Husband is a native of Shanghai. However, I especially like to eat pasta, and dumplings are my favorite. And the ready-made dumpling skin once complained that I only loved my own skin, but the dumplings with thin skin and more juice are really not too greasy. .
After the flour is added to the salt mixture, pour the appropriate amount of water, knead into a dough until the surface is smooth, and cover with a damp cloth to wake up for use.
After the pork is bought, go home and lick it to make the meat more detailed.
After the cabbage is washed, it is also cut into pieces.
Add the onion ginger, cabbage, and pork to the large bowl and add the cooking wine.
Stir the stuffing, mix the pork cabbage evenly, and stir it in one direction. After mixing, put it in the refrigerator for storage.
After the dough has been cut to a suitable size, the strips are grown and cut into small pieces with a knife.
Suede, after the small amount of the hand is flattened, one hand holds the dough and slowly turns in one direction. The hand is used to open the dough with a rolling pin. As long as the middle is thicker, it is thinner. It is enough to eat at home. The shape of the dough is round.
After taking the stuffed stuff out of the refrigerator, add salt and chicken seasoning and mix well, then you can start making dumplings. There are various ways to make dumplings. The most common thing in the family is to use your tiger's mouth to pinch the mouth.
When mixing the stuffing, the salt and chicken must be mixed before starting the dumplings. If it is too early, it will be hydrated. If the filling is too wet, it will not be good. The meat stuffing is not too tempting, and it can be tempered with moderate tempering, because the stuffing of the dumplings is no more than the taste of the meat, and it is not like the stuffing of the stuffing. The stuffing of the dumplings is more delicious. When the dumplings are made, the last two together, a suede and a stuffing, the hand-skinned skin will be dry for a long time. Others, others seem to think nothing. . .