I make dumplings, and I don t know how much flour and how much meat I need

Dough material: flour, water, salt.

Filling: sea rice, green pepper, salt, pork (pork belly with seven essences and three fats is the best), chopped green onion, shredded ginger, soybean paste, chicken essence, five-spice powder, peanut oil.

Steps: 1. The work that should be done before adjusting the filling is to mix the dough. Mix the flour with warm water in a ratio of 2:1, and put less salt, so that the noodles are gluten. The noodles need to wake up for a while, about 1 hour.

2. Soak the sea rice in water and chop it.

3. Wash the green pepper, remove the seeds, sprinkle a little salt after chopping, let it stand for a while, the water will be precipitated, and the water will be squeezed out with clean gauze.

4. Chop the pork (the best pork belly with seven essences and three fats) and chop it together with chopped green onion and ginger, add the soybean paste, chicken essence, five-spice powder, peanut oil, stir well, add the green pepper juice just squeezed out in stages, and whip in one direction until the vegetable juice is completely eaten.

5. Put sea rice and green pepper on the meat filling, don't mix it first, and then mix the filling before making dumplings.

6. After the noodles are reconciled, the next step is to rub the noodles, cut the agents, and roll out the dumpling skins.

7. Add an appropriate amount of salt to the vegetable filling and stir well. As for how to make dumplings as you like, there are 100 ways to wrap dumplings for 100 people.

8. Add enough water when boiling dumplings, add 2% salt after the water is boiled, and then put the dumplings after dissolving, which can increase the toughness of gluten, the dumplings will not stick to the skin and the bottom, and the color of the dumplings will turn white.

9. When boiling dumplings, put the dumplings in the pot only after boiling, and stir fully from time to time to prevent the dumplings from sticking to the pot.

10. Don't let the water boil too much, otherwise the dumplings are easy to break, you can add a little cold water after the water boils, and then add cold water after the water boils, and so on three times. This is what the Queen Mother often says: three times of water.

The quick-frozen dumplings sold in supermarkets are generally about 30 per catty, and about 15 for half a catty. As for the restaurant, many times 6 is one or two, half a catty is also 30, and one catty is 60. It's like Qingfeng buns.

3 counts as one or two buns, which is definitely inconsistent with the actual weight, and is a special weight counting method that people conventional.

A pound of dumplings 60, the actual load is about 1100 grams, the hotel said a pound is to sell a pound of dumpling flour, 7 two sides 3 taels of water is a pound of dumpling skin, a pound of dumpling noodles can make about 65 dumpling skins, the hotel according to a pound of 60. However, the actual number depends on the size of the dumplings.

Dumplings are a traditional Chinese food filled with dough and shaped like a half moon or ingot, and can be used to make steamed, fried or soup dumplings. Dumplings originated in the Eastern Han Dynasty and were the medical saint Zhang Zhongjing.

First. There is a popular saying that "it is not as delicious as dumplings". During the Spring Festival, dumplings have become an indispensable delicacy.

Dumplings have now become an indispensable Chinese New Year food for northerners. When making dumplings, people often wrap golden ruyi, brown sugar, peanuts, dates and chestnuts into the filling. Those who eat Ruyi and brown sugar will have a sweeter life in the coming year, those who eat peanuts will live a long and healthy life, and those who eat dates and chestnuts will have precious children early.

2 pounds. When making dumplings, the ratio of flour to filling is about 1:1, or 1:

Some people like to wrap big fillings, so you can have less noodles, and some like to wrap small fillings, so you can have more flour, as you like, and there is no strict definition. The average boy eats 30 dumplings, the girl eats 20 dumplings, a person needs about a catty of noodles, a catty of meat filling, 0,35 catties of vegetable filling, if 34 people will eat, about 15 catties of flour, 10 catties of meat filling, 10 catties of vegetable stuffing is enough.

Starch basically does not contain gluten, with low temperature and clumping, the nature of starch is basically unchanged, it is easy to dry and crack into a clump, and it is not easy to operate. I believe we are making taro balls.

You'll feel it when you wait. You can also think about the usual thickening, just open the starch into the water, and after a while, it will coagulate, such a solution is unstable. Put the clear noodles.

Put it in a basin first, add starch and mix well. Then while stirring the powder, rinse in hot water, quickly stir until there is no dry powder, and cover with plastic wrap.

Stuff for 5 minutes, and you can also close the lid if you have a lid, but the moisturizing effect of plastic wrap is better.

