Detailed introduction to how to make dumplings

Cuisines and functions:

High-quality staple food

Ingredients for making dumplings:

Main ingredients:

Pork, flour, vegetables, salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil, water, etc.

Teach you how to make dumplings and how to make dumplings well Eat 1. Make noodles: a cup of warm water, a little salt in the water, and an egg in the flour. The water should be slowly poured into the basin, and the chopsticks should be stirred constantly. When you feel that there is no dry flour and the dough has turned into lumps, you can start. Knead the dough with force. It will be good when the surface of the dough is very smooth. Face light, basin light and hand light are the best state.

Note 1: Make the noodles in advance because there is a "waking up" process. It is best to make them in the morning and make them in the afternoon.

Note 2: The noodle pot should be covered to prevent water from evaporating.

2. Mix the stuffing: If four people eat it, about a pound of meat filling is enough. Add salt, monosodium glutamate, ginger powder, soy sauce, cooking wine, sesame oil, water (broth is best), and some pepper. Anyway, it doesn’t matter what you like. Stir clockwise until everything is combined.

Note: It is best to leave the mixed meat filling for half an hour, which is called WEI (I don’t know what the Chinese character is). At this time, the meat and seasonings are blended together, which makes it more delicious.

Note: I feel that ginger tastes better when chopped. I used to use a vegetable grater to grate it into powder, but the taste was not as good.

3. Chop vegetables: Choose the vegetables you like. Generally, I use Chinese cabbage + some leeks. Cut the leeks into small pieces, and chop the Chinese cabbage until the vegetables feel very watery. Then use gauze to squeeze out the water. Stir in the meat together with the leeks. It's best to taste if it tastes salty (I hate eating raw meat, and I always feel vomiting after tasting it). If it tastes salty, add some salt and the dumpling filling will be ready.

Note: Cut the leeks into granular shapes. Do not chop, otherwise they will become rotten.

4. Pull the dough: Take out the risen dough and roughly divide it into four parts (a few Any portion is fine, as long as they are equal portions), this can prevent the dough from drying out during the wrapping process. Take one portion first, put the rest back into the basin, and cover it with a lid or a towel to prevent water from evaporating. Knead this small portion of dough into a long strip (cylindrical shape) and cut it into small sections (width 2.5cm) with a knife. My mother always cuts it with her hands. I don’t have that ability. It’s the same with a knife. Just pay attention to every cut. After making a cut, turn the dough in the direction 4. Pinch the dough: Take out the risen dough and roughly divide it into four parts (several parts are fine, as long as they are equal parts). This can prevent the dough from drying out during the wrapping process. Take one portion first, put the rest back into the basin, and cover it with a lid or a towel to prevent water from evaporating. Knead this small portion of dough into a long strip (cylindrical shape) and cut it into small sections (width 2.5cm) with a knife. My mother always cuts it with her hands. I don’t have that ability. It’s the same with a knife. Just pay attention to every cut. After making one cut, turn the dough in another direction.

5. Roll out the dough: At this time, there are many cut pieces on the table, and they are rolled into flat shapes by hand, which looks a bit like a flying saucer. When rolling with a rolling pin, pay attention to the thick middle and thin edges. The thick middle will prevent the dumpling filling from leaking, and the thin edges will make the dumplings taste better.

Note: Do not roll out a lot of dumpling skins at once. Depending on the speed of making dumplings, 5 or 6 dumplings are usually enough. Otherwise, the skins will dry out over time and become difficult to wrap.

6. Make dumplings: Put the filling into the center of the dumpling wrapper. If you are not skilled in technique, do not put too much filling. Pinch the center first, then the two sides, and then squeeze the edges of the dumpling skin from the center to both sides, so that the soup will not leak when the dumplings are cooked in the pot. Then find a big plate. Northerners usually use a curtain (made of bamboo) and place it neatly on it.

Note: When each dumpling is ready, dip a little flour into the bottom of the dumpling to prevent it from sticking to the plate.

Note: Be sure to put more noodles. This time I failed. When the dumplings were put out of the pot, many dumplings were stuck together. First, the weather was too hot and the humidity was high, and second, the skins were a little sticky. Thin (I always like thin skin and large fillings, but I don’t have that ability)

7. Cook dumplings: Boil a pot of water. When the water boils, put the dumplings in and stir them in time (clockwise) ) to prevent the dumplings from sticking together in the water. I remember that my mother always poured cold water three times before the dumplings were cooked. Now she has improved, instead of pouring cold water, she just changes the high heat to low heat, covers it and cooks it until the dumplings float plumply on the water.