How to make dumplings looks good and simple, how to make dumplings is simple and good looking

Simple way to make dumplings

Method steps.

1. Prepare the dough and dumpling filling.

After the dough and dumpling filling are ready, we will start to wrap them, of course, how to roll the dough and how to prepare the dumpling filling, each step is a big knowledge, here is only to teach you how to make dumplings.

2. Add stuffing to the dough.

Use chopsticks or a spoon to sandwich the dumpling filling onto the dough, taking care that the amount of filling is just right, no more, no less. If there is too much filling, the dumplings can't be wrapped, and if the filling is less, the dumplings are not fragrant and not delicious. Remember, the amount of stuffing should be controlled by yourself.

3. Pinch the middle half.

After the dumpling filling is added, first pinch the half-sized place in the middle of the dumpling skin, and try to pinch it as tightly as possible with your hands to lay the foundation for the next steps.

4. Support both ends with both hands.

After pinching the middle part of the dumpling wrapper, the next step is to hold both ends of the dumpling wrapper with both hands at the same time, and prepare to completely close the whole dumpling.

5. Completely closed.

Next, use both hands to bring the ends of the dumpling wrapper closer to the middle, and close it completely so that the filling is not exposed and the juice does not leak. Just "pinch it twice" and the dumpling will be finished.

6. Ultimate reinforcement.

At this point, our dumplings have basically been wrapped, and finally we see that there are two pleats on the back of the dumplings, and we have to gently press these two pleats with our hands to ensure that the dumplings are sealed and intact.

Finally, just wait for the dumplings to be cooked, and this method ensures that the dumplings will not break!

1 Medium flour and salt are mixed evenly and put into a kneading bag, pour in water (use the kneading bag to knead the dough, and there will be no trouble getting your hands dirty).

2 Stir well with chopsticks.

3 Knead the dough for about 5 minutes.

4 Knead the dough smoothly and you're done.

5 Tighten the bag and let it sit for about an hour.

6 Take it out and knead it for about 5 minutes, at which point the dough is very smooth and elastic.

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

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

9 Then he flattened each of the small doses with the palm of his hand.

10 With a rolling pin, roll out the discs with thick spots in the middle and thin points at the edges.

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

12 Knead in the middle.

13 Then make 2 or 3 pleats on the left and right, which is the simplest and most basic way to wrap.

14 Pinch the edges tightly and thinly, making dumplings is as simple as that.

Take a skin, put an appropriate amount of meat filling in the middle, stack a pair of diagonal corners from the skin, and then glue the edge folds.

Sunflower: Take a dumpling skin in the palm of your hand, put an appropriate amount of filling, put the filling into a circle, take another dumpling skin and cover it, press the top dumpling skin according to the shape of the filling, set the edge of the two dumpling skins stacked together and pinch it thin, press the top of the thinning down, and continuously press down to form a sunflower.

Clam dumplings: Put one dumpling wrapper in the palm of your hand, add an appropriate amount of filling, fold the dumpling wrapper in half and fold the sides inward. Pinch the folded edge firmly, and pinch the folded mouth on both sides, pinch the right top corner with the thumb of the right hand, pinch it thin, press the thinner top down, and continue to press down to form a twisted edge pattern until a clam-shaped dumpling appears at the left end.

Wallet dumplings: Take a dumpling skin in the palm of your hand, put in an appropriate amount of filling, fold the dumpling skin in half and seal it into a semicircle, pinch the right top corner with the thumb of the right hand, pinch it thin, press the thinned top down, and continue to press down to form a twisted edge until the left end is completed.

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First, first put the dumpling filling on the ** of the dumpling skin.

Second, then pinch the end of the index finger, thumb and middle finger and pinch it up.

3. Pinch it up and press it down gently to form the first fold.

Fourth, continue to press and close and then pinch up.

Fifth, repeat the above steps.

Sixth, if the filling is prominent, you can stuff the filling into it.

