Is there a detailed way to make dumplings, I want to learn it, and I plan to make it myself on the n

It's very simple, there are dumpling skins sold in the market, first wash the leeks and dry them, chop the pork, add salt, and mix them with a little soy sauce. After the leeks are dried, cut into small grains, add them to the meat, mix evenly to make the meat filling, and then put a small amount of meat filling in the middle of the dumpling skin, and then fold the dumpling skin in half, and press the edge tightly.

Pack coins. According to ancient customs, during the New Year, pay attention to the New Year's bag, and eat it when the resignation year, that is, eat it when it arrives, that is to say, 30 bags of dumplings in the New Year, and eat dumplings at 0:00 in the morning on the first day of the New Year.

At this time, it is the turn of two years, the time to welcome the new and say goodbye to the old, take the meaning of "more years and make children", "son" is "child", and "dumplings" are homophonic, with the meaning of festive reunion and auspicious wishes. Dumplings have fillings, which is convenient for people to wrap all kinds of auspicious and festive things into the filling, so as to place people's hopes!

Origin: Dumplings evolved from ravioli. In the course of its long development, there are many names, and in ancient times, there were names such as "prison pills", "flat food", "dumpling bait" and "powder horn". During the Three Kingdoms period, it was called "crescent wonton", during the Northern and Southern Dynasties, it was called "wonton", in the Tang Dynasty, it was called "glaive-shaped wonton", in the Song Dynasty, it was called "slot", and in the Yuan Dynasty and Ming Dynasty, it was called "flat food"; In the Qing Dynasty, it was called "dumplings".

Dumplings originated in the Eastern Han Dynasty and were pioneered by Zhang Zhongjing, a native of Dengzhou, Henan Province, in the Eastern Han Dynasty. At that time, dumplings were medicinal, and Zhang Zhongjing wrapped some cold-dispelling herbs on the dough to treat diseases (mutton, pepper, etc.) to avoid chilblains on the ears of patients.

Dumplings originated in the Eastern Han Dynasty and were pioneered by the medical saint Zhang Zhongjing. Dumplings are mostly made of cold water and flour, the noodles and water are mixed together, kneaded into a large coarse dough, covered with dry wet gauze or a towel, placed (饧) for about an hour, cut with a knife or picked into a number of small dough by hand, kneaded into a round strip with a diameter of about 3 cm, and cut with a knife or picked into a small dough.

Roll these small noodles into a slightly thicker middle and thinner dumpling wrapper with a small rolling pin, wrap the filling, knead it into a crescent moon or horn shape, boil cold water first, wrap it into a pot and use a colander or soup spoon (convex side up) along the edge of the pot counterclockwise or clockwise to make an arc to prevent the dumplings from sticking, and cook until the dumplings float to the surface of the water (if it is a meat filling, you can add a little cold water when boiling and then boil, repeat two or three times).

Put coins inside the dumplings when making dumplings during the Spring FestivalEating dumplings with coins is a sign of good fortune in the new year. It is said that this is a good prayer for the new year's wealth from the laborers of the agricultural civilization.

There is a tradition of eating dumplings at the Chinese New Year's Eve dinner, but the customs of eating dumplings vary from place to place. Some places eat dumplings on Chinese New Year's Eve, and some places eat dumplings on the first day of the new year. Eating dumplings is a unique way to express people's wishes as they say goodbye to the old and welcome the new.

Dumplings have the same sound as Jiaozi, that is, when the old year and the new year intersect. Eating dumplings during the Spring Festival means good luck. In addition, dumplings are shaped like ingots, and making dumplings means wrapping good luck.

According to folklore, Chinese New Year's Eve the day of "Chinese New Year's Eve" is a day when humans, ghosts, and gods are at war, so everyone must participate in order to obtain auspicious peace in the coming year.

The ghost is the "night", and it is a powerful ghost born from the bad luck of the world for a year. "Eve" is on the thirtieth day of the lunar month, when the old and the new alternate, it will come out and harm the world. At this time, it takes the concerted efforts of man and god to get rid of it.

