Dumpling skin or wonton skin, which is more suitable for steamed dumplings?
Steamed dumplings made of dumpling skin was introduced before, and it was suggested to make it with wonton skin. In fact, both kinds of skin can be used as steamed dumplings, but the dumpling skin is thicker. After the stuffing is wrapped, it is put into the steamer, and steamed dumplings will not fall down when it is taken out, but the wonton skin is thinner. After steaming, steamed dumplings may stagger and stand up. This is the difference between wonton skin and dumpling skin.
Moreover, the shape of dumpling skin is round, and steamed dumplings is just right, while the shape of wonton skin is square, so it is troublesome to cut off the extra corners after wrapping.
In addition, steamed dumplings steamed with dumpling skin is slightly chewy in taste, while steamed dumplings steamed with wonton skin is so soft and waxy that it can hardly be felt. Therefore, I personally prefer to make steamed dumplings with dumpling skin, which is chewy, and I don't have to worry about the appearance.
Steamed dumplings's approach: lazy approach, simple approach.
Ingredients: 300g round glutinous rice, 4 dried mushrooms, pork belly100g, dumpling skin.
Ingredients required: cooking oil, soy sauce, soy sauce, white pepper, salt.
Production process:
Step 1: Wash the round glutinous rice thoroughly, then add clean water that has not touched the glutinous rice by more than 5 cm, soak it for more than 2 hours, then take it out and drain it, put a drawer in the pot, put a piece of gauze on it, put the glutinous rice on it and smooth it, without pressing it tightly, steam it over high fire for 20 minutes, and take out the steamed glutinous rice to cool for later use. (-If the amount of glutinous rice is relatively large, the steaming time can be prolonged, and some small holes can be inserted with chopsticks for ventilation. The glutinous rice does not need to be tightly pressed to prevent the steam from circulating and the glutinous rice from being cooked. )
Step 2: Soak the mushrooms for 2 hours in advance, and then chop them into cubes. You can also prepare some pork belly and cut it into minced meat for later use. (-Don't use too much mushrooms and pork belly, just the amount of glutinous rice 1/3. Putting too much will cover up the soft and glutinous taste of glutinous rice. )
Step 3: Heat oil in the pot, add mushrooms and minced meat, stir-fry with low fire to make the minced meat oily and slightly yellow, so that it tastes more fragrant. Don't put too much cooking oil, because pork belly itself has oil, and glutinous rice is easy to get bored. )
Step 4: Add the cold glutinous rice and fry it together, break it up with a spatula to make it easy to taste, then add a proper amount of soy sauce, a small amount of soy sauce, a proper amount of white pepper and salt to taste. If you don't dislike the taste of shrimp skin, you can put some shrimp skin, stir these seasonings and rice evenly, and after frying, take it out and leave it warm. Like fried rice, glutinous rice is more suitable for frying after it is cooled. )
Step 5: Roll the bought dumpling wrappers a little thinner with a rolling pin, so that steamed dumplings can wrap them bigger. If you don't roll them thinner, you will get a miniature steamed dumplings.
Step 6: Take a thin dumpling wrapper, put a tablespoon of fried glutinous rice, then fold the dumpling wrapper, pinch it tightly with a tiger's mouth, and press the glutinous rice with the thumb of the other hand to make the stuffing in steamed dumplings more compact, so that the steamed steamed dumplings will not be scattered. (-Warm glutinous rice is better to wrap, because the temperature of the rice can soften the dumpling skin a little, and after wrapping, the glutinous rice will fit well with the dumpling skin and will not spread. Step 7: Wrap all the steamed dumplings, put the drawers in the steamer, then put the anti-sticking drawer cloth or oiled paper, and put the steamed dumplings on it. If the dumpling skin is a little dry, you can spray some water with a watering can, turn on the fire and steam in cold water for 10 minute, and the dumpling skin becomes transparent. (-If there is no drawer cloth or oiled paper, you can cut a carrot slice at the bottom. )
Finished product map: crystal clear, soft and delicious, super delicious, thin skin and big stuffing, the smell of meat and mushrooms stimulate people's taste buds, the stuffing is soft and slightly chewy, want to eat?
Technical Summary of steamed dumplings:
(1) Must the glutinous rice be steamed?
Steamed dumplings's glutinous rice must be steamed. If it is raw glutinous rice, it is not sticky, so it can't be wrapped with dumpling wrappers, and it will definitely spread out. However, steamed glutinous rice is sticky, so it can fit well with dumpling wrappers and won't spread out.
(2) How to save if you do too much?
If you can't eat it all at once, you can put it in the refrigerator for one night in a short time and take it out for steaming the next day. If you need to keep it for a long time, it is recommended to put it in the refrigerator for freezing, and it should be frozen in frames when freezing, so that you can take it at any time and eat it as soon as possible.
(3) Why should glutinous rice be steamed instead of cooked?
Someone told me, why don't glutinous rice be cooked in a pot with minced mushrooms? Isn't this more convenient? My answer is: if the glutinous rice is too little, it will be cooked in the pot, and there will be a crispy rice at the bottom of the pot, which will be too hard to eat. However, the ingredients such as meat foam and mushrooms will definitely not be fried in the pot, so it is best to cook them separately.
When frying glutinous rice, you can add diced carrots, green beans, shrimps, etc. according to your own situation. The taste of glutinous rice is not fixed, so you can fry it as you like.