How to wrap steamed dumplings, how to wrap steamed dumplings?

Many people don't know how to wrap leek dumplings, keep these 3 points in mind, it's better than a restaurant!

Leeks are common vegetables in daily life, the taste is rich and very fresh, and leeks are rich in nutritional value, beneficial to the liver and stomach, and we often eat in the restaurant meat three fresh and vegetarian three fresh are inseparable from leeks, I believe that there are many people at home with leeks and eggs together dumplings, fresh to eat a **.

Whether the dumplings are delicious or not is the key to adjust the filling, not on the pleats, although the dough is also a point, such as the selection of wheat raw materials, the dumpling skin should not be too thin. When it comes to the key dumpling filling, many people think that adjusting the dumpling filling is to add more seasoning, but in fact, this is redundant, because it will cause the original umami to lose and become more unpalatable.

Therefore, remember not to put more seasonings in the leeks dumplings, especially adding ginger, green onions, five-spice powder, etc., not only can not have the effect of increasing freshness and fragrance, but the taste is conflicting, losing the original taste of leeks, and the taste will be particularly strange and the taste is very bad.

How to make homemade leek dumplings:

1.First of all, put the prepared flour into water to knead the noodles until the appearance is smooth, be sure to add the noodles first and then put the water, stir slowly in a small amount many times, if you want your dumplings to not break the skin so easily, you can add a little less salt or eggs, and the dough is mixed until it is almost non-sticky. Remember to put it aside when it is smooth, and wait for the resting time to pass before adjusting the filling.

2.Wash the leeks after removing the roots, spin off the water and cut it finely, and then the point comes, add an appropriate amount of cooked oil and stir well, many people here are curious, the purpose of adding oil is to lock the moisture in the leeks and prevent the loss of water when making dumplings.

3.Leeks and diced meat are delicious to match, delicious and granular, according to the needs of the appropriate amount of pork cut into diced meat, conditional can be ground with a meat grinder, cut diced meat add an appropriate amount of oyster sauce, salt, light soy sauce to stir evenly, and then marinate for about 15 minutes, once again, usually we wrap leeks will use minced ginger, green onions do not put in it!

4.Take the fresh shrimp and soak it in warm water to soften, then use a knife to cut a few knives (so that it tastes) and put it into the leek filling, and then put the marinated diced meat into the leek filling, add a spoonful of sugar (5 grams) and stir again, so that the leek meat dumpling filling is ready, and the purpose of adding white sugar is to prevent heartburn when eating leek dumplings.

5.After the dumpling noodles are proofed, wrap them with their usual techniques, don't roll the skin too thin, and add a little more filling, so that the dumplings will be strong.

6.Put the water into the pot, after boiling, the dumplings go in, remember when cooking the dumplings, don't use boiling water to boil all the time, you can add an appropriate amount of cold water after the water boils, the purpose of this is to make the dumplings evenly heated, and it is not easy to cook, the filling inside is also easier to cook, in addition, you can also add a little salt to the pot to prevent the dumplings from sticking, the dumplings are boiled three times, add cold water twice and it is almost enough, and you can almost scoop up and eat when you see the dumpling skin bulging.

Here are two types of them:

1. Crescent moon dumplings.

1.Put a little filling in the middle of the dumpling wrapper.

2.Dip your fingers in water on the edges of the wrappers.

3.I choose one side of the dumplings and put them together to about 1cm

4.Take one side of the dumpling and slowly fold the folds from right to left.

5.Fold 6 pleats and close.

Directions: Fried or boiled dumplings. Don't be too dense between the folds, otherwise the whole dumpling will feel very crowded and the filling will be very small. If it is a fried dumpling, you can put a little more filling, and the excess filling can be squeezed out.

2. Triangle dumplings + four-cornered dumplings.

1.Put a little filling in the middle of the dumpling wrapper.

2.Dip your fingers in water on the edges of the wrappers.

3.The dumpling is closed on one side.

4.The other end closes towards the middle.

5.The quadrangular dumplings are closed in the middle.

6.The ends are closed towards the middle.

How to eat: Steamed dumplings, you can use a comb or the back of a knife to make a pattern.

