Noodle
This is the first step in making dumplings. Put the right amount of flour into the porcelain bowl, slowly inject the water, while the other hand is constantly stirring with the chopsticks. Of course, you can also stir by hand. Pay attention to this step: the rate of water injection is slow, don't pour the water into it. Stir well and do not let the flour cake.
After stirring evenly, these faces are rubbed together by hand, and the dough is made more uniform using sputum, sputum, and the like. After making sure there are no small noodles in the dough, place the dough in a porcelain bowl and close the lid. This is called "getting up." The goal is to make the moisture in the dough more uniform.
Stuffing stuffing
Chinese people eat dumplings in a wide variety of fillings, here only "pork cabbage stuffing" as an example.
The fat and thin pork is minced into minced meat (you can also use the processed minced meat sold in the store). Put it in a porcelain bowl and pour in the right amount of pepper water to stuff it. The purpose is to let the pork go fresh.
Put the cabbage into the end, put it in a container, sprinkle salt, and kill the excess water in the cabbage. After a while, put the cabbage at the end of the hand and squeeze it hard. Let the cabbage be as dry as possible. Then put the end of the dish into the minced meat, and add the chopped green onion with sesame oil, ginger, salt and soy sauce and other seasonings. Use a chopsticks or spoon to quickly stir in a clockwise direction. Only stir in one direction, otherwise the stuffing will be broken up.
Catch the skin
Make dumplings
Use a wide piece of bamboo or chopsticks to pick up the right amount of filling. Place it in the middle of the patch. Fold the dough piece in half, press it a small piece, set it in the palm of your hand, and fold and compact the parts that are not closed on both sides. This is the basic method of making dumplings.
There is also a way to squeeze the dumplings quickly. It is the opposite of the hands, the dumplings are placed between the index finger and the thumb of the hands, squeezed and squeezed.
The wrapped dumplings should be rolled in the dry flour and placed on the curtain. Prevent mutual adhesion.
Cook dumplings
Boil the water in the pan and add the wrapped dumplings. Stir the water in the pan in a clockwise direction with a spoon and turn the dumplings to prevent sticking to the bottom of the pan and break the filling. Turn off the fire and cover it. One thing to keep in mind is: "Boiled stuffing, open boiled skin" means that the filling is easy to cook when the lid is covered, and the skin is easy to ripe when the lid is opened. After boiling, pour in a bowl of cold water, then cook, then open the pan, then pour a bowl. After boiling, you can see that the dumplings are all floating on the surface of the water.
eat dumplings
The hot dumplings are on the table, but you can't just eat it. Eating dumplings is exquisite. Put vinegar, soy sauce, sugar garlic, etc. in the dish and eat it.