Steamed dumplings is similar to steamed bread. The main difference between steamed dumplings and steamed stuffed bun is that the top is not sealed, and it is pomegranate-shaped. The following is how to make steamed dumplings that I arranged. Please refer to!
Production method
1. Prepare the materials first: minced meat, mushrooms and green peppers. 2. Soak the glutinous rice for several hours, and then steam it in a cage.
3. soak the mushrooms in water, which is the rest after filtering out impurities.
Mixed dough
5. Put oil in the pot, add minced meat and stir-fry until it changes color, add mushrooms and green peppers and stir-fry, add salt, soy sauce and chicken essence, and pour mushroom water to boil. Then pour in the steamed glutinous rice and stir-fry until the soup is slightly dry. The stuffing of steamed dumplings is ready. 6. This is fried stuffing, and it is also good to use it directly as glutinous rice. I took a sip secretly and it was delicious. 7. Next, it's time for the dough to appear. Tidy up the kneaded dough a little, roll it into a lotus leaf-shaped disc, wrap it with fried stuffing, knead it and press it, and it will be like this.
8. Finally, put the steamed dumplings in the pot for steaming. In ten minutes, you will have finished.
Extended reading: the origin of steamed dumplings
Steamed dumplings is a kind of flour food in the north and south of China, with a wide variety. In Jiangsu, Zhejiang and Guangdong, people call it steamed dumplings, while in Beijing, Inner Mongolia and other places, it is called steamed dumplings, steamed dumplings and Shaomei (the north is slightly beautiful, mainly mutton and green onions).
Onions, some radishes, vegetables and dried bean curd are the side dishes that distinguish tea drinkers, so they are not sealed. Whenever a steamer is steamed, the bartender will bring the steamer to the big table in the tea room and say, "Here comes the side dish of the tea drinker, please help yourself." At this time, the tea drinkers ate and drank, and ordered their own "pancake cabbage".
Another way of saying this is that steamed dumplings originated from steamed stuffed bun. The main difference between it and steamed stuffed bun is that it uses unfermented noodles as the skin, and the top is not sealed, showing pomegranate shape. The earliest historical records:/kloc-In the 4th century, Chinese textbooks Pu Tongtong and Jin Ping Mei Hua Ci published by North Korea (now North Korea) also recorded "selling peach blossoms". During the Qianlong period of the Qing Dynasty, there was a saying that "steamed dumplings and wonton were full of dishes". The word "sell" appeared in Li Dou's The Story of Yangzhou Painting Boat and Lu Gu's Tongqiao Yishu. Li Cuilian's story: "What is the difficulty in cooking and eating on the plaque?" The cookbook compiled by an anonymous person in Qing Dynasty is "all kinds of steamed dumplings, big meat, twisted vegetables, frozen vegetables, mutton, chicken skin, pheasant, golden hook, vegetarian steamed dumplings, sesame steamed dumplings, plum steamed dumplings and lotus steamed dumplings". "Stir-fried sugar" is filled with diced suet, walnut kernel and white sugar. There is also a kind of "stewed bean sprouts" in southern China.
It is said that steamed dumplings originated from the teahouse in Guihuacheng (now Huimin District and Yuquan District of Hohhot) in the late Ming Dynasty and early Qing Dynasty, and spread to Beijing and Tianjin through Shanxi merchants in the Qing Dynasty, which was called "consignment". "Guihuacheng Steamed Dumplings" was a signboard to attract Beijing and Tianjin diners.