How to make homemade Laobian dumplings

If you live near a hospital, you will find that more and more people are suffering from cancer nowadays. Although there are many causes of cancer, 90% of patients suffer from it due to their diet. Therefore, in order to prevent cancer caused by diet, you’d better learn to cook for yourself. Now, please follow me to learn how to make homemade Laobian dumplings.

1. Preparation of dumpling wrappers: 1. Prepare about 500 grams of dumpling flour

2.2. Add appropriate amount of cold water to flour

3.2. Add appropriate amount of cold water to the flour, add it little by little. Here is how to make dumpling wrappers: (1) Dumplings need to be kneaded with cold water: Dumpling wrappers are made by kneading dough with cold water. This makes the wrapper elastic and more resistant to cooking, so the dumplings can roll in the water without breaking easily. The dumpling dough is made a little harder, so the dumpling skin is more flexible and chewy. (2) Selection of flour and the ratio of flour to water: According to traditional methods, dumpling wrappers are made with all-purpose flour. You can also buy ready-made dumpling flour. The amount of water absorbed by each brand of flour is different, so the amount of water added when kneading the dough is also slightly different. Basically, add nearly 1 cup of water to 2 cups of flour (the water should be added slowly).

4.3. Knead into dough

5.4. Knead until smooth, cover with a damp cloth (or plastic wrap) and let stand for 20 minutes. If you do it often, your face, basin, and hands will be bare.

6. Sugar-free dough

7. The dosage and size of the dose depend on personal preference

8. Roll into round skin. It is convenient and saves time to buy ready-made dumpling wrappers, but the skin of Laobian dumplings is “thick in the middle and thin on both sides”, so it is recommended that you make your own wrappers.

9.2. Preparation of dumpling fillings (stir-frying the fillings): (1) Selection of meat fillings: About 500 grams of lean pork (400 grams of lean pork and 100 grams of fat). The ratio of lean meat to fat can be 10:1/7:3 or can be adjusted according to personal preference. Cut the lean meat (pig front tip) and fatty pork into strips and then into coarse pieces for later use.

10. (2) A large bowl of chicken soup (you can prepare more, but less won’t work). I usually use chicken racks to make the soup and let it cool down for later use.

11. (3) Cut the ginger into strips and then into fine pieces for later use.

12. (4) Prepare the sauce: Huadiao wine (can be substituted with cooking wine), dry yellow bean paste (can also be substituted with sweet bean paste according to taste), five-spice powder, and first-class fresh soy sauce, mix well in appropriate amounts.

13. (5) Vegetables: This time I used about 300 grams of Chinese cabbage, cut into small pieces and set aside. (Introduction to the ingredients of the three-fresh filling: 1:1 ratio of leeks and meat, an appropriate amount of fresh shrimp - 1/2 for each dumpling. Cut the leeks into squares and set aside. Cut the fresh shrimp into halves and marinate with green onions and ginger.) After all the above ingredients are prepared, start stir-frying the filling. (6) Pour some salad oil into the pot, and when the oil is 80% hot, add the fat meat cubes.

14. When the fat cubes are fried until golden, add half of the lean meat and minced ginger (to enhance the flavor and remove the fishy smell). When the lean meat changes color, add the other half of the lean meat.

15. After the meat has completely changed color, add the prepared sauce, stir-fry for a few times and then add the chicken soup. After turning on high heat, reduce to low heat and simmer for about 30 minutes, then increase to high heat again to reduce the sauce. Turn off the heat when it is almost dry.

16. (7) Mix the stuffing: Take out the cooled meat stuffing.

17. Add vegetables and a little sesame oil and mix well.

18. Wrap the fillings

19. Shape into dumplings

20. Pour an appropriate amount of cold water into the pot, and put the wrapped dumplings in after the water boils. After the water boils, add a little cold water, and then add a little cold water after it boils again. When the water boils again, the dumplings float on the water and can be served on a plate.

In fact, it is not particularly difficult to cook good dishes. It just requires effort. According to the above steps, prepare the ingredients and seasonings first, and then start making this homemade Laobian dumplings.