A long time ago, dumplings were only made during festivals or when relatives came home. Because meat was rare at that time, dumplings had to contain meat to be delicious.

Now there are no more such restrictions, meat is no longer an ordinary food, and dumplings are no problem at all.

But because they are busy at work, many people neglect cooking and gradually lose experience.

The following introduces some methods of making dumplings. Friends who are not skilled in making dumplings can learn how to make them.

1. Kneading noodles: a cup of warm water, a little salt in the water, and an egg in the flour.

Pour the water into the basin slowly and stir with chopsticks. When you feel that there is no dry flour and the dough has turned into lumps, you can start kneading the dough. Knead the dough with force until the surface of the dough is very smooth. At this time,

Face light, basin light and hand light are the best state.

2. Mix the stuffing: If four people eat it, about a pound of meat stuffing will be enough.

Add salt, monosodium glutamate, minced ginger, soy sauce, cooking wine, sesame oil, water (stock is best), and some pepper.

Stir clockwise until everything is combined.

3. Chop vegetables: Choose the vegetables you like, generally use Chinese cabbage and add some leeks.

Cut the leeks into small pieces, and chop the Chinese cabbage. After mincing, squeeze out the water with gauze.

Then add the leeks and the meat and stir, if it is light, add a little salt, and the dumpling filling is ready.

4. Roll out the dough: Take out the risen dough, knead it into a long strip, and cut it into small sections with a knife.

Knead it into a flat shape with your hands. When rolling it with a rolling pin, pay attention to the thick middle and thin edges. The thick middle will prevent the dumpling filling from leaking. The thin edges will taste better.

5. Make dumplings: Put the filling into the center of the 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.

6. 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.

Change the high heat to low heat, cover and cook until the dumplings float on the water.