The steps are as follows:
1. Boil the water and put in the right amount of salt, wait until the salt is dissolved, then put the dumplings into the pot, and then put the lid on the pot, no need to turn, no need to point the cool water, until cooked. The dumplings cooked in this way do not stick to the skin, do not stain the pot, and the dumplings left in the pot will not happen to stick.
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2. When cooking dumplings, put some scallions in the pot before the water boils, scallions can also be put in the pot, after the water boils under the dumplings, so that the boiled dumplings are not easy to break. When cooked, they are not easy to stick in the bowl.
3, cooking dumplings open cooking, do not cover the pot, such as dumplings skin almost boiled when adding the right amount of cool water, cover the pot to continue to cook, cook to dumplings filled with boiled can be fished out when eaten.
4. Don't let the water boil too much when you cook the dumplings, otherwise the dumplings will be easy to break, you can add a little bit of cool water when the water boils, and then add cool water when the water boils, and so on three times.
Expanded:
Methods of wrapping dumplings
I. General Dumpling No. 1
Methods:
1, Dumpling Skin Spread Flat on the Table
2. Put the filling in
3. Pinch both sides of the dumpling skin from the center
4. Pinch both sides again to finish.
Two: General Dumpling No.2
Method:
1: Flatten the dumpling skin and put the filling into it
2: Fold the dumpling skin in half, don't stick it to one piece, and hold it in place with your hand
3: Pinch the dumpling skin along one side to make wrinkles
4: Pinch the dumpling skin until it's ready.
Three, wave dumplings
Methods:
1, the dumpling skin flat, put the filling
2, the dumplings on both sides of the fold, pressed
3, with a spatula will be the dumplings pressed out of the wave (there is another kind of hand pressure, but the spatula is more convenient)
4, the pressure of the dumplings.
Four: Clam Dumplings
Practice:
1. Flatten the dumpling skin and put in the filling
2. Fold the two sides of the skin in half and bring them closer together in the center
3. Pinch the two edges together tightly
4. Pinch them together again to form the ripples of the pattern of this dumpling.
Fifth, horseshoe dumplings:
Methods:
1, the dumpling skin flat, put the filling
2, the two sides pinch
3, the dumplings on both sides of the curved, and then to the center of the close together
4, and then pinch can be.
Six, other stacking methods
Six steamed dumplings: take a dumpling skin in the palm of your hand and put in the appropriate amount of meat filling, then pinch the skin into a "Tianzhi" square (four corners of the empty, the middle of the four sides of the corner of the bond), Tianzhi can be used to dip their fingers in a little water in order to bond put hot and chopped spinach, scrambled and chopped egg shells, softened and minced mushrooms and a little bit of water. Minced mushrooms and roasted pork are put into four small openings and steamed for about 8 minutes before serving. The so-called "four joys" refers to the four different colors of vegetables put on the steamed dumplings, which can be changed according to your own preferences!
Fish dumplings: Make a fist with your left hand and extend your thumb and forefinger naturally. Fold the dumpling skin in half, fold one side of the dumpling inward about 1-2cm, pinch it tightly and fold inward another 1-2cm, pinch it tightly again and repeat until the other side, and then close the dumpling with the tail slightly upward and pinch it firmly.
Yuanbao Dumpling: Take one dumpling skin in your palm and fold it into a semicircle with the appropriate amount of filling, pinch the center to seal the right half of the dumpling skin, and do the same with the left half of the dumpling skin to seal the skin securely, and then bend the ends of the dumplings towards the center and pinch the sides of the dumplings together to make the semicircle edge slightly upward.
Crescent Moon Dumplings: With your left hand in a fist and your thumb and index finger extended naturally, take a piece of dumpling skin and place it on top of the dumpling and put in the filling, then pinch the right edge of the dumpling, gently push the inner skin with your right thumb outward, and then form a pleat on the outer skin with your index finger, and then pinch the pleat with your right thumb, and then repeat this step until you get to the edge of the left end of the dumpling and pinch the ends together to make a firm seal. See if it looks like a curved crescent moon?
Wallet dumplings: Take a piece of dumpling skin in the palm of your hand, put in the appropriate amount of filling, fold the dumpling skin into a semicircle, pinch the right top corner with your right thumb, pinch it to make it thinner, and then press the thinned top down, pressing and pinching to form a twisted edge until the left end is complete!
Small lock dumplings: Take one dumpling skin in your palm, put in the appropriate amount of filling, fold the dumpling skin in half, and pinch the left and right ends of the dumpling skin from the center with your index fingers and thumbs.
Pay attention to prevent water seepage
Cabbage filling, due to the high water content, such as squeezing out the water is not only the loss of nutrients, but also affects the flavor, such as not squeezing out the water juice, a salt water juice more, can not be wrapped. To avoid this situation, we need to pay attention to four points, one is to dry the water after washing the cabbage; secondly, it is appropriate to cut should not be chopped, to cut a knife and a knife cut good, thirdly, will cut the filling first poured cooking oil, gently stirring, so that the surface of the vegetables to form a protective layer of cooking oil, and then meet the salt that is not easy to come out of the water; fourthly, the salt to put a little later, to be packaged and then put, so that packaged dumplings nutritious, flavorful, fragrant.
Baidu Encyclopedia: Dumplings