Dumpling steps, dumplings steps to prepare

Take a dumpling wrapper and place it in the palm of your hand.

Add the appropriate amount of filling.

Fold three pleats on one side of the dumpling wrapper.

The other end of the side is folded in the same way, symmetrical left and right, and the two sides can be kneaded.

If you want to have pleats on both sides, repeat the first three steps, then do the same with the other side, and finally knead both sides.

First make the dumpling filling and then the dumpling wrapper well, first put a little bit of the dumpling filling on top of the dumpling wrapper. Then put two. The leather is folded in half and stuck on the hand fox.

And then. Then I pressed the two hands together with all my might, and then. It is a perfect and unique, beautiful and generous dumpling.

I am used to mixing the noodles first, and then I can chop the filling, mix the filling, adjust the filling, and wake up, and then I can make dumplings.

If you want to eat dumplings with any filling, adjust the filling in advance. Then mix the dough and let it rise for half an hour. It's time to start packing.

Buy a good dumpling wrapper or make it yourself with flour, but it is more convenient and cheaper to buy, buy what you like to eat, make the stuffing by hand, or wrap it with a dumpling artifact, and wrap it quickly.

Steps for dumplings. If you want to make dumplings, there are several steps that must be in order, first buy meat and vegetables, chop the stuffing and mix the filling, mix the dough after mixing, and roll the dumpling skin directly after extinguishing the dumplings to make dumplings, and the dumplings can be directly put into the pot of boiling water, and they can be eaten after cooking.

The steps of dumplings, I want to make dumplings, first chop the meat, feed it first, and then make the filling, what filling you wrap, you can prepare it in advance.

After fermentation, roll out the dough, roll the dough into a circle with thickness, take an appropriate amount of dumpling filling in the middle of the dough, and then pinch it from the side to the middle (make a fold), make it tight to prevent the filling from separating from the dough.

Cabbage-stuffed dumplings.

This dumpling is similar in appearance to cabbage, and it tastes both the fragrance of cabbage and the fatness of meat, which is very pleasing. Also, cabbage is connected with "Baicai", which means good.

How to make it.

Step 1: Prepare the ingredients. 400 grams of minced pork, half a cabbage, an appropriate amount of flour, 150 grams of spinach, and an appropriate amount of green onion and ginger.

Step 2: Clean and cut the spinach into pieces and put it in a wall breaker to make juice, as shown in the picture. (You can use raw spinach, and you don't need to add water when juicing, so the color looks better.) After beating, if the spinach juice is not very delicate, it is recommended to strain it before using it. ）

Once the dough is well combined, cover with plastic wrap and let rise for 30 minutes. (When mixing the dough, it is recommended to mix the ordinary dough first and then the green dough, so that it will not affect the color of the ordinary dough, otherwise you have to wash your hands clean.) ）

Step 4: While the dough is rising, we start preparing the dumpling filling. Pour a little sesame oil into the minced pork and stir until strong.

Then add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, a little chicken essence, 1 tablespoon of cooking oil, a little white pepper, a little minced ginger, minced green onion, and finally stir well in one direction.

Step 5: After cleaning the cabbage, first cut it into thin strips, then cut it into cubes, then sprinkle with 1 tablespoon of salt, and start chopping vigorously until the cabbage is more and more crumbled, and when more and more water is oozing, the cabbage is chopped.

Step 11: Put the ordinary dough on top of the green dough, as shown in the picture. (If there is dry flour on the surface of the dough at this time, be sure to pat it off gently, otherwise, it will affect the effect of the two dough adhesion.) ）

Step 16: Pour an appropriate amount of water into the pot and bring to a boil, then put the dumplings into the pot one by one, and add a spoonful of salt until the dumplings are ripe and can be taken out and served. (A pinch of salt will prevent the dumplings from sticking.) ）

Say a few more words. 1. If you don't have a wall breaker or juicer at home, you can mash the spinach into gauze and squeeze out the juice.

2. To make this dumpling, the softness and hardness and size of the two types of dough must be comparable.

1 dough; Gluten flour, salt, water. fillings; Stuffed prawns, sea cucumbers, minced pork, minced water chestnuts, salt, chicken essence, white pepper, rice wine, sesame oil, minced green onions, minced ginger.

2. Put 1 gram of salt in the flour, synthesize the dough with warm water, the dough should be soft and strong, and then let it sit for 30 minutes.

3Pour the filling into the mixing basin, put pepper, salt and chicken essence in it first, add rice wine and sesame oil and stir well for later use.

4. Roll the dough into long round strips by hand. Knead into a dough and then roll out the skin and stuffing. When wrapping the filling, it is better to squeeze the dumplings by hand, and then stack the squeezed dumplings into the curtain.

5 After the water in the pot is boiled, add a pinch of salt and add the dumplings. Push the dumplings in the pot with a hand spoon and rotate, then cover and bring to a boil. Bring the water to a boil and cook for about 1 minute, then pour a little cold water into it.

Wait for the water to boil again and then remove. Remove the pallet and serve with dipping sauce.

Ingredients: 500 grams of all-purpose flour.

240 grams of warm water.

1000 grams of cabbage.

Salt (for pickling cabbage) 15 grams.

250 grams of leeks.

50 grams of shallots.

250 grams of minced meat.

Minced ginger to taste.

2 tablespoons of oyster sauce.

Light soy sauce 2 scoops.

Pepper a little.

Cooking oil 30 grams.

10 grams of sesame oil.

Sugar 3 grams. Salt to taste.

Pork vegetable stuffed dumplings The practice of wrapping basic dumplings.

Chop the cabbage, stir well with salt and let it stand for 20 minutes to remove the moisture.

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Squeeze out the water from the cabbage and try to squeeze it a little dry.

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Add minced ginger, oyster sauce, light soy sauce and pepper to the minced pork.

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Add the dried cabbage, leeks and chopped green onion and mix well.

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Add cooking oil and sesame oil and mix well to let the oil evenly wrap the filling, and finally add sugar and appropriate salt to taste.

After mixing well, cover with plastic wrap and refrigerate for later use.

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To begin mixing the dough, all-purpose flour and dough with warm water. Of course, you can also use cold water and noodles.

Warm water and noodles are better and easy to shape, and cold water and noodles will become soft after a long time.

Knead into a smooth, hard dough and let the lid sit for 20 minutes.

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The loose dough is cut and kneaded into thin strips, then cut into evenly sized small pieces, about 7-8 grams each.

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Glue with dry powder, flatten with the palm of your hand and form an olive wrapper.

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Wrap the filling, and compact the filling, fold it in half, pinch the middle, clamp both sides with the tiger's mouth of two hands, bend your thumb, squeeze it to the middle, and a dumpling will be wrapped!

Note: You can't see the edge of the dumplings from the outside of the tiger's mouth, if you can see it, it means that you have pinched too much on the edge, and the package will not look good, so be sure to clip less.

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After the water is boiled, start to cook the dumplings, first cover and boil, then remove the lid and boil, and you can take out about 3 minutes.

Some people say that boiling dumplings requires cold water three times, and I personally think that as long as the pot does not overflow, it will cook faster without cold water. Of course, if it overflows, put some cold water so that it doesn't overflow.

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The boiled dumplings are thin and filling, bite into them and are tender and juicy, try them if you like them, and hand in your homework!

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TipsMaking dumplings is relatively difficult, while mastering the basic skills, you should do more and practice more, which can make perfect, and you will get better and better.

At the beginning, you want to make the bag look good, the possibility is very small, you can also use your own familiar method to pack, as long as it does not leak the filling.