How to make dumplings with thin skin and more filling, they are more delicious than steamed buns

As a northerner, I have a soft spot for pasta! Stuffed pasta is even more popular, and you have to make it every three or five times. I especially like to try different vegetables for filling, and after trying it, I found that many of the vegetables are actually very suitable for filling, and they all taste great.

If you want to talk about stuffing, one of the most classic stuffings is leek, and it is also my favorite, and I never get tired of eating it! Today, we don't steam steamed buns, don't make pies, and make a vegetarian fried cabbage corner. The production method is simple, 2 bowls of flour, 1 handful of leeks, no noodles, boiling water, fried in the pot, crispy skin and fragrant filling, so delicious that you can't stop.

Ingredients: 400 grams of flour, 300 grams of leeks, 1 egg, 1 handful of sweet potato flour, appropriate amount of shrimp skin, 2 grams of salt, 2 spoons of light soy sauce, appropriate amount of cooking oil.

Method:1Add boiling water to the flour and live into a dough. Add little by little, first into a flocculent, then knead into a dough.

2.Wash the leeks. Cut into small pieces.

3.Beat the eggs into a liquid egg. Put oil in the pan, pour in the egg mixture, and stir constantly with chopsticks so that it will form into evenly sized pieces. Serve and let cool.

4.Sweet potato flour boils in water for 3 minutes, then pour water into a container and soak for a while.

5.Remove the sweet potato flour and cut it into small pieces, put it into the leeks together with the eggs and shrimp skin, add light soy sauce, salt and sesame oil and mix well.

6.Knead the dough into strips about 6 cm in diameter and cut into small pieces. The size can be adjusted by yourself.

7.Roll out the agent into a skin. Wrap in the filling.

8.Put enough oil in the pan, heat the oil temperature to 5 percent, put the wrapped vegetable corners, and fry them over medium-low heat until golden brown.

You can use the remaining dumpling skin, the supermarket also sells dumpling skin, do not knead the dough, the cooking method is simple, and more importantly, it can increase the cooking skills, the filling can be adjusted at will, but it is recommended to use the vegetarian filling as the mainstay, the vegetarian filling is easy to cook, the color of the fried is also good-looking, the meat filling is cooked slowly, and the slightest inattention will be fried.

Crispy leek rolls.

Ingredients: Dumpling wrappers, leeks, eggs.

Flavoring: salt, oyster sauce, thirteen spices, sesame oil.

2. Beat 2 eggs into a bowl, add 1 gram of salt and 1 gram of pepper, pepper can neutralize the fishy smell of the eggs, and stir well with chopsticks.

3. Heat the oil, pour the eggs into the pot, slide quickly with chopsticks, scramble the eggs into dices, turn off the heat and take them out, let them cool and set aside, too hot will burn the vegetables.

5. Pour the cut chives into the basin, pour the cold eggs into it together, add 1 sesame oil according to personal taste, stir to lock the moisture, and then put an appropriate amount of salt, oyster sauce, thirteen spices, stir evenly, rather less than more, put it while tasting, and put what you like.

6. Then start processing the dumpling skin, put the dumpling skin on the cutting board, and brush the front and back with a layer of cooking oil.

7. After brushing, stack 5 dumpling wrappers on top of each other, push them away with a rolling pin, roll them into round cakes, and control the strength by yourself.

8. In the end, it will be rolled out like this, like a pancake, although it is all glued together, but it doesn't matter, because there is an oil layer in the middle, and it will automatically separate after a while.

9. Put the rolled pancakes on the steaming drawer, brush a layer of oil on the steaming drawer to prevent sticking, boil the pot with water, steam over low heat for about 5 minutes, take it out and let it cool.

10. After steaming, the dumpling skin will fall off if you gently uncover it, and the dumpling skin at this time has become crystal clear, complete and tough, with appropriate thickness and translucency.

