Do you want to make dumplings delicious?

The dough should be moderately soft and hard, and it should be allowed to rise for 10-15 minutes after the dough is reconciled; The meat filling should be made of pork belly, and an appropriate amount of green onion oil should be added (Sichuan pepper and green onions should be fried in oil to bring out the fragrance of green onions);

If you want to wrap dumplings well, you really have to use your brains.

1 Mix with egg whites. Take away the egg yolk and use the mineral water that you have drunk at home.

The bottle is on the line, the mouth is sucked downward, and the yolk and egg white are completely separated, which is very easy.

2 handfuls and basins to heat. Heat the basin slightly over the fire to 30 or 40 degrees Celsius to ensure that the basin does not stick.

3 with frozen meat. Put the meat in the refrigerator and freeze it, take it out when you need it, and use a cutting board to pinch the meat into a crushed filling like a pinch of shredded potatoes.

4 Cook the dumplings in a pressure cooker. You've never heard of it before, boil the water, finish the dumplings, cover them for a minute, and the delicious dumplings you hope are cooked.

Stuffing rises for 10-20 minutes.

Go through it with chicken broth.

Practice more, and you can have enough experience.

When mixing noodles, beat the egg white of an egg, which is not easy to break when cooking dumplings, and the noodles taste very chewy; When mixing the filling, prepare the ingredients and add salt when opening the package.

If you don't eat for 1 day, it's delicious when you're hungry, haha.

This noodle is difficult to say, to feel, to knead to not stick to the hand and not to lose the powder and then let it ferment for more than ten minutes, the filling depends on what you are based on, if it is a vegetarian dish, you should add some pork belly with a little oil to taste, if it is mainly meat, you should also add a small amount of vegetarian dishes, otherwise it will be greasy to eat a few, I also like to eat dumplings, hehe used to pack at home.

Dumpling filling is important.

My mom used to mix the stuffing with chicken broth.

Trick 1 of dumpling noodles: Mix 6 egg whites into 1 kg of flour to increase the protein in the noodles, and the protein will quickly solidify and shrink after the dumplings are put into the pot, and the dumplings will collect water quickly after the pot is not easy to stick.

Trick 2 of the dumpling noodles: The noodles should be slightly harder, put them in a basin and seal them tightly after they are reconciled, and let them sit for 10-15 minutes.

When mixing dumpling wrappers (1), add 1 egg per 500 grams, which can not only increase nutrition, but also do not mix the soup after putting it in the pot.

2) When mixing the dough, add a little salt to increase the gluten of the dough and prevent the skin from breaking after putting it in the pot.

4 tips for making dumplings.

Dumpling filling (1) When adjusting the filling, chop the vegetables first, mix them with oil, and then add other ingredients. It can prevent the dumpling filling from coming out of the soup.

2) When mixing the meat filling, add some water soaked in Sichuan pepper and star anise, which can not only remove the fishy smell, but also make the meat filling tender.

3) Before making dumplings, you can prevent the dumpling filling from being frozen in the refrigerator for a while, so that the soup will not come out when wrapping.

4) When wrapping meat-stuffed dumplings, you can put a little soaked tea leaves, which can clear the mouth, remove the fish, and remove the gas.

4 tips for making dumplings.

After boiling the dumplings, add a little salt and let them melt before putting the dumplings in the water to prevent sticking to the pan and connecting the skin.

4 tips for making dumplings.

After the dumplings are cooked, put them in the warm boiled water that has been cooled in advance for a while, and they will not stick together when they are plated again.

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

Wrapping dumplings can be rolled out with some flour on the sticky board, after the dough is done, take a dumpling skin, put the filling in the middle, the edge of the dumpling skin is slightly dipped in water, and then the dumpling skin is folded in half, pinch it with your thumb and make a fold, so that the dumplings are not easy to break, and it will not fall apart when cooking.

Dumplings, if there is a dumpling maker is the best, but if not, you should first put the dumpling skin rod evenly, and serve some vegetables behind, when pinching the dumplings, you should fold your left fingers with your right fingers with both hands, don't press too hard, just press it gently. After that, put it where you put the dumplings and sprinkle some flour on the bottom! There aren't too many tricks, and if you're too lazy, you'll have to buy a dumpling-making device.

