How to make goldfish dumplings, how to make goldfish dumplings

Teach you how to make goldfish dumplings simple and delicious.

Steamed goldfish dumplings <>

Ingredient breakdown. Ingredients.

Xinliang corn dumpling flour 160 grams.

105 grams of water.

200 grams of minced meat.

20 grams of green onions. 10 grams of ginger.

10g light soy sauce.

5 grams of soy sauce. Salt 5 grams.

3 grams of pepper.

Accessories. 5 grams of sesame oil.

Salty and sweet taste. Steaming process.

Half an hour takes time.

Normal difficulty. Steps to make steamed dumplings with goldfish.

Xinliang corn dumpling flour for later use.

Add water to the flour.

and into a smooth dough.

Divide it into small doses of about 27 grams equally.

Filling: Finely chop green onion and ginger and minced meat into a bowl, add light soy sauce, soy sauce, salt, pepper and sesame oil and stir well.

Roll out the round dough sheet with a small agent and add the filling.

Pinch and wrap tightly on both sides, leaving a small opening at one end to make a fish mouth.

Use chopsticks to flatten the tail of the fish.

Use a small fork to press out the lines.

Cut a few knives on the dough sheet, flip the dough sheet, and the fishtail is more three-dimensional.

Use scissors on both sides of the body to cut out the fins and pinch them flat.

Smear the head with a little water and dip it in black beans to make eyes.

Using the semi-circular shape of the straw, the scales are carved on both sides of the body.

Put it in a steamer, steam for 13 minutes, simmer for two minutes, and then get out of the pot.

Finished product drawing. <>

The cute little goldfish exudes a strong corn fragrance.

Naturally healthy and nutritious.

Finished product drawing. Tips.

Flour: Xinliang corn dumpling flour. When steaming, adjust the time appropriately according to the size of the dough base, and the filling can be matched according to personal preference. The thickness of the dough sheet is slightly thicker than usual, so it is not easy to break the skin when making shapes.

Material. Servings: 10 pcs.

Dough: 60g plain flour (all-purpose flour), 30g water, a pinch of salt.

Excipients: 60g minced pork, 1 2 tsp red yeast powder.

Method. 1. After kneading all the dough materials, wrap them in a plastic bag and wake up for 2 hours, and then divide them into 12 agents after rolling them into long strips. Take two of them, add 1 2 teaspoons of red yeast rice powder and a few drops of water and knead them into a pink dough to match the color. The remaining 10 white agents should be covered with wet gauze to prevent drying;

2. The white dough is flattened, and a few small balls of red agent are randomly decorated on it, and rolled into dumpling wrappers together;

3. The part with the color is facing down, and the filling is placed in the middle, and the pork filling used here can be replaced with something else according to your preference;

4. Knead the left dough and upper and lower skins in the left position as goldfish eyes;

5. Pinching under the fish's eye will make it look more structured;

6. Cut two knives at the tail and press out the mark on the dough with a toothpick;

7. Wrap the middle dough upwards and seal the entire gap to ensure that the filling is not exposed;

8. Pinch it at the tail again to sort out the shape of the fish tail;

9. The green billet is completed. You can pinch some folds on the back of the fish as fins, and you can not pinch them;

10. Drain into the steamer, pot on cold water, and steam for 8-10 minutes after the water boils.

1.Wash the pumpkin and purple sweet potato and cut into cubes.

2.Put in a steamer and steam the puree.

3.The prepared pumpkin and purple potato puree are red with tomato juice.

4.Insert the prepared pigment into the surface.

5.Dumplings, goldfish shape.

6.Put it in the pot for about 10 minutes.

7.Put it in the pot for about 10 minutes.

Know how to make goldfish steamed dumplings? I think it's very easy to pick the chicken and goldfish dishes first, wrap them in the noodles, and then steam them in the pot.

A steamed goldfish dumpling is the best delicacy of the cuisine, it is very delicious when it is done, it is very bright and delicious, and the taste is very good.

will also beat you a goldfish steamed dumpling, how to make it delicious? I think the steamed dumplings made with fish must be very tender, so put the fish in an egg, stir and grind the fish in the egg, it's over, we have to have a seasoning and a friend, after the green onion song and green onion are finished, we mix the meat together, for a long time, stir and stir together, so that the steamed dumplings, the fish dumplings are very cold and delicious.

Summary. 1.Wash and chop the pork into a bowl. Ham, sea cucumber, shrimp, fungus, and bamboo shoots are all cut into small pieces after washing.

2.Add refined salt, minced ginger and water to the pork bowl and stir vigorously, then add soy sauce, sugar, monosodium glutamate, sea cucumber, ham, shrimp, fungus, winter bamboo shoots, chopped green onions, and sesame oil to mix together to make three fresh fillings.

