I like delicious food. I search for recipes all over the world.

Then I go back to the kitchen and mash them.

There are the following kinds of dumplings, and the steps are as follows: Have a look.

dough mixing: a cup of warm water, a little salt in the water and an egg in the flour. The water should be slowly poured into the basin, and the chopsticks are constantly stirred. When you feel that there is no dry flour and all of them are pimples, you can start to work. Knead the dough hard, and you will be happy until the surface of the noodles is smooth. At this time, the smooth basin is the best state.

note 1: live in advance, because there is a process of "waking up", it is best to live well in the morning and pack in the afternoon.

note 2: cover the noodle pot to prevent water evaporation.

2. Mixed stuffing: If four people eat it, about a catty of meat stuffing is enough. Put salt, monosodium glutamate, ginger foam, soy sauce, cooking wine, sesame oil, water (broth is the best), and you can add some pepper or something. Anyway, it doesn't matter what you like. Stir clockwise and feel everything blend together.

note: it is better to leave the mixed meat for half an hour, which is called simmering. At this time, the meat and seasoning are mixed together, which is more delicious.

note: I think the chopped ginger is delicious. I used to use a vegetable cleaner to grind it into powder, but it tastes almost bad.

3. Chop vegetables: Choose your favorite vegetables. Generally, I use Chinese cabbage and a little leek. Cut the leek into small pieces, chop the Chinese cabbage, and finally feel the food is very sparse, then use gauze to squeeze the water dry. Stir with leek in the meat. It's best to taste salty and light (I hate eating raw meat, and I always vomit after tasting it symbolically). If it's light and add some salt, the dumpling stuffing will be ready.

There are only leeks here, but no cabbage. I forgot to take a picture of the cabbage, hehe!

note: just cut the leek into granules, don't chop it, or the siba will rot!

4. Pull the dough: Take out the woken dough and divide it into four parts (several parts are ok, as long as they are equal parts), so as to avoid the dough being dry during the wrapping process.

Take one portion first, put the rest back into the basin, and cover it with a lid, or cover it with a towel to prevent the water from evaporating. Knead this small portion of dough into a long strip (cylindrical) and cut it into small pieces (2.5cm in width) with a knife. My mother always pulls it by hand. I don't have the ability, and the same is true with a knife. Just pay attention to turning the dough in a different direction after each cut. Note: It is best not to drop the dough together like me, it will stick. I'm taking pictures, hehe.

this is the first section.

Turn around:

Look closer.

5. skin rolling: at this time, there are many cut pieces on the table, and the hands are flattened, which looks a bit like a flying saucer. When rolling with a rolling pin, pay attention to the thick middle and thin edges. The thick middle prevents the stuffing from leaking, and the thin edges taste good.

Note: Don't roll a lot of dumpling wrappers at once. Depending on the speed of wrapping jiaozi, there are usually five or six extra wrappers, otherwise it will be difficult to wrap the wrappers after a long time.

6. wrap jiaozi: put the dumpling stuffing in the center of the skin, and don't put too much stuffing if you are not skilled. Pinch the center first, then pinch the sides, and then squeeze the edges of the dumpling skin from the middle to the sides, so that jiaozi won't leak soup when cooking. Then find a big plate. Northerners usually use a curtain (made of bamboo) and put it neatly on it.

note: when each jiaozi is done, a little surface should be applied to the bottom of the jiaozi to prevent jiaozi from sticking to the plate.

Note: be sure to put more noodles.

7. Boil jiaozi: Boil a pot of boiling water, and when the water boils, put in jiaozi and stir it in time (clockwise) to prevent jiaozi from sticking together in the water. I remember that my mother used to water jiaozi three times before she cooked it. Now she has improved, instead of pouring cold water, she just changed the big fire into a small fire, covered it and cooked it until jiaozi was fat and floating on the water.

Let's eat at this moment. Hot jiaozi is the best, with a little old vinegar and spicy oil, but I'm usually used to eating it without anything at first. It should also be noted that when jiaozi is put into the plate, it should be turned over later, so as not to stick on the plate, and jiaozi will not taste good if it is broken.

category

1. Sixi steamed dumplings

Take a dumpling skin and put a proper amount of meat in the palm of your hand, and knead the skin into a "square" square (that is, a square with four corners empty and the middle bonded). The square can be dipped with a little water with your fingers to bond and put the soft and chopped spinach, stir-fry the chopped egg skin, and put the soft and chopped mushrooms and barbecued pork into four small mouths respectively. The so-called "four happiness" refers to the four dishes with different colors put on steamed dumplings, which can be changed according to their own preferences!

2. Small lock dumplings

1. Triangle dumplings

This is relatively simple, so I won't talk about it. I don't know how to remove the side wall.

Sixi steamed dumplings

Take a dumpling skin and put a proper amount of meat in the palm of your hand, and knead the skin into a "square" (that is, a square with four empty corners and a bonded middle). The square can be dipped with a little water with your fingers to bond and put the hot and soft chopped spinach, stir-fry the chopped egg skin, put the soft and chopped mushrooms and barbecued pork into four small mouths respectively, steam in a pot for about 8 minutes and take it out. The so-called "four happiness" refers to the four dishes with different colors put on steamed dumplings, which can be changed according to their own preferences!

2. Small-lock dumplings

Take a piece of dumpling skin in the palm of your hand, put a proper amount of stuffing into it, fold the dumpling skin in half and stand it up. Pinch the forefinger and thumb of both hands from the left and right ends of the dumpling skin to the middle, naturally leave a mouth in the middle, fold the left and right sides together, fold the left part and hold it firmly, and form a fold on both sides.

3. Crescent Moon Dumplings

Make a fist with your left hand, and your thumb and forefinger naturally extend out. Put a dumpling wrapper on it and put the stuffing in it, pinch the right corner, gently push the inner wrapper outward with your right thumb, fold the outer wrapper with your index finger, and pinch it tightly with your right thumb. Repeat the steps to the left end of the dumpling and fasten the seals at both ends.

4. Fishbone Dumplings

Make a fist with your left hand. Fold one side inward for about 1-2CM, pinch it and fold it inward for 1-2CM, then pinch it and repeat until the other side, and finally pinch the tail slightly upward when closing.

5. Wallet dumpling

Take a dumpling skin in the palm, put in a proper amount of stuffing, fold the dumpling skin in half and seal it into a semicircle, pinch the forefinger slightly before the thumb, slightly push the dumpling skin forward with the forefinger at the edge of the dumpling, and repeatedly fold it until it reaches the top of the right end and let go, so that a bobo dumpling is finished.

6. Clam dumplings

Take a piece of dumpling skin in the palm of your hand, put in a proper amount of stuffing, fold the dumpling skin in half and fold both sides inward. Pinch the folded edge firmly, and pinch the folded mouth on both sides firmly. Hold the right top corner with your right thumb, and pinch it thin. Press down the thinned top, and continuously press down to form a twisted edge pattern until a clam-shaped dumpling appears at the left end.

7. Cabbage dumplings

After filling, divide the sides into five equal parts, fold them in half, press them tightly, push them up and make them into leaf shapes (it will look better if they are made of spinach juice)

8.