How to make the dumpling skin version of the siu mai and how to make it well

Ingredients: 250 grams of pork.

450 grams of diced pork.

Glutinous rice. 750 grams.

Lentinula edodes. 30 flowers.

Medlar. 30 grams.

50 grams of pine nuts (if you don't have it at home, you don't put it).

Agaric. A small handful (personal preference can be increased or decreased by yourself).

Oyster sauce. Crumb.

Cooking wine, sugar, salt a pinch of salt.

Green onion (green onion white, green onion leaves separated) A small handful.

Carrot. One.

The practice of dumpling skin version siu mai.

Wash the mushrooms first, soak them in water, and use the water to soak them for rice. Glutinous rice needs to be washed in advance and left for about 3 hours.

Dice all the ingredients and set aside.

After the glutinous rice is cooked, cover it and do not open it, and open it after about half an hour.

First, put the minced meat in a pan and sauté until lightly browned.

Add the diced meat and continue to stir-fry.

Add the goji berries. <>

Put the meat on the side of the pan and stir-fry the green onion.

Turn the chopped green onion aside and stir-fry the shiitake mushrooms and fungus.

Turn the fungus mushrooms to one side and stir-fry the carrots.

Add dark soy sauce, oyster sauce, light soy sauce, cooking wine, salt and sugar in order.

Add the glutinous rice and mix well, and finally add the green onion leaves and mix well.

Because the dumpling wrappers I bought are a bit small, I use a rolling pin to roll them out bigger.

Wrap the rice in a dumpling wrapper.

Don't wrap it tightly, leave some glutinous rice on the top of your head.

Put it in the steamer and steam for 5 minutes.

The siu mai that comes out of this way has a lot of thin skin and meat, and don't forget to hand in your homework if you like it.

The dumpling skin turns into roasted wheat in seconds, which is simple and delicious.

The dumpling wrappers are made into siu mai.

Buckwheat husk is not recommended for making dumplings.

First of all, there is a difference between the use of roasted wheat husk and dumpling skin, roasted wheat husk is mainly used to wrap glutinous rice to make siu mai, while dumpling skin is wrapped in three fresh fillings, pork filling, etc. to make dumplings, the two can not replace each other, because the appearance of the roasted wheat wrapped in roasted wheat husk is translucent, the taste is soft and glutinous, Q bomb, and the roasted wheat wrapped in dumpling skin will have a shriveled and hard taste when eaten, and the appearance is not transparent.

Let's take a look at how to make dumpling wrappers:

First, choose the right rolling pin.

Hand-rolled dumpling wrappers must be made with a rolling pin, and there are many kinds of rolling pins: long and short, thick and thin, cylindrical, and pointed at both ends. Many people think that the rolling pin is not important, as long as it is a stick, you can make a rolling pin, in fact, if you want to roll the dumpling skin well, a suitable rolling pin is very important.

The professional rolling pin is also a two-pointed rolling pin, which has the advantage of being in the middle, which can not only save effort to roll out the dumpling skin, but also facilitate both hands to roll out the dumpling skin at the same time.

The professional rolling pin is a fish belly shaped, with a diameter of about centimeters in the middle and a length of about 30 centimeters.

Second, roll out the dumpling wrappers with both hands.

Many novices roll the dumpling wrapper with the dough in their left hand and the rolling pin in their right hand, while pushing the rolling pin with their right hand and the left hand to assist in turning the dumpling wrapper, so that the right hand can roll the dough into a circle.

The correct way to roll the dumpling wrapper is to use both hands to roll the dumpling wrapper at the same time, and at the same time turn the dumpling wrapper with the left hand to roll it round. This method not only reduces the labor intensity of the right hand, but also rolls the dumpling wrappers faster and more evenly because the force is greater.

Third, the focus should be correct.

Use a fish belly-shaped rolling pin, both hands at the same time to roll the dumpling skin, the focus must be in the thickest part of the rolling pin middle, rolling the dumpling skin at the same time, the rolling pin should be kept parallel, can not be left and right The force is different, causing the rolling pin to tilt to one side. The dumpling wrappers rolled out in this way are not only different in thickness, but also not round.

