? You must blanch them before using them. One reason is that it is not easy to cook the bean curd, so you can prevent the uncooked bean curd in the gyoza stuffing from causing discomfort if you eat it. The second is that blanching removes the odor of the bean curd and keeps it bright green in color.

The recipe for bean curd dumplings is as follows:

Main ingredients: 500 grams of bean curd, 300 grams of pork, 300 grams of flour.

Ingredients: light soy sauce, dark soy sauce, salt, green onion, ginger, cooking wine, oyster sauce, soy sauce, chicken essence, ten spice, salt, oil.

Specific steps are as follows:

1, the first step of the dumplings is the first and noodles: 500 grams of flour into the basin, 250 grams of cold water poured into the side of the chopsticks while stirring into flotsam, and then hand and into a smooth dough, covered with a lid on the side of the awakening.

2, 500 grams of pork thigh clean, cut into small pieces, and then chopped into puree, chopped into a pot. 100 grams of water into the meat mixture in batches, clockwise stirring each time and so completely absorbed, and then poured into the next time, until the meat mixture presents the state of sizing.

3, chopped green onions, ginger poured into the meat mixture, add 2 tablespoons of cooking wine, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, half a tablespoon of chicken broth, 1 tablespoon of ten spices, 2 tablespoons of salt, 2 tablespoons of oil, mix well

4, 500g of bean curd washed clean, the pot of water boiled into a tablespoon of salt and half a tablespoon of oil, put the bean curd blanching pot for 2 minutes or so, the bean curd becomes colorful and then fished into the cool water, change the water twice so that the bean curd becomes cool.

5, drain the water, cut the beans into cubes first, and then chopped with a knife.

6, chopped bean curd into the meat mixture, mix well. Taste the degree of saltiness after the beans, according to personal taste and add salt.

7, wake up the dough again knead smooth, according to personal habits into several dough. Take one of the dough, roll it into a long strip of even thickness, then cut it into even-sized doses and roll it into a dumpling skin with thin edges and a thick center.

8, take a dumpling skin in the left hand, use a spoon to scoop the appropriate amount of filling in the center, first to the middle of the fold, and then use the tiger's mouth of the right and left hands to the middle of the squeeze, a round belly dumplings will be wrapped up.

9, half a pot of water on high heat to boil, the water boiled dumplings in turn into the pot, with a spatula to gently turn the bottom to prevent the bottom of the sticky. Wait for the pot to boil and then hit a bowl of cool water, repeat the water three times, see the dumplings completely floating up to the pot and then hit a bowl of cool water, turn off the heat and serve.