How to make dumpling wrappers and can dumpling wrappers be used instead of dough as dumplings?

If you want to eat siu mai, you don't need to buy it, teach you to make it with dumpling skin, which is soft and glutinous, fragrant, healthy and nutritious.

Share a delicious and practical home-cooked meal.

1. Siu mai, also known as siu mai, Xiao Mi, Xiao Mai, Xiao Mei, Roasted Plum, Ghost Pengtou, known as 焼売 in Japan, is to describe the shape of the top fluffy bunch folded like a flower, is a kind of hot noodles as the skin and stuffed and steamed snacks.

3. Let's start with the ingredients you need:

Glutinous rice, dumpling wrappers, dried shiitake mushrooms, corn, sausages, onions, light soy sauce, dark soy sauce, oyster sauce, white pepper.

4. Wash the glutinous rice first, then put it in the rice cooker, put in water, and press the cooking button to cook the glutinous rice into glutinous rice. Soak the dried shiitake mushrooms in hot water, dice the onion and put it in a basin, cut off the corn kernels from half a corn and put it in a basin for later use, cut the sausage into diced sausages and put them in a basin.

5. Wash the soaked mushrooms, then cut them into cubes, and put them in a pot for later use. Pour oil into a hot pan, first add the diced onion and stir-fry until fragrant, then add all the chopped ingredients and stir-fry until fragrant, then add light soy sauce, oyster sauce, dark soy sauce, salt, stir-fry evenly, then add the water for soaking shiitake mushrooms and a little white pepper, and cook for two minutes.

6. When the soup is thickened, put it in a bowl for later use. After the glutinous rice is cooked, put it out and put it in the stir-fried dish, stirring well. Then roll the mixed glutinous rice filling into small balls and put it on a plate for later use.

7. Stack several dumpling wrappers together, roll them out with a rolling pin, fold them again and open them. Put the glutinous rice filling on the processed dumpling skin, tighten it with the tiger's mouth, and form the effect of the skirt, so that the siu mai is ready.

8. Put it in a boiling steamer and steam on high heat for 10 minutes. When the time is up, serve on a plate.

9. Traditional Chinese medicine believes that glutinous rice is warm and sweet, which can warm the spleen and stomach and nourish the central qi.

The dumpling wrappers are made into siu mai.

The dumpling skin turns into roasted wheat in seconds, which is simple and delicious.

Wheat flour. Dumpling wrappers can be made. Wheat flour is a flour made directly from wheat, which generally refers to the extraction of bran.

The flour after it can be used to make dumpling skin, but it will be rougher than the special flour for dumplings, and the taste will be smoother.

Can wheat flour be used to make dumpling wrappers

Chunxiang Wheat flour is one of the staple foods of northern China, which can be used to make cakes, biscuits, etc.

To make steamed buns, dumplings and other foods, you should choose Fuqiang powder with high gluten content.

and special powder. Wheat flour has a relatively high nutritional value and is rich in protein, starch, fat, vitamins and inorganic salts.

etc., in which the protein content generally accounts for more than 11%.

Absolutely. Preparation of glutinous rice roasted wheat (dumpling skin version).

1.Soak the glutinous rice for half an hour in advance (if time permits, soak for half a day in advance).

2.Take out the soaked glutinous rice and steam it in an electric pressure cooker. Steam well and mash hot and fluff.

3.Dice the carrots and shiitake mushrooms.

4.Heat the wok in a wok and add the lard, and when the oil is hot, add the minced meat to the stir-fry until fragrant.

5.After changing color, add the diced carrots and shiitake mushrooms to the stir-fry, and add the oyster sauce, light soy sauce, dark soy sauce, sugar and salt and stir-fry well.

Add the steamed glutinous rice, add a little water (or the water in which the mushrooms are soaked) and stir-fry evenly until the soup is absorbed into the glutinous rice, and the roasted wheat filling is ready.

6.Use a rolling pin to roll out the dumpling wrappers around the periphery to make them thinner and larger.

Take a dumpling wrapper and put it in your hand, take an appropriate amount of filling and put it in the middle.

7.Use the tiger's mouth to slowly tighten the neck of the roasted wheat, and pinch it again if it is not firm. Then open the dough slightly at the opening.

