Main ingredients: pork, flour, vegetables, salt, monosodium glutamate (MSG), ginger foam, soy sauce, cooking wine, sesame oil, water, etc.

Methods for making dumplings:

1. and the noodles:

A cup of lukewarm water with a pinch of salt in the water and an egg in the flour. Water should be slowly poured into the basin, chopsticks constantly stirring, feel no dry flour, are into the dough when the lumps, you can start living, kneading to be hard, kneaded to the surface of the surface is very smooth on the good music, this time the face of the light pots light hand light is the best realm.

Attention 1: live noodles in advance, because there is a "wake up" process, it is best to live in the morning, the afternoon package.

Note 2: The noodle pot should be covered to prevent water evaporation.

2. mixing filling:

If four people eat, large about a pound of meat filling can be. Stuffed with salt, monosodium glutamate (MSG), ginger foam, soy sauce, cooking wine, sesame oil, water (broth is best), you can also add a little pepper or something, anyway, you like the taste of adding what does not matter. Stir clockwise, feel all the things are blended together can be.

Note: The meat should be left to rest for half an hour, called WEI (Chinese characters), when the meat and ingredients blend together and taste better.

Note: I feel that ginger should be chopped more delicious, before using a vegetable scrubber to rub into the end, the flavor is almost.

3. Minced vegetables:

Choose your favorite vegetables, generally I use cabbage + some leeks. Leeks cut into small grains, cabbage should be chopped, and finally feel the vegetables are very thin hoo look can be, and then use gauze, squeeze the water dry. And chives together into the meat and stir, it is best to taste the flavor salty (I hate to eat raw meat, always a symbolic taste on the spit Le), if the light and then add a little salt, dumpling filling is ready.

Note: Cut the leeks into granules, do not chop them, or they will be rotten

4. Pull the dough:

Take

Take

out of the waking dough, roughly divide it into four parts (a few can be, as long as it's equal), so as to avoid drying out the process of wrapping the dough. Take one portion first, and put the rest back into the bowl, covered with a lid or a towel to prevent the water

from evaporating. This small portion of the dough, kneaded into a long strip (cylindrical), cut into small sections with a knife (width 2.5cm size), my mother is to pull by hand, I do not have that ability to use a knife is the same, just pay attention to each cut a knife after the dough

turned in the direction of 4.

Pulling the dough: take out of the awakening dough, roughly divided into four (a few can be as long as it is an equal portion), which will prevent the process of wrapping dry. This is to avoid drying out the dough during the wrapping process. Take one portion first, and put the rest back in the bowl, covered with a lid or a towel to prevent water from evaporating. This small portion of dough, kneaded into a long strip (cylindrical), cut into small sections with a knife (width of 2.5cm size), my mom is a hand pulling, I do not have that ability, with a knife is the same, just pay attention to each cut

After a knife will be the dough to turn a direction for good.

5. Rolling:

There are a lot of cut pieces on the table, hand rolled into a flat shape, look a little like a flying saucer. When you take the rolling pin to roll it out, pay attention to the thick center and thin edges, the center is thick to prevent the dumpling filling from leaking, and the edges are thin to make the dumplings taste good.

Note: Do not roll out a lot of dumpling skin, depending on the speed of the dumplings, the general surplus of 5 or 6 can be, or not a long time to dry the skin is not good.

6. Put the dumpling filling into the center of the skin, and don't put too much filling in if you are not skilled. Pinch the center first, then the sides, and then squeeze the edges of the skin from the center to the sides so that the dumplings don't leak when you cook them. Then find a large plate, usually made of bamboo, and place the dumplings neatly on it.

Note: When each dumpling is done, dip the bottom of the dumpling in a little flour to prevent it from sticking to the plate.