Where are the steamed dumplings delicious, how to make steamed dumplings!

First put the meat in the pot and blanch it, then take it out and chop it, add a little salt, light soy sauce, dark soy sauce to marinate it, add a little green onion, put it in the dumpling skin, make dumplings, and put it on the pot to steam.

Add an appropriate amount of yeast powder to the flour, warm water and noodles, cover with plastic wrap to proofing for 30 minutes after the noodles are reconciled, then add onions, ginger and garlic, coriander, thirteen spices, light soy sauce, pepper powder, chicken essence, and other condiments to the meat foam, and then add appropriate vegetables that you love to eat, and then mix well, after the flour is proofed, knead it twice and drain it, and then cut it into a dough agent of uniform size, take a dough agent, press it flat, put in the meat foam, seal the edge, the dumplings are wrapped, and then put the dumplings into a steamer with oil on the edges. Steam for 30 to 40 minutes and come out of the pan.

Chop the fresh pork belly into a meat puree, then add minced celery and stir well, then add egg white, salt and other condiments to make a dumpling filling, and wrap it into dumplings. Steam in a pot with cold water for 20 minutes.

How to make steamed dumplings with sesame seeds? Pour the steamed dumplings into the pan and fry them, pour in the egg mixture, sprinkle with black sesame seeds and fry until golden brown.

Blanch the noodles with boiling water, knead them into a dough, make the stuffing with pork and chicken powder, add chopped green onions, beat an egg, and add cooked soybean oil.

The tutorial of hot noodles and steamed dumplings is here, the skin is particularly chewy, and the filling is delicious and fragrant.

After wrapping the dumplings, put water in the steamer, and put the dumplings to steam for 10 minutes after the water boils.

Dumplings are a traditional delicacy in our Greater China, and in some areas where we are used to eating dumplings, some people even have to eat a bowl of dumplings with thin skin and large filling every day. There are also a variety of ways to eat dumplings, after wrapping the dumplings, we can make soup dumplings, the soup is a big bone broth, a bowl of soup dumplings leak to remove the belly, winter is not afraid of cold, of course, we can also cause fried dumplings, fried Huizhi jujube dumplings, the dumpling skin will be very crispy, but the filling will be very tender and juicy.

But today I want to introduce to you steamed dumplings, after the dumplings are steamed, they are dipped in their own secret sauce, one bite at a time, not to mention how delicious they are. Let's take a look at how to make steamed dumplings, shall we?

Step 1: Prepare the ingredients: minced meat, dumpling wrappers, chopped green onions, light soy sauce, salt.

Step 2: Put the minced meat in a bowl, then add salt, light soy sauce and chopped green onion in turn and stir well.

Step 3: Next, we can wrap the dumplings, wrap the filling with the dumpling wrapper, and then wrap it into the shape we like.

Step 3: After the dumplings are wrapped, pour water in the steamer, place the dumplings on the steamer rack, and steam them.

After the dumplings are steamed, you should eat them while they are hot, the hot dumplings will taste better, and you can also use various seasonings such as chili oil, chicken essence, vinegar to make a delicious sauce, and then dip it to eat, it will be more delicious.

Preparation of steamed dumplings:Ingredients: 500 grams of pork, 500 grams of flour, 250 grams of celery.

Excipients: a small amount of Sichuan peppercorns, a small amount of salt, 15 ml of sesame oil, 50 grams of green onions, 50 grams of ginger, 30 grams of garlic, 10 ml of oyster sauce, 1 piece of red bean curd, 10 ml of light soy sauce, a small amount of chicken powder.

Steps: 1. Wash the fresh pork with water.

2. To chop the meat filling, add some water during the chopping process, and put pepper noodles in the water.

3. Add green onions, ginger and garlic.

4. Chop the meat puree together.

5. Chop the minced meat and put it in a small basin, then put in a small piece of tofu.

6. Add a small half spoon of salt.

7. Add the chicken powder.

8. Add the oyster sauce.

9. Add an appropriate amount of light soy sauce and sesame oil.

10. Stir clockwise with chopsticks.

11. Put the chopped celery into the minced meat and stir clockwise.

12. Add an appropriate amount of water to the flour and form a smooth dough, and after mixing, cover with plastic wrap and wake up, about 15 minutes or so, the awakened dough will be very soft and chewy.

13. Then divide the dough into small pieces, reunite, flatten, and then roll out a round dumpling wrapper with a rolling pin.

14. Take an appropriate amount of the mixed meat filling and put it in the middle of the dumpling skin, and then wrap it.

15. Put an appropriate amount of water in the steamer, and put the wrapped dumplings into the steaming curtain in the pot.

