How to make dumplings delicious, beautiful and simple

Dumplings are the traditional food of the Chinese nation, dumplings are also the food that every household likes to eat, the practice of dumplings is also very much, whether it is dumpling skin, or dumpling filling, everyone's practice is different, dumpling skin can be done in a different way, with vegetables or fruits into juice to make noodles, make colorful dumpling skin, dumplings are more beautiful, but also increase a variety of nutrients. So how do you make dumplings more beautiful? Today I will share with you how to make dumplings more beautiful.

The practice of making jadeite beautiful dumplings:

How to make the dumpling wrapper first:

Ingredients: flour, spinach, salt.

1. Wash and cut the spinach into sections, put it in a pot of boiling water and fry it, remove it and put it in a food processor to beat the spinach into juice for later use. (Spinach can be washed and chopped without blanching, and directly put in a food processor to make juice).

2. Use two parts of the same amount of noodles, first take one part of flour and put it in a basin, mix it with spinach juice and noodles, put a little salt, stir it with chopsticks to form a dough flocculent, knead it into a smooth dough, cover it with plastic wrap and let it rise for 20 minutes.

3. Take another part of flour and put it in a basin, mix it with water, use the same method as above, and a dough of the same size, cover with plastic wrap and let it rise for 20 minutes.

How to make the filling:

Ingredients: pork, green onions, ginger, light soy sauce, cooking wine, oil, vegetable oil, salt.

1. Wash and chop the pork into a small pot and put it in a small basin, cut the green onion into minced pieces, peel and cut the ginger into minced pieces, put the minced green onion and ginger in the meat puree, put in cooking wine, light soy sauce, oil consumption, salt, chicken essence and mix evenly into a filling for later use.

2. Sprinkle the dough on the board, take out the two pieces of dough that have woken up, knead the dough again for 5 minutes, relax for 2-3 minutes, first knead the spinach dough into long strips, then press it flat with your hands, roll it into a long thin crust, knead the white dough into strips of the same length as the spinach dough, and then put it on top of the spinach dough, and then pinch the two sides of the spinach dough tightly and wrap it tightly with your hands, and then knead the long strips well.

3. Cut the small agent into an even one with a knife, then arrange the small agent into a cylindrical shape, press it flat with your hand, roll it into a thin crust, first pick up the pie crust and put it on your left hand, squeeze the adjusted filling with chopsticks with your right hand, and then fold the dough inside your hand, pinch the pleats on the outside of your hand and pinch it tightly, and finish it in turn. (Depending on your personal preference, you can wrap it in a variety of shapes).

4. Put water in the pot to boil, put a little salt in the water to prevent the dumplings from sticking, put the wrapped dumplings, slowly turn the dumplings in the pot continuously, after boiling, put an appropriate amount of cold water, boil the pot again, the dumplings float completely, cook for another 2 minutes, the dumplings are completely cooked, you can take them out and serve them on a plate.

The steaming jade crystal dumplings are beautiful and delicious, and they are also nutritious.

I heard that dumplings are delicious in this way.

1 Medium bai flour and salt are mixed evenly into a kneading dough bag, and water is poured into the dough (use zhi kneading dough to knead the dough, and there will be no trouble getting in your hands).

2 Stir with chopsticks.

Homogeneous capacity. 3 Knead the dough for about 5 minutes.

4 Knead the dough smoothly and you're done.

5 Tighten the bag and let it sit for about an hour.

6 Take it out and knead it for about 5 minutes, at which point the dough is very smooth and elastic.

7 Cut in half and roll into cylindrical strips (cover the remaining dough with plastic wrap to prevent it from drying).

8 Use a scraper to cut into small pieces of uniform size.

9 Then he flattened each of the small doses with the palm of his hand.

10 With a rolling pin, roll out the discs with thick spots in the middle and thin points at the edges.

11 Add your favorite filling in the middle of the dumpling wrapper.

12 Knead in the middle.

13 Then make 2 or 3 pleats on the left and right, which is the simplest and most basic way to wrap.

14 Pinch the edges tightly and thinly, making dumplings is as simple as that.

Take a skin, put an appropriate amount of meat filling in the middle, stack a pair of diagonal corners from the skin, and then glue the edge folds.

Sunflower: Take a dumpling skin in the palm of your hand, put an appropriate amount of filling, put the filling into a circle, take another dumpling skin and cover it, press the top dumpling skin according to the shape of the filling, set the edge of the two dumpling skins stacked together and pinch it thin, press the top of the thinning down, and continuously press down to form a sunflower.

Clam dumplings: Put one dumpling wrapper in the palm of your hand, add an appropriate amount of filling, fold the dumpling wrapper in half and fold the sides inward. Pinch the folded edge firmly, and pinch the folded mouth on both sides, pinch the right top corner with the thumb of the right hand, pinch it thin, press the thinner top down, and continue to press down to form a twisted edge pattern until a clam-shaped dumpling appears at the left end.

Wallet dumplings: Take a dumpling skin in the palm of your hand, put in an appropriate amount of filling, fold the dumpling skin in half and seal it into a semicircle, pinch the right top corner with the thumb of the right hand, pinch it thin, press the thinned top down, and continue to press down to form a twisted edge until the left end is completed.