Fourth, 4 specific rolling methods of the staff.

1st stick: Press the rolling pin with both hands and push forward 3/4 of the dumpling wrapper with both hands at the same time;

2nd stick: Press the rolling pin with both hands, turn the dumpling wrapper to the right with your left hand, and push forward 1/2 of the dumpling wrapper with both hands at the same time.

3rd stick: Press the rolling pin with both hands, turn the dumpling wrapper to the right with your left hand, and push forward 1/2 of the dumpling wrapper with both hands at the same time.

4th stick: Press the rolling pin with both hands, turn the dumpling wrapper to the right with your left hand, and push forward 3/4 of the dumpling wrapper.

In this way, the bowl-shaped dumpling skin is rolled out, it is thick in the middle and thin on the edges, and it is very easy to fill the dumplings.

Absolutely. Preparation of glutinous rice roasted wheat (dumpling skin version).

1.Soak the glutinous rice for half an hour in advance (if time permits, soak for half a day in advance).

2.Take out the soaked glutinous rice and steam it in an electric pressure cooker. Steam well and mash hot and fluff.

3.Dice the carrots and shiitake mushrooms.

4.Heat the wok in a wok and add the lard, and when the oil is hot, add the minced meat to the stir-fry until fragrant.

5.After changing color, add the diced carrots and shiitake mushrooms to the stir-fry, and add the oyster sauce, light soy sauce, dark soy sauce, sugar and salt and stir-fry well.

Add the steamed glutinous rice, add a little water (or the water in which the mushrooms are soaked) and stir-fry evenly until the soup is absorbed into the glutinous rice, and the roasted wheat filling is ready.

6.Use a rolling pin to roll out the dumpling wrappers around the periphery to make them thinner and larger.

Take a dumpling wrapper and put it in your hand, take an appropriate amount of filling and put it in the middle.

7.Use the tiger's mouth to slowly tighten the neck of the roasted wheat, and pinch it again if it is not firm. Then open the dough slightly at the opening.

8.Put all the cooked roasted wheat into the steamer with a cage cloth, spray a little water on the top dough to prevent drying, and steam for about 15 minutes to get out of the pot.

Hello! Dumplings can be wrapped with siu mai skin, but the way of wrapping is different.

1. First of all, prepare the raw materials: 1500 grams of glutinous rice, 500 grams of shiitake mushrooms, 200 grams of onions, 100 grams of meat, 3 spoons of soy sauce, appropriate amount of salt, appropriate amount of green onions, and a small amount of water.

2. Soak the glutinous rice in advance (more than 3-4 hours) and steam it in a pot. You can also cook without soaking in a rice cooker, which is to master the amount of water.

3. Garnish mushrooms and onions.

4. I want to put more oil, I choose to use vegetable oil? The lard is mixed and fried, and it will be more fragrant when there is a lard mixture. On high heat, first flatten the shiitake mushrooms, then add the onions.

5. After stir-frying, change to medium-low heat, add salt and soy sauce. Put a little more salt in it, and then the glutinous rice will taste good.

6. Add a little water to prevent the pan from sticking, and you also need a little soup.

7. Remove the heat and mix the green onions with the residual heat of the pot.

8. Start mixing the glutinous rice. It takes some strength because the glutinous rice is sticky.

9. Mix it up! (At this time, you can taste salty, it is appropriate to taste a little too salty, and then mix the skin to eat the taste is enough, if you feel that it is not salty enough, you can add a little soy sauce).

10. The edges of the dumpling wrappers are moistened with water, which helps to pinch tightly and flatten the filling. Pressing it with the tiger's mouth, you can use your other hand to help press the top to make the inside tighter. The tighter the better, otherwise it will fall apart when steaming!

11. After wrapping, you can steam! After the water is boiled, steam for about 6-10 minutes, and the skin is cooked!

You can put an egg in the meat filling, put some five-spice powder, shallots, oyster sauce, soy sauce, cooking wine, sesame oil and stir evenly and then use the dumpling skin directly, and when wrapping, you should pinch the lace in an order, and then steam it in the pot for about 15 minutes.