16. After boiling the water, steam for 8 minutes.

17. Don't be in a hurry to open the lid after steaming, but steam for a minute. Then it's time to go.

Steamed dumplings with noodle soup are suitable for water filling, and steamed noodles are suitable for oil filling. The mutton filling is suitable for noodle soup, and the pork and cabbage grinding filling are also suitable for noodle soup. The vegetarian filling is suitable for making noodles, and the steamed dumplings with a meatball are better than the noodles.

What do you mean? Steamed dumplings are wrapped in dumplings and steamed to be steamed, and sprinkled with boiling water on them at about the same time, so that they are bright and not crusty. The dumpling skin you want is the kind you buy at the dumpling wrapper shop, and it's OK.

1. The shiitake mushrooms and carrots have been chopped.

2. After chopping, let it sit for a period of time to control the water.

3. Finely chop the green onion and ginger.

4. Put the peppercorns in an oil pan and boil them into pepper oil.

5. Pour pepper oil on the minced green onion and ginger and add eggs, thirteen spices, oil consumption, fresh shellfish sauce, stir clockwise 6, stir well and let it taste for a while.

7. According to the wrapping method of dumplings, but the skin is larger than that of ordinary dumplings 8. Steam in the pot for 20 minutes.

9. Allow to cool. Steamed dumplings are the traditional festival food of the Chinese nation, and it is a must-eat New Year's food during the Spring Festival every year. According to legend, it was first invented by Zhang Zhongjing, the "medical saint" of Nanyang in the Eastern Han Dynasty of China, and there is also the habit of eating dumplings on the winter solstice in many provinces and cities in China. Dumplings are also commonly found in southern China.

Dumplings are generally just a traditional snack stuffed with pork, beef, mutton and vegetables. But now not only chicken, duck, fish, eggs, seafood, mountain delicacies, fresh vegetables, dried vegetables, fruits and so on can be filled. All the delicious and nutritious ingredients can be used as fillings.

The edges of the dumplings are slightly trimmed or wrapped in other ways you like. After the steamer is inflated, smear a little oil on the steaming drawer, put in the dumplings, and steam over high heat for 10 minutes.

Dumplings are the traditional food of our country, also known as dumplings, in a small dumpling contains a lot of auspicious ingenuity, in the New Year's festival to eat dumplings, among the people there is a spread: delicious is not as good as dumplings, sitting is not as good as upside down. According to this sentence, you can know how delicious the dumplings are.

When making dumplings, you can make a lot of fillings according to your taste.

Method 1. Pork and celery dumplings.

Ingredients: celery, pork.

Production Steps:1Remove the celery leaves and wash them, blanch them with boiling water, take out a piece of cold water, drain the water and cut it into fine pieces, and squeeze out the water in the celery

Finely chop the green onion, garlic and ginger and set aside. Chop the pork into a puree, add sesame oil, minced garlic, dark soy sauce and salt and whip well in one direction. Then put the minced green onion and celery into the meat filling, continue to stir until even, and the pork and celery dumpling filling is ready.

2..Take a dumpling wrapper and put it in your hand and add the appropriate amount of filling. Fold the dumpling wrappers in half, pinch them tightly in the middle, and then gradually pinch them from the right end to the middle.

According to the above method, wrap all the pork and celery dumpling fillings. Add enough water to the pot, bring to a boil and stir with a spoon before adding the dumplings. Then push the bottom of the pot with a spoon, cover the pot, and wait until the water boils again and the dumplings float to the surface.

Practice 2. Pork cowpea stuffed dumplings:

Ingredients: flour, pork belly, cowpea, water, green onion and ginger, light soy sauce, salt, chicken powder, five-spice powder, Sichuan pepper powder, sesame oil.

Do Dan macro key method:

1.Knead the dough with flour and water, cover with a damp cloth and leave the dough on for 30 minutes or longer; Cut the pork belly into small cubes, chop it into meat filling, add green onion and ginger and mince it; Blanch the cowpeas in boiling water and chop them into minced pieces in cold water; Beat some water into the pork filling, stir well, and then pour in light soy sauce, five-spice powder, Sichuan pepper, minced green onion and ginger, salt, and sesame oil;

2.Pour the chopped cowpeas into the well-mixed meat filling; Then start mixing well; After mixing well, you can prepare dumplings; Boil enough water in a pot, add the dumplings, rotate and stir along the edge of the pot to prevent sticking, and wait for the dumplings to float up; After the water boils, pour a bowl of cold water, cover the pot, boil again and pour another bowl of cold water, pour a total of three bowls of cold water, turn off the heat and remove from the pot.