1, prepare 500 grams of high-gluten flour and split it in two. Add125g cold water to 250g flour and make dough. Add 5g lard to 250g flour, pour in125g boiling water, stir into flour wadding, let it cool, and then make dough.
2. Knead the two kinds of dough smoothly, cover them with plastic wrap and wake up for about 20 minutes.
3. After waking up, continue to knead the two kinds of dough until smooth and delicate, and then knead the two kinds of dough together to form a smooth and delicate dough.
4. Cover the kneaded dough with plastic wrap for later use. After the stuffing of dumplings is adjusted, it can be rolled into steamed dumplings in jiaozi bags. The "semi-boiled dumpling skin" made in this way has the strength and toughness of dumpling skin, and the softness of boiled noodles, especially the addition of lard, which makes steamed dumplings better in color and taste.
Key points:
1 Before putting steamed dumplings in the steamer, be sure to put a cage cloth or brush a layer of oil on the steamer, so that the steamed dumplings can be taken down without breaking the skin.
2. Try not to use green leafy vegetables for steamed dumplings, because green leafy vegetables are easy to turn yellow after steaming, and the taste is not as good as dumplings. Radish, cabbage and cabbage are all very suitable for steamed dumplings.
Expand small knowledge:
1. Is steamed dumplings good for all-hot noodles or semi-hot noodles?
All-hot noodles, this kind of dumpling skin with hot noodles, is made of boiled water, and the dough is soft, not strong and not tough. The steamed dumplings made are soft even if they are cold, and the stuffing is not easy to reveal juice, which is especially suitable for the elderly and children. Even if you eat too much, it is easy to digest. The color of steamed dumplings with all-hot noodles is yellow, so the steamed jiaozi is yellow and black. It tastes a little sticky, because the flour has been scalded by boiling water, and the steamed jiaozi skin will be a little bumpy and not smooth.
Semi-hot noodles, this kind of hot noodles, belong to half of the noodles with boiling water and the other half with cold water. Together, the two are semi-hot noodles. This kind of steamed dumplings is a little strong, a little tough, and soft. It tastes soft and strong, even if it is cold, it is neither soft nor hard, and it is suitable for all ages.
Whether steamed dumplings are full-scalded or semi-scalded can't be generalized, because everyone's taste is different, and the requirements for the outer skin of steamed dumplings are different. Like to eat soft and tough, you can use semi-scalded noodles. If you like soft noodles, you can burn them all. For the elderly and children, it is recommended to use all-hot noodles, because the dumpling skin is soft and chewy, and it is easy to digest.
Second, the trick of steaming dumplings
Tips 1:
Steamed dumplings are made with boiled water and flour, also known as "steamed dumplings with hot noodles". That is, flour and boiled water are made into dough according to the ratio of 2:/kloc-0:, and then steamed dumplings are made by rolling jiaozi bags. This kind of "steamed dumplings with instant noodles" tastes very soft and won't harden when left cold.
Half of the dough used to make steamed dumpling skin is mixed with boiled water and half with cold water. After the two kinds of dough are mixed, they are put together and kneaded into dough. This practice is called "semi-scalded steamed dumpling". This kind of steamed dumpling tastes strong and soft, and its taste will be better.
If you like steamed dumplings to taste softer, make "steamed dumplings with hot noodles"; If you like steamed dumplings with soft skin and strong texture, make "semi-scalded steamed dumplings". Remember that transparent steamed dumplings can only be "steamed dumplings with hot noodles".
Tip 2:
When making steamed dumpling skin, in order to make steamed dumplings taste softer, add some lard when kneading dough, so that steamed jiaozi not only tastes softer, but also has a bright color and a smell of lard.
Animal fats and oils all have the function of emulsification, and proper amount of them can make the dough softer after steaming. Lard has a lower melting point among all animal fats and oils, and lard is more common in daily life. It is the most suitable to use lard and flour as steamed dumpling skins.
To make steamed dumpling skin and noodles with instant noodles, add 250g of boiling water and 5g of lard to every 50g of flour, let it cool to form dough, and then roll it into dumpling skin.
The above is the sharing of Xiaobian, I hope it will help you.