1. Mixing noodles

This is the first step in making dumplings. Put an appropriate amount of flour into a porcelain basin, slowly pour in water, and use chopsticks in the other hand to stir continuously. Of course, you can also stir directly by hand. Pay attention when doing this step: pour the water slowly, and never pour all the water in at once. Mix evenly and don't let the flour clump.

After mixing evenly, knead the dough together with your hands, and use techniques such as kneading and pushing to make the dough more uniform. After making sure there are no small lumps in the dough, place the dough in a porcelain bowl and cover it with a lid. This is called "waking up". The purpose is to make the moisture in the dough more even.

2. Prepare delicious dumpling fillings

First of all, the proportion of meat and vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in dumpling fillings is 1:1 or 1:0.5.

Secondly, do not pour away the vegetable juice. It has been determined that more than 60% of the vitamins in Chinese cabbage will be lost after juice is removed. In order to avoid nutritional loss and waste, the scientific method is: after mincing the vegetable filling, squeeze out the vegetable juice and place it in a basin. When mixing the meat, add soy sauce one after another, stir thoroughly to allow the vegetable juice to penetrate into the meat, and then Add vegetables and mix well. If it is vegetarian dumplings, you can also chop the vegetable filling first, pour it into a pot (basin), add cooking oil (vegetable oil) and stir gently, let the oil wrap the vegetables, and then add salt and seasonings. In this way, nutrients are retained and the dumpling filling will be fresh and delicious. If it is leek and meat filling, mix the vegetable filling with oil, then pour in the mixed meat filling (with enough salt) and mix evenly. The vegetable stuffing is first mixed with oil and is wrapped in a layer of oil film, which makes it difficult to dehydrate when exposed to salt. The dumplings made with this kind of stuffing taste very fresh and have a slight fragrance of vegetable juice.

Finally, the meat should be chopped into velvet shapes. Use a knife to chop the stuffing meat into a velvety shape. If there is a lot of lean meat, add an appropriate amount of vegetable juice or water; if there is a lot of fat meat, add less vegetable juice or water and stir vigorously in one direction. After the meat is sticky, add an appropriate amount of pepper powder, five-spice oil, salt, fresh ginger, MSG, and sesame oil, and continue stirring. At the same time, add the soy sauce slowly, little by little. If there is broth, it is best to add broth and stir while adding drops until it becomes a paste, then pour in the vegetable filling and stir evenly. Dumplings made with this kind of dumpling filling will have full soup, fresh flavor and tender meat when eaten. When preparing dumplings, add a small amount of sugar to give them a delicious seafood flavor.

How to make dumpling fillings

Dumpling fillings are mainly divided into meat fillings and vegetarian fillings

Before making the purchased meat fillings, you need to add a small amount of water and mix them. Add chopped green onion, minced ginger, peppercorns or five-spice powder, monosodium glutamate, salt, a small amount of soy sauce, cooking wine, etc. If you don’t feel tired, you can also add some vegetable oil, but if the meat filling is fat enough, you can omit it, and then move in one direction Stir evenly, then adjust the saltiness. If you like, you can also add sesame oil, it depends on your personal taste. Let the mixed meat filling sit for a while before making dumplings. You can also use this method to make beef filling, mutton filling, etc.

Chicken and winter bamboo shoots stuffing

Ingredients: 750 grams of chicken breast, 100 grams of clean winter bamboo shoots, 50 grams of chopped green onion, appropriate amount of sesame oil, minced ginger, refined salt, MSG, and stock.

Method: Wash and chop the chicken breast into fine puree, cut the winter bamboo shoots into fine dices and stir-fry in an oil pan for a while. Put the chicken puree into a pot, add green onions, minced ginger, cooking wine, stock, refined salt, and MSG and mix well. Add the minced winter bamboo shoots and stir a few more times.

Fish and leek stuffing

Ingredients: 700g of skinless fish, 50g of fat, 200g of leek, 50g of chopped green onion, appropriate amounts of cooking wine, minced ginger, refined salt, monosodium glutamate and stock. .

Method: Rinse the fish meat in clean water, remove the thick spines, place it on the chopping board and chop into fine paste. Cut the fat into fine pieces and mince the leeks. Take a deep pot, add fish paste and stock, open it, add cooking wine, green onions, minced ginger, monosodium glutamate, and refined salt, stir clockwise with your hands, and finally add fat pork and chives. Serve.

How to make tender and smooth meat filling:

Chop the pork belly into puree, add a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger paste . If the meat filling is thin, add some vegetable oil to it. Mix well.

Then add a little water to the meat filling and continue to stir until the meat filling is elastic, then add water and stir again. Do this for about 3-4 times, until the meat filling is thick and elastic. Remember to add less water each time and add it several times.

The meat stuffing made in this way is very tender and delicious whether used as stuffing or meatballs.

Dumpling filling:

Vegetable and pork filling: Chop the vegetables into small pieces and mix with the prepared meat filling.

Carrot and pork filling: Grate the carrot into thin strips and mix with the prepared meat filling.

Shiitake mushroom stuffing: Chop fresh shiitake mushrooms into fine dices and mix with the prepared meat stuffing.

There are so many kinds of fillings, just combine vegetables and meat. But please note that some vegetables have a lot of water (such as Chinese cabbage, tomatoes, etc.) and the water must be removed first. Chop the Chinese cabbage, sprinkle it with a little salt, let it sit for a while, and then squeeze out the water with your hands. And don’t add water when adjusting the meat filling, because cabbage has a lot of water and the filling will easily become thin. The seeds should be removed from the tomatoes, otherwise the filling will not only be watery but also sour.

Cilantro dumpling filling

Ingredients: 250 grams of coriander, 150 grams of pork filling.

Accessories: appropriate amounts of light soy sauce, cooking wine, salt, monosodium glutamate, and sesame oil.

Method:

1. Wash the coriander, drain the mud and chop into fine pieces, mix with a little sesame oil and set aside.

2. Put the pork stuffing into a basin, add all the seasonings, and stir evenly.

3. Finally add the coriander powder and stir evenly.

Tips:

1. After the coriander is chopped, if there is a lot of water, you can use gauze to squeeze out the vegetable juice, and the vegetable juice can be reserved for stuffing.

2. The pork filling should be moderately fat and thin, preferably at a ratio of 3 to 7 fat, so that the cooked dumpling filling will be fragrant.

Crush the skin

Cut the risen noodles into several pieces, knead them into thick noodles two fingers wide, then use a knife to cut them into small pieces and cut them Roll it once, cut it again, roll it in the opposite direction, roll the cut pieces in dry flour, and press them into small round cakes for later use.

Use a dough stick that is thin at both ends and thick in the middle to drive the dough. Place the small dough pancake under the dough pin, roll the dough pan with one hand, and pull the dough pancake to rotate with the other hand. Really like a piece of dough. Use both hands evenly to make the dough thick and thick in the middle.