2. The special rolling pin for steamed dumplings (like "walking hammer") can be replaced by bottles (beer bottles, etc.). Press the skin into chrysanthemum skin. Here, Ma Xiao has a simple and easy way to make chrysanthemum skins, that is, pick up the stacked chrysanthemum skins by hand (as shown in the picture) and then pleat them (as shown in the picture). (3) It's convenient and time-saving to buy ready-made steamed dumpling skin, just turn it into chrysanthemum skin.
3. Chrysanthemum skin
4. Production of steamed dumpling stuffing (traditional beef stuffing): (1) Selection of meat stuffing: about 500 grams of cowhide (hind legs), chopped into cubes, and added with butter (no need to put). You can also choose the best meat stuffing.
5.(2) Mix the stuffing: The order of adding is very important, so it is recommended to prepare the required seasonings for later use ~ Put monosodium glutamate, refined salt and seasoning oil into the meat stuffing in turn (water for pepper: onion and pepper are cooked together/fried together, and soy sauce (this should be melted in the poured water).
6. Seasoning oil (pepper aniseed water: onion and pepper aniseed are cooked/fried with oil) This seasoning is very important.
7. Then stir it clockwise, add chopped green onion and salad oil to pick it up and down, and then add a little sesame oil to pick it up and down. The fragrant Majia steamed dumpling stuffing is ready!
8. Steamed dumplings: As shown in the figure, put the skin with stuffing (the size of litchi).
9. Gently knead your thumb and middle finger.
10. Packaging steamed dumplings
1 1. Packaged steamed dumplings for later use.
12. Mount the drawer, put the pot in cold water, and steam for 7- 10 minutes, and then you can load the plate ~
For some people, making a steamed dumpling may be simple, but it can only be done with your heart.