Ingredients

1. the general use of the skin is strong powder

2. the filling is usually cabbage, leek meat

Methods

1. the general use of the skin is strong powder (I think it is the rich powder), there is also the proportion of the strong powder and thin powder combined. Flour according to the strong powder and thin powder 2:1 ratio and flour, skin must be rolled thin. Today, we use the skin bought from the supermarket.

2. The filling is usually cabbage, leek meat filling. The content is relatively monotonous. I today's filling content can be rich. In accordance with the instructions of my family's leadership, the south of the filling north, the main ingredients are fresh shrimp paste, pork filling, black fungus, mushrooms, the south of the filling of vegetables should have been a caper, but because there is no, so the protagonist of today's vegetables boldly enabled the bean sprouts. Accessories: one egg, green onion oil, sesame oil, Shaoxing wine, minced green onion and ginger, salt, chicken essence, light soy sauce. Here there is a place to pay attention to: the first egg to adjust the meat, shrimp mixed filling, and then put into the dish to note that it is necessary to mix in one direction oh!

3. Dumplings wrapped, ready for disk. Then use the flour and starch to make a good flour sauce, be sure to thin some, standby.

4. If you have a pan, heat it up, pour in a little bit of oil, place the dumplings neatly and fry them for 30 seconds without water. Then pour in water, basically half of the dumplings, cover the pan with a lid and simmer for 5 minutes. When the water dries out, add a little more oil, turn the pan evenly, and fry for 30 seconds to 1 minute, so that the dumplings don't burn. Finally, pour in the prepared flour sauce, cover and continue to simmer until the sauce is slightly browned. At this point the dumplings are fried.

5. Finally, let's talk about my family's recipe for dipping dumplings. Balsamic vinegar + sugar + sesame oil + spicy oil.