Ingredients: 50g soy sauce, 25g lard, 15g sesame oil, 50g chopped green onion, 7.5g minced ginger, 1g MSG, D.5g pepper noodles, 1.5g refined salt. 500 grams of refined powder, 250 grams of pork, and 250 grams of vegetables.
Steamed dumplings
Preparation steps
1. Chop the pork into fillings, add soy sauce and refined salt, mix well, then add pepper noodles, lard and water Stir in one direction until evenly mixed. Wash and chop the vegetables, squeeze out the water, add MSG, chopped green onion, minced ginger and sesame oil into the meat filling and mix well to form a filling.
2. Put the refined powder on the chopping board, blanch it in boiling water and mix it into a snowflake shape. Knead it into a dough, knead it evenly and knead it into a long strip. Cut it into 50 pieces, sprinkle some dry flour and press it flat, then roll it out. Round and thin-skinned.
3. Hold the wrapper in your left hand, apply the filling with your right hand, then run your hands along the edges of the dumpling wrapper and pinch them together from right to left to make a crescent-shaped dumpling.
4. Place the dumplings in the oven and steam them for about 10 minutes before they are cooked.
Method 2
Ingredients: refined white flour, glutinous rice flour, sandwich meat, soup jelly
Steamed dumplings
Production steps
1. Make stuffing heart. Chop the pork into mince, put half of it into the pot, add jelly, salt, monosodium glutamate, soy sauce, and sugar and stir, then add green onions and ginger juice, mix well, and stir well with cooked oil and sesame oil. Then crush the soup jelly, mix it into the meat and mix to form the filling.
2. Make dumpling wrappers. Put refined white flour, starch, glutinous rice flour and white sugar together, mix evenly, make a dimple in the middle, first add 90% hot water, mix it into flaky snowflakes, wait for it to cool slightly, add cold water, mix and knead, Grow into long strips, pull into small balls with your hands, and then roll into thin round dough.
3. Hold the dumpling skin, add the stuffing, shape it into a steamed dumpling shape, cover the top drawer tightly, steam it and take it out.