To make the dough, use cold water (water below 30 degrees). The same method is used to make dumpling skins.

The water content of the dumpling filling should not be too high. The vegetables that are not suitable for dumpling filling are: zucchini. But can be used as steamed dumpling filling.

Steaming atmosphere can be 20 minutes after the pot.

When there are too many dumplings to eat at one time and you want to save them for another meal, you can pan-fry them instead, and they will taste great. It is customary to fry the dumplings in cooking oil. However, with the trend of healthy eating, food with a lot of oil is not very popular. In fact, pan-frying the dumplings in water or using stock instead of cooking oil is also very tasty. Pan-fried dumplings are also known as potstickers.

How to make dumplings

I. General dumplings No.1

1

1

1

Methods:

1. Place the dumpling skin flat on the table

2. Put the filling into it

3. Pinch the skin from the center of the two sides of the dumplings tightly

4. Pinch it again from both sides.

Two: General Dumpling No. 2

No. 2

No. 2

How to make it:

1. Flatten the dumpling skin and put in the filling

2. Fold it in half, don't stick it to one piece, and hold it in place with your hands

3. Pinch it to make wrinkles along one side

4. Keep on pinching it until it is done.

Three: Bobo Dumplings

How to make:

1. Flatten the dumpling skin and put in the filling

2. Fold the dumplings in half and press them down

3. Use a spatula to press the dumplings out of the ripples (there is also another way to press them by hand but the spatula is more convenient)

4.

No. 4

No. 4

Four: Clam Dumplings

Practice:

1. Flatten the dumpling skin and put in the filling

2. Fold the two sides of the skin in half and bring them closer together in the center

3. Pinch the two sides together tightly

4. Pinch them together to form a wave pattern.

V. Horseshoe Dumplings:

Practice:

1. Flatten the dumpling skin and put in the filling

2. Pinch the two sides together

Wallet Dumplings

Wallet Dumplings

3. Bend the two sides of the dumplings, then bring them closer together in the center

4. Pinch them tightly again. Put hot and chopped spinach, hot fried and chopped egg skin, softened and chopped mushrooms and minced roast pork into four small mouths, into the pot to steam for about 8 minutes to take out and can be eaten. The so-called "four joys" refers to the four different colors of vegetables put on the steamed dumplings, which can be changed according to your own preferences.

Fish dumplings: Make a fist with your left hand and extend your thumb and forefinger naturally. Fold the dumpling skin in half, fold one side inward about 1-2cm, pinch tightly, fold inward another 1-2cm, pinch tightly again and repeat until the other side, and then pinch the tail upward to hold it tightly when you finally close the mouth.

Yuanbao Dumpling: Take one dumpling skin in your palm and fold it into a semicircle with the appropriate amount of filling, pinch the center to seal the right half of the dumpling skin, and do the same with the left half of the dumpling skin to seal the skin securely, and then bend the ends of the dumplings towards the center and pinch the sides of the dumplings together to make the semicircle's edges turn upward slightly.

Crescent Moon Dumplings: With your left hand in a fist and your thumb and index finger extended naturally, take a piece of dumpling skin and place it on top of the dumpling and put in the filling, then pinch the right edge of the dumpling, gently push the inner skin with your right thumb outward, and then form a pleat on the outer skin with your index finger, and then pinch the pleat with your right thumb, and then repeat this step until you get to the edge of the left end of the dumpling and pinch the ends together to make a firm seal. See if it looks like a curved crescent moon.

Wallet dumplings: Take a piece of dumpling skin in the palm of your hand, put in the appropriate amount of filling, fold the dumpling skin into a semicircle, pinch the right top corner with your right thumb, pinch it to make it thinner, and then press the thinned top down, pressing and pinching to form a twisted edge pattern until the left end is complete.

Small Lock Dumplings: Take a piece of dumpling skin in the palm of your hand, put in an appropriate amount of filling, fold the skin in half, and pinch the left and right ends of the dumpling skin from the center with your index fingers and thumbs, respectively, leaving an opening in the center, then bring the left and right edges together, folding the left part of the opening and pinching it firmly to form a pleat on each side.

Preventing water seepage

Dumplings

Dumplings

Dumplings

Cabbage as a filling, due to the high water content, such as squeezing out the water is not only a loss of nutrients, but also affects the taste of the fresh flavor, such as not squeezing out the water juice, the addition of salt water juice is more than enough, can not be wrapped. To avoid this situation, we need to pay attention to four points, one is to dry the water after washing the cabbage; secondly, it is appropriate to cut should not be chopped, to cut a knife cut, thirdly, will be cut into the filling first poured with cooking oil, gently stirring, so that the surface of the vegetables to form a protective layer of cooking oil, and then meet the salt that is not easy to come out of the water; fourthly, the salt put a little later, to be packaged and then put, so that dumplings packaged nutrient-rich, flavorful, fragrant.

Tips: If the filling is oozing with cabbage juice, don't pour it away, but add some breadcrumbs to absorb the water juice.

The practice of skin

1. and flour: the most common is wheat flour, some places use buckwheat flour. Use cool water. Knead the dough in a bowl and let it rest for 20 minutes to "molasses" (allow the water to fully penetrate the flour particles). If there is too much water, the dough will be soft and easy to wrap, but will break easily when cooked; if there is too little water, the dough will be hard, making it difficult to roll out and wrap. A good texture generally requires that the noodles be made harder, and there is a saying that a soft cake is a hard dumpling.

2. Make skin:

Rolling: put the molten dough on the board, roll it into a cylindrical strip 2-3 centimeters in diameter. Pull (or cut) the cylindrical strip into small sections about 1.5 centimeters long - dumplings. Flatten the dumplings with your hands. Then use a rolling pin to roll out the gyoza skin into a moderate diameter (4-7 cm), about 0.5-1 mm thick, with a slightly thicker center section. When rolling out the skin, sprinkle the board with dry flour to prevent it from sticking to the board. Since rolling takes a lot of time, many handmade noodle stores today sell machine-made gyoza(dumpling) skins. With machine-made gyoza(dumpling) skins, you usually have to dip your hands in water before you can knead them.

Kneading: Rolling out gyoza(dumpling) skins with a rolling pin seems to be part of urban culture. In rural areas, the method of hand-kneading is mostly used. To pinch, the dumpling is first kneaded into a flat circle, then pinched and pressed with the fingers of both hands while rotating. When kneaded, the skin is in the shape of a bowl (as opposed to the flat shape of rolled out skin) and carries less dry flour, so it is easier to wrap. The disadvantage is that kneading takes more time than rolling.