Steamed dumplings first appeared in the Yuan Dynasty. As a staple food for breakfast, it is a special snack with a history of more than 600 years. So far, it has become the main product of many specialty snack franchisees, and steamed dumplings have different practices and characteristics. Actually, steamed dumplings are not complicated to make. Today I will teach you a simple way to do it at home. Wash and soak glutinous rice for 4 hours, steam it in a rice cooker, and let it cool for later use. Chop pork and mushrooms, and marinate pork with a little salt and cooking wine 10 minute. Add a little cooking oil to the pot, heat it, pour in the marinated minced meat and mushrooms and stir-fry for 2 minutes. Stir-fry minced meat and mushrooms into glutinous rice, add chopped green onion, oil consumption, sesame oil, soy sauce, salt and a little sugar and stir well. If it's too much trouble to make steamed dumpling skin, you can use dumpling skin instead and roll it around. Take the steamed dumpling skin in your left hand and add some glutinous rice stuffing in the middle.
When closing, gently pinch the neck position of steamed dumpling skin with your right hand to shape it and make your mouth open like a flower. Boil the water and steam in a steamer for 8- 10 minutes. If you like bacon, you can directly change pork into bacon. If the dumpling skin is too small, it can be rolled up. Don't pinch it too tightly. Leave a small mouth dipped in some sauce and vinegar, which is more delicious. Compared with steamed buns and jiaozi, steamed dumplings are more delicate, shaped like a flower, and the skin is white and crystal clear. The freshly baked steamed dumplings are slightly exposed, which is very attractive. The stuffing is richer, besides meat and vegetables, there is glutinous rice, which is fragrant and delicious. Wrapped steamed dumplings can't be eaten all at once. They can be frozen in the refrigerator and steamed when eating.
The stuffing can also be added with carrots and green beans according to personal preference. When we cook at home, we can also make steamed dumplings with leftover dumpling skins from jiaozi. This steamed dumpling sprinkled with sand is a snack that can be easily made without any skill or too much preparation time. Taste steamed dumplings while they are hot. The delicate flavor of bacon and the delicious taste of mushrooms are skillfully combined, and the entrance is soft and glutinous, which is really memorable. When steaming glutinous rice, the cooking oil coated on the steamer can prevent sticking, and some water should be sprinkled on the way to avoid being caught. Spread the soaked rice evenly on the steamer covered with gauze, cover it with gauze, steam it for 60 minutes on high fire, and then open the lid for inspection. When the rice is transparent, take a few grains and taste them in your mouth. When the rice is cooked, with the wonderful chewing head of dry steamed glutinous rice, it can be cooked.
Of course, it can also be cooked in an electric cooker, but the rice is steamed very fragrant and the rice grains are full and distinct. It is more convenient to buy ready-made dumpling skins to make steamed dumplings. It can save a lot of time to roll several dumpling skins together, but remember not to use violence when opening them, and try to be gentle. Pork belly is better as bacon, and sausage can also be used instead. Steamed dumplings, as breakfast and snack, is delicious with sauce, vinegar, shredded ginger or fresh soup. The reason why steamed dumplings are not sealed is that tea drinkers bring different kinds of side dishes, some are raw beef, mutton, ginger and onion, and some are radish, green vegetables and dried tofu. Steamed dumplings was first recorded in Historical Records as White, a Chinese textbook published by North Korea in the Yuan Dynasty, which recorded the sale of "plain and sour stuffing with a little wheat" in Dadu (now Beijing) in the Yuan Dynasty. The annotation about "steamed dumplings" in the book is that wheat flour is made into thin slices, steamed in meat and served with soup. It's called Shaomai in dialect. Wheat is also sold.
Another cloud said, "thin skin and real flesh." The top is as thin as a thread, which is called wheat. " "With flour as the skin and meat as the top, the dialect is called steamed dumplings." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing. When making, the flour is scalded with boiling water, spread and cooled, kneaded into dough, kneaded into strips, cut into small pieces, rolled into round cakes, sprinkled with some dry powder, pressed into the shape of wheat grains at the outer edge of the round cakes, wrapped with stuffing, and kneaded by hands to make the upper end appear pomegranate-like patterns. Put the Shao Shao in a steamer and steam for about 10 minute, then serve. The dough of steamed dumplings should be moderate. If it's too thick, it won't steam easily. If it is too thin, the stuffing inside will easily leak out, which will affect the taste. Just like human skin, it is annoying if it is too thick, but not if it is too thin. Therefore, it is better to be moderate. Better glutinous rice, after the oil contained in the mushroom sauce permeates into the glutinous rice, plus the aroma of kidney sauce and boletus oil, the glutinous rice Q bomb is chewy, forming different levels of chewiness and fragrance with the mushrooms in the mushroom sauce, which is really delicious!
Wash rape, juice, mix rape juice and eggs evenly, add flour, knead into dough, put in plastic wrap, simmer for half an hour, and roll into fine noodles. Dice carrots; Slice chicken breast from the middle, cut into small grains, marinate with salt, carved wine and pepper, and add a little starch to catch evenly; Remove leaves from celery, blanch and cut into small squares; Soak mushrooms, wash and cut into small pieces; Soak glutinous rice for four hours in advance and steam it in a steamer. Heat a pot, pour the oil, add the onion, saute until fragrant, add the marinated diced chicken, stir fry until the color changes, and add the diced chicken. Add steamed glutinous rice, pour in water soaked in mushrooms, stir well, stir fry, add salt, sugar and pepper to taste, stir fry until there is no water, and add chicken essence and sesame oil to taste. Fill the fried glutinous rice stuffing with round skin, fold it, collect the lace and steam it for 8 minutes on high fire.