The most important thing about making dumplings is to make the filling well, according to your personal taste, the filling should be delicate and fragrant, and the dumplings made in that way are particularly delicious.

Put more green onions and ginger in the dumpling meat, and more green onions and ginger. The vegetarian filling should be fresh, and the noodles should be careful and careful.

If you want to keep the skin from separating, you can put a little water, and it will be very easy to get together.

Ingredients: 500 grams of flour, 200 grams of chicken, 250 grams of leeks.

Excipients: salad oil, salt 6 grams, ginger, five-spice powder 1 gram, cooking wine 1 gram, sesame oil 3 grams, salad oil 6 grams, light soy sauce 2 grams, egg white 30 grams, raw chicken fat 30 grams Method: 1. Add water to the flour (about 220 grams), add egg whites to form dough, wrap it in a fresh-keeping bag and wake up for 30 minutes, wash and chop the ginger, wash and drain the leeks, add sesame oil and mix evenly.

2. Chop the chicken and raw chicken fat into a meat puree, add minced ginger, cooking wine, and light soy sauce and stir evenly in one direction, stand for 10 minutes to taste, mix the leeks and chicken stuffing evenly, add five-spice powder, add salad oil and mix evenly, add salt and mix evenly when wrapping.

3. Knead the awakened dough again, knead it into long strips, divide it into small agents, flatten it, roll it out into a small dumpling skin, add meat filling, and wrap it into dumplings.

4. Add cold water to the soup pot, add a little salt to a boil over high heat, boil the dumplings, push them in one direction with a spoon, turn to medium heat and boil, add a little cold water to boil again, and the dumplings can float up and swell.

It is best to add egg whites to the dumpling skin and noodles, such a dumpling skin is delicious and strong, the dumpling skin is not broken and the dumplings are generally boiled over high heat first, add a little salt to the boiling water, stir it in one direction with a spoon, turn to medium heat and cook, add a little cold water to boil again, and the dumplings can float up and expand.

It is best to add some chicken fat to chop the chicken into a meat puree, so that the chicken can be fated and eaten without firewood, and you can also add some fat, so that it depends on whether the individual is a Chinese meal or halal, and add it according to your own taste?

Here are 14 ways to make dumplings in a fancy way, I hope it can help you.

1. Ingot dumplings.

1. Take a dumpling wrapper and put the meat filling, fold the dumpling wrapper in half and pinch it tightly.

2. After reversing, pinch the left and right corners tightly, and if the mouth is loosened, stick some water around the dumpling skin.

2. Crescent dumplings.

1. Take a dumpling wrapper and put the meat filling on it, and pinch the middle tightly.

2. Use your left hand to make a small wave of the right half of the epithelium and pinch it tightly, and then continue to make two small waves, and the left half of the epithelium is also pinched in the same way.

3. Make dumplings with small hands.

1. Take a dumpling wrapper and put the meat filling, fold the dumpling wrapper and pinch the middle part.

2. Pinch the left and right sides inward, pinch the edges tightly again, and then roll the lace.

Fourth, four-cornered dumplings.

1. Take a dumpling wrapper and put the meat filling on it, and pinch the middle tightly.

2. Pinch the middle part of the left and right sides, and pinch the rest of the edges.

5. Triangle dumplings.

1. Take a dumpling wrapper and put the meat filling, fold the left part in half and pinch it tightly.

2. Pinch the middle part of the right side to the middle, and pinch the remaining two sides.

6. Purse dumplings.

1. Take a dumpling wrapper and put the meat filling, fold the dumpling wrapper in half and pinch it tightly.

2. Roll lace from right to left.

7. Handbag dumplings.

1. Take a dumpling wrapper and put the meat filling on it, and pinch the middle tightly.

2. Pinch a small wave at one-third and two-thirds.

8. Nemo fish dumplings.

1. Take a dumpling wrapper and put it on the meat filling.

2. From right to left, pinch the upper and lower sides in small waves, and pinch the leftmost end and flatten it.

9. Small goldfish dumplings.

1. Take a dumpling wrapper and put the meat filling on it, and pinch the left half tightly.

2. Pinch the middle part of the right half to the center, leaving the remaining part of the fish eye position, and the rest of the side pinched tightly.

