How to wrap dumplings in the north, how to wrap dumplings in the northeast

Northern dumpling method.

1.Chop the pork into meat sauce, add salt, rice wine, green onion and ginger, and white pepper and marinate for two hours. After boiling the sword beans in boiling water, chop them into the marinated meat sauce, mix well and set aside.

2.Add water to the egg mixture and form a dough, cover with a damp cloth to save the dough for half an hour, and then knead it to create toughness.

3.Size depends on preference.

4.Use a rolling pin to press the dough counterclockwise into a dumpling wrapper.

5.Stuffing.

6.The left and right hands and mother fingers press the skin edge to the middle to squeeze it to complete, pay attention to the skin edge not to stick to the filling, so as not to break the skin when cooking.

Other. 1. Noodles can not be used "high gluten powder" because there are a lot of additives in it.

Add a little salt and edible alkali to the flour. In this way, the dough that comes out has good gluten and good taste.

2. Meat filling, in summer it is three fat and seven thin, and in winter it is four fat and six thin. You can't use a meat grinder to grind the stuffing, you have to chop the meat stuffing by hand, the finer the better.

3. Seasonal vegetables: celery, leeks, cabbage, fennel, bell peppers, winter melon, kale, zucchini, etc.

Enoki mushrooms, straw mushrooms, anchovy mushrooms, are also good.

4. And the filling, now add salt, light soy sauce, pepper powder, monosodium glutamate, some liquor, a little sugar to the meat filling, and then stir the vegetable juice into it, which is paste-like. Finally, add the minced light soy sauce, pour oil on top of the minced vegetables and mix well, so that no water comes out.

5. Wrap well and cook.

6. Ingredients: light soy sauce, rice vinegar, chili oil, sesame oil, garlic juice.

7. Don't forget, also a bowl of dumpling soup.

The northern dumplings pay attention to the thin skin and large filling, salty and fresh and delicious, the taste is juicy, and the taste is unified as a whole.

Let's talk about the noodles first, use high-gluten flour, after coming alive, repeat the noodles, knead them repeatedly, so at least three rounds, each time the noodles are not less than 10 minutes, and each time the noodles are not less than 5 minutes (depending on the size of the dough, the noodles eaten by a few people in your own family are like this, if many people eat noodles, the dough is large, and the time to knead the noodles is appropriate). How do you see the softness of the noodles? Pinch your earlobes and you'll know.

Let's talk about the filling, for example, to make pork fennel filling, the meat filling is fat and thin, first mix the pork filling, put an egg, some cornstarch, some light soy sauce, some oil consumption, some cooking wine, some pepper noodles, some salad oil, a little salt (the amount of salt should be noted, many of the ingredients in front of it have salt, don't make the stuffing salty), mix it with a stuffing spoon in a circle, mix it vigorously, you can rest for a while, and then mix, and so on for three rounds. The degree of viscosity is controlled to the extent that it is neither dry nor thin. Because there is also fennel filling mixed in, it can't be too dry, too dry and uneven, and too sticky to mix the filling and easy to make soup.

Choose fresh and tender fennel and buy it, pick it, wash it and control the water for at least two hours, then cut the filling, cut it into minced fillings, and the size is arbitrary.

Mix the fennel into the meat filling, mix well, and you're ready to open the bag.

Cooking is very important, the front is very good, cooking can't be bad. When boiling underwater dumplings, when the dumplings are put into the pot, don't go into them in a big bunch, a few of them, and gently pull them with a shovel on the side, don't stick to the bottom of the pot. Then cover and cook, look at the point, open the pot and open the lid to cook, shovel balabala, cook for a few minutes, see that the dumplings are swollen, and then cover the pot, boil a few times, every time balabala.

Boil the skin and cover the pot to cook the filling. As for why you did this, let's take your time and experience it for yourself.

Speaking of dumplings, Chinese should be familiar with them, although many southerners may eat less, but in the northern region has a high reputation. There are many ways to make dumplings, and the cultural atmosphere is constantly rendered, and many southern regions have gradually begun to try to make dumplings by themselves, so they are very concerned about the wrapping method of dumplings in the north. Let's take a closer look at some common practices.

1. General dumpling practice No. 1.

1.Spread the dumpling wrappers flat on the table.

2.Put the filling in.

3.Pinch the wrappers on both sides tightly from the middle.

4.Pinch both sides again.

Second, the general dumpling practice No. 2.

1.Flatten the dumpling wrappers and add the filling.

2.Then pinch the wrinkles along the side.

3.Until it is pinched.

3. Bobo dumpling practice.

1.Flatten the dumpling wrappers and add the filling.

2.Fold the dumplings in half on both sides and press well.

3.Use a scraper to press the dumplings out of the ripples (there is also a hand press, but the scraper is more convenient) 4Pressed dumplings.

Fourth, the clam dumpling method.

1.Flatten the dumpling wrappers and add the filling.

