Dough: purple amaranth juice, flour.

Filling: pork puree (chopped with a knife for good taste), scallions, ginger, star anise, peppercorns, soy sauce,

Lao Soya Sauce, salt, peanut oil, sesame oil, cilantro, cooking wine (add more).

3Practice

1, purple amaranth juice and flour and into a slightly soft dough, into a container covered with a damp cloth or plastic wrap molten for 30 minutes.

2, large onion cut into scallions (can be a little more), the pan heated peanut oil, add ginger anise pepper stir-fry aroma over low heat,

pork and onion dumplings

fishing out do not, turn off the heat. When the oil temperature drops slightly, add chopped scallions to take advantage of the residual temperature slightly fried, sheng out, pour into the meat puree, add soy sauce, old soy sauce, salt and mix well, several times into the cool water, each time should not be too much, stirred in one direction for a period of time before adding the next time. Finally add sesame oil, the filling is ready.

3, molten flour roll long, cut into small doses. Sprinkle dry flour, press it flat, and then roll it out, slightly thicker in the center and thinner at the edges.

4: Then you can wrap the dumplings as shown in the picture. The penultimate picture is my way of wrapping, which is uglier, and the last picture is my husband's way of wrapping, which is faster.

5, the pot of boiling water, cooking dumplings can be. After the water boils hit the cool water, a *** three open pot dumplings are almost cooked. Can be equipped with garlic paste, vinegar, sesame oil, chili oil for dipping.

6, dumplings in the pot is best in the cool water over a bit. It's a good idea to keep the dumplings under cool water to prevent them from sticking to each other. Pork and Onion Dumplings

The following dumplings are about 30 pieces

4 steps

Filling

1. Onion processing: 500g of onion, a spoonful of salt

a. Wash and cut the onion into pieces and put them into a pot;

b. Add a spoonful of salt and mix well to let them stand for 10 minutes;

c.

2. onion ginger water modification: onion ginger 20g each, 200g of water (role for the removal of the fishy smell of pork)

Shoot the onion ginger into the container, add water, rubbing and kneading with your hands to make the onion ginger juice dissolved in the water, filtered off the onion ginger that is, onion ginger water.

3. the treatment of fresh meat: 200g of fresh meat, soy sauce, salt, sugar a number of

a. Grind the meat, according to personal taste, add soy sauce, salt, sugar, mix well;

b. 1/3 of the green onion and ginger water poured into the meat, stirring in the same direction to the strength;

c. and then add the rest of the green onion and ginger water, so that the meat mixture stirred to the strength.

4. Stir the green onion mixture with the fresh meat mixture evenly, that is, the pork and green onion mixture.

Pasta

Flour 150g, cold water 80g

1.flour to water, kneaded into a smooth dough;

2.cut the dough into pieces with a knife, and kneaded one side of the pieces into a long strip of 2cm in diameter;

3.pull the long strip into small even pieces, and then flatten them into a round cake shape with the palms of your hands;

4.pinch one end of the cake with your left hand, and hold the cake with your right hand to make it into a round cake. Pinch one end of the cake with your left hand and push the rolling pin under your palm with your right hand;

5. Pull the pin back with your right palm and rotate the cake to the left with your left hand, repeating until you have rolled the cake around to form a thin dumpling skin.

Wrapping

The way to wrap dumplings is a matter of opinion, but I use the simplest one:

1. Spread the dumpling skin in the palm of your hand and put in the appropriate amount of filling

2. Fold it in half and pinch the middle of the skin firmly

3. Seal the dumplings in the middle from both sides

4. Hold the dumplings' edges between your thumb and forefinger, and push the dumplings into the middle slightly.

Cooking Method

1. Boil water in a pot and add a little peanut oil to avoid staining the pot.

2. Cook the dumplings over high heat until they float, then add cold water and continue to cook over medium heat

3. Repeat the process twice until the dumplings are filled to the brim, then remove them from the pot.

Dipping: 3 cloves of garlic, crushed and minced, with a little sugar, soy sauce, vinegar, sesame oil, and some cilantro (locally known as coriander).

Add some mustard, appetizing very oh.

Tips for making dumplings

Kneading the dough

The dough used to make dumplings should be soft, and after kneading, it should be molasses, which is basically what all dead doughs are made of, no matter whether they are made into cakes or dumplings. The quality of the dumplings depends more on the filling than anything else.

Mixing the meat filling

This time I made pure meatballs, with pure meat as the filling, first of all, fat and lean meat are available, 3:7 is the best, the seasoning is not without onions, and add seasoning to the filling should be divided into times to beat the water, and beat the side of the mixing in one direction on the strength of the stuffing so that the stuffing to form a ball, palatable and not Chai not hard and not dry