How to make dumplings and how should dumplings be made?

If you don't have a high demand, buy ready-made dumpling wrappers outside and make your own filling.

You can eat whatever flavor of stuffing you want, and you can call an egg to put it in for general meat filling, which tastes better.

The excipients are generally green onions, ginger, sesame oil, pepper noodles, and monosodium glutamate.

The technique of making dumplings has to be learned by yourself, and this is not something that can be taught in a few words.

First, the noodles of the harmony should be "awakened", so that they can be rolled out, wrapped well, and not broken.

Second, when adjusting the filling, if all the meat filling is used, pay attention to "beating" water into the meat filling, add the water slowly, and stir it in one direction with chopsticks while adding. There is a lot of lean meat in the filling, so you can put more water; If you have more fatty meat, you should put less water. Then add chopped green onions, soy sauce, minced ginger, monosodium glutamate, etc., mix thoroughly, and finally add salt.

If you use meat and vegetable filling, it is best to use raw vegetables, and they should be scalded with water to prevent vitamin loss. If there is soup after chopping vegetables, squeeze them slightly to prevent oozing when making dumplings. After the chopped vegetables and meat filling are put together, don't stir too much, as stirring too much will make soup.

After the soup is made, you can mix some dry noodles, and you can also take it outside to cool it in winter, and the fat will thicken as soon as it is condensed.

"Beat" the water in the filling, add the water slowly, and stir it in one direction with chopsticks while adding. There is a lot of lean meat in the filling, so you can put more water; If you have more fatty meat, you should put less water. Then add chopped green onions, soy sauce, minced ginger, monosodium glutamate, etc., mix thoroughly, and finally add salt.

If you use meat and vegetable filling, it is best to use raw vegetables, and they should be scalded with water to prevent vitamin loss. Stir with cooking oil first, and then add salt and seasoning to prevent the vegetable juice from "killing".

The stuffing is made first, then the dough is mixed, then the dumpling wrappers are rolled out, then wrapped, and finally steamed or boiled ......

Dumplings are one of people's favorite foods, in the north of our country, often eat dumplings to express people's happiness, happy mood. For example, you should eat dumplings during the New Year and dumplings on your birthday. If you want to eat dumplings, you have to make dumplings, and if you want to make dumplings, you really have to pay attention to some skills.

To make dumplings, you need to make dumpling wrappers first, you can first beat one or two eggs into every 500 grams of flour, add an appropriate amount of water to mix the noodles; Place the noodles in a basin, cover and let it sit for 5 minutes. Dumplings wrapped in such dough should be softer, more soup in the filling, or boiled for a longer time. There will be no adhesion and belly breakage of dumplings.

This is because when boiled, the protein shrinks and solidifies, and the dumpling skin is more structured. Such dumplings taste fragrant and crispy.

To make dumpling filling, the ratio of meat to vegetables is 1:1 or 1:1.

Vegetables can be cabbage, leeks, celery, gourd, etc. Chop the vegetable filling first, then squeeze out the vegetable juice and put it away. Then add various accessories to make the filling into a thick paste, such as adding some sesame oil.

Such dumpling fillings taste soup and are delicious and delicious.

Cooking dumplings such as putting a little salt or a small amount of green onion tips in the boiling water, the boiled dumplings do not stick to the pan and do not stick to the skin.

Teacher, my surname is Zhong, and I want to eat Zhong dumplings ......