What are the methods of wrapping dumplings
1, Bobo dumplings
Take a dumpling skin in the palm of your hand, put an appropriate amount of filling will be folded and sealed into a semicircle, slightly over the thumb of the forefinger before the pinch, hold the dumplings edge of the forefinger slightly will be pushed out of the front of the dumpling skin folds, repeat the folds straight to the top of the right end of the push to let go, so that a Bobo dumplings is complete.
2, home-style dumplings
Home-style dumplings are the easiest way to wrap, take out a dumpling skin, add the right amount of filling, folded above the interface pinch, and then pinch both sides of the tiger's mouth, pinch in, a pinch of force, a most common package on the way.
3, crescent moon dumplings
Take a dumpling skin put meat filling, fold the center pinch, one side of the dumpling skin does not move, the other side of the right half of the skin with the left hand to do a small wave pinch, and then continue to do two small waves, the left half of the left half of the pinch can be in the same way.
4. Sunflower Dumplings
Put the meat mixture on one dumpling skin, and place the other dumpling skin flat on top of the meat mixture. Then pinch the sides of the two dumpling skins tightly together and pinch the lace inward along one corner, pinching a circle after a sunflower dumpling is molded.
5, lotus dumplings
Take out a dumpling skin, put the meat filling and then fold it, pinch the sides tightly, and then roll out the lace from right to left.
6, small fish dumplings
Take out a dumpling skin and put the meat filling, fold the center pinch, both sides of the dumpling skin respectively in a small wave from right to left pinch, the leftmost end of the pinch to flatten it can be.
7. Small Goldfish Dumplings
Take a dumpling skin and put the meat filling on it, then pinch the left half of the dumpling skin tightly. Pinch the middle part of the right half towards the center, leave the rest where the eyes of the fish are, and pinch the rest of the sides tightly and you're done.
8, Yuanbao dumplings
Take out a dumpling skin and put the filling, and then fold the two sides and pinch the sides tightly, and then reverse the left and right corners and pinch them together tightly.
9. Triangular Dumplings
Take a dumpling skin and put the meat filling on it, then fold the left part in half and pinch it tightly. Pinch the right middle part to the center, and then pinch the remaining two sides firmly, and you can also pinch out the lace.
10, four corners of the dumpling
Take a dumpling skin on the meat filling, the center pinch, and then the left and right sides of the middle part of the pinch, and then pinch the remaining sides of the edge of the package.
11, four happy dumplings
After the dumpling skin on the filling, the first folded to the middle of the pinch, and then the left and right sides of the middle part of the pinch to the center, the remaining four small openings, can be stuffed with some of their favorite fillings in the small mouth, the four happy dumplings on the pinch.
12, small lock dumplings
Take a dumpling skin in the palm of your hand, put in the appropriate amount of filling, fold the dumpling skin, the index finger and thumb of each hand from the left and right ends of the dumpling skin to the middle of the pinch, the middle of the natural mouth, the left and right sides together, leaving the mouth part of the fold pinch, and the sides of the formation of a pleated fold.
Learning how to make dumplings
Ingredients: Dumpling skin moderate amount, meat filling moderate amount
Cooking steps:
1. Sunflower shape: put the appropriate amount of meat filling in the middle of the dumpling skin, then take a piece of dumpling skin and cover it with the meat filling, glue the edges, and then turn up the corner of the dumpling skin with your hand in a single direction, and then glue it together
2. Triangle shape: Put the meat filling on the dumpling skin, bring the three sides of the dumpling skin towards the center, and then pinch the three sides towards the center to make it tight
3. Willow Leaf Shape: After wrapping the dumpling skin with the filling, push one end of the dumpling skin inward and pinch the two ends of the dumpling skin inward in turn, and then pinch the small tail at the end, and then pinch the small tail together to make it tight
4. Crescent Shape: Put an appropriate amount of the meat filling on the dumpling skin, and pinch the dumpling skin in the center to divide the dumpling skin. Pinch the center as a boundary, pinch three folds on the right side, and then pinch three folds on the left side
5. Rose Shape: Place 4 dumpling skins in a stack, put the appropriate amount of meat filling on them, fold the skins in half, and then gently roll them up, and then stand them up to straighten out the petals a little
6. Yuanbao Shape: Place a suitable amount of meat filling in the dumpling skin, fold it in half, and then fold it up to form a "petal"
6. The dumpling skin is folded into a semicircle with the appropriate amount of meat filling, and the seal is pinched tightly. The ends of the dumplings are bent towards the center, pinched tightly, and the shape is straightened so that the sides of the semicircle are slightly upward.
Willow Leaf Dumplings Recipe
Willow Leaf Dumplings are made in the form of a willow leaf with pleats, and the different shapes of the dumplings are not only appealing to the eyes, but they are also fun and refreshing to children, and make one's appetite grow bigger.
Ingredients: 500 grams of dumpling skin, 400 grams of lean meat, 200 grams of cabbage, 200 grams of green onions, one egg
Seasonings: salt, sesame oil, soy sauce, chicken powder, oil
Steps to make:
1 First, let's prepare the filling. First of all, chop the cabbage, put a little salt inside, mix well with chopsticks and put aside, this is to kill the water!
2 will be lean meat into minced meat, green onions cut into minced, and then the previously cut cabbage, squeeze out the water into the minced meat.
3 In the minced meat seasoned with salt, sesame oil, soy sauce, chicken powder, consumed oil, and then all the ingredients in one direction, mix well!
4 After preparing the filling, we can take the pie crust and wrap the dumplings!
5When I was a child, our family wrapped dumplings will be wrapped in a variety of ways, there are four-cornered dumplings, triangular dumplings, Yuanbao dumplings, etc., and of course, there are willow leaf dumplings, today's package is a willow leaf dumplings, which is more complicated than the average package, for the newbie a little more difficult to push, pinch, push, pinch, and need to be very careful.
6 all wrapped up, you can cook the dumplings in the pot (of course, you can also steam, branding, frying can be), the dumplings in the process of cooking to add a few times of cold water, and so all the dumplings float up to show that the dumplings are cooked.
7 a beautiful and nutritious, fragrant dumplings out of the pot! When you eat, you can put a little green onion or cilantro.
Note: Willow leaf dumplings wrapped out very beautiful, the babies feel fresh, very much like, in the cooking pot add the right amount of salt, you can make the boiled dumplings do not stick together with each other.
Cooking Tips
When making dumplings, you should pay attention to the dough: use more cold water and noodles (water below 30 degrees). Roll out the skin: the skin of the dumplings as much as possible to ensure that the surrounding relatively thin, the center of the belly, do not roll too thick. Filling: The water content of the vegetables used to fill the dumplings should not be too high. Vegetables that are not suitable for dumpling filling: zucchini. However, it can be used as a filling for steamed dumplings. For steamed dumplings, hot water is usually used to make the dough, commonly known as scalding. Steamed dumplings can be ready in 20 minutes after the pot is opened. If you can't finish the dumplings the first day, you can fry them in oil the next day to make pan-fried dumplings, which are also very tasty, with a crispy outer skin. You can also try to use the clarified flour and noodles, steamed dumpling skin is crystal clear!