8.Put all the cooked roasted wheat into the steamer with a cage cloth, spray a little water on the top dough to prevent drying, and steam for about 15 minutes to get out of the pot.

No, you can't! The dumpling wrapper is rolled out with a layer, a layer of potato starch and a specific hammer-like rolling.

Roasted oatmeal husks should be like yarn.

The dumpling skin is relatively thick, and the steamed skin is transparent, but the steamed dumpling skin is not the effect.

It is not recommended, the dumpling skin is too thick, if you roll it by hand, you can make it thinner, the roasted wheat is not as thick as the dough is not delicious, you can replace it with the skin of the wonton, the wonton skin is quite thin.

It's okay if it's just your own home!

Brush the dumpling skin with a layer of oil, put a dumpling skin on it, brush it with a layer of oil, and so on and repeat a few more times!

Then use a rolling pin to roll them out into a thin film, remove the cake, wrap it with your favorite ingredients, and steam it over water.

If you make this loafed wheat dough, the dumpling skin cannot be replaced, because the process required is different, so the effect of the taste is not the same.

Make it yourself and eat it yourself, you can, but do a good job of rolling it thinner, and it is better to stew the wonton skin.

No, the husk of the siu mai is made of starch, not wheat flour, and it has to be beaten.

The dumpling wrapper can be used as a substitute for the dough of the siu mai, and the thickness can be set by yourself.

It is recommended to use wonton wrappers, which are not very thick, and the appearance of the wrapping is also good, and the taste is also good.

No, the dumpling wrappers are not as strong as the roasted wheat husks, and the ingredients of the noodles are different.

Buckwheat husk is not recommended for making dumplings.

First of all, there is a difference between the use of roasted wheat husk and dumpling skin, roasted wheat husk is mainly used to wrap glutinous rice to make siu mai, while dumpling skin is wrapped in three fresh fillings, pork filling, etc. to make dumplings, the two can not replace each other, because the appearance of the roasted wheat wrapped in roasted wheat husk is translucent, the taste is soft and glutinous, Q bomb, and the roasted wheat wrapped in dumpling skin will have a shriveled and hard taste when eaten, and the appearance is not transparent.

Let's take a look at how to make dumpling wrappers:

First, choose the right rolling pin.

Hand-rolled dumpling wrappers must be made with a rolling pin, and there are many kinds of rolling pins: long and short, thick and thin, cylindrical, and pointed at both ends. Many people think that the rolling pin is not important, as long as it is a stick, you can make a rolling pin, in fact, if you want to roll the dumpling skin well, a suitable rolling pin is very important.

The professional rolling pin is also a two-pointed rolling pin, which has the advantage of being in the middle, which can not only save effort to roll out the dumpling skin, but also facilitate both hands to roll out the dumpling skin at the same time.

The professional rolling pin is a fish belly shaped, with a diameter of about centimeters in the middle and a length of about 30 centimeters.

Second, roll out the dumpling wrappers with both hands.

Many novices roll the dumpling wrapper with the dough in their left hand and the rolling pin in their right hand, while pushing the rolling pin with their right hand and the left hand to assist in turning the dumpling wrapper, so that the right hand can roll the dough into a circle.

The correct way to roll the dumpling wrapper is to use both hands to roll the dumpling wrapper at the same time, and at the same time turn the dumpling wrapper with the left hand to roll it round. This method not only reduces the labor intensity of the right hand, but also rolls the dumpling wrappers faster and more evenly because the force is greater.

Third, the focus should be correct.

Use a fish belly-shaped rolling pin, both hands at the same time to roll the dumpling skin, the focus must be in the thickest part of the rolling pin middle, rolling the dumpling skin at the same time, the rolling pin should be kept parallel, can not be left and right The force is different, causing the rolling pin to tilt to one side. The dumpling wrappers rolled out in this way are not only different in thickness, but also not round.

Fourth, 4 specific rolling methods of the staff.

1st stick: Press the rolling pin with both hands and push forward 3/4 of the dumpling wrapper with both hands at the same time;

2nd stick: Press the rolling pin with both hands, turn the dumpling wrapper to the right with your left hand, and push forward 1/2 of the dumpling wrapper with both hands at the same time.

