Pork and scallion dumplings practice The following dumplings portion is about 30 steps A, filling 1. onion processing: 500g onion, a spoon of salt a. onion washed and diced, put into a pot; b. add a spoon of salt and mix well and let stand for 10 minutes; c. kneaded by hand onion;

2. onion and ginger water modulation: onion and ginger 20g each, 200g of water (the role of removing fishy smell pork) will be the onion ginger Shot into the container, add water, rubbing and kneading to make the juice of onion and ginger dissolved in water, filtered off the onion and ginger that is, onion and ginger water. 3. the treatment of fresh meat: 200g of fresh meat, soy sauce, salt, sugar a number of a. Grind the meat, according to personal taste, add soy sauce, salt, sugar, mix well; b. Take 1 / 3 of the onion and ginger water poured into the meat, stirring in the same direction to the strength; c. and then add the rest of the onion and ginger water in two parts, so that the meat mixture stirring. 4. Stir the onion filling and fresh meat filling evenly, that is, pork and onion filling. Second, the crust: 150g flour, 80g cold water 1. Flour to water, kneaded into a smooth dough; 2. Cut the dough into pieces with a knife, take one side of the block kneaded into a diameter of 2cm long strip; 3. long strip with the hand into a uniform segment, flattened into a cake with the palm of your hand; 4. left hand pinch the cake at one end, the right hand holding a rolling pin under the palm of the hand to push; 5. right hand palm will push on the rolling pin and then pull back, left hand will be cake to the left rotation, repeat until rolled over the left side, the left side of the rolling pin to the left side, repeat until rolled over the cake. Rotate the dough to the left and repeat until the dough is rolled out in a circle and becomes a thin dumpling skin. Dumpling wrapping method The method of wrapping dumplings is a matter of opinion, but I use the simplest one: 1. spread the dumpling skin in the palm of your hand and put in the appropriate amount of filling. 2. fold the dumpling skin in half and pinch the middle of the skin firmly. 3. seal the dumpling in the middle from both sides. 4. hold the dumpling edges between your thumb and forefinger, and squeeze them into the middle slightly. 5. press the dumplings in the center of the pot. 6. press the dumplings in the center of the pot. Cooking method 1. Boil water in a pot, add a little peanut oil to avoid staining the pot. 2. 2. Put the dumplings under the lid and cook over high heat until they float, add cold water and continue to cook over medium heat. 3. Repeat this twice until the dumplings are full and slightly bulging, then lift them out of the pot.