How to make three fresh steamed dumplings Ingredients: (Make 40 pieces, steam 10) Special grade flour 500g semi-fatty lean pork 400g cooked ham 100g lard 40g winter bamboo shoots 100g refined salt 2g soy sauce 25g sesame oil 25g Hu pepper powder
1g Shaoxing wine 15g MSG 1g water 400g Production procedure: 1. Make stuffing.
Wash the pork and chop into small pieces.
Cut ham and winter bamboo shoots into small pieces.
Heat the lard until it is six-mature, add the meat cubes and stir-fry the loose seeds, then add the winter bamboo shoots and ham, add Shaoxing wine, soy sauce, and refined salt and stir-fry briefly, then put it in a pot, add MSG and Hu pepper powder, mix evenly to form the filling.
2. Leather making: Place the pot on medium heat, add 320 grams of water and bring to a boil. Slowly pour in 500 grams of flour, and stir continuously with a rolling pin until the flour is cooked and the water vapor has dried up, then remove from the pot.
Then knead it into a round strip with a diameter of about 2 cm, cut into 40 pieces, sprinkle with face powder, and roll each piece into a round skin with a diameter of about 8.5 cm, which is the dough.
3. Filling and shaping.
Take a piece of dough, use bamboo slices to pick out the filling center, and knead it into a lace crescent shape.
4. Steam.
Put the raw dumplings into the steamer (4 pieces per basket), steam them with boiling water over high heat for about 5 minutes and they are ready.
How to make steamed pumpkin dumplings Ingredients: (Make 40 pieces) The method of preparing the skin is the same as above.
250 grams of old pumpkin, 400 grams of pork leg, 50 grams of melted lard, 50 grams of sesame oil, 25 grams of sweet sauce, 25 grams of pepper, 1 gram of MSG, 2 grams of refined salt, 2 grams of chopped green onion, 50 grams of ginger, 2 grams of rice. Production procedures: 1. Make the skin.
The preparation method is the same as the three fresh steamed dumplings above.
2. Make stuffing.
Cook the pork, peel the pumpkin, and cut into pieces the size of mung beans; add salt to the pumpkin and mix well.
Place the wok over medium heat, heat the lard until it is 60% hot, add the ginger and rice until fragrant, then add the meat cubes and stir-fry the loose seeds, then add the pumpkin and mix well, add the sweet sauce, stir well and put it into a basin
.
After cooling, add refined salt, monosodium glutamate, Hu pepper powder, sesame oil, and chopped green onion and mix well to make the filling.
3. Filling and shaping.
Take a piece of dough and spread it out in the palm of your hand. Use bamboo slices to put the stuffing on the skin. Close the dough and pinch flowers to make it look like a "little hat".
4. Steam.
Place the dumpling base in a cage, put it into a pot of boiling water, and steam over high heat for 5 minutes.
How to make Sixi Dumplings Ingredients: (40 pieces) The skin preparation is the same as above.
200 grams of spinach, 400 grams of lean pork fat, 20 grams of dried sea cucumber, 200 grams of 3 eggs, lard, 500 grams of refined salt, 5 grams of monosodium glutamate, 2 grams of sesame oil, 5 grams of chopped green onion, 50 grams of soy sauce, 10 grams of Sichuan pepper powder, 1 gram of Shaoxing wine, 10 grams of pepper
1 gram production process: 1. Leather making.
Heat the flour in hot water at 90 degrees Celsius to make hot noodles.
Spread out to let out the heat.
Then knead the dough repeatedly, roll it into long strips, divide it into 24 pieces, and roll each one into a round dough about 7 cm in diameter.
2. Make stuffing.
Wash the pork and cut it into small pieces; foam the golden hook and cut it into small pieces.
Heat lard in a wok until it is 60% hot, add pork and stir-fry loose seeds, add Shaoxing wine, soy sauce, and coarse salt, stir-fry until fragrant, put it into a basin, cool it, add MSG, sesame oil, pepper, Sichuan pepper powder, and green onion powder.
, chopped green onion, mix well, and shape into 24 small round ropes with your hands.
Cut the sea cucumber into small pieces.
Heat lard in a wok until it is 60% hot, add pork and stir-fry loose seeds, add Shaoxing wine, soy sauce, and refined salt, stir-fry until fragrant, put it into a basin, cool it, add MSG, sesame oil, pepper, Sichuan pepper powder, and chopped green onion, mix well
, shape into 24 small round lumps with your hands.
Cut the sea cucumber into small pieces.
Boil the eggs in their shells, take out the yolks, pinch them loosely, and chop the whites finely with a knife.
Blanch the spinach, squeeze out the water and chop finely.
3. Filling and shaping.
Place the dough in the palm of your hand, put a lump of stuffing in it, use your thumbs and index fingers to shape the dough into a square shape with four empty corners and a glued middle. Put the egg yolk, egg white, sea cucumber, and spinach into the four corners respectively, and put them into the steamer.
4. Steam.
Steam in boiling water over high heat for about 8 minutes.
Common problems and solutions: when scalding noodles, the pot is raw and the noodles become grainy.
The key to steaming dumplings is to scald the noodles.
Therefore, we must pay attention to the following issues: first, when using a pot to scald noodles, it should first be heated and rubbed with lard to prevent the pot from being uncooked; second, the noodles should be sieved first to reduce the possibility of grains; third, when scalding,
When making dough, the water should be boiled first, add a little lard, the flour should be slowly poured down, and the rolling pin should be stirred constantly to mix it evenly with the water.
The finished product is cracked or too soft and sticks to the teeth.
To solve this problem, we must first pay attention to the appropriate proportion of flour and water.
Generally, the ratio of flour to water is 10:8. If there is too much water, the finished product will not have a good shape and will easily stick to the teeth; if there is too little water, the finished product will easily crack during steaming.
Second, the steaming time should not be too long. If it is too long, the noodles will melt, easily crack, and the taste will not be good.