeezed, it will be easy to press. It is especially easy to leak when cooking. Especially the meat is generally soft, so no Good package, if the adjustment is too hard, it is not fragrant. In fact, it is not difficult to make dumplings. As long as the filling is adjusted, the dumplings are thinner. Basically, the taste of the dumplings is no problem; but when the package is filled, the fillings are more delicious, and the thin skin is stuffed. It is delicious. I am making dumplings and I am learning with my mother-in-law. The pasta she made is a must, quite delicious. Let me have a look at it:
Pick the leek and wash it to dry the water. Take a small bowl, add the pepper, add a small amount of hot water and set aside.
Cut the meat into small pieces and knead it into minced meat
Add ginger and green onion together to complete fusion
Put the simmered meat into the pot, add the chicken essence, salt, sesame oil, cooking wine, soy sauce and mix well.
Add the boiled pepper water in portions and stir until the meat is thick.
Pour the cabbage into foam
Put the cabbage foam into the gauze and squeeze out the water.
Cut the washed leeks into small pieces for use.
Add cabbage and leeks to the stirred meat
Put the flour into the pot and add the water to smooth the surface to the surface for half an hour.
Put the good side for a few more minutes and pick a small hole from the middle.
Sliding into a hollow circle along the small hole
Cut from the middle, repeatedly from a small round strip
Hand the small round bar into small pieces of uniform size by hand
Spread the flour evenly on the small dose
Press the small palm into a round cake with the palm of your hand
Use a rolling pin to form a thin, round cake on the side.
Pick up a small round cake and put the stuffed stuffing
Hold the middle of the dough
Put the index fingers of the two hands together, put the dumplings on the index finger, and squeeze the thumb of both hands with the old force on the index finger.
A big belly drum dumplings came out.
After the water in the pot is boiled, add a little salt.
Put the dumplings after rolling
Add a little cold water after the water is opened
After opening the pot three times, you can see the dumplings floating up.
1, must add pepper water, add pepper water can not go to the sputum, you can also increase the flavor of the meat, and eat it will not dry; 2. Stir in one direction when stirring the meat, do not stir back and forth; 3, pepper water must be added to the meat in several portions, do not add it at one time, let the meat fully absorb the water, so that when you eat, the dumplings will be tender, and with juice; 4, do cabbage stuffing must squeeze the water dry, cabbage water will produce soup, so good package, not all the water when eating. 5, the flour must be more sturdy, so that the skin will be more refined, the dumplings out of the package is delicious, and not easy to break; 6, pinch the amount of small dose can be cut with a knife; 7. When cooking, first put salt to prevent dumplings from boiling. When cooking dumplings, it must be opened three times. This is called "Phoenix three-point water". The water is for not letting the water boil, so that the dumplings are in a stable water. Cooked, the dumplings won't boil up and down because of the boiling water!