7. Repeat the above steps 3 times, and the dumplings are ready.

01 small lock dumplings Take a dumpling skin in the palm of your hand, put in an appropriate amount of filling, fold the dumpling skin in half, pinch the index finger and thumb of both hands from the left and right ends of the dumpling skin to the middle, naturally leave a mouth in the middle, close the left and right sides, fold the mouth part and pinch it firmly, and form a fold on each side.

02 Crescent Dumplings Make a fist with your left hand, stretch out your thumb and index finger naturally, take a dumpling wrapper and put it in the filling, pinch the corner of the right end, gently push the inner skin with the thumb of the right hand outward, form a fold with the index finger on the outer skin, fold and pinch the fold of the right thumb, repeat the steps to the left end of the dumpling and pinch the sealing at both ends.

03 Ingot dumplings Take a dumpling skin in the palm of your hand, put in an appropriate amount of filling and fold it in half into a semicircle, pinch the middle to seal the right half of the dumpling skin, and also seal the left half of the dumpling skin, seal the dumpling skin firmly, and then bend the two ends of the dumpling to the middle, and pinch the two ends of the dumpling edge to each other, so that the edge of the semicircle is slightly upturned.

How to make dumplings

1. Mix the dough first, add all-purpose flour to the basin, and add a spoonful of salt to increase the gluten of the flour. Then add a small amount of water to mix the noodles, adding a small amount of water and stirring with your hands. 1 kg of flour needs to add about 250ml of water, stir the flour into flocculents, and then knead them into a slightly soft large noodles.

2. Soak a green onion and ginger water first, cut some shredded ginger and green onion and put it in a bowl, then put some Sichuan pepper, and add 2 star anise. Pour more hot water into the bowl and soak it for a while to bring out the aroma inside.

Prepare a strip of washed beef and cut it all into small pieces. The beef and mutton here in Shanxi are not expensive, 35 yuan a catty, and I bought some beef to eat dumplings.

After the beef is cut, all the beef is put into a meat grinder, and the size of the meat filling is determined according to your preference. Once the ground beef is ground, pour it into a large bowl.

3. Prepare the filling. Add salt to the basin to taste, add a small spoon of sugar to enhance freshness, add a spoonful of thirteen spices, a spoonful of white pepper, a spoonful of chicken essence, add an appropriate amount of light soy sauce and a small amount of dark soy sauce, and finally add some cooking wine and stir well.

After stirring well, add the seasoning water you just soaked and stir in batches, and keep stirring in the same direction. After the beef has completely absorbed the seasoning water, add the seasoning water a second time and continue to stir; A pound of beef needs about 260g of water. This has such a beef filling with seasoning water when eating, the taste will not be hard, the beef filling will be tender, refreshing and delicious, and the beef will not be wasted.

Finally, after the beef has completely absorbed the seasoning water, beat an egg into the basin, add some oyster sauce and continue to stir.

After stirring well, add some cooking oil and stir well, stir and put it in the refrigerator for 2 hours, so that it will be easier to wrap a little better.

Prepare a few more green onions and cut them all into chopped green onions. When the dumplings are made, pour the chopped green onion into the beef filling bowl and stir well.

4. After the dough is ready, continue to knead the dough evenly and smoothly. Roll a small piece of dough on top of the cutting board and knead it into long strips, then cut it into equal portions. Roll out the dumpling wrappers again.

Then pour the chopped green onion into the beef filling bowl and stir well, and the dumpling filling made by the beef and green onion Luzen is more delicious. The beef and green onion filling is ready, and the dumplings are made.

The beautiful and simple wrapping method of dumplings is as follows:Tools Materials: dumpling wrappers, dumpling filling, chopsticks.

1. Take a piece of dumpling wrapper and put it in your hand, put the dumpling shirt pie filling in the middle of the dumpling, and use chopsticks to tidy up the filling as much as possible.

2. Fold the dumpling wrapper in half and knead the middle part together.

3. Nenga pinch the remaining part of the left end of the dumpling wrapper into it and pinch it tightly.

4. In the same way, pinch the remaining part of the right side of the dumpling wrapper inside.

5. After pinching, tidy up the edges, and the good-looking and simple dumplings will be wrapped.