100 ways to eat dumpling wrappers, 30 ways to eat dumpling wrappers

The preparation of dumpling wrappers is as follows:

The first method: make the dumpling wrapper with a dough sheeter. This can only be done with a small dough sheeter.

1) Pour 500 grams of high-gluten flour into the basin, add 2 grams of salt, slowly sprinkle 220 grams of water on the flour, and knead the flour with your hands to form a flocculent shape while sprinkling water.

2) Slightly widen the shaft spacing of the dough sheeter, pour in the kneaded dough flocculent and press it into a thick dough blank, repeatedly press the thick dough blank with the dough sheeter until it is complete and delicate, and seal the thick dough blank with plastic wrap for 20 minutes.

3) Adjust the spacing of the shaft of the dough sheeter to a small amount, continue to put the good dough blank into the dough sheeter, press the thick dough blank several times, and then slowly thin it several times, until it is pressed to the thickness required by the dumpling skin, press it on the pressed dough with a round mold, and the dumpling skin is ready.

The second method: imitate the handmade dumpling wrapper to make dumpling wrappers. This practice must be completed by an imitation handmade dumpling wrapper machine.

1) Pour 500 grams of high-gluten flour into the basin, add 2 grams of salt, pour 220 grams of water into it several times, knead the flour into dough while pouring water, and then knead it into a dough, and repeatedly knead the dough until "face light, basin light, hand light".

2) When the kneaded dough is "3 times resting, 3 times kneading", when the dough reaches smooth and delicate, strong and elastic, press the dough into a thick dough embryo, put it on the imitation handmade dumpling skin machine, start the machine, and sprinkle dry flour on the side to prevent sticking while making the dumpling skin.

1. Crispy dumpling skin, pepper and salt.

Ingredients: dumpling wrapper, salt and pepper, sesame oil.

Method: Stack the dumpling wrappers neatly and place them on the board, and use a knife to cut the circle into 4 equal parts; Pour oil into the pot and boil until it is 7 hot, put in the cut dumpling skin, fry slowly over low heat until golden brown, and sprinkle with an appropriate amount of pepper and salt after removal.

2. Dumpling skin bean paste cake.

Ingredients: Dumpling wrapper, bean paste filling, sesame oil (if you don't have bean paste filling, you can use white sugar or sliced banana slices).

Method: Take a dumpling wrapper, spread an appropriate amount of bean paste filling, and moisten the edges with water; Cover the other dumpling wrapper, pinch the edges of the two overlapping dumpling wrappers, and press it with a fork; Heat the pan with oil, then add the bean paste cakes, and fry until both sides are golden brown and slightly charred.

3. Dumpling skin egg cake.

Ingredients: dumpling wrapper, egg, sesame oil.

Method: No filling version Method: Beat the eggs and season as you like; Heat the oil (stir-fry the amount of vegetables), put the egg mixture into the pan and fry the dumplings over medium-low heat until golden brown on both sides.

Method with filling: brush a layer of oil on the dumpling skin, sprinkle with a little salt and chopped green onions, then cover a dumpling skin, pinch the edges of the two overlapping dumpling skins, and then press it with a fork, when kneading, first reserve an egg-sized opening, and beat 1 egg (egg yolk) into it; Then close the opening tightly, slightly process the edges of the whole cake into a petal shape, and fry in the pan until golden brown on both sides.

<> "1. Laughing potstickers:

1. Marine. 2. Dumpling skin wrapped in meat and shrimp.

3. Wrap it up.

4. Fry in a pan.

5. Fry until golden brown.

6. Add water and oil to starch.

7. Add starch water.

8. Sprinkle sesame seeds and chopped green onions. Bureau Sun.

2. Raw frying with flowing juice:

1. Half a pound of minced beef, a little chopped green onion, and minced garlic reed.

2. 1 tablespoon each of dark soy sauce, light soy sauce and sesame oil.

3. Mix well with a little salt chicken essence.

4. Put the meat filling on the dumpling skin.

5. Just pinch your mouth tightly.

6. Fry until golden brown on both sides, pour in a small cup of water, cover and simmer for three minutes.

3. Crystal shrimp dumplings:

1. Add corn, chopped carrots and an appropriate amount of black pepper to the shrimp slide.

2. Add a spoonful of light soy sauce and mix well.

3. Roll out the dumpling wrappers thinly.

4. Wrap it like a bun.

5. Steam for 15 minutes.

6. Serve on a plate.

Fourth, the heart of the chaos skin:

1. Wash the loin and crush it.

2. Add 1 tablespoon of light soy sauce, oyster sauce and cooking oil, an appropriate amount of salt, chicken essence, thirteen spices, and half a spoon of dark soy sauce and stir well.

3. Pour in chopped green onions, shredded radish and corn kernels, stir well, mix with the wax and roll out the skin thinly.

4. Put in the meat filling, wrap them one by one, and fry them in a pan with hot oil until golden brown on both sides.

Ingredients: Dumpling skin, shiitake mushrooms, white radish, baby cabbage, eggs, green onions, ginger, light soy sauce, salt, chicken essence, sesame oil, cooking oil.

Production steps: 1. Cut the dumpling skin into small pieces, and a dumpling skin can be cut into about 4 small pieces; eggs, beaten apart; Wash the mushrooms and cut them into cubes; Wash the turnips and cut them into cubes; Wash the cabbage and cut it into sections; Finely chopped green onion and ginger; All ingredients are ready and ready for use.

2. Take a wok of cold oil, heat the pan with cold oil, heat the oil for 7 minutes, pour the egg liquid into the pan, slide and fry over low heat until the egg liquid solidifies, and put it out for later use.