11. Spread the dumpling wrapper on the table, scoop in an appropriate amount of filling, fold it in half, roll it into a roll, press it while rolling, and try to make it look good.

11. After finishing up, you can see the filling through the dough, once raw and twice cooked, do it a few more times to become proficient, roll all the fillings, and then you can fry them in the pan.

12. Heat the oil in the pan, the pan electric baking pan is OK, a little bit of bottom oil can be, the volume of the skin and the place downward, it is not easy to spread out, fry it first, fry it slowly on low heat and do not worry, turn it over frequently, keep both sides heated evenly, fry until both sides are golden brown, and you can get out of the pot.

13. The dumpling skin is really delicious, the color of the pot is golden, all full and juicy, the taste is crispy and crispy, not greasy at all, the children on the table eat it without pressure, I can't help but eat two more.

Summary of tips. 1. Vegetables can not only be used leeks, but also leeks, cucumbers, carrots, etc., fresh vegetables can be used.

2. Don't worry about frying or not cooking, because the eggs are cooked, the dough is cooked, as long as the leeks are cooked, it means success.

3. When frying, you should reduce oil to avoid greasy, slow frying over low heat is the key, and it is easy to paste when the fire is large.

To solve the excess dumpling wrapper, these 4 methods are worth trying!

Under the pressure of my mother's cooking dumplings, I decided to resist! I'm going to make the leftover dumpling wrappers into something else delicious, I really can't stand eating dumplings anymore!

For example, it can be made into siu mai, pizza, and other snacks, anyway, you can do it without eating dumplings!

Dumpling wrappers are sold in small siu mai.

Ingredients: 20 dumpling wrappers.

Glutinous rice 500g

100g of bacon meat

4 shiitake mushrooms.

Excipients: Light soy sauce 1 tablespoon.

2 teaspoons dark soy sauce.

2 slices of ginger. How to make ·

1.Soak the glutinous rice for more than 1 hour in advance and steam it for about half an hour.

2.Chop the ingredients when steaming the glutinous rice; Put a little oil in the pan, 5 to heat, minced ginger and diced bacon.

3.After stir-frying until the diced bacon has changed color, add the mushroom cubes, light soy sauce, dark soy sauce, stir-fry evenly and reduce the juice.

4.Cool the steamed glutinous rice and mix well with the diced meat ingredients.

5.Smear one side of the dumpling skin with water, take a ball of glutinous rice and put it on it, fold the dumpling skin in one direction, and use the tiger's mouth of both hands to knead the dumpling skin without sealing.

6.Steam over high heat for 15 minutes.

Dumpling wrapper banana pie.

Ingredients: 20 dumpling wrappers.

2 bananas.

Excipients and edible oil Appropriate amount.

Method:1Peel the banana and press it with a spoon to puree, and it is best to choose a ripe banana so that it tastes good.

2.Take one dumpling wrapper and put a mashed banana in the middle to cover the other dumpling wrapper.

3.Use a fork to press out the pattern, remember to press a little harder, so that the mouth can be tightened so that it will not leak out when frying.

4.Heat an appropriate amount of cooking oil in a frying pan, add the banana pie, and fry over low heat until golden brown on both sides.

Mini dumpling crust pizza.

Ingredients: 4 dumpling wrappers.

1 small tomato.

1 slice of ham.

Pineapple 3 slices.

Onion 15g

Green pepper 30g

Bell pepper 30g

Excipients: Mozzarella cheese to taste.

Water in small amounts. Tomato paste 2 teaspoons.

Method:1Shred the onion, green and red bell peppers, cut the ham into small pieces, cut the cherry tomatoes into rings, and cut the pineapple into small pieces.

2.Heat a saucepan, lay out the dumpling wrappers and pour a small amount of water along the sides of the pan.

3.Spread the skin with tomato sauce, top with mozzarella cheese, add pineapple slices, onion strips, diced ham, green peppers, bell peppers, and a layer of mozzarella cheese.