Every year on the thirtieth day of the lunar month, the heavens will send the god "Nian" to the world to descend demons and eliminate ghosts, and "Nian" only has ninety percent of the power on Chinese New Year's Eve, proving that the powerful ghost "Xi" is very powerful, and it must be assisted by people to get rid of "Xi". Therefore, people should set fire together at the time of the "Chinese New Year's Eve" to help the "New Year" get rid of the "Eve" of the evil ghosts that harm the world.

On Chinese New Year's Eve, people eat dumplings to increase their strength, and then, men, women, and children fire firecrackers in unison to help the gods get rid of powerful ghosts, and then religiously paste new portraits of King Zao, and offer dumplings-based food in front of the portraits of God of Wealth and King Zao, meaning that the coming year is safe and auspicious. This is the origin of the custom of "the sound of firecrackers to remove the old year".

As for the filling, depending on personal taste, it is generally pork leeks, pork cabbage and the like.

If you want to be festive, you will wrap a coin in one or two of the dumplings, and the person who eats this dumpling means that he is blessed!

On the first day of the Lunar New Year, we all gathered at my grandmother's house to celebrate the New Year happily. At noon, I want to eat dumplings as in previous years.

Grandma was in the kitchen with a big drum in the morning: making dumplings with skin grinding, chopping meat filling, making dumplings ......It's a lot of fun. I was worried that my grandmother was tired, so I took the initiative to ask for help, and my grandmother felt sorry for me, but she couldn't stand my request and agreed.

I've eaten dumplings, I've seen others make dumplings, but I've never done it myself, so this time I'm going to have to show my skills. I took a dumpling wrapper and spooned a full spoonful of the meat filling on top of the dumpling wrapper. I'm very proud

Hehe, you can't learn it, genius! Just when I was very proud, the minced meat was like a disobedient child, and I was helpless: when I kneaded the skin on the left, the minced meat came out of the right; When I pinched the skin on the right, the meat dumplings escaped from the left side again.

This makes me embarrassed, what should I do? I thought about it, and I was so broken that I still didn't have a clue.

Just when I was puzzled, my sister saw me like this, and said helplessly: "My little sister, think about it with your brain, put less stuffing, won't there be more?" "That's right, why didn't I think of it, it's really a word to wake up a dreamer!

I told my sister that I put back half of the meat filling and wrapped the first dumpling in my life. It's done, but it's not quite right, because I don't know the order of the dumplings at all, and the wrapping is a "four dislike". My grandmother patiently taught me on the side, but I couldn't learn anything, I couldn't force it, there was no way, and I had to eat the "four dislikes" by myself.

Although I didn't wrap it like four, this was my first time making dumplings, and it condensed my hard work. Chewing it, this bowl of "four dumplings" is not to mention how delicious it is!

Ingredients: 1000g of minced meat (buy directly from the supermarket), 1250g of flour, 1 Chinese cabbage (about 1000g), 100g of leeks (available in Asian stores), 5 shiitake mushrooms, 100g of shrimp.

Condiments: oil, salt, Sichuan pepper, five-spice powder, soy sauce, vinegar, ginger, green onion, monosodium glutamate, sesame oil, cooking wine (red wine can be used), soup stock (water can be used) are all appropriate.

Method:1The dough should be hard rather than soft, and put it in a basin, cover and let it rest for 30 minutes.

2..Mix the filling: Add the minced meat to the stock and stir counterclockwise to make it a paste.

4.Cut the Chinese cabbage into crushed pants with the filling, add salt to kill the water, squeeze out the water, and put it into the meat filling; Finely chop the leeks and put in the minced meat; Chop the shiitake mushrooms with water and put in the meat filling; Finely chop the shrimp and put in the minced meat; At the same time, add salt, monosodium glutamate, sesame oil, minced green onion, minced ginger and five-spice powder, and stir counterclockwise until well combined.

5.I don't need to say much about dumplings, make the dough into small dough, put in the filling, and knead it together.

6.After boiling the dumplings, put in the wrapped dumplings, cook until the dumplings float out, add cold water, and repeat twice to remove and eat. Hand mass.

Note: Dip the seasoning according to your own taste when eating.

