How to cook dumplings: Delicious and rich dumpling fillings. The cooking methods of dumplings are mainly boiling, steaming, baking, frying, deep-frying, and baking. Methods of making dumpling wrappers 1. Kneading noodles: the most common is wheat flour, which is used in some places.
Buckwheat flour.
Use cool water.
Noodle to water ratio: four bowls of noodles, one bowl of water.
After kneading the dough in a basin, leave it for 20 minutes to allow the dough to "simmer" (water fully penetrates into the flour particles).
If there is too much water, the dough will be soft and easy to wrap, but it will break easily when boiled. On the contrary, if there is too little water, the dough will be hard and difficult to roll out and wrap.
A good taste generally requires the noodles to be mixed and hard, which is said to be soft cakes but hard dumplings.
Leather making: 2. Rolling: Place the dough on the chopping board and roll it into a cylindrical strip with a diameter of 2-3 cm.
Pull (or cut) the column into small pieces of about 1.5 cm - pieces.
Flatten the dope with your hands.
Then use a rolling pin to roll it into a dumpling wrapper with a moderate diameter (4-7 cm), a thickness of about 0.5-1 mm, and a slightly thicker center part.
When rolling out the dough, sprinkle some dry flour (floating surface) on the chopping board to prevent it from sticking to the board.
Since rolling the wrappers takes a lot of time, many handmade noodle shops today sell machine-made dumpling wrappers.
When using machine-made dumpling wrappers, you usually need to dip your hands in water before kneading them.
3. Kneading: Using a rolling pin to roll out dumpling wrappers seems to be part of urban culture.
In rural areas, the manual kneading method is mostly used.
When kneading, first knead the mixture into a flat round shape, and then rotate it while pinching it with the fingers of both hands.
After kneading, the skin is bowl-shaped (while the rolled skin is flat), and contains less dry noodles, so it is easier to wrap.
The disadvantage is that pinching the dough is more time-consuming than rolling it out.
How to make dumpling fillings: Dumpling fillings are mainly divided into meat fillings, vegetarian fillings, and meat and vegetable fillings. Before making the purchased meat fillings, you need to add a small amount of water and mix it, then add chopped green onion, minced ginger, peppercorns or five-spice powder, monosodium glutamate, and salt.
A small amount of soy sauce, cooking wine, etc. You can also add some vegetable oil if it is not too greasy, but if the meat filling is fat enough, you can omit it. Then stir evenly in one direction and adjust the saltiness. If you like, you can also add sesame oil, see
It depends on your personal taste. Let the mixed meat filling sit for a while before making dumplings. You can also use this method to make beef filling, mutton filling, etc.
How to make steamed dumplings and knead the noodles: Use boiling water to scald the noodles.
Yu Tong’s dough-making method for dumpling wrappers.
Making stuffing: The water content of the dish can be larger.
Vegetables that are not suitable for dumpling fillings, such as zucchini, can be used as steamed dumpling fillings.
Steaming: 20 minutes after steaming, it can be cooked.
When making fried dumplings because there are too many dumplings to eat at one time and you are saving them for another meal, you can use the frying method instead, and the taste is also very good.
It is customary for people to fry dumplings in cooking oil.
However, in recent years, food trends advocate health, and oily foods are not very popular.
In fact, just frying the dumplings in water or using soup instead of cooking oil will taste very good.
Pan-fried dumplings are also called pot stickers.
Ingredients for chicken and winter bamboo shoot stuffing: 750 grams of chicken breast, 100 grams of clean winter bamboo shoots, 50 grams of chopped green onion, appropriate amount of sesame oil, minced ginger, refined salt, MSG, and stock.
Method: Wash and chop the chicken breast into fine puree, cut the winter bamboo shoots into fine dices and stir-fry in an oil pan for a while.
Put the chicken puree into a pot, add green onions, minced ginger, cooking wine, stock, refined salt, and MSG and mix well. Add the minced winter bamboo shoots and stir a few more times.
Ingredients for fish and leek filling: 700 grams of skinless fish, 50 grams of fat meat, 200 grams of leek, 50 grams of chopped green onion, appropriate amounts of cooking wine, minced ginger, refined salt, monosodium glutamate, and stock.
Method: Rinse the fish meat in clean water, remove the thick spines, place it on the chopping board and chop into fine paste.
Cut the fat into fine pieces and mince the leeks.
Take a deep pot, add fish paste and stock, open it, add cooking wine, green onions, minced ginger, monosodium glutamate, and refined salt, stir clockwise with your hands, and finally add fat pork and chives. Serve.
How to make tender and smooth meat filling: Chop the pork belly into puree, add a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger paste.
If the meat filling is thin, add some vegetable oil to it.
Mix well.
Then add a little water to the meat filling and continue to stir until the meat filling is elastic, then add water and stir again.
Do this for about 3-4 times, until the meat filling is thick and elastic.
Remember to add less water each time and add it several times.
The meat stuffing made in this way is very tender and delicious whether used as stuffing or meatballs.
Vegetable and pork stuffing: Chop the vegetables and mix with the prepared meat stuffing.
Carrot and pork filling: Grate the carrot into thin strips and mix with the prepared meat filling.
Mushroom meat filling: Cut fresh mushrooms into fine cubes and mix with the prepared meat filling.
Ingredients for coriander dumpling filling: 250 grams of coriander, 150 grams of pork filling.
Accessories: appropriate amounts of light soy sauce, cooking wine, salt, monosodium glutamate, and sesame oil.
Method: 1. Wash the coriander, drain the mud and chop into fine pieces, mix with a little sesame oil and set aside.
2. Put the pork stuffing into a basin, add all the seasonings, and stir evenly.
3. Finally add the minced coriander and stir evenly.
Tips: 1. After the coriander is chopped, if there is a lot of water, you can use gauze to squeeze out the vegetable juice, and the vegetable juice can be reserved for filling.
2. The pork filling should be moderately fat and thin, preferably at a ratio of 3 to 7 fat, so that the cooked dumpling filling will be fragrant.