3.Put the flour on the board, cut it into a concave shape, add boiling water (300 grams) and knead it evenly, cover it with a wet cloth for 15 minutes, knead it into 40 dough agents, press flat one by one, roll it out into a round skin with a diameter of about centimeters, close the 1 3 of the round skin with both hands, pinch it into a corner, put in three fresh fillings, and then push the 2 3 arc skin, push it inward into the shape of the fish's head, leave two holes for the fish eye, inlaid with green beans, and then push out the bilateral flowers at the sharp corners, turn the folded arc skin outward, cut two knives at the arc with scissors for the fish tail, and use the flower tongs at the tail, the back clamp into a fin shape that becomes a golden horn dumpling, put it in a pot of boiling water on a hot fire, and steam it for 10 minutes to get out of the cage.

The process flow of goldfish dumplings.

1.Wash and chop the pork into a bowl. Ham, sea cucumber, shrimp, fungus, and bamboo shoots are all cut into small pieces after washing.

2.Add refined salt, minced ginger and water to the pork bowl and stir vigorously, then add soy sauce, sugar, monosodium glutamate, sea cucumber, ham, shrimp, fungus, winter bamboo shoots, chopped green onions and sesame oil to mix together to form three fresh fillings. 3.

Put the flour on the board, pluck it into a concave shape, add boiling water (300 grams) and knead it evenly, cover it with a wet cloth for 15 minutes, knead it into 40 dough agents, press it flat one by one, roll it out into a round skin with a diameter of about centimeters, close the round skin with both hands 1 3, pinch it into a corner, put in three fresh fillings, and then put the 2 3 arc skin, push it inward into the head shape of the fish, leave two holes for the fish eye, inlay the green beans, and then push out the bilateral flowers at the sharp corners, turn the folded arc skin, turn it outward, and use scissors to cut two knives at the arc for the fish tail, Use the tongs to clamp the tail and back into a fin shape to form a golden horn dumpling, put it in a pot of boiling water, and steam it for 10 minutes to get out of the cage.

1.Blanch the dough with boiling water; 2.The dough should be rolled out into a thick middle and thin on the perimeter.

1 tilapia, 150 grams of flour, appropriate amount of chives, 1 tablespoon of light soy sauce.

01 Clean the tilapia and remove the meat.

02 Chop the fish into patties, add chopped chives and salt.

03 1 scoop light soy sauce, then stir for about 10 minutes. 【Stir until the fish is sticky】04 Put the flour on a plate and knead the dough with an appropriate amount of water.

05 Knead the dough until it is smooth and non-sticky.

06 Grab an appropriate amount of dough with your hands and knead it into thin slices, then put an appropriate amount of fish filling into it and close your mouth.

07 **Oil.

08 Put the wrapped dumplings in a pan and fry them over low heat.

09 Fry for about 2 minutes, flip the dumplings over and fry again.

10 Fry for about 2 minutes, add half a bowl of water, cover and bake over low heat.

11 Bake until the water has evaporated.

Ingredients:

Ingredients: 400 grams of dumpling skin, 350 grams of Longli fish fillet.

Excipients: 3 tablespoons of peanut oil, 3 grams of salt, 1 tablespoon of oyster sauce, 200 grams of carrots, 30 grams of black fungus, 3 grams of chicken essence, 20 grams of ginger, 20 grams of chives, 500 grams of bone brothMethod.

1.The dragon returns to Changli fish fillet.

2.After thawing, wash and chop into puree.

3.Chop the carrots and black fungus.

4.Chives, ginger finely chopped.

5.Add the ingredients in the picture to the fish bowl, then add oyster sauce, chicken essence, peanut oil, and salt and mix well to make a meat filling.

6.Dumpling wrappers.

7.Put the dumpling wrapper in the palm of your hand, and then put in the meat filling after the leak.

8.Wrap the dumplings tightly with your hands.

9.All wrapped dumplings.

10.Put the bone broth in the pot and cook the dumplings.

Ingredients: Dumpling filling: a freshwater grass carp, a small piece of pork belly, and an appropriate amount of leeks.

Dumpling wrapper: 500 grams of flour, 1 egg white, 2 grams of salt, 250 grams of water.

Production steps] 1. Knead the dough.

Add 2 grams of salt to 1,500 grams of flour, beat 1 egg white, and pour 250 grams of water.

2. Knead the flour into a smooth dough, cover with plastic wrap and relax for 15 minutes.

3. After relaxation, continue to knead the dough until smooth and delicate without bubbles, cover with plastic wrap and continue to relax for later use.

Second, adjust the filling. 1. The grass carp scrapes off the fish, cuts it open and cleans it, leaving only the fish meat, and the fish skin and black inner membrane must be removed.

2. Chop the pork belly and fish, add light soy sauce, dark soy sauce, cooking wine, oyster sauce, chicken essence, monosodium glutamate, thirteen spices, pepper and salt.

