Mushroom meat dumplings seasoning: 6 flat mushrooms, 300 grams of pancake meat filling, 500 grams of wheat flour, a little bit of sticky rice flour, 1 small onion, chopped ginger, a small piece of chopped a spoonful of sugar, cooking oil, rice wine, soy sauce, MSG, salt, pepper, appropriate. Mushrooms get a little wheat flour put a little water to soak a little hand wash neatly, remove the tip chopped reserved. Wheat flour sticky rice flour poured into the pot, add boiling water, while adding the river with chopsticks mixing, mixing and wheat flour to the floc to terminate the release of water, the floc will be put aside to be cold. Put the dumpling filling in the pot, add chopped mushrooms, chopped green onion, ginger, a little rice wine, soy sauce, salt, monosodium glutamate, pepper, sugar, and finally pour in cooking oil and mix well. Take out the cooled dough and knead until the surface is smooth, if the batter is sticky you can make some wheat flour to avoid sticking. Knead the dough into three parts, each rolled into a strip cut into small pieces rolled into a rolling dough, add a little mix of dumpling filling pinch sealing dumplings wrapped.

Frying pan with water to boil, the grate coated with oil placed dumplings steamed 10-15 minutes, delicious dumplings from the pot, dipped in vinegar or your favorite sauce to eat. Note: put a little sugar into the filling can make the dumplings eat more fresh, the flavor will be better, mind you can not put. Dumplings pursuit of the perfect texture of soft, juicy (waking and dead noodles are easy to leak tea soup), and even to roll out the dough through, you can see the color composition of the filling, so you must use hot noodles. The hot noodles sweeten the texture of the dumplings, making them very tasty. To make dumplings, you must use hot water to wake up the noodles, that is, we talk about hot noodles, so that the steamed dumpling skin will be softer, cold water to wake up the noodles, the skin will be hard, jeopardizing the texture, in addition to the leek box, the best thing to do is to use hot noodles, dumplings have to be made with cold water and noodles. Dumplings filled with many kinds of, Pod, what's not to say, the key to talk about the whole meat, to be pork, fat and thin half, put into the life of the spices in some oil, rice wine, ginger must not be less, after all, is the raw food will appear fishy.

Wheat flour one pound, salt five grams, 125 grams of boiling water, 125 grams of cold water, ten grams of animal oil. Production process: put the wheat flour into the basin to add salt, with boiling water to scald the face after adding cool water to synthesize the batter and then add animal oil to knead, and then wake up for half an hour to take out the next bun skin to make dumplings can be. Tip: The dumplings made with boiling water will have a yellowish skin and the steamed dumplings will have some white spots, and the flavor will become sticky easily. Steamed dumplings made with cold water have a better looking skin. However, the skin will be hard when it cools down. Therefore, if you use semi-scalded flour to make dumplings, the skin of the dumplings will not be hard when it cools down, and the outer skin will look better. When kneading, use hot water at an ambient temperature of 80 degrees or more to knead the dough. The boiling water will cause the protein in the wheat flour to coagulate instantly, thus destroying the strength of the wheat flour, and the tapioca starch will absorb a lot of nutrients and become viscous and refine the sugars and disaccharides, and the dough will be glutinous and small. The pasta made in this way has a delicate texture and is soft and refreshing.

Dumplings with hot noodles good: pour 500 grams of wheat flour into the basin, take the hands of a minute, two-thirds on one side, one-third on the other side, followed by boiling hot water cooled 80 degrees or more, poured into the two-thirds of wheat flour about 200 grams of mixing and flocculent, pay attention to the hot can be used with wooden chopsticks and mixing, the other third of the wheat flour with 100 grams of cold water mixing into flocculent and flocculent wheat flour. Mixed together into a smooth batter, covered with a plastic bag to wake up for 30 minutes. Full hot noodles is to use very hot water and noodles, generally the higher the temperature of the water added, the softer the synthesized dough, while half hot noodles batter is rushed into the boiling water and then quickly stirred, and then immediately rushed into the cool water rolled into the dough, that kind of dough wrapped in dumpling skin is more malleable. Generally speaking, full hot noodles are suitable for making shrimp dumplings, dumplings and other steamed products; while half hot noodles are suitable for making fried, grilled and roasted main dishes. Naturally, if you like to eat the tough dumpling skin, you can also use half hot noodles to make dumplings.