1. Ordinary dumplings 1

Method: 1. Spread the dumpling skin flat on the table;

2. Put the filling in;

3. Pinch the dumpling wrappers on both sides tightly from the middle;

4. Pinch both sides. 2. Ordinary dumplings 2

Method: 1. Flatten the dumpling skin and put in the filling;

2. Then pinch out the wrinkles along the side;

3. Zoom in a little;

4. Until it is pinched. 3. Bobo dumplings.

Method: 1. Flatten the dumpling skin and put in the filling;

2. Fold the dumplings in half on both sides and press them well;

3. Use a scraper to press the dumplings out of the ripples;

4. Pressed dumplings. Fourth, clam dumplings.

Method: 1. Flatten the dumpling skin and put in the filling;

2. Fold the skin on both sides in half and move closer to the middle;

3. Pinch both sides tightly.

4. The kneading method of the dumpling pattern is here. 5. Horseshoe dumplings:

Method: 1. Flatten the dumpling skin and put in the filling;

2. Pinch both sides;

3. Bend the dumplings on both sides and move closer to the middle;

4. Pinch it tightly.

1.Before starting to wrap the filling, pour the minced Chinese cabbage and chives into the marinated minced meat, mix well in the same direction; Sprinkle the flour on the table, roll the dough into long strips, cut it into small agents of uniform size, and flatten it into a small oval; Use a rolling bowl to roll out the small agent into a round dough sheet (thin on the edge and thicker in the middle) for later use;

2.Wrap the dumpling skin into the prepared filling, pinch and seal tightly, and put more filling, so that the steamed dumplings with full filling are delicious enough; Wrap all the dumplings in turn;

3.The steamer sits on the water and boils, spreads a drawer cloth or a bangbang jacket (corn husk) in the steaming compartment, puts the steamed dumplings in turn at a certain interval, and steam them for about 8 minutes on high heat (if the time of the vegan dumplings can be controlled shorter).

1. Chop the tip of the back buttocks with a knife, wash the Chinese cabbage and cut it into minced pieces, sprinkle 3 grams of salt in the cabbage and mix gently, and the cabbage will come out of the water after marinating for 5 minutes, squeeze out the water for later use;

2. Whip the minced pork in the same direction, add the cabbage water 3-4 times after the meat filling is gluten, and mix well each time you add water, so that the meat filling can fully absorb the water;

3. Add salt, sugar and sesame oil to the beaten meat filling and mix well, then add the minced cabbage and mix well to form a dumpling filling;

4. Wrap the filling in the dumpling wrapper, dip it in a little water around and pinch it tightly. Add water to the steamer and bring to a boil, smear a little oil on the steaming drawer, put in the dumplings and steam them over high heat for 8-10 minutes, until the dumpling skin will not stick to your hands when you touch it. 1.Chop the pork into minced meat.

2.Add minced ginger, salt, cooking wine, pepper, dark soy sauce and light soy sauce and stir well.

3.Add a spoonful of sesame oil and mix well.

4.Wash the shrimp skin and chop it.

5.Add the minced shrimp skin and chives to the minced meat and mix well.

6.Break the cabbage leaves and wash them. 7.Chop the cabbage and marinate it with salt to remove the water.

8.Add the minced cabbage to the minced meat, add a spoonful of sesame oil and stir well.

9.Wrap the dumpling wrappers with an appropriate amount of minced meat.

10.Fold inward at the beginning of the dumpling wrapper and pinch tightly.

11.Then pinch it left and right, one side at a time.

12.Finally, pinch at the tail end.

13.Wrap all the dumplings in turn.

14.Put the dumplings into the steamer and steam over high heat for 20 minutes.

15.Steamed dumplings can be dipped in vinegar sauce.

1. Ordinary dumplings 1

Method: 1. Spread the dumpling skin flat on the table;

2. Put the filling in;

3. Pinch the dumpling wrappers on both sides tightly from the middle;

4. Pinch both sides. 2. Ordinary dumplings 2

Method: 1. Flatten the dumpling skin and put in the filling;

2. Then pinch out the wrinkles along the side;

3. Zoom in a little;

4. Until it is pinched. 3. Bobo dumplings.

Method: 1. Flatten the dumpling skin and put in the filling;

2. Fold the dumplings in half on both sides and press them well;

3. Use a scraper to press the dumplings out of the ripples;

4. Pressed dumplings. Fourth, clam dumplings.

Method: 1. Flatten the dumpling skin and put in the filling;

2. Fold the skin on both sides in half and move closer to the middle;

3. Pinch both sides tightly.

4. The kneading method of the dumpling pattern is here. 5. Horseshoe dumplings:

Method: 1. Flatten the dumpling skin and put in the filling;

2. Pinch both sides;

3. Bend the dumplings on both sides and move closer to the middle;

4. Pinch it tightly.

How to wrap steamed dumplingsIngredients: baby cabbage, meat, eggs, dough, chopped green onions, minced ginger, etc.

