How to make homemade dumplings: dough: purple amaranth juice, flour.

Stuffing: minced pork (chopped with a knife tastes good), green onions, ginger slices, star anise, peppercorns, light soy sauce, dark soy sauce, salt, peanut oil, sesame oil, coriander, cooking wine (add more).

1. Mix purple amaranth juice and flour to form a slightly soft dough, put it in a container and cover it with a damp cloth or plastic wrap for 30 minutes.

2. Cut the scallions into chopped green onions (you can have a little more), heat the peanut oil in a pot, add ginger slices, star anise and peppercorns and simmer over low heat until fragrant, remove and turn off the heat. When the oil temperature drops slightly, add the chopped green onion and use the residual heat to fry for a while, take it out, pour it into the meat paste, add light soy sauce, dark soy sauce, and salt, mix well, and add cold water in several times, not too much at a time, and in a smooth manner. Stir in one direction for a while and then stir again. Finally add sesame oil and the stuffing is ready.

3. Roll the dough into a long shape and cut into small pieces. Sprinkle with dry flour, press flat, then roll out, slightly thicker in the middle and thinner at the edges.

4. Then wrap the dumplings.

5. Boil water in the pot and cook the dumplings. After the water boils, add cold water. After one or three boils, the dumplings will be almost cooked. It can be eaten with garlic paste, vinegar, sesame oil, and chili oil for dipping.

6. It is best to soak the dumplings in cold water when taking them out of the pot. Avoid sticking to each other. How to make pork and green onion dumplings

The following dumplings weigh about 30 pieces

Step editing

Fillings

1. Processing of green onions: 500g green onions, one spoonful of salt

a. Wash and dice the green onions and put them in a basin;

b. Add a spoonful of salt, mix well and let it sit for 10 minutes;

c. Knead and rub the green onions with your hands;

2. Preparation of onion and ginger water: 20g each of onion and ginger, 200g of water (to remove the fishy smell of pork)

Crush the onion and ginger and put them into a container, add water, and knead with your hands to make the onion and ginger juice. Dissolve in water, filter out the onion and ginger to obtain onion and ginger water.

3. Processing of fresh meat: 200g of fresh meat, soy sauce, salt and some sugar

a. Mince the meat, add soy sauce, salt, and sugar according to personal taste, and mix well;

b. Pour 1/3 of the onion and ginger water into the meat and stir in the same direction;

c. Add the remaining onion and ginger water in two more batches to stir the meat filling.

4. Mix the green onion stuffing and the fresh meat stuffing evenly to make the pork and green onion stuffing.

Dough

150g flour, 80g cold water

1. Mix flour with water and knead vigorously into a smooth dough;

2. Use a knife to cut the dough into pieces, take one piece and knead it into a long strip with a diameter of 2cm;

3. Tear the long strip into even small pieces with your hands, and flatten it into a round cake shape with your palms;

4. Pinch one end of the round cake with your left hand, and push the rolling pin under your palm with your right hand;

5. Use the palm of your right hand to pull the rolling pin back, and use your left hand to rotate the round cake to the left. Repeat until the dough has been rolled out into a thin circle of dumpling skin.

How to wrap dumplings

Everyone has different opinions on how to wrap dumplings, but I use the simplest method:

1. Spread the dumpling skin flatly on the palm of your hand and add an appropriate amount of filling

2. Fold in half and pinch the dough in the middle

3. Seal from both sides to the middle

4. Press the edge of the dumpling with your thumb and index finger, and squeeze slightly towards the center.

Cooking method

1. Add water to the pot and bring to a boil. Add a little peanut oil to avoid sticking to the pot.

2. Cover the dumplings and cook over high heat until they float, then add cold water and continue to cook over medium heat

3. Repeat twice until the dumplings are slightly puffed up and plump, then remove from the pan.

Dipping ingredients: 3 cloves of garlic, minced and minced, add a little sugar, soy sauce, vinegar, sesame oil. People in Hebei area are also used to adding some coriander (locally called coriander).

Add some mustard, it’s very appetizing.

Making Tips

Knead the dough

The dough used to make dumplings should be soft, and should be chewed after kneading evenly. Basically, all the dead dough will be It needs to be savored, whether making pancakes or making dumplings. Whether dumplings are delicious or not depends more on the fillings.

Mixed with meat filling

To make pure meatballs this time, pure meat is used as filling. First of all, it must have both fat and lean meat, 3:7 is best, green onions are indispensable in the seasoning, and Add water to the stuffing with seasonings, and stir vigorously in one direction while beating, so that the stuffing will form into a ball, which is palatable but not hard or dry.