Making pot bellied dumplings looks easy to get started and difficult to use, what are the key steps

Today, I went to the sales market to buy fruits, and there are not as many vegetables in winter as in summer, and the vegetables and fruits are the same every day, and there is no big change, radish, green beans, cauliflower, roasted vegetables, iron pot stews, and cold salads are tired of eatingSo what to eat, eat dumplings, there are many round dumplings, whether they are boiled, steamed, fried, they are all delicious, and you can eat dumplings without being entangled. Put a dumpling filling on the cake in a dumpling skin, and then cover it with another one, seal it with some water, and finally use a plug to press the texture on the outer field of the dumpling, so that whether it is boiled or fried, it will not show the horse's feet, isn't it very simple. Teach you the pattern wrapping method of dumplings, which is not only beautiful but also not very easy to break, the process is detailed, and you will see it at a glance.

Dumplings to be delicious must be made by themselves a certain delicacy, from mixing filling, to kneading dough, it is a series of practical operations and also pay attention to the method of kneading noodles in small details, dumpling filling according to the type you like, and the taste is set. I recommend to you a sauerkraut mutton dumpling, I don't know if you like to eat? If you don't like to eat beef filling, you can also change it to meat filling.

Beef should be lamb shank, (one catty), 500 grams of kimchi, a shallot, and peppercorn noodles. Wash the beef, be sure to cut it into strips, then chop the filling, wash the kimchi and put it in the pan to dry. Then put the beef, kimchi, and green onion together and chop the dumpling stuffing together.

Chop the stuffing gradually seasoning, put a little salt, light soy sauce, peppercorn noodles, monosodium glutamate, chicken essence. Mix well and cover tightly in a plastic bag and put in the refrigerator. The kneading dough must be made with warm boiled water, and the rolling dumpling skin must also be evenly rolled, thicker in the middle and thinner around the periphery.

In the case of making dumplings, wrap tightly. Prepare the sauce in advance, spicy seeds, rice vinegar, garlic, and sesame oil. Pour it into a small plate and mix evenly, and the dumplings will be ready to eat after cooking.

When it comes to dumplings, I firmly believe that everyone coincidentally thinks of the Spring Festival, and yes, dumplings are the representative of the Spring Festival in China.

Eating dumplings during the Spring Festival is a unique folk culture tradition of the Chinese during the Spring Festival. Dumplings are the traditional ingredients of China, wrapped in rolling dough, as the saying goes, "delicious is not as good as dumplings", which shows the practical significance of dumplings in everyone's daily life. There are many ways to make dumplings, such as leek eggs, shallots, raw pork, mushroom pork, celery pork and other practices, and each kind of stuffing is a very beautiful yearning for the Chinese people, such as lettuce metaphor for hard work, amaranth metaphor for white-headed old age.

The key is that in the process of packing, the filling must be put less, not too much. Otherwise, the whole skin thread will be broken, and the time should not exceed 8 minutes during the cooking process, otherwise the skin will be broken.

After the dough is kneaded into a small agent, roll it into a thinner dumpling skin, take a dumpling skin and put the filling, the filling is more fluffy, it is best to take the dumpling spoon and press it, put more, so that the dumplings will be full, and then pinch it tightly with both hands, and the dumplings will be completed.

The key is the technique, and the thumb and middle finger must be forced. Then hold the belly of the dumpling with your index finger. Then he squeezed hard inside.

The wrapping method of pot-bellied dumplings is as follows:

1. Wipe the carrots and shreds.

2. Heat oil (about 35g) in a pot, put the shredded carrots in and fry until soft. Then let cool for later use.

3. The time to cool the carrots can be mixed with the dough first, the flour is added with water and formed into a smooth dough, sealed and let stand for about 30 minutes (you can knead it once in the middle of 15 minutes), and then knead it to use. When mixing noodles, don't pour all the water in at once, so as not to overdo it.

4. The time to rest can be used to mix the filling. Finely chop the green onions, put them in the meat filling, add soy sauce, yellow sauce, salt, ginger powder and sesame oil, stir well and stir in one direction.

5. Knead the awakened dough again, then knead it into long strips, knead it into a small agent (you can also cut it with a knife), the size is arbitrary, mine is a small agent of about 12 grams.

6. Press the small agent fracture up and down in the direction of flattening.

7. Use a rolling pin to roll out the dumpling wrappers.

8. Fill with the stuffing.

9. Fold the top edge.

10. Press the thumb of the right hand on the other side of the dumpling, put the rest of the fingers on the outside of the left hand, and press the side of the dumpling up and down with the thumbs of both hands together.