Cook the glutinous rice in a rice cooker, soak the mushrooms and fungus in advance, add the minced meat in hot oil, then pour in the fungus, stir-fry the mushrooms and carrots evenly, add various seasonings, and then add the glutinous rice.

First prepare a bowl of glutinous rice, wash it, cook it in the rice cooker, the glutinous rice needs to be dried a little, and the water is more than half a nail of glutinous rice.

1 No, generally use professional roasted oatmeal.

When making siu mai, its skin is soft and glutinous, and the taste is Q bomb, so it is loved by people, and the outer skin of making siu mai is not a dumpling skin nor a wonton skin, and it is generally used to make a professional roasted wheat husk, mainly a dough made of flour, water and alkaline noodles together, which has a certain elasticity, and the dumpling skin is thicker, and the roasted wheat taste is harder, and the appearance is not transparent enough, while the wonton skin is thinner, after wrapping the roasted wheat filling, there may be broken skin, etc., which affects the taste and appearance of eating.

2. It is generally recommended to use low-gluten flour.

The flour on the market can be simply divided into three types: high-gluten flour, all-purpose flour and low-gluten flour, and when making siu mai, you can use all-purpose flour, its texture is delicate, semi-soft, the ingredients are elastic and soft, and it is relatively good in terms of edible taste.

3. The specific method of burning oatmeal is as follows:

1. First of all, prepare 100 grams of all-purpose flour, an appropriate amount of hot water, and a spoonful of salad oil, and it is recommended that the temperature of hot water should be above 80 degrees.

2. Then put the flour into a basin, add an appropriate amount of hot water, and stir into a cotton wool shape.

3. Then gently soften with your hands, then add salad oil and continue to knead until the dough is smooth and non-sticky.

4. Cover the kneaded dough with a wrung out damp cloth and let the dough rest for 20-30 minutes.

5. Finally, sprinkle an appropriate amount of flour on the operating table, take out the dough, knead it into a drug, press it into a sheet with a rolling pin, and then use it to wrap the roasted wheat.

41. The time of steaming and roasting wheat needs to be grasped, and the nutrients and moisture in the roasted wheat will be lost for a long time, and there will be hardness and drying, so it is generally recommended that the water be boiled and put into the steamer for 8-10 minutes.

2. When steaming the roasted wheat, put a layer of steamer cloth or brush a thin layer of oil on the bottom of the steamer, which can not only make the taste of the roasted wheat soft and waxy to a certain extent, but also ensure the integrity of the appearance.

3. When making siu mai, you need to add an appropriate amount of flour to press out the lotus leaf skirt, so when steaming the siu mai, you need to touch the appropriate amount of water on the skin of the siu mai to avoid the hardening of the steamed siu mai.

Siu mai is a relatively common snack in all parts of the country, especially in the breakfast shop is very common, it is made of a special roasted wheat husk wrapped with glutinous rice, let's learn how to make roasted oatmeal.

The practice of burning oatmeal.

Ingredients: 500 grams of flour, 150 grams of boiling water, 150 grams of cold water.

Method:1Put 500 grams of flour into the basin, then pour boiling water and stir, after pouring, pour 150 grams of cold water into the stirring, stir evenly, knead the smooth dough by hand, and then seal it with plastic wrap for about ten minutes.

2.Then remove the plastic wrap, cut a small piece of dough with a knife and knead it by hand into a uniform strip about three or four centimeters in diameter.

3.Then use your hands to make an evenly sized dough.

4.Then sprinkle flour and rub it round and press it flat, and sprinkle a lot of flour when pressing it.

5.Next, use a rolling pin to roll it out like a dumpling wrapper.

6.Finally, it can be used directly to wrap the siu mai.

Roasted oatmeal with wonton wrappers or dumpling wrappers.

