Dumplings to be delicious, mixing the dumpling filling is the most critical, which seasonings need to be used? What is the best way to make the best of the best of the best, and what is the best way to make the best of the best? After you start to roll the dough into a smooth batter, put the lid on and let it rise. Here we start to mix the meat. This is my early with the meat grinder strung a little bit of dumpling filling, a **** is a catty, the next key to adjust the meat filling, dumplings are good to eat all in this step oh. Prepare 200 grams of mineral water or cold water, add 10 grams of salt, 4 grams of chicken essence or monosodium glutamate (MSG), 2 tablespoons of cooking oil, 25 grams of soy sauce, 5 grams of soy sauce, take a pair of chopsticks or a spoon to mix him, so that this seasoning and water can be thoroughly integrated together.

After mixing, pour the seasoned water into the gyoza filling and crack an egg into it, as the egg will have a coagulating effect and make the gyoza filling come together. Wearing gloves, the first to grab the dumpling filling scattered, and then in accordance with a direction to the dumpling filling stirring on the force, this is what we often say to beat the filling, the beginning of the stirring can be slightly slower, a lot of water inside is very easy to overflow, and so on the gradual water is gradually being absorbed by the dumpling filling into the quicker to stir, about stirring a 3-5min up and down, the dumplings filling is full of water, more and more distinctive and thick, and wrestling a few times especially elastic, and so on, and so on, and so forth. The first thing you need to do is to make sure that you have the right amount of water in your mouth.

This is my early cut parsley minced, there are about 7 two it, do raw pork and celery filling, lettuce without nickeling without adding salt, wash and drain the water immediately chopped. Add a small handful of parsley, a spoonful of ginger foam, then pour in 2 tablespoons of soybean oil, a small amount of sesame oil and mix well, so that each lettuce is coated with oil, the oil can lock the lettuce in the water, the case of dumplings will not be easy to get out of the water, but also to enhance the lettuce's aroma and color. The final lettuce poured into the stirred dumpling filling, or in accordance with a direction, mixing well after the raw pork and celery stuffing on the adjustment, according to my ratio and method of adjusting the meat filling, absolutely no worse than the seller, a guarantee of a delicious.

Wake up the good noodles and then kneaded, rolled into a strip, pulled into a one by one small noodle dosage, rolled into a rolling dough, wrapped up a good bit of raw pork and celery filling. All wrapped up, after the water boiled into the pot to cook, before cooking dumplings in the water to put a spoonful of salt, so that the dumplings do not like the skin broken but also tasty, boiled meat dumplings about 12-15min up and down can be cooked, in the middle of the pot can be a few times pointing to the cold water. Look at my raw pork and celery stuffed dumplings on the boiled, peeled open the inside of the dumpling filling has long been reported, resulting in a small ball of meat, tender meat, but also contains lettuce aroma, especially tasty, like it can be adjusted in accordance with my approach to the meat to try it Oh.