4.Cover the pan and wait until the mozzarella melts, and the beautiful mini pizza is ready to cook.

Crispy slices of scallion oil in dumpling skin.

Ingredients: 10 dumpling wrappers.

Accessories: chopped green onion 20g

Salt a pinch of salt. A pinch of cooking oil.

Method:1Roll out the wrappers with a rolling pin and spread a thin layer of oil.

2.Sprinkle evenly with salt, chopped green onions, or replace with seaweed flour.

3.Bake in a preheated oven at 240 degrees for 5 minutes until golden brown.

The dumpling wrappers are left, which can be combined into a dough and put in the refrigerator for next time; Or synthesize a dough after a pancake, filled with pretzel or mahjong brown sugar; You can also roll it out into a large thin dough sheet, fold it and cut it into noodles.

If there is not much left, you can stretch it and make it into small noodles for soup.

Cut the dumpling wrappers into small cubes, break them up and put them in a bowl, beat in 2 eggs, add an appropriate amount of salt and stir so that each small piece is stained with egg liquid. Add oil to the pot and cook until eight layers are hot, then pour in the egg wash dumpling skin, fry until golden brown, scoop up, and sprinkle some cumin powder.

Roll out some thinner, add a little oil in the middle, stack it up and steam it in the pot, you can eat it as a burrito.

Thin, stretch it by hand, you can make it into a noodle soup to eat, and if you want to eat a plate noodles, you can also brush it with oil and make it layer by layer.

Bread dumplings at home, and sometimes the dumpling wrappers will be bought too much. At this time, I like to bake the leftover dumpling wrappers and leek eggs into cakes, which are delicious. It's fragrant.

If you have too much dumpling skin, you can change it into a dough sheet, weigh it and put it in the pot and eat it under the slices.

The leftover dumpling wrappers can be eaten as noodle soup.

If you make too much dumpling skin, you can make dough and eat it, stretch it with your hands, and then make some dough to eat.

A new way to eat dumpling wrappers, simple and delicious.

Teach you a new way to eat dumpling wrappers.

What should I do if I make too many dumpling wrappers? Teach you how to make fried buns with dumpling wrappers!

In three steps. 1. Add water evenly to the appropriate amount of flour several times, and if you are not skilled at the beginning, you should add a small amount of water each time and add more water. Add water while holding the noodles together with your hands.

Most of the flour is mixed with water and combined into irregular lumps. After stopping the water, knead all the gnocchi pieces together to form a whole and evenly. The criterion is that there is no powdered flour in it.

At this time, the surface of the dough is uneven.

2. After reconciling the noodles, in order to make the noodles more uniform and soft, they should be placed in the basin, and the lid should be placed for about 20 minutes to wake up, and when the weather is cold, it should be placed in a place with high temperature and prolong the storage time. The criterion is to squeeze the dough by hand, and the surface is smooth. In order to facilitate processing, it is necessary to knead the dough again until there are no large lumps in it, then take a small piece of noodles, knead it into strips of uniform thickness, cut the kneaded strips into small pieces with a knife, and sprinkle dry flour to prevent them from sticking together.

3. Put a small round piece on the board and press it to process it into a thick sheet. Then use a rolling pin to roll out the thick slices into a thin dumpling wrapper. The rolled dumpling wrappers should be round or oval, evenly thin, or slightly thicker in the middle.

On the whole, generally hard-to-cook fillings, such as raw meat, lotus vegetables, beans, etc., need to have thicker skin so that they can be cooked for a longer time without breaking the skin; If it is a well-cooked filling, such as leeks, fennel, cabbage, etc., you can have a slightly thinner skin, and basically boil the pot once and cook it for a minute.

It's also good to cut everything with a knife and make a piece of soup, don't waste it, you can eat whatever you want!

There are too many dumpling skins, and they can no longer be used to make dumplings, so you can combine them together to make cakes and eat, or make noodles, and pancakes are the best to eat.

Cut into triangles and fry in a pan.