1. Cut the prepared meat into minced meat and set aside.

2. Bring water to a boil, put the prepared cabbage in the pot, blanch, and then put it out.

3. Chop the cabbage into minced pieces and set aside.

4. Beat the prepared eggs in an empty bowl, stir well, then heat the oil, put the eggs in it, stir-fry, and put them out after they are crushed.

5. After chopping the eggs, cool them and set them aside for later use.

6. Put the minced meat, chopped cabbage and chopped eggs in the same container, and add the prepared chopped green onion and minced ginger.

7. Prepare an appropriate amount of five-spice powder and put it in it for blending.

8. Add an appropriate amount of salt to adjust the salty taste.

9. Prepare an appropriate amount of soy sauce and place it in it.

10. Add a spoonful of cooking oil to it.

11. Prepare a spoonful of monosodium glutamate and sprinkle it in it to mix.

12. Roll the prepared dough into small pieces and set aside.

13. Flatten small pieces of fabric into small round dough.

14. Roll out the fabric into dumpling wrappers.

15. Place the prepared filling in the dumpling wrapper.

16. Wrap it in the shape of a big belly and keep it for later use.

17. Put the dumplings in the steamer and steam.

18. After ten minutes, it is basically cooked and can be served.

Today's pork egg cabbage belly steamed dumplings are ready, one bite down, it is full of fragrance, dip in your favorite seasoning, very delicious.

Wash and chop the leeks and stir the eggs into an egg mixture. Heat the pot, add an appropriate amount of oil and cook until it is 50% hot, pour the egg liquid into the pot and spread it out. Stir in a bowl with minced ginger, cooking wine and soup.

Wait for the soup to be mixed with the eggs, add the leeks and sesame oil and mix well. Put the filling in the dumpling skin and make it into a dumpling. Put the dumplings in the steamer basket and steam them over high heat for 15 minutes.

How to wrap steamed dumplingsIngredients: 6 taels of dumpling skin, 4 eggs, half a pound of leeks.

Excipients: 1 thick soup treasure, 2 tsp cooking wine, 1 tsp sesame oil, 3 tsp oil, 1 tsp minced ginger.

How to wrap steamed dumplings:

1.Clean the leeks, chop them, knock the eggs into a bowl, add 2 drops of oil and stir well to form an egg mixture;

2.Heat the pot, then add an appropriate amount of oil, the oil temperature is heated to 50%, pour the egg liquid into the pot and quickly cut it apart, chop it and put it in a bowl;

3.Add minced ginger, cooking wine and soup to the bowl and stir together until there are no obvious large particles in the soup;

4.After the soup and eggs are fused, add leeks and sesame oil and stir well to make a filling;

5.Put the filling into the dumpling skin, fold it in half, and then close the seal and wrap it into a dumpling;

6.Heat water in a pot, put the dumplings in the steamer, put them in the pot and steam them over high heat for 15 minutes.

Cooking skills1. After the filling is reconciled, don't rush to mix the leeks with the eggs, otherwise the salt will pickle the water in the leeks and it will not taste good.

2. Add thick soup to the filling, and the steamed dumplings will be more delicious, juicy, and delicious.

The wrapping method of steamed dumplings is as follows:Ingredients: a package of sauerkraut, half a catty of pork belly, a green pepper, an egg, and three fungus.

Excipients: appropriate amount of salt, appropriate amount of vegetable oil.

Steps: 1. Roll out the dough into thin slices of moderate size, and the blue pants are shown below.

2. Put an appropriate amount of minced meat on top of the dough.

3. Fold the dough in half.

4. Then fold the dough in half again.

5. Finish the dough into shape.

<>7. Put the stuffing head Hui filial piety material that is not the same as the manuscript to decorate.

