How easy is it to make dumplings? How to make dumplings is simple

Ingredients: 500g pork, 600g all-purpose flour, 1 handful of spinach, 1 beetroot, 1 small piece of pumpkin, 3 carrots, 1 small piece of red cabbage, 2 tablespoons cooking wine, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon white pepper powder, 1 teaspoon ginger powder, 1/2 cup Sichuan pepper water, 1 tablespoon sesame oil, 3 shallots, salt to taste.

Cooking steps: 1. Beat the beetroot, spinach, purple cabbage, carrot and pumpkin into a food blender to knead the dough of five colors; Knead the dough with a colorless, plain all-purpose flour. Add a little water to the juice in a blender to make the machine spin.

2. Cover with plastic wrap and make the dough for at least 30 minutes; The longer the dough is cooked, the more flexible the dough will be. Mix your favorite dumpling filling when making noodles. There are hundreds of kinds of dumpling fillings, and the common northern dumpling fillings are pork cabbage, pork leeks, pork fennel, three fresh fillings, etc., which are very classic.

The preparation of the dumpling filling will be explained in detail in a separate recipe.

4. Eight ways to make dumplings, see ** demonstration for details: 1 squeezed dumplings, 2 back multi-pleated dumplings, 3 front four-fold shapes, 4 wheat ear dumplings, 5 ingots dumplings, 6 semi-circle seam dumplings, 7 round seam dumplings, 8 square dumplings.

5. Making dumplings is fun. It doesn't matter if the bag is not perfect, it is almost the same when cooked!

6. How to cook dumplings: Boil the pot under water and push the dumplings with the back of the spoon to let the water in which the dumplings are boiled form a vortex to prevent the dumplings from sticking. After putting in the dumplings, boil three times, and add a bowl of cold water for each boil, the purpose is to prevent the dumpling skin from boiling, and at the same time, the dumpling filling can be fully cooked.

Remove the dumplings with a colander, try to keep the water dry, place on a plate and eat hot. Dumplings with natural vegetable juice basically do not change color after cooking.

7. If you can't finish the dumplings, turn them over so as not to stick together, and then put them in the refrigerator for preservation. Of course, you can also not cook, wrap it and put it directly in the freezer, and put it in a fresh-keeping bag after freezing, which is homemade quick-frozen dumplings.

8. Leftover dumplings can be heated in the microwave, which is very fast. Or fry it in a small amount of oil, it is very delicious.

01 The first step is to prepare the dough, the flour can be worked with cold water or warm water, if you like chewy, use cold water and dough, knead the dough together and leave it for 30 minutes before rolling the dumpling skin.

Since my dough is bought, there is no detail of rolling the dumpling skin**. If you go to buy skins, about 50 skins per pound of noodles are about the amount of about three people.

02 Prepare the dumpling wrappers and put the previously live stuffing on top, if you are a beginner, don't put too much, and put about 1 4 of the amount of the dough in the middle. Note that it is best not to wrap the leek filling and other soup-loving fillings for the first time (if the package is not good, it will affect the mood).

03Next, fold the dumpling wrapper up and down, pinch it with your index finger and thumb in the middle of the edge, and if you can't pinch the skin you bought, dip the edge with less water.

04 After folding in half, knead again from one of the left and right sides, but not fold in half, the back of the noodles is slightly more than the front, so that the dumplings will not only be relatively beautiful in shape, but also when you want to wrap more stuffing in the future, the filling does not like to overflow.

05 Next, pinch all the excess unpinched places, pinch the folds to both sides, and pinch again from the middle to the edge if you don't pinch it if you don't pinch it.

06 After pinching the right side, the left side is operated again in the same way, and the whole process is over. The dumplings were all obediently sitting there.

07 Pay attention to cooking dumplings, the vegetarian filling is cooked when the pot is boiled, and the meat filling can be cooked in 5 minutes after the pot is boiled.

Step 1: Mix the flour and water, knead the dough into a wet towel or wet drawer cloth, and let it stand for about an hour.

Step 2: Add an appropriate amount of water to the pork filling, stir clockwise, stir in the water for the meat filling, and properly strengthen it. Blanch the cabbage and celery separately, then dry them, chop them into a filling. Pork filling, vegetable filling, and other seasonings are well mixed to form a dumpling filling.

Step 3: Knead the dough smooth, knead it into long strips, put a little flour, cut it with a knife or knead it by hand. Add flour and knead round.

Step 4: Press the agents one by one.

Step 5: Take a mixture and roll it out with a rolling pin.

Step 6: The dumpling wrapper is slightly thicker in the middle and thinner on the periphery.

Step 7: Roll out about 10 dumplings and start making dumplings to prevent the dumpling skin from drying out.

Step 9, the finished product, thin skin and large filling, beautiful shape.

Handmade dumplings in 3 quick steps – the easiest way to make dumplings**.

Steps:1Put an appropriate amount of filling in the middle of the dumpling wrapper. (It seems to be a waste of words, can it be considered a dumpling without filling??? So I'm all wood to count it as a step)

2.The middle part of the dumpling wrapper is pinched in half.

3.Pinch the right half of the dumpling with the whole part of the tiger's mouth.

4.Switch hands, use your left hand to pinch the left half of the dumplings.

A dumpling is complete...