11. At the same time, squeeze the middle of the two hands slightly, and gently push the thumbs of both hands upward, you can pull the middle of the dumpling side high, and squeeze out a middle high and low side.

12. Squeeze a dumpling, and then wrap the remaining dumpling wrappers according to the above steps.

400g of all-purpose flour, 196g of water, and 4g of salt in the dumpling skin, put the flour into the basin, add salt, pour in the prepared water, knead it into a dough with your hands, put it aside to rise for about 10 minutes, continue to knead it into a light dough and put it on the board to rise for one hour. Sprinkle a little dry flour on the board, and knead the proofed dough on it for about 5 minutes to form a thin strip. Cut the dough evenly into small dough with a knife The cut dough is flattened with the palm of your hand, and the dough is rotated in a circle with one hand, and the other hand holds a rolling pin to push it to the position of the dumpling wrapper 1 2, and gently retreats, that is, when rolling the dumpling wrapper, the top is heavy and the bottom is light, and the left hand is turned.

Salt is added to the flour to increase flexibility and not break the skin when cooked. Use cold water and noodles, the noodles are solid, the pulling force is large, the toughness is strong, and the skin of the dumplings is strong, and the skin will not break when cooking.

Dumplings are our traditional Chinese food, and dumplings are eaten in various places, and everyone will make their own dumplings to celebrate during festivals or reunions. But making dumplings is also a science, it is more testing our skills, not only to wrap good-looking, but also need not to let the dumpling skin spread out to cook out without revealing the filling, if the dumpling skin is scattered not only the appearance is not good, but also easy to expose the filling will have an impact on the taste. Next, I will give you some tips and teach you some skills for making dumplings.

Step 1:

Dough is the key, if you make your own dumpling skin, then you must knead the dough again and again until the dough looks round, smooth and soft, otherwise the dough is too hard and not easy to roll the dough at all.

Step 2:

After the dough is kneaded, you need to roll out the dough, then you need to sprinkle some flour on the sticky board, then take a little dough and roll it into long strips, then cut the long strip into small pieces, press it flat with your hand, and then hold the rolling pin in your right hand and start to rotate along the flat dough, and your left hand must also follow the counterclockwise rapid rotation until the dough is rolled into a dough that is slightly thicker in the middle and thin at the edge, and the diameter is about 5cm.

Step 3:

After all the dough is rolled out, it is time to make dumplings. At this time, take a dumpling wrapper, put the filling in the middle, the edge of the dumpling wrapper is slightly dipped in water, and then fold the dumpling wrapper in half, pinch it tightly with your thumb and make a fold, so that the wrapping dumplings will not be easy to break, and it will not fall apart when cooking.

The above is the specific operation method of cooking dumplings without revealing the filling, the main need to pay attention to the edge of the dumpling skin to be sealed with water, keeping this in mind, I believe you can quickly learn this step, and wrap the delicious dumplings for the family.

Dumplings stuffed with mushrooms and nine vegetables.

Ingredients: 300g nine vegetables, 300g pork, 100g shiitake mushrooms, 500g flour, 15ml sesame oil, 2g refined salt, 5ml light soy sauce, 8g oyster sauce, 2g monosodium glutamate, 5g pepper, 5g minced ginger.

Step 1Wheat flour for 20 minutes.

Step 2Wash the nine vegetables, soak them in cold water for 10 minutes, remove and drain the water.

Step 3Wash the shiitake mushrooms.

Step 4Add minced ginger, salt, monosodium glutamate, light soy sauce, oyster sauce and pepper to the minced pork and stir in one direction.

Step 5Chop the nine vegetables and shiitake mushrooms together with the stirred pork filling, add sesame oil, salt and monosodium glutamate and stir well to form a dumpling filling.

Step 6The good noodles are made into a medium-sized dough and rolled out to make dumpling wrappers.

Step 7Add the filling in the middle of the dumpling wrapper.

Step 8Pinch the front and back pieces tightly and wrap the dumplings.

Step 9Add water to the pot and bring to a boil, put the dumplings into the pot and boil, and then take them out and enjoy when they are cooked.

Nutritive value. 1.Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, which are rare in food, so the flavor is particularly delicious.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

Pay more attention to how many points to make dumplings at home, after the pot is stronger than the bought, do you know these tips?