The two kinds of skins are relatively thick, and the roasted wheat is not transparent enough, and it is difficult to ripen thoroughly, and the other skin is relatively thin, which is difficult to ensure that the roasted wheat does not break, and the thickness and chewiness of the roasted wheat husk are relatively moderate, and the roasted wheat skin is soft and glutinous, and the taste is Q bomb.

The nutritional value of siu mai.

The nutritional value of siu mai is mainly related to the filling contained in siu mai.

1. Roasted wheat with pork and mushrooms.

Pork contains a large amount of protein and contains a large number of amino acids, which can help the human body obtain energy, promote growth and development, and iron can help patients with anemia reduce symptoms such as dizziness caused by anemia; The nutrients contained in mushrooms are several times higher than those of other fruits or vegetables, and the protein in shiitake mushrooms contains more than a dozen amino acids, and other vegetables and fruits are several times lower. Replenish essential amino acids for the human body.

2. Glutinous rice roasted wheat.

Glutinous rice has a soft and smooth taste, and is rich in protein, vitamins, calcium, sugar and other nutrients, which can help the human body replenish the nutrients it needs, and for women, it can also play a role in nourishing blood and qi, strengthening the stomach and spleen, and promoting intestinal digestion.

3. Beef roasted wheat.

Beef contains linoleic acid, an antioxidant that helps the body avoid muscle strains when carrying heavy objects, and also helps the body maintain muscles.

What to pay attention to when eating siu mai.

1. Eating too much roasted wheat will cause fire, and the calories of roasted wheat are high.

2. Patients who are obese or have hyperlipidemia should not eat.

The homely practice of dumpling skin skillfully wrapped siu mai, how to make the most authentic dumpling skin skillful dumpling siu mai delicious and mix the filling (the same as the filling of dumplings).

Place the filling on the dumpling wrapper**, pull out a few small folds, and pinch them together (if necessary, dip your fingers in water to glue).

Pinch it with your hand at the neck of the siu mai to prevent it from falling apart.

Steam it in the pot and you can eat it.

1 is different.

Roasted wheat husk and dumpling skin are not the same, roasted wheat husk is a thin layer of noodles, mainly rolled out with a rough rolling pin, the dough edge has a more obvious skirt, the thickness is like yarn, and the dumpling skin is a thicker dough made of flour and water after kneading evenly, with a certain elasticity and strength, so when buying, you need to distinguish the subdivision of the potatoes to avoid buying mistakes.

2 Generally not recommended.

First of all, there is a difference between the use of roasted wheat husk and dumpling skin, roasted wheat husk is mainly used to wrap glutinous rice to make siu mai, while dumpling skin is wrapped in three fresh fillings, pork filling, etc. to make dumplings, the two can not replace each other, because the roasted wheat wrapped in roasted wheat husk is translucent, soft and glutinous, Q bomb, and the roasted wheat wrapped in dumpling skin will have a shriveled and hard taste when eaten, and the appearance is not transparent.

3. Siu mai is generally made with all-purpose flour.

The flour on the market is divided into three types: high-gluten flour, all-purpose flour and low-gluten flour, and when making roasted wheat husk, it is generally recommended to use all-purpose flour, because the texture of all-purpose flour is semi-loose, and the kneaded dough is soft and glutinous, elastic, and there will be no sticky situation, so that the appearance of the roasted wheat is transparent, you can see the rich soup and filling inside, and the taste is also relatively soft and glutinous, in addition, the all-purpose flour can also be used to make buns, dumplings, steamed buns and other Chinese snacks, which is also relatively good.

4 The method of transparent roasted oatmeal is as follows:

1. First of all, prepare 100 grams of flour, an appropriate amount of hot water, and 100 grams of starch.

2. Then pour the flour and starch into the bowl, stir well, slowly add hot water many times, the water temperature is recommended to be 80-90 degrees.

3. After stirring until flocculent, knead the dough with your hands until the surface is smooth, then cover with plastic wrap and let the dough rise for 30 minutes.

4. Finally, sprinkle an appropriate amount of dry flour on the board, take out the dough, knead it into strips, then cut it into agents, and press it with a rolling pin until there is a skirt on the edge.