If you feel that it is not tight enough, add your hands again, and put your left and right hands together, imagine arching your hands and saying: Congratulations, congratulations

Look, a beautiful dumpling is wrapped and applauded one by one, it's quite beautiful, isn't it?

The back also comes to show off, sits in rows, and eats dumplings

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.

The easiest way is to go to the vegetable market and buy ready-made fillings, which are the fastest.

Prepare the materials and call "Mom!" ”

1 7 step by step reading.

Method 1: Handmade dumplings, put an appropriate amount of meat filling, fold the dumpling skin in half, and pinch the gaps.

Method 2: Ingot dumplings, fold the dumpling skin in half, pinch the gap, and fold the two corners in half.

Method 3: Bell the dumplings and knead the dumpling wrappers into three edges.

Above are the three wrapping methods.

Let me take a closer look.

Take 500g of flour in a basin, beat an egg to increase the toughness, add cold water, stir while adding, control the amount of water, and finally knead into a dough.

Wash the leeks, cut them into small pieces, cut the pork belly into cubes, then put the leeks and pork belly in a pot Add an appropriate amount of peanut oil to the basin to lock the moisture of the leeks, add an appropriate amount of salt, chicken essence, and stir together with the leek flower meat.

Cut the kneaded dough into small pieces, knead it into long strips, then cut it into small pieces, press it flat, and roll it out into round slices with a rolling pin.

Use a spoon to put the adjusted filling on the dumpling skin, then fold it in half, pinch it tightly along the gap, squeeze it in the middle, and cook it in time to prevent the lid from sticking.

Hope it helps you, dear.

I wish you a happy Chinese New Year and all the best.

One. Prepare the dumpling wrappers.

Dumpling wrappers are one of the keys to the delicious appearance of dumplings. Dumpling wrappers should not only be particular, but also choose good materials. To make dumpling wrappers, you can buy ready-made dumpling wrappers or make your own.

The raw materials for making dumpling wrappers are mainly high-gluten flour, low-gluten flour and water, and their ratio is: high-gluten flour: low-gluten flour = 2:

1. The ratio of water to surface is 1:1. Stir the flour and water well and place it in a warm place, and the dumpling wrappers are ready.

Two. Prepare the dumpling filling.

The making of the dumpling filling is also crucial. The ingredients for dumpling fillings can vary depending on the region and taste, and the best ingredients for making dumplings have their own recipes. It is best to add minced meat to the dumpling filling, and add shredded tofu, fungus, coriander and other ingredients according to personal taste.

When preparing the dumpling filling, you can add soy sauce, salt, green onions, ginger, garlic, lard and other condiments appropriately, and then add an appropriate amount of water, and after stirring evenly, the dumpling filling is ready.

Three. Dumpling making skills.

1.When starting to make dumplings, first wrap the dumpling skin into a half-moon shape, place the filling in the middle of the dumpling skin, and gently press the filling tightly with your fingers to prevent air from being left in the dumplings.

2.When making dumplings, the wrappers should be fixed between your fingers and the filling should be pressed inward. For people with poor craftsmanship, be careful not to be too rusty. The following is an example of the left-hand method of making dumplings, and the right macro can also be operated in the same way.

3.The thumb and index finger of the left hand pull up the front end of the dumpling wrapper, and the index and middle fingers of the right hand grip the other end of the dumpling wrapper. Add the filling to the middle, make it into a semi-circle, and use the middle and index fingers of your right hand to knead the edges of the dumpling wrapper to leave the right volume.

4.After processing the remaining dumpling wrappers and dumpling fillings in the same way, you can start cooking the dumplings. Boil the dumplings in boiling water until they float, then add an appropriate amount of cold water and let them boil, wait 10 to 15 and then remove them.

Four. Precautions.

1.The dough used to make the dumpling wrapper should be kneaded thoroughly, and the dumpling wrapper made by this Bushan style will be softer and tougher.

2.When making dumplings, the pressure is also crucial, if the gesture is not appropriate, the bottom of the dumpling is easy to narrow, resulting in uneven dumpling gas.

3.When boiling dumplings, cook the dumplings in boiling water first, then add an appropriate amount of cold water, and boil them repeatedly, so that the cooked dumplings taste stronger.

4.The aroma of dumpling filling depends not only on the combination of fillings and condiments, but also on how to mix hands to achieve a better taste.

Dumplings are one of the traditional Chinese traditional foods, there are many types, and the common ones are as follows:

1.Pork dumplings: With pork as the main raw material, it is usually added with chopped green onions, minced ginger, salt and other condiments, which have a delicious taste.

2.Leek dumplings: With leeks as the main raw material, add an appropriate amount of pork, tofu and other ingredients, and the taste is fragrant.

3.Shiitake mushroom dumplings: Shiitake mushrooms, pork, shrimp and other ingredients are mixed together to make shiitake mushroom dumplings, which have a fragrant and delicious taste.

4.Dumplings: Dough is rolled out into a round thin cloth skin, wrapped in meat or vegetable filling, cooked in water and eaten, and is a traditional delicacy in northern China.

5.Dumplings: After wrapping the dumplings, put them in a frying pan and fry them on low heat until the bottom becomes golden and crispy, with a unique taste.

First of all, I still kneaded the dumpling skin to Tong Qiaolai, and then put the whole celery dumpling wheel Bizi on the tiger's mouth of both hands, squeeze it hard and press it one by one, and a ingots dumpling will be wrapped, and it can put more fillings.

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