Teach you to make dumplings quickly in 3 seconds! Say goodbye to the embarrassment of making dumplings for an hour and eating for 5 minutes! Proper technical stickers make you a "food artist" in seconds

First, first put the dumpling filling on the ** of the dumpling skin.

Second, then pinch the end of the index finger, thumb and middle finger and pinch it up.

3. Pinch it up and press it down gently to form the first fold.

Fourth, continue to press and close and then pinch up.

Fifth, repeat the above steps.

Sixth, if the filling is prominent, you can stuff the filling into it.

7. Repeat the above steps 3 times, and the dumplings are ready.

01 small lock dumplings Take a dumpling skin in the palm of your hand, put in an appropriate amount of filling, fold the dumpling skin in half, pinch the index finger and thumb of both hands from the left and right ends of the dumpling skin to the middle, naturally leave a mouth in the middle, close the left and right sides, fold the mouth part and pinch it firmly, and form a fold on each side.

02 Crescent Dumplings Make a fist with your left hand, stretch out your thumb and index finger naturally, take a dumpling wrapper and put it in the filling, pinch the corner of the right end, gently push the inner skin with the thumb of the right hand outward, form a fold with the index finger on the outer skin, fold and pinch the fold of the right thumb, repeat the steps to the left end of the dumpling and pinch the sealing at both ends.

03 Ingot dumplings Take a dumpling skin in the palm of your hand, put in an appropriate amount of filling and fold it in half into a semicircle, pinch the middle to seal the right half of the dumpling skin, and also seal the left half of the dumpling skin, seal the dumpling skin firmly, and then bend the two ends of the dumpling to the middle, and pinch the two ends of the dumpling edge to each other, so that the edge of the semicircle is slightly upturned.

The easy-to-use way to make dumplings is as follows:Prepare the ingredients: the noodles are made, the dumplings are filled.

Procedure: Hole lead row.

1. Cut the dough into small pieces with a Chena dough knife, flatten the dough ball with your hands, and roll it into a round piece.

2. Put a little meat filling in the middle of the dough sheet, don't put too much, you can't wrap it if you put too much.

3. Fold the dumplings in half and pinch them tightly.

4. Pinch the left and right sides evenly and pinch tightly so that the dumpling filling is not exposed. That's it!

Here's how to make dumplings with a nice and simple look:Ingredients: Dumpling wrappers, dumpling filling.

1. First of all, put the filling in the middle of the dumpling wrapper.

2. Lift the dumpling wrappers on both sides and pinch them tightly in the middle.

3. Pinch the right side of the dumpling wrapper first, and pinch out 4 pleats in the middle.

4. Pinch the last corner of the right side tightly, and one side is fine.

5. In the same way, pinch 4 more pleats on the left side of the dumpling wrapper.

6. Such a beautiful dumpling is complete.

The beautiful and simple wrapping method of dumplings is as follows:Tools Materials: dumpling wrappers, dumpling filling, chopsticks.

1. Take a piece of dumpling wrapper and put it in your hand, put the dumpling shirt pie filling in the middle of the dumpling, and use chopsticks to tidy up the filling as much as possible.

2. Fold the dumpling wrapper in half and knead the middle part together.

3. Nenga pinch the remaining part of the left end of the dumpling wrapper into it and pinch it tightly.

4. In the same way, pinch the remaining part of the right side of the dumpling wrapper inside.

5. After pinching, tidy up the edges, and the good-looking and simple dumplings will be wrapped.

The beautiful and simple way to make dumplings is as follows:

1. Prepare the dough and dumpling filling.

After the dough and dumpling filling are ready, we start to wrap them, of course, how to roll the dough and how to prepare the dumpling filling, each step is a big knowledge.

2. Add stuffing to the dough.

Use chopsticks or a spoon to sandwich the dumpling filling onto the dough, taking care that the amount of filling is just right, no more, no less. If there is too much filling, the dumplings can't be wrapped, and if the filling is less, the dumplings are not fragrant and not delicious. Remember, the amount of stuffing should be controlled by yourself.

3. Pinch the middle half.

After the dumpling filling is added, first pinch the half-sized place in the middle of the dumpling skin, and try to pinch it as tightly as possible with your hands, so as to lay a good foundation for the next steps.

4. Support both ends with both hands.

After pinching the middle part of the dumpling skin, Xun Shanqi next uses both hands to hold both ends of the dumpling skin at the same time, ready to completely seal the entire dumpling.

5. Completely closed.

Next, use both hands to bring the ends of the dumpling wrapper closer to the middle, and close it completely so that the filling is not exposed and the juice does not leak. Just "pinch it twice" and the dumpling will be finished.

6. Ultimate reinforcement.

At this point, our dumplings have basically been wrapped, and finally we see that there are two pleats on the back of the dumplings, and we have to gently press these two pleats with our hands to ensure that the dumplings are sealed and intact. Finally, just wait for the dumplings to be cooked, this method ensures that the dumplings do not break!