If it's winter, I like warm water, add an appropriate amount of fermented ingredients, stir and knead until the desired effect is achieved, then seal it with plastic wrap and let it ferment for 15 to 20 minutes. Pour boiling water and noodles and starch into the basin, pour boiling water while stirring with chopsticks, stir into transparent granules, knead them by hand, knead them for a while, after the noodles are reconciled, wrap them in plastic wrap and wake up for about 15 minutes.

Landlord I personally recommend mixing two starches, potato starch.

and wheat starch, wheat starch is more pointed. Put 1 part potato starch and 2 parts wheat starch in a pot and mix well; Pour in boiling water, pour while stirring, and then sell the dough and mix evenly, the ratio of water to flour is 3:, and then operate with the ordinary method to make crystal dumpling skin.

Wrap 500 grams of flour with 50 60% warm water, put 2% refined salt, knead thoroughly, and let the dough rise.

30 minutes to get started. Putting salt in the noodles will not only increase gluten, but the dumplings out of the pot will not stick to the skin. Spring is particularly suitable for eating some food that warms and replenishes yang energy, and leeks are a very good choice, especially suitable for early spring, eating leeks in spring can strengthen the spleen and stomach, supplement and protect people's yang energy, and can also sterilize and reduce inflammation and improve resistance.

In the process of making dumplings, add an appropriate amount of potato starch or wheat flour to the flour, which can make the dough more chewy, and the boiled dumplings are not easy to cook and break the skin, and the skin is thin and the filling is large.

This depends on the amount you pack, if you want to wrap 100 dumplings, then you need to add 8% 10% starch.

At this time, it is necessary to choose the appropriate starch according to the ratio of flour, and the ratio should be controlled at 6:1, so that the flour will be stronger.

It is more appropriate to add three taels of starch, such a ratio is still very good, and it tastes very good.

About three catties of pork filling, and 2 catties of flour are enough.

Generally, you can make more than 60 dumplings, but this is not fixed, it depends on the size of the thickness of your dumpling skin, the amount of materials, and the method of making dumplings, to determine the number of fresh dumplings.

Ingredients: 300g of flour, 170ml of water, 3g of salt, appropriate amount of flour.

1. Raw materials are ready. (Salt is added to the water).

2. Add water to the flour at one time.

3. Stir into a dough.

4. Take it out and put it on the dough mat, and knead vigorously until it is even and smooth.

5. Cover the dough with a clean, non-delinting wet towel and let it rise for 20 minutes.

6. When you wake up, continue to rub until it is softer and more flexible.

7. Knead it and spread an appropriate amount of flour under the dough (with the flour in the accessories).

8. Use a rolling pin to roll out the dough into pieces with a thickness of about 1mm.

9. Roll it out and sprinkle some flour evenly on it.

10. Use an 8cm lid to press out round dumpling wrappers.

11. Press it and sprinkle some flour on top (with flour in the excipients). (The offcuts are re-kneaded and then the dumpling wrapper).

12. It's done.

15 people eat dumplings, why do you need two kilograms of meat? We can't say enough about me this year.

The meat filling of four or five people should be five catties of meat filling. Three pounds of flour is enough.

Summary. It takes about 4 catties of white flour, about 8 catties of whole meat, if you add vegetables inside, it depends on the size of the dish, cabbage and green onions are different, half of the meat, half of the vegetables, about 5 catties of meat, about 2 to 3 catties of vegetables, and it is about the same. Increase or decrease as appropriate.

If you go to the market to buy ready-made dumpling wrappers, it is enough to buy about 5 and a half catties, about 50 pieces per catty.

Making dumplings, about 20 people, how much flour and meat to buy.

It is about 4 catties of white flour, and the whole meat is about 8 catties, if you add vegetables to it, it depends on the celery of the dish, there is a certain difference between cabbage and green onions, half of the meat, half of the vegetables, about 5 catties of meat, and about 2 to 3 catties of vegetables are not much. Increase or decrease as appropriate. If you go to the market to buy ready-made dumpling wrappers, it is enough to buy about 5 and a half catties, about 50 pieces per catty.

How to misfortune stuffing. Seasoning.

Stir the meat and vegetables, add an appropriate amount of salt, monosodium glutamate, cooking wine, and soy sauce and stir well.

Generally, 100 grams of flour and 50 grams of water can be divided into 18 parts, so only 300 grams is about the same. But if you want to make it a little bigger, then divide it into 15 portions, 330 grams of flour to accompany the sparrow.

When wrapping dumplings, if you eat them as a meal, the dumpling skin can be rolled out a little thinner, it doesn't matter, but if it is frozen in the refrigerator after wrapping, the skin should be a little thicker, because after a long freezing time, the dumplings are easy to crack. And when the dumplings are frozen hard, they should be put in a crisper or convenient bag, so that it is not easy to crack and can be stored for a long time.