Steamed dumplings require all hot noodles. First of all, the whole hot noodle is made with boiling water at 80 degrees Celsius, mixing it while adding water, and then kneading it into a smooth dough when the dough is not hot to the touch. When making steamed dumplings, it is generally recommended to use the full hot noodle method of production, the full hot noodle texture is more soft and sticky, cold hard, suitable for making steamed dumplings, fried cake, etc., and half hot noodle has a certain degree of gluten, the dough is not so soft, generally suitable for making cooking homemade pancakes and so on.

Steamed dumplings are a traditional Chinese festival food, and are a must-eat for the Spring Festival every year. Legend has it that it was first invented by Zhang Zhongjing, the "Sage of Medicine" in Nanyang, Eastern Han Dynasty, China, and that it is customary to eat dumplings at the winter solstice in many provinces and cities in China. Dumplings are also commonly eaten in southern China.

Practice 1:

1, the pork into a filling, add soy sauce, fine salt and mix well, and then into the pepper, lard, add water in one direction and stir, until stirring until the green vegetables washed and chopped, squeezed out the water, put in the meat and add monosodium glutamate, green onion, ginger, sesame oil and mix well into the filling.

2, put the powder on the board with boiling water and mix into snowflake, knead the dough, kneaded and rolled into long strips, down into 50 doses, sprinkle some dry noodles and press flat, rolled into a round thin skin.

3. Hold the skin in your left hand, wipe the filling with your right hand, and then pinch the skin together with your hand, from right to left, to make crescent-shaped dumplings.

4. Steam the dumplings for about 10 minutes.

Practice 2:

1: Make the filling. Mince the pork, take half of it in a pot, add soup jelly, salt, monosodium glutamate, soy sauce, sugar and stir, then add green onions, ginger juice, mixing well on the strength, and then use cooked oil, sesame oil and mix well. Then the soup jelly crushed, mixed into the meat and mixed into the filling.

2. Make dumpling skin. The white flour, starch, glutinous rice flour and sugar together, mixed well, the center of the pick out a concave nest, first add 90% of the hot water, mixed into a flaky snowflake, to be a little cooler and then add cool water and kneading wet, rolled into long strips, hand pulled into a small ball, and then rolled into a thin round skin.

3. Put the dumpling skin, put the filling into the center, pinch it into the shape of a steamed dumpling, put it on a drawer and cover it tightly with a cage lid, and steam it until it is done.