Steps to make dumplings, steps to make dumplings

The steps to make dumplings are as follows:Ingredients: 400 grams of medium flour, 190 grams of water, appropriate amount of leek pork filling, 2 grams of salt.

Accessories: a rolling pin, a scraper, a kneading bag.

Steps: 1. Mix the medium flour and salt evenly into a kneading bag, and pour in water.

2. Stir well with chopsticks.

3. Knead the dough for about five minutes.

4. Knead the dough smoothly.

5. Tie the bag tightly and let it stand for about an hour.

6. Take it out and knead it for about five minutes, at this time the dough is very smooth and elastic.

7. Cut half and knead into cylindrical strips (cover the remaining dough with plastic wrap to prevent drying).

8. Use a scraper to cut into small pieces of consistent size.

9. Press each small agent flat with the palm of your hand.

10. Use a rolling pin to roll out the round pieces with thick points in the middle and thin points at the edges.

11. Put your favorite filling in the middle of the dumpling wrapper.

12. Kneading in the middle.

13. Then make a pleat on the left and right, which is the simplest and most basic way to wrap it, and you can try to learn the wrapping method of fancy dumplings.

14. The edge is pinched tightly and thin, and making dumplings is so simple.

1. Mix noodles. Prepare a glass of warm water, a pinch of salt in the water, and an egg in the flour. Slowly pour the water into the basin, stir the chopsticks constantly, and after stirring evenly, you can start kneading the dough. Roll the dough until the surface is smooth.

2. Mix the filling. Chop the meat into minced meat, and put an appropriate amount of salt, monosodium glutamate, minced ginger, soy sauce, cooking wine, sesame oil, and water in the filling. Stir clockwise to bring everything together.

3. Chop vegetables. Choose your favorite vegetables, generally Chinese cabbage or leeks. Chop the leeks or Chinese cabbage. Chop and stir in the meat filling, and the dumpling filling is ready.

4. Roll out the skin. Take out the dough, knead it into long strips, cut it into small pieces with a knife, and knead it into a flat shape by hand.

5. Make dumplings. Put the dumpling filling into the skin**, don't put too much filling. Pinch ** first, then pinch both sides, and then squeeze the edge of the dumpling skin from the middle to both sides, so that the dumplings are not easy to leak when they are in the pot. So that the dumplings are ready.

1. Prepare the dumpling filling, roll out an appropriate amount of dumpling wrappers with a rolling pin, and sprinkle some flour on the cutting board before rolling out, which can prevent sticking.

2. Put the dumpling filling on the dumpling skin, don't put too much at one time.

3. Pinch the middle of the dumpling wrappers on both sides.

4. The right part is clamped to the middle with the tiger's mouth, and the left part is also clamped to the middle in the same way.

5. Finally, pinch tightly.

Hello, glad to answer for you. Wheat flour to taste, pork to taste, carrot to taste, ginger to taste, celery to taste, green onion to taste, salt to taste, seasoning to taste, garlic to taste. Step 1:

Puree the pork. Step 2: Mix celery, radish, green onion, and ginger together and crush them as much as possible.

Step 3: Pour the mixed vegetable puree into the meat puree, add salt and various seasonings (according to your taste) and stir together to form a dumpling filling. Step 4:

Mix the noodles and try to mix them with a little bit of strength (if it is too boiled, the taste is not good, and it will break when cooking, and water will enter). Step 5: Put the prepared dough into a small spoonful of dumpling filling and hold it with both hands up.

It's a pity that I forgot to take a picture). Step 6: Put the wrapped dumplings in a pot of boiling water and boil, cover the pot.

Step 7: When the dumplings are boiling and all the dumplings are floating on the surface, add a little water to the pot, and when the pot boils again for a while, add a little more water (add water three to four times for the inverted ones, and add water twice for the inverted ones to get out of the pot). Step 8:

Use a perforated spoon to remove the dumplings and enjoy. Put the garlic paste prepared in advance (it is best to add more vinegar to the garlic paste to reduce the spiciness, and put some sesame oil). The above is the answer to your question, I hope it will be helpful to you.

1. Mix noodles. Add an appropriate amount of water to the flour, stir as you go, stir the flour into a flocculent shape, mix into a smooth dough, and cover with proofing.

2. Prepare the filling. Add soy sauce, minced green onion, minced ginger, sesame oil, and cooked oil to the pork filling, and stir in the same direction with chopsticks to marinate the pork filling.

3. Cut the proofed dough into quarters.

4. Take out a piece of dough, knead it into long strips on the upper board, and divide it into two parts.

5. Roll the two pieces of dough into thin strips, then cut them into small agents and sprinkle them with flour to prevent them from sticking together.

6. Roll out the skin. Take a small dose and dry it into a skin of moderate thickness.

7. Make dumplings. Take a dumpling wrapper, put an appropriate amount of dumpling filling, then fold it in half, pinch the top first, squeeze it both sides, and the dumplings will be wrapped.

8. That's cooking dumplings. **, After the water boils, put a small spoon of salt so that the dumplings do not stick together. Add the dumplings and stir with the back of the spoon towards the bottom of the pot to prevent the dumplings from sticking to the gods. Open the lid and open it twice, and then open the leaky cover and roll it, and the dumplings will be fine. Serve on a plate.

Ingredients: 2 carrots, 100 grams of flour, 100 grams of ground pork.

Excipients: 5 grams of shredded green onion, 10 grams of shredded ginger, 5 grams of light soy sauce, 2 grams of dark soy sauce, 8 grams of sesame oil, 2 grams of salt, 2 grams of thirteen spices, 2 grams of cooking wine, 5 ml of cooking oil.

Steps: 1. Scrape the skin of the carrot and cut it into shreds, minced ginger and green onion.

2. Pour flour into the container, dry the water, stir into a flocculent shape while pouring, knead into a dough, and let rise for 20 minutes.

3. Pour oil into the pot, pour in minced ginger and green onion, stir-fry over high heat until fragrant, pour in shredded carrots, stir-fry evenly and brightly.

4. Minced pork, cooking wine, stir well.

5. Pour in the fried shredded carrots, light soy sauce, dark soy sauce, cooking wine, salt, thirteen spices, and stir well.

6. Sprinkle the dough with flour, knead it into strips, cut it into agents, flatten it into a dumpling wrapper, roll it into a dumpling wrapper, wrap it in the filling, and wrap it into a dumpling.

7. Pour water into the pot, bring to a boil over high heat, put in the dumplings, cook over high heat until floating, and light the water twice.

8. Finished carrot dumplings.