3. Take another pot, heat the pan with cold oil, boil the oil until it is hot for 5 minutes, pour in the minced green onion and ginger, and stir-fry until fragrant; Then, add diced radish, stir-fry evenly, then pour in diced shiitake mushrooms, and continue to stir-fry evenly; Add 1 tablespoon of light soy sauce to enhance the flavor and stir-fry evenly.

4. Then, pour an appropriate amount of water into the pot, turn to medium-low heat after boiling, and cook for about 5 minutes. If the soup is cooked a little longer, it will be more delicious.

5. Next, turn the heat to high, put the dough sheets into the pot, and quickly break up the dough sheets, otherwise the dough sheets are easy to stick together.

6. Finally, add the cabbage and egg pieces to the pot, add 2 tablespoons of salt, half a spoon of chicken essence, boil the soup again to turn off the heat, and then pour a little sesame oil on it to serve.

Nutritional value of white radish.

1.Enhance the body's immune function

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2.Aids digestion:

The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3.Helps in the absorption of nutrients:

The amylase in radish can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

Radish contains lignin, which can improve the viability of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

The way to eat dumpling wrappers is to make dumpling wrappers with egg scones, and the method is as follows:

Ingredients: soybean paste, oyster sauce, light soy sauce, sesame oil, chili paste, tomato paste, chopped shallots, minced garlic, oil, eggs, dumpling wrappers.

1. Mix soybean paste, oyster sauce, light soy sauce, sesame oil, chili paste, tomato paste, chopped shallots, minced garlic and hot oil together.

2. Beat the eggs and set aside, cut the sausages into strips, and shred the carrots and cucumbers.

3. Roll out the dumpling wrapper with a rolling pin and dip the edge of the dumpling wrapper with water.

4. Fold the two dumpling wrappers together and pinch them tightly, making four in turn.

5. Preheat the oven to 190 degrees and 210 degrees, open the baking tray flat, and brush a thin layer of cooking oil on the baking sheet.

6. Put the skin on the skin and fry to color and bulge, pick it up with chopsticks and pour in the egg mixture.

7. Turn over and fry until cooked.

8. At the same time, brush the baking tray with cooking oil, put the sausage and fry it, and take it out for later use.

9. Brush the fried egg scramble, brush with the sauce, and put the lettuce slices, shredded carrots and shredded cucumbers.

10. Sausages, tied up with coriander.

11. Done!

Here's how to make homemade dumpling wrappers:Ingredients: 400 grams of flour.

Excipients: 100 ml of warm water.

Steps: 1. First pour the flour you are going to beat on the kneading pad, add an appropriate amount of warm water and start stirring.

<>3. Put the kneaded dough into a plastic bag and let it rise for half an hour.

4. After proofing for half an hour, knead the dough and exhaust it, put the dough into the fresh-keeping bag again, and continue to knead and exhaust the dough after proofing for half an hour.

<>7. Then roll the small dough into small round slices with a rolling pin, and the home-style dumpling wrapper is completed.

When making dumplings, we need to pay attention to the practice of dumpling wrappers, we need to prepare flour and common water, first of all, we need to start mixing the dough, we need to add water to it, and then twist it clockwise, and wait until the flour becomes a dough, and when it comes, we need to make the dough a little harder. When kneading the dough, we need to keep kneading it for at least 10 minutes so that the dough can become gluten. Then we can start to rest, then put the kneaded dough in a basin, cover the lid and start to rise, and wait until it is time to start rolling the skin.

We put the dough on the board and knead it vigorously for 10 minutes. Once you have chosen to knead the dough, you can cut a hole in it and knead it in a circle. Then divide into wedges of the appropriate size.

Then knead the noodles thinly and long, and sprinkle some flour on the panel when kneading to prevent them from sticking to the board. After that, you can press the dough. Sprinkle flour in it, we knead each dough with our hands, we can use the palm of the thumb to press it, then you can start rolling the skin, we should pay attention to the thick edge of the middle when rolling the rolling pin, and the thick skin in the middle to prevent the dumpling filling leakage, and the thin edge will taste better.

The dumpling skin has noodles and water and then put a little salt, put more water on the noodles, put more water on the noodles, and repeat back and forth until smooth.

Here's how:Step 1: Mix all the ingredients and stir them into a flocculent shape.

Step 2: Rely on this mother's brand dough sheeter. Just start with first gear.

Step 3: This is the rough dough that is basically formed. The next one is one more than the previous one. Fold it in half and pass it through the dough sheeter repeatedly, and the finished product will become more and more delicate.

Step 4: After reaching this state, let it stand for more than ten minutes. Allow the flour to absorb the moisture well. Small pieces of dough are rising, and it is best to cover them with plastic wrap to prevent them from drying out. The large pieces are the dough sheets that are re-pressed after proofing, and the thickness of the dough sheeter is adjusted by 3 gears.

Step 5: Start taking the dumpling wrappers. Both sides of the dough are sprinkled with flour to prevent sticking. Use my son's kindergarten water bottle to take a mold.

Step 6: After taking the mold, repeat the rest with a dough sheeter.

To make dumpling skin, you should first roll the proofed dough into uniform strips, divide it into long strips of dough of uniform length and knead it into a round dough, and finally use a rolling pin to roll the dough into a round dough with uniform thickness and a round surface with rounded edges and closed fibers, so that the dumpling skin is completed.

Prepare the ingredients: flour, water.

1. Pour the flour into the plate and stir it into a snowflake shape while pouring water.

2. Knead the dough into a smooth dough by hand, cover it with plastic wrap and let it stand for 15 minutes, then knead it again.

3. Roll the dough into uniform strips, divide them into long strips of uniform length, and knead the dough round.

4. Finally, use a rolling pin to roll out the dough into a round dough with uniform thickness and rounded edges, and the dumpling skin is ready.