1. Ingredients: 500 grams of minced meat, 500 grams of flour.

2. Put the dumplings in the **of**, if you are a beginner, please don't put too much filling, this is easy to break.

3. Fold the dough in half and sandwich it in the middle. At this time, if there is too much filling, both sides will pop out, and if there are few dumplings, it will not bulge. So when folded in half, you can also check if the filling is suitable.

4. Fold one of the two sides of the doughnut that has been carefully folded, such as the center point of the previous pinch, and then pinch it up.

5. Pinch one corner of one side of the wide object that you pinched flat before, and then pinch the center of the other corner to one side to pinch out the folded shape.

6. After that, the other side is also the same as before, pinch the middle first, and then pinch the two corners. The last folded dumpling is flat on one side and pleats on the other.

Qi Zhi 7, after wrapping the dumplings, if there is no covering and put it on the plate, you need to sprinkle a layer on the plate first. This way, the pan won't stick to the pan.

1 Prepare the ingredients, wash the pork belly and cut it into small pieces, put it in the stirring to stir the meat into minced meat, then add salt, sugar, cornstarch, light soy sauce and sesame oil and mix well, then add the washed and cut mushrooms and corn kernels, and mix evenly again to form the filling;

2 Then take a piece of dumpling wrapper, put the filling, knead it into the shape of the dumpling, and put it on the steaming rack with a gauze towel;

3 Once all wrapped, place the steaming rack in the pot.

4 Cover the lid and steam for 20 minutes, then turn to medium heat after the water boils;

5 Remove from the pan when steamed, and remove the dumplings from the scarf while it is hot to avoid getting on the scarf.

1 cup of white noodles, a cup of warm water, an appropriate amount of salt, 2 eggs, 5 white mushrooms, 2 fresh shiitake mushrooms, an appropriate amount of sesame oil, an appropriate amount of minced green onions, and an appropriate amount of oil.

How to make it: 1.Mix the noodles first, the noodles should be relatively soft, so when adding water, you should slowly add it in 3 times to let the flour fully absorb the water; Noodles should be simmered for at least 30 minutes;

2.And the filling: The stuffing should be prepared when the noodles are almost ready, because white mushrooms are easy to get out of the water, and it is a pity to throw away the water; Scramble the eggs first, cool them and then chop them; Chop two kinds of mushrooms, mix with eggs, chopped green onions, salt and sesame oil and set aside;

3.The dough should be kneaded at least once again before rolling into the skin to make the dough more gluten; rolling skin and wrapping dumplings; When it is almost wrapped (about 15 dumplings can be wrapped), put a little oil in the pot, put the dumplings after the oil is 7 hot, fry on low heat for 1 minute, after the bottom is golden, pour a little hot water, cover the lid and simmer for a while, until the dumpling skin becomes transparent, lift the lid and fry the other two sides of the dumplings.

Tip 1: The dumpling skin should be relatively thin, so that it is easy to cook when fried;

2. The length of frying time is a bit difficult to grasp, so the easiest way is to taste it yourself, mainly the skin, because the filling is easy to cook;

3. If you are boiling dumplings, it is better to use cold water and noodles;

500 grams of wheat flour, 1 bowl of minced pork. Excipients: 200 grams of mushrooms (fresh), 1 carrot.

Seasoning: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of balsamic vinegar, appropriate amount of oyster sauce, appropriate amount of garlic paste, appropriate amount of blending oil, appropriate amount of pepper, appropriate amount of Sichuan pepper powder, appropriate amount of sesame oil, appropriate amount of chili oil, appropriate amount of water.

1. Wash the fresh mushrooms, tear them into strips, and blanch them in a pot of boiling water until soft.

2. Remove the cold water 3. Squeeze out the fresh mushrooms and chop them into minced pieces.

4. Put the chopped fresh mushrooms into the feeder basin.

5. Cut half a carrot into it, and dot it with red.

6. Pour in a spoonful of oil and mix well, this is to prevent the fresh mushrooms from continuing to come out of the water.

7. Put the pork filling in the seasoning and mix it well8. Mix the meat filling with fresh mushrooms to form a dumpling filling.

8. Roll out the skin and stuff 9. Wrap the dumplings and cook them in the pot.