My hot noodle steamed dumplings just out of the pot, not collapsing, not shrinking, skin as thin as paper, and you can clearly see what kind of stuffed dumplings are inside. They are so bulbous, you can't help but drool over them, and you really don't want to take a bite out of them.
Here's how to make it
1. First, make the dough, add flour (medium gluten flour) to the dough bowl, then slowly add boiling water to scald the dough, stirring with chopsticks while pouring.
2/3 of the flour is added to the boiling water, then the remaining 1/3 of the flour is added to the cool water to make the noodles.
While stirring the flour with chopsticks to form a floury texture, knead the flour to form a smooth dough. Cover the dough and leave it to rise for 20 minutes
2. I'm going to make steamed dumplings with chives and egg filling today. Come down and mix the filling.
Play a few eggs in a bowl, scramble them in a pan and set aside
Prepare cleaned leeks, and cut all the leeks into pieces.
Come down and mix the filling. Chopped leeks in a bowl, add a small amount of cooking oil and mix well. This will prevent the leeks from becoming watery.
Then add the scrambled eggs, then add the shrimp, add salt, chicken essence, and add a small amount of sesame oil and mix well.
We are ready for this filling
3, the dough is ready, brush the oil on the board and knead the dough again.
Then knead the long strip, cut into equal portions of small doses
and then rolled into a slightly thinner skin, the skin should be rolled out especially thin, so that the steamed dumplings transparent, you can see the inside of the chives and egg filling, especially beautiful.
Then the filling pinch dumplings, leek and egg filling package more. The skin is thin and filled with more, so that the good steamed dumplings will not be deflated, bulging and transparent.
The steamed dumplings in my hometown are not in the shape of traditional dumplings, but in the shape of wheat ears.
Steamed dumplings, all pinched, placed in a parchment-lined steamer drawer
3. Boil water in the pot, and then steam directly on the pot, 10 minutes over high heat.
Time to turn off the heat
The steaming dumplings are ready to be served, and you can see the filling from the outside of the dumplings, and each one is bulbous and won't collapse at all.
The aroma of the dumplings is so delicious that you can't help but drool over them. When you eat it, dip it in the oil splash garlic chili, it's just too good to be true.
The steamed dumplings are full of stuffing, and the skin is thin and stuffed. Friends who like to eat dumplings can try this steamed dumplings, and eat boiled dumplings is another flavor.