3rd stick: Press the rolling pin with both hands, turn the dumpling wrapper to the right with your left hand, and push forward 1/2 of the dumpling wrapper with both hands at the same time.

4th stick: Press the rolling pin with both hands, turn the dumpling wrapper to the right with your left hand, and push forward 3/4 of the dumpling wrapper.

In this way, the bowl-shaped dumpling skin is rolled out, it is thick in the middle and thin on the edges, and it is very easy to fill the dumplings.

Hello! Dumplings can be wrapped with siu mai skin, but the way of wrapping is different.

It's not the same. Siu oat husk is made with one layer, one layer of potato starch, whereas dumpling husk is just made using flour. Siu mai is a kind of snack that is steamed in a basket with hot noodles wrapped in a high hunger filling.

Dumplings are a traditional Chinese food. Dumplings are derived from the ancient slots.

Roasted wheat originates from Beijing, the shape is like a pomegranate, white and crystalline, the filling is thin and thin, fragrant and delicious, and the folk often use it as a banquet delicacy. There are great differences between the north and the south in terms of production materials, methods, and limbs. The dough is rolled out with a rolling pin, the skin is thin and uneven, the four sides are like lace, the filling is placed in the middle, and it can be formed by lifting it from the bottom to the top.

Siu mai is a kind of noodle food, there are many varieties, in Jiangsu, Zhejiang, Guangdong, people call it siu mai, and in Beijing, Inner Mongolia and other places it is called siu mai.

How to make the siu mai filling: wash the shiitake mushrooms, carrots and fresh bamboo shoots, drain the water, and cut into small cubes; Pour oil into a pan, and when it is warm, pour in the diced vegetables and stir-fry. Add the seasoning and chives and stir-fry and serve.

Soak the glutinous rice overnight in advance to control the water. Mix the glutinous rice and vegetables well and steam them over water. Cut the pork into cubes, stir-fry it, and stir-fry it evenly with the steamed glutinous rice.

Prepare some roasted wheat husks, scoop a small spoonful of filling and put it on the **, do not need to close the mouth, hold the edge of the roasted wheat with your thumb and index finger, and Qi Hao can gently collect it. Place a green bean at the end. Put boiling water into the steamer, medium heat for 15 minutes, simmer for half a minute, and eat.

1. First of all, prepare the raw materials: 1500 grams of glutinous rice, 500 grams of shiitake mushrooms, 200 grams of onions, 100 grams of meat, 3 spoons of soy sauce, appropriate amount of salt, appropriate amount of green onions, and a small amount of water.

2. Soak the glutinous rice in advance (more than 3-4 hours) and steam it in a pot. You can also cook without soaking in a rice cooker, which is to master the amount of water.

3. Garnish mushrooms and onions.

4. I want to put more oil, I choose to use vegetable oil? The lard is mixed and fried, and it will be more fragrant when there is a lard mixture. On high heat, first flatten the shiitake mushrooms, then add the onions.

5. After stir-frying, change to medium-low heat, add salt and soy sauce. Put a little more salt in it, and then the glutinous rice will taste good.

6. Add a little water to prevent the pan from sticking, and you also need a little soup.

7. Remove the heat and mix the green onions with the residual heat of the pot.

8. Start mixing the glutinous rice. It takes some strength because the glutinous rice is sticky.

9. Mix it up! (At this time, you can taste salty, it is appropriate to taste a little too salty, and then mix the skin to eat the taste is enough, if you feel that it is not salty enough, you can add a little soy sauce).

10. The edges of the dumpling wrappers are moistened with water, which helps to pinch tightly and flatten the filling. Pressing it with the tiger's mouth, you can use your other hand to help press the top to make the inside tighter. The tighter the better, otherwise it will fall apart when steaming!

11. After wrapping, you can steam! After the water is boiled, steam for about 6-10 minutes, and the skin is cooked!

1. Ingredients: 100g of black whole wheat, 40g of water, 20g of carrots, 20g of celery, appropriate amount of edible drain oil, appropriate amount of salt, appropriate amount of dark soy sauce.