3. Mix the minced pork belly, fish and seasonings.

4. Add boiling water to the meat filling, put cool green onions, ginger and peppercorns, and whip in a clockwise direction.

5. Wash the leeks and chop them in dry water, mix with cooking oil, mix them with the meat filling, and finally add salt to taste, so that the fish dumplings will be filled.

Three, make dumplings.

1. Continue to knead the dough smooth, knead the strips and cut them into uniform small dough pieces, sprinkle with dry flour and press flat with the palm of your hand.

2. Press the flat dough with a rolling pin to roll out the round, strive for the middle thick and the edge thin, so that the filling will not be boiled and the skin will not be broken.

3. Put the fish filling on the dumpling skin and knead it into the way you like, the important thing is to pinch it tightly.

Fourth, boil dumplings.

1. Add water to the pot and bring to a boil, put in the wrapped dumplings, and keep pushing the dumplings in the pot to prevent the pot from breaking the skin and leaking the filling.

2. Wait for the dumplings to float up in the pot, turn down the heat when the water is boiling, cover the pot, there is an old saying: "open the lid to cook the skin, cover the lid to cook the filling".

3. Cook for about 3 minutes, see that the belly of the dumplings is bulging, the dumplings are already cooked, take them out and put them on a plate, and you can eat them with dipping sauce. The freshness and tenderness of the fish, paired with the fragrance of the pork belly, have a unique flavor, nutrition and deliciousness!

2. The fish has a fishy smell, and the cooking wine and green onion, ginger and pepper water must be put in.

3. Because the fish is oil-free, the addition of pork belly can make the fish more fragrant, but not too much, which robs the freshness of the fish.

4. Fish and leeks are most suitable for dumpling filling, the fragrance of leeks can be used to cover up the fishy smell of fish, but leeks must be mixed with oil in advance to prevent soup from coming out of the dumpling filling.

Wrapping fish-stuffed dumplings, the fish should be cleaned to ensure that there are no fish bones and no fishy smell, so that the dumplings can be tender, delicious and nutritious.

The preparation of mackerel meat dumpling filling.

Ingredients: mackerel, fatty pork, eggs, green onions, minced ginger, monosodium glutamate, chicken essence, salt, cooking wine, sesame oil, peanut oil.

Steps: 1. Wash the mackerel and slice it into two pieces along the backbone, separate the fish meat from the fish bones, scrape the fish meat off the skin, and chop the fish meat with the back of the knife. When chopping, be careful to pick out the bones hidden in the flesh.

Stir the fish filling in one direction, add half a bowl of water while stirring, and gradually add the water in 4 or 5 times;

2. Chop 1 2 taels of fatty pork into puree. Add the minced fatty pork to the fish filling. (Fatty pork and fish meat about 1:.)

10, that is, a pound of fish meat put one or two fat pig noisy blind meat), and then continue to stir in one direction until the hole is evenly stirred. Crack in two eggs and continue to stir;

3. Add green onion, minced ginger, monosodium glutamate, chicken essence, salt, cooking wine, sesame oil, peanut oil;

4. Wash and chop the leeks. Mix the dried and chopped leeks with the fish filling.

1 Cons 16 Two bags of prepared fish, 300 grams.

2 16 Mix the dough and let it rise for 20 minutes.

3 16 Chop the fish.

4 16 Fill the bowl.

5 16 Leeks finely chopped.

6 16 Fungus chopped to rent sails.

7 16 Stir the leeks and fish well, then pour in the cooking oil (the cooking oil I use is fried by me and cooled, and the fried oil does not taste like raw oil).

8 16 in the put fungus.

9 16 Stir well.

10 16 Then make the dumpling wrapper, first knead the spinach noodles into long strips, roll out the white noodles into long slices, and then put the green bread inside, like me**.

11 16 Cut the dough into equal sizes.

12 16 Roll out the dough.

13 16 Put the filling in the middle and pinch the edges. Pinch it tightly!

Ingredients: 750g flour, 100g pumpkin

Ingredients: 500g leek, 200ml oil, 1 tablespoon of salt, 2 eggs, 2 tablespoons of sesame oil, 1 tablespoon of five-spice powder, 500ml of water

Step 1

1.The pumpkin is steamed in a pot.

2.Put the steamed pumpkin in flour, add water and form a dough for later use.

3.Wash the leeks and finely chop.

4.Beat the eggs and scramble.

5.Add the chopped leeks and scrambled eggs to the seasoning and make the dumpling filling.

6.The dough wakes up and is divided into equal sized agents.

7.Roll out the dumpling wrappers with a rolling pin.

8.Wrap in the prepared dumpling filling.

9.Wrap the dumplings that kill your grandson, the golden ones are good-looking.

10.Put water in the pot, put the dumplings after boiling, cook and remove them.

11.Serve in a bowl.

Tips:

The pumpkin has a lot of water inside, so be sure to add less water when mixing the noodles.