2.Fold the skin in half on both sides and move closer to the middle.

3.Pinch both sides tightly.

4.Then knead into a ripple.

Fifth, the practice of water chestnut dumplings.

1.Flatten the dumpling wrappers and add the filling.

2.Pinch both sides.

3.Bend the dumplings on both sides and move closer to the middle.

4.Pinch it tightly.

The wrapping method of dumplings is as follows: crescent moon dumplings, triangular dumplings, four-corner dumplings, ingots dumplings, and handbag dumplings.

1. Crescent moon dumplings.

Put a little filling in the middle of the dumpling wrapper, and dip the edge of the dumpling wrapper with your fingers. Select one side of the dumplings to add up to about 1 cm, take one side of the dumplings and slowly fold them from right to left, fold 6 pleats and close.

Don't be too dense between the folds, otherwise the whole dumpling will feel very crowded and the filling will be very small. If it is a fried dumpling, you can put a little more filling, and the excess filling can be squeezed out.

2. Triangle dumplings and four-corner dumplings.

Put a little filling in the middle of the triangular dumpling wrapper, and dip your fingers in water on the edge of the dumpling wrapper. The dumplings are closed on one side and the other end is closed in the middle. The four-cornered dumplings are closed in the middle and the ends are closed towards the middle.

3. Ingot dumplings.

Put a little filling in the middle of the dumpling wrapper, and dip the edges of the dumpling wrapper with your fingers to close together. Fold the dumplings around the stomach of the dumplings and dip the ends of the dumplings in a little water.

4. Handbag dumplings.

Put a little filling in the middle of the dumpling wrapper, and dip the edge of the dumpling wrapper with your fingers. The dumpling wrapper is closed in the middle, and the two pleats on each side are pressed towards the center.

5. Potbelly dumplings.

Put a little filling in the middle of the dumpling wrapper, and dip the edge of the dumpling wrapper with your fingers. The wrapper is closed in the middle, and the two thumbs are pressed on each side of the stomach, and the outside of the thumb is squeezed hard against the inside of the stomach.

The shape of pot-bellied dumplings is not so easy to make. Don't push too hard when packing, otherwise your stomach will break.

The wrapping method of dumplings is as follows:

Ingredients: all-purpose flour, water, cabbage, celery, pork filling, seafood soy sauce, salt, chicken essence, salad oil, green onion, sesame oil, cooking wine, dried shrimp, etc.

1. Mix the flour and water, knead it into a dough, cover it with a wet towel or wet drawer cloth, and let it stand for about an hour.

2. Add an appropriate amount of water to the pork filling, stir clockwise, stir in the water acorn ears of the meat filling, and properly strengthen. Blanch the white plums and celery respectively, then dry them, chop them into fillings. Pork filling, vegetable filling, and other seasonings are well mixed to form a dumpling filling. Which wide.

3. Knead the dough smooth, knead it into long strips, put a little flour, cut it with a knife or knead it by hand. Add flour and knead round.

4. Press the agents one by one.

5. Take a medicine and roll it out into a dumpling wrapper with a rolling pin.

6. The dumpling skin is slightly thicker in the middle and thinner on all sides.

7. Roll out about ten dumplings and start making dumplings to prevent the dumpling skin from drying out.

<>9. The finished product has a thin skin and a large filling, and the shape is beautiful.

The preparation of Northeast style cabbage pork dumplings is as follows:

1. Prepare cabbage, green onions, ginger, Sichuan peppercorns, thirteen spices.

2. Sesame oil, oyster sauce, seafood soy sauce (the same effect as light soy sauce).

3. If the pork is chopped well, it can also be made with a meat grinder.

4. Put oil in the pot, put peppercorns, squeeze oil, set aside, and take out the peppercorns when using.

5. Wash the cabbage with salt and control the water for later use.

6. Chop the pork, put it in turn, boil the pepper oil in the pot, consume oil, seafood soy sauce or light soy sauce, sugar, ginger, minced green onions, thirteen spices, stir in one direction, leave for a few minutes, and wait for the seasoning to taste.

7. Shred the cabbage, put a little salt, and start chopping.

8. Squeeze out the water from the cabbage.

9. Squeeze out the water from the cabbage, put in the meat filling in turn, and stir in one direction.

10. Put the yolk of an egg, put in the filling, leave the egg white alone, and set aside.

11. Put the filling with appropriate salt.

12. Add the flour to the egg whites, salt, and dough.

13. Dumplings should be cold water and noodles, and the ratio of flour and water is approximately.

14. After waking up, knead the dough and knead it into long strips.

15. Knead into agents of similar size.

16. After forming a round ball, press it with your hand.

17. Put your hand on it gently, turn it slowly in a circle, and it will naturally be round.

18. Rolling skin, it is best to roll it into, bowl-shaped, with a little thickness in the middle and thin on both sides.

19. Make dumplings, take a piece of dough, put the dumpling filling in the middle, fold and knead both sides.

Adjust your favorite filling, fold the dumpling skin in half, and press hard with the thumbs of both hands in an arc, and you're done!