10. Beauty fan dumplings.

1. Take a dumpling wrapper and put the meat filling on it, and pinch the middle tightly.

2. Jam both ends of the dumplings at the left and right tiger mouths, and pinch the edges of the dumplings with your thumb.

Ten. 1. Sunflower dumplings.

1. Put one dumpling skin on top of the meat filling, and the other dumpling skin is flat on top of the meat filling.

2. Pinch the edges of the two dumplings tightly, and then pinch the lace along the corner.

Ten. 2. Green leaf dumplings:

1. Take a green dumpling wrapper, which can be made with spinach juice, then put the dumpling filling in the middle of a skin, fold it in half, close it from both sides, and let it sink in a bit.

2. Finally, close the mouth, and then use a spoon to make a shape.

Ten. Three, four-leaf clover dumplings.

2. Then pinch tightly in the center, and finally slowly pinch out the leaf shape of each outer dumpling wrapper, and finally close the mouth.

Although dumplings are skin and noodles are listed together, but the way of wrapping is different, some lace, some ingots, and some are not purple.

When making dumplings and noodles, they should be softer, so that the dumpling skin is delicious, as the old saying goes, soft noodles dumplings and hard noodle soup mean this.

First, the traditional dumpling wrapping method:

1.Add a little filling to the wrappers and rub a small amount of water around the edges (don't use them if the wrappers are too soft).

2.Fold the dumpling wrappers in half and pinch them tightly in the middle.

3.Put the tiger's mouth in the right hand and pinch it to the middle on the right side of the dumpling skin.

4.Then use the same method with the left hand to pinch the dumpling wrapper to the middle, and the dumpling wrapper forms a semi-circular shape in the middle. Second, half-moon dumplings:

1.Place a small amount of filling on the dumpling wrappers and smear the edges with water.

2.Start from the right side and pinch out the folds to the left, at this time, pay attention to the folds must be small, to be even, so that the pinched out of the half-moon dumplings are good-looking, and also pay attention to each fold is tightly pinched.

3.Seal until the folds of the dumplings are pinched to the left. Third, wheat ear dumplings:

1.Start from one side and pinch inward into a concave, note that this concave can be smaller, but it must be tight.

2.Pinch the folds forward on the basis of the previous concave, each fold is concave, gradually moving forward.

3.When pinching the front end, knead the front end, which is a full shape.

Fourth, cockscomb-shaped dumplings:

1.Put a small amount of filling on the dumpling wrapper and smear it with a small amount of water.

2.The dumpling wrappers are folded in half to form the shape of a half-moon.

3.Gradually fold out the even lace on the top of the dumpling wrapper.

In fact, there are no tricks, it's just that you wrap the dumpling skin when making the dumplings and don't let him show it, so that the cooked dumplings won't break the skin.

If you want to make dumplings, you have to master the technique, first you have to pinch her from the middle, and then push and pinch them on both sides respectively, so that the dumplings will be ready in the future.

Dumplings are basically the same, it is the kind of goods, the key is to make noodles and noodles to see more before the noodles and noodles must be modeled newspaper dumplings are particularly soft and sterilized.

I seem to have heard that dumplings should be wrapped in cold water, not hot water.

How simple it is to drink alcohol, and both hands are often taken and pinched.

Dumplings actually have a lot of particularities, such as the softness and hardness of the noodles also affect the size of the dumplings, and also affect the tendons of the dumplings.

I think the main thing is to be proficient, as long as life is right, proficiency is the most meaningful trick.

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

The biggest trick to making dumplings is to make the noodles soft, you can beat an egg into it when the noodles are made, and the dumpling skin you feel will be better than the one you bought. In addition, it can't be glued when wrapping, so you can dip some water on the side of the dumplings.