The key to good dumplings is to mix the filling, so how do you make carrot dumplings? To summarize, it is the process of wrapping the carrot filling with the dumpling skin and then cooking it. It is relatively simple, but to make the filling not watery and tasty, you still need to pay attention to some small details, below I recommend you a carrot dumpling recipe, thin skin and full of filling, delicious flavor.
-carrot dumplings practice-Preparation materials:
500 grams of flour, 2 carrots, 100 grams of pork, 3 fungus, 5 mushrooms, 5 leeks, soy sauce, oyster sauce, salt, cooking oil, chicken broth, sesame oil, five-spice powder, each in moderation.
Making process:
A, do stuffing
1, will be cleaned carrots, cut off the head and tail, and then peeled, peeled carrots rubbed into a fine silk, and then chopped with a knife into mince, add a spoonful of cooking oil in the pot, oil heat will be chopped carrots under the pot and stir-fry to seven mature, stir-frying plate standby.
tips: carrot skin is rich in vitamins, peeled out of the skin do not throw away, can be put into the cooking machine, add water into the carrot juice, filtered and used to adjust the flour.
Put the carrots into the pot, put cooking oil fried, the purpose is to lock the water of the carrots, to prevent the filling out of the water, fried carrots also more flavorful, play a role in increasing the aroma.
2, will be cut into thin slices of pork, and then cut into thin wire; will be soaked mushrooms and fungus squeeze out the water, cut into thin slices; will be cleaned leeks cut into the end, and finally will be cut pork, mushrooms, fungus and leeks together, with a knife, chopped into mince, will be chopped into minced into a carrot dish.
3, and then in the disk containing all the filling ingredients add the appropriate amount of salt, a little soy sauce, oyster sauce, chicken essence, five-spice powder and sesame oil and mix well to make the filling standby.
Second, make dumpling skin
1, in 500g of flour, add the beaten and strained carrot juice in small quantities, mix with chopsticks to form a floury dough, and then use your hands to form a smooth dough without any particles, and set aside to rise for 10 minutes.
2. Sprinkle flour on the board to prevent sticking. Place the dough on the board, cut it in half with a knife, knead it with your hands to form long strips, and then cut it into small, even-sized dosage pieces, then flatten the dosage pieces, and press them with a rolling pin to form dumpling skins of even thickness.
Three: Wrapping and Cooking Dumplings
1: Take a spoonful of the filling and put it on the dumpling skin, then pinch the sides together to form an ear shape.
2. Add water to the pot, add a pinch of salt, and when the water boils, put in the wrapped dumplings one by one, put in all the dumplings, bring the water to a boil, add half a small bowl of cold water to it for the first time; bring the water to a boil again, add half a small bowl of cold water to it for the second time; bring the water to a boil for the third time, and then add half a small bowl of cold water, until the water boils, and then it's cooked through and ready to be served.
Tips: Add a pinch of salt to the water and stir well before adding the dumplings to prevent the skin from cracking and sticking.
When you put the dumplings in, put them one by one to prevent them from sticking together. Don't put the lid on the dumplings that you just put down, or they will easily break the skin, and in the process of cooking the dumplings, you should intermittently turn them with a spoon to prevent them from sticking to each other and to the pan.
Such a delicious carrot dumplings are ready, fresh and delicious, meat and vegetables, nutritional comprehensive