2. Noodles. Pour 100g of black whole wheat into a bowl, add water and stir into a flocculent, pay attention to the mixing process Yinzhi add water little by little, there is no dry flour in the bowl, knead the flocculent flour into a dough, and then knead it into long strips.

3. Roll out the dough. Cut the dough evenly into deciles, and then roll out the ten small ingredients in a glass jar into a round cake. The black whole wheat dumpling wrapper is ready.

4. Stuffing. Place a small amount of filling in the center of each dumpling wrapper. The filling can be adjusted in advance, I used 30g of carrots and celery diced, and mixed with dark soy sauce salt cooking oil to make carrot and celery filling.

5. Pinch into dumplings. Fold the dumpling wrapper with the filling in half, fold the back dumpling wrapper out of the folds and glue it to the front, and the beautiful black whole wheat dumplings are wrapped.

6. Put the wrapped black whole wheat dumplings in the ice, and take them out to make a plate when you want to eat them.

1. Roasted oatmeal husk is different from dumpling husk, roasted oatmeal husk is made with one layer, one layer of potato starch, while dumpling husk is only made of flour. Siu mai is a fluffy bunch at the top that is folded like a flower, and it is a kind of snack that is steamed in a basket with blanched noodles as the skin and filling.

2. Dumplings are traditional Chinese food. Dumplings are derived from the ancient slots. The original name of dumplings was "Jiao'er", which was first invented by Zhang Zhongjing, a medical saint in Dengzhou, Nanyang, China, as a medicinal use, and has a history of more than 1,800 years.

It is a traditional specialty food loved by the Chinese, also known as dumpling stool. The file is rough.

Siu mai is a relatively common snack in all parts of the country, especially in the breakfast shop is very common, it is made of a special roasted wheat husk wrapped with glutinous rice, let's learn how to make roasted oatmeal.

The practice of burning oatmeal.

Ingredients: 500 grams of flour, 150 grams of boiling water, 150 grams of cold water.

Method:1Put 500 grams of flour into the basin, then pour boiling water and stir, after pouring, pour 150 grams of cold water into the stirring, stir evenly, knead the smooth dough by hand, and then seal it with plastic wrap for about ten minutes.

2.Then remove the plastic wrap, cut a small piece of dough with a knife and knead it by hand into a uniform strip about three or four centimeters in diameter.

3.Then use your hands to make an evenly sized dough.

4.Then sprinkle flour and rub it round and press it flat, and sprinkle a lot of flour when pressing it.

5.Next, use a rolling pin to roll it out like a dumpling wrapper.

6.Finally, it can be used directly to wrap the siu mai.

Roasted oatmeal with wonton wrappers or dumpling wrappers.

The two kinds of skins are relatively thick, and the roasted wheat is not transparent enough, and it is difficult to ripen thoroughly, and the other skin is relatively thin, which is difficult to ensure that the roasted wheat does not break, and the thickness and chewiness of the roasted wheat husk are relatively moderate, and the roasted wheat skin is soft and glutinous, and the taste is Q bomb.

The nutritional value of siu mai.

The nutritional value of siu mai is mainly related to the filling contained in siu mai.

1. Roasted wheat with pork and mushrooms.

Pork contains a large amount of protein and contains a large number of amino acids, which can help the human body obtain energy, promote growth and development, and iron can help patients with anemia reduce symptoms such as dizziness caused by anemia; The nutrients contained in mushrooms are several times higher than those of other fruits or vegetables, and the protein in shiitake mushrooms contains more than a dozen amino acids, and other vegetables and fruits are several times lower. Replenish essential amino acids for the human body.

2. Glutinous rice roasted wheat.

Glutinous rice has a soft and smooth taste, and is rich in protein, vitamins, calcium, sugar and other nutrients, which can help the human body replenish the nutrients it needs, and for women, it can also play a role in nourishing blood and qi, strengthening the stomach and spleen, and promoting intestinal digestion.

3. Beef roasted wheat.

Beef contains linoleic acid, an antioxidant that helps the body avoid muscle strains when carrying heavy objects, and also helps the body maintain muscles.

What to pay attention to when eating siu mai.

1. Eating too much roasted wheat will cause fire, and the calories of roasted wheat are high.

2. Patients who are obese or have hyperlipidemia should not eat.