You can wrap buns or boil the dough directly.

1. Dumplings are delicious and fillings are the key, and these small details are even more important. Only when the dumpling skin is flexible can it wrap more filling, and only then can it be filled with thin skin. When it comes to making dumplings, face and lining are very important.

Kitchen tips: make dumplings like this, the skin is thin and the filling is big].

2. Dumpling noodles: The ratio of flour to water is 2:1, and the softness of the dough can be tried by the softness of your earlobes. Kitchen tips: make dumplings like this, the skin is thin and the filling is big].

3. Pour the water into the flour into a thin stream, and stir it with chopsticks at the position where the water drip into it while pouring it in to prevent the flour from forming a lump of flour. Kitchen tips: make dumplings like this, the skin is thin and the filling is big].

4. Use chopsticks to stir the flour into finely chopped and soft flour ears. Kitchen tips: make dumplings like this, the skin is thin and the filling is big].

5. Then knead the dough into a dough, and then knead it vigorously into a soft and smooth dough. Cover with plastic wrap and leave for half an hour to allow the moisture and dough to blend well. Kitchen tips: make dumplings like this, the skin is thin and the filling is big].

6. Roll out the dumpling skin: After the dough is ready, put it on the panel and knead it vigorously again, and use a knife to cut the dry noodles with no pores and fine ones. Knead the dough and roll it into a dough stick.

Cut the dough into small pieces with a knife, and turn the dough stick at a 90-degree angle for each knife to prevent the dough from sticking together. Kitchen tips: make dumplings like this, the skin is thin and the filling is big].

7. Sprinkle the agent with dry flour, press flat after dough with your hands. Kitchen tips: make dumplings like this, the skin is thin and the filling is big].

8. Pinch the corner of the dough with your left hand and push the rolling stick with your right hand; When the rolling pin is pushed forward, the left hand does not move; When the rolling pin is moved backwards, move the dough with your left hand to the front of the left, and repeat until the dough is rolled into a dumpling wrapper. Dumplings with meat or juicy fillings, the dumpling skin should be slightly thicker in the middle and thin at the perimeter. In this way, the filling sits thicker in the middle of the dumpling wrapper, which prevents the dumpling wrapper from being soaked by the dumpling filling.

Kitchen tips: make dumplings like this, the skin is thin and the filling is big].

<>1. Add yeast and sugar to warm water. When the amount of water is added, reserve about 5 grams, after all, the water absorption of each flour is different, it is recommended to leave a little, not enough to add more.

2. Sugar-melt the yeast with warm water and let it stand for 10 minutes. The principle of choosing warm water is not hot to the hands, adjust the water temperature and then add yeast and sugar. Remember, the temperature of the water is very important, too high will cause the yeast to burn to death, and too low will not activate the yeast, and the purpose of fermentation will not work.

3. Pour the flour and milk powder into the melted yeast, if you don't use a bread machine, you need to add it and stir it with chopsticks. Then knead the dough repeatedly with your hands, according to the three-light principle. What is the three lights, that is, "face light, hand light, basin light".

4. After the dough is kneaded, cover it with a damp cloth or plastic wrap, put it in a relatively warm place, and let it stand. Remember that the kneaded dough needs to be placed in a warm and humid place, and if it is winter, it is recommended to put it in a sunny place, but remember not to get direct sunlight to prevent the dough from cracking.

5. When the dough has expanded to twice as much and you can see that it is obviously full of bubbles and peaks and nests when you tear it open by hand, the dough is basically completed.

6. Sprinkle dry flour on the panel, take out the fermented dough and knead vigorously until the surface of the dough is smooth. The kneading process will not take too long, but you also need to be patient, the softer the dough is kneaded, the easier it will be when wrapping, how to judge the degree of softness, you can touch your earlobes. It's almost like that!

In addition to looking at the feel, there is another point to pay attention to to to see if the fermented dough is kneaded, that is, to cut it to see if there are any bubbles inside.