Usually in the breakfast shop can often eat this kind of dumplings, today I will teach you how to wrap, from the bottom of the two small sides to the top of the left and right, beautiful and simple dumplings are wrapped in this way!

Ingredients 500 grams of flour 1000 grams of cabbage, the first step and noodles, the skill is to use hot noodles, so that the dumplings wrapped out, even if it is a long time, it is not easy to dry, 500 grams of flour as for the basin, while heating the water, stir with chopsticks, until the flour is flocculent, then knead the noodles together, knead them hard for a while, knead the noodles you can pinch and you can't see the pimples, it looks and feels smooth dough, put it in a basin, cover it, and wake up for 30 minutes to 50 minutes.

The second step, chop the meat filling, some people in order to save trouble, directly buy the meat on the market to hang, which is not hygienic, but also affects the taste, it is best to chop yourself, and chop when you pay attention to what shape the pork you bought, chop the whole meat together, so that the minced meat is fine enough, even enough, do not cut the meat into a small piece, and then cut, and then chop, so that even if you chop for two hours, it is still a grain.

Dumplings. This method ** in the sugar triangle, wrap the dumpling skin upwards in three corners, and pinch it well.

Crescent moon dumplings. The shape of this dumpling is suitable for steaming dumplings or potstickers, and you can pinch out the crescent moon.

Lock-edged dumplings. <>

Willow leaf dumplings. <>

Ingot dumplings. <>

Sunflower dumplings. Put the filling on a dumpling wrapper, cover it with another sheet, and pinch the lace.

Potstickers. Leaving mouths on both sides is conducive to the flow of soup and makes the dough more flavorful.

Four Joy Steamed Dumplings. On the basis of the potstickers, knead the left and right sides, leaving four small openings, here each adjacent side of the kneading, when pinching, you can dip a little water, make the opening well. Just put four of your favorites in it, which is the prototype of Sixi steamed dumplings

Mandarin duck steamed dumplings. <>

Dumplings stuffed with shiitake mushrooms and leeks.

The main ingredients are two taels of shiitake mushrooms, three leeks and half a catty of pork.

Auxiliary ingredients ginger, green onion, edible oil, salt, thirteen spices, chicken essence, sweet oil (Suqian specialty, if there is no sweet oil, you can use soy sauce instead, but soy sauce must be a small amount, add more color will be very dark!)

Method 1: Wash the shiitake mushrooms, then chop the shiitake mushrooms into minced pieces and set aside.

2. The leeks you bought must be washed with cold water, remember to use only cold water, warm water or boiling water is easy to wash the leeks, such leeks are too watery, which will cause you to adjust the filling water too much and can't wrap dumplings, the leeks are washed, remember to dry the leeks first, that is, the washed leeks are dried first, which is very important, otherwise it is not easy to wrap dumplings! There will be too much moisture. Then cut the leeks well, remember to cut the leeks slowly with a knife, be sure to cut the leeks into small pieces of foam like easy jumpers, generally in 1-2 cm!

3. You can buy the meat filling from the supermarket or vegetable market, and remember to stir the purchased meat into the filling! It's best to buy pork with more lean meat and less fatty meat, so that it tastes more fragrant!

4. After the mushrooms, leeks and meat filling are ready, that is to adjust the filling, put the cut mushroom foam, leeks and meat filling in a basin, stir well, then add a small amount of cooking oil, add green onion foam, and ginger foam, and then add a small amount of chicken essence and thirteen spices, thirteen spices must be added, the taste is not delicious without adding, chicken essence, according to personal taste! Finally, add a small amount of sweet oil, then add a small amount of edible salt, and finally adjust the filling, stir it vigorously, and the filling must be mixed evenly!

5. After the dumpling filling is adjusted, it is better to make the noodles alive first, and then adjust the filling, and there must be a time to wake up, about 2 hours.

6. When the noodles are alive and the dumpling fillings are ready, then start making dumplings, how to make dumplings? To put it simply, first cut the noodles into a small long cylindrical dough fast, then cut into thin **, and then press, press into the shape of the dumpling skin, and then put the filling into the dumpling skin, and finally pinch the dumpling skin!

7. After the dumplings are wrapped, start to cook the dumplings, add enough water to the pot, bring to a boil, put the dumplings in after boiling, and then use a spoon to push a small dumpling in a clockwise direction so that it does not stick to each other!

8. After the dumplings are boiled, add a small amount of water, and then add a small amount of water to boil, so that the boiled dumplings are cooked and delicious

9. When the water is boiled twice, the dumplings can be out of the pot, hehe, it's done, just like that, the delicious mushroom and leek stuffed dumplings are ready, or is it quite complicated? Ha ha! Actually, it's not difficult, the entry tags: dumplings pasta.