Dumplings originated in the Eastern Han Dynasty and were pioneered by the medical saint Zhang Zhongjing. Dumplings are mostly made of cold water and flour, the noodles and water are mixed together, kneaded into a large coarse dough, covered with a dry Bi Chun orange wet gauze or towel, placed (饧) for about an hour, cut with a knife or picked by hand into a number of small dough, and kneaded into a round strip with a diameter of about 3 cm.

Knife cut or hand picked into a small dough, these small dough with a small rolling pin roll into a slightly thicker in the middle and thinner around the dumpling skin, wrap the filling, knead into a crescent or angular shape, first boil the cold water, wrap it into the pot and use a colander or soup spoon (in turn, the convex side is up) along the pot counterclockwise or clockwise arc to prevent the dumplings from sticking, and cook until the dumplings float to the surface of the water (if it is meat filling, you can add a little cold water when boiling and then boil, repeat two or three times).

Dumpling wrappers can also be made with hot noodles, puff pastry or rice noodles; The filling can be meat or vegetarian, sweet or salty;

Ancient customs: Chajian dumplings are a food to be eaten after the New Year's sacrifice. During the New Year, pay attention to the year-old bag, eat when the resignation year, that is, eat when the child is born, at this time it is the time of the two yards is not the turn of the year, the moment of welcoming the new and saying goodbye to the old, with special significance, take the meaning of "more old and late Luzi", "child" is "child time", and the homonym of "dumplings", there is the meaning of festive reunion and auspiciousness.

It's the mythological customs of the past.

1. Eat dumplings in the north.

People in the north of our country eat dumplings for the first meal of the Spring Festival, and the dumplings are quite similar to ingots, which means to enter the treasure. Some of the dumplings are filled with sugar, which is intended to be sweet for the New Year; Some peanuts are put in the filling (called longevity fruit), which means that people can live a long life if they eat it; There is a dumpling filling with a piece of money, with the intention that whoever eats it will be "prosperous".

2. Sichuan and Chongqing eat glutinous rice balls.

In Sichuan and Chongqing, the first meal of the Spring Festival is usually eaten with rice balls. Use homemade glutinous rice ball flour or dry glutinous rice ball flour from the market to make various filling rice balls, which are sweet and delicious.

3. Hunan eats rice cakes.

In most places in Hunan, the first meal of the Spring Festival is to eat "rice cakes", which means "the year is better than the year", and the Miao people living in Hunan eat sweet wine and zongzi for the first meal of the Spring Festival, which means "life is sweet and the grains are abundant".

4. Fujian noodles.

Hokkien people eat noodles at the first meal of the Spring Festival, which means "every year lasts". The first meal of the Spring Festival in Zhangzhou is sausage, Songhua egg and ginger, which means "the more the days go by, the more prosperous it is".

5. Guangdong eats "10,000-year-old grain".

In some areas of Guangdong, the first meal of the Spring Festival should be eaten "10,000 years of grain", that is, the meal that is enough for the family to eat for three days of the Spring Festival is taken out or steamed, which means "not worrying about eating and drinking". In the Chaozhou area, the first meal of the Spring Festival often eats the "rotten yuan" made of rice noodles and dried radish, and drinks the "five-fruit soup" boiled by cishi and lotus seeds, which means "life is sweet and has a long history".

Eating dumplings during the New Year, the reason for this: dumplings are shaped like ingots, and people eat dumplings in the Spring Festival to take the meaning of "fortune and treasure". Dumplings are filled with dry filling, which is convenient for people to wrap all kinds of auspicious things into the filling to express people's hopes for the new year.

And when making dumplings, people often wrap sugar, peanuts, dates, chestnuts or coins into dumplings. Whoever eats it will have everything possible in the new year.

Origin of dumplings: The "Guangya" written by Zhang Yi of the Wei people of the Three Kingdoms recorded that there was a food called "wonton" in the shape of a crescent moon at that time, which is basically similar to the shape of dumplings now. By the time of the Northern and Southern Dynasties, the wonton was "shaped like a glaive moon, and the whole world was eating".

It is speculated that at that time, after the dumplings were cooked, they were not fished out and eaten separately, but mixed with the soup in a bowl, so people at that time called the dumplings "wontons". This way of eating is still popular in some areas of our country, such as Henan, Shaanxi and other places people eat dumplings, to put some coriander, green onions, shrimp skin, leeks and other small ingredients in the soup.