Making dumplings_The process of making dumplings

Dumplings are a very common food in people's daily life. This food is very popular because it is easy to make, tastes great, and is rich in nutrition. In people's daily lives, many people make dumplings to eat. However, some people always encounter various problems in the process of making dumplings. This requires people to understand the making process of dumplings in detail. Here we will introduce the making process of dumplings.

1. White radish and beef dumplings

Material

1000g beef, 1000g white radish, flour, 3 green onions, ginger, 5g tenderizer, salt, cooking wine, soy sauce, sesame oil, vegetable oil

practice

1. Mix the beef filling with tenderizer, cooking wine and vegetable oil and let it stand for about 40 minutes.

2. Chop the ginger into small pieces, add the minced ginger and 250 grams of water to the beef filling and mix well.

3. Wash the white radish, grate it into thin strips, put it into boiling water and cook it until done. Squeeze out the water with your hands, put it on a cutting board and chop it into fine pieces with a knife.

4. Chop the green onion into fine pieces.

5. Add diced radish and chopped green onion to the beef filling. Then add salt, soy sauce and sesame oil and mix well.

6. Add water to the flour and stir until it becomes snowflake-like. Knead it into dumpling dough by hand, cover with wet cloth and sugar for 15 minutes and knead it again (the ratio of flour to water for dumpling dough in my family is usually 100:60)

7. Roll the dough into strips on the chopping board and divide it into small pieces. Flatten the dough and shape it into dumpling skins.

8. Take a piece of dumpling skin, put the filling in the middle, and wrap it into a crescent-shaped dumpling.

9. Add enough water to the pot, bring to a boil over high heat, and add the dumplings.

10. Use a colander to gently push the dumplings along the edge of the pot so that the dumplings turn around without sticking to the bottom of the pot. Wait for the water in the pot to boil, then pour in half a bowl of cold water. When the water boils again, pour in half a bowl of cold water again. Repeat this 3 times.

11. When the dumplings are bulging and the skin bounces back quickly when you press it with your hand, they are cooked and should be taken out immediately.

2. Vegetable Dumplings

Material

300g dumpling wrapper, 200g Chinese cabbage, 30g carrot, 30g mushroom, 20g celery, 150g spiced dried tofu, 3 slices of ginger, 2 teaspoons salt, 1 teaspoon mushroom essence, 1 teaspoon sugar, 1 tablespoon rice wine, a little pepper, a little cornstarch, a little sesame oil

practice

1. Wash the bok choy and blanch it for about 1 minute. Take it out and soak it in cold water to chill it. Then chop it into small pieces and set aside.

2. Soak the mushrooms until soft and chop into small pieces; chop the spiced tofu into small pieces; chop the carrots, celery and ginger into small pieces and set aside.

3. Take a large container, put in the ingredients and seasonings prepared in steps 1 and 2, mix well to make the vegetarian filling and set aside.

4. Take a piece of dumpling wrapper, put an appropriate amount of the vegetable filling prepared in step 3 in the middle, fold the upper and lower sides of the wrapper in half and stick them together, then fold the joints into patterns to make them stick more tightly, and repeat this step until all the ingredients are used up.

5. Heat a pot of water and bring to a boil. Add a little extra sesame oil and put in the vegetarian dumplings prepared in step 4. Cook for about 5-6 minutes until the water boils again.

6. Add one cup of water to the pot in step 5, and remove the dumplings after the water boils.

3. Pork and Egg Dumplings

Material

Pork filling, three eggs, half a pound of flour, cooking oil, sesame oil, salt, cooking wine, chicken essence, water, green onion

practice

1. Pour the flour into a container, dig a small hole in the middle, drop a few drops of sesame oil, stir with chopsticks, then dig a small hole in the middle, add an egg white, stir, then dig a small hole, add water, remember, add a little, stir, do it step by step, stir until it is like a pile of broken wood, don't let it become a paste, then use your hands to knead them into a dough, the longer the better, knead it madly, and leave it for half an hour.

2. While it is standing, you can make the filling. Mix the remaining two eggs and one egg yolk evenly. Pour a little cooking oil into the pot. When the oil is hot, put in the beaten eggs and stir quickly. Turn off the heat after the eggs are set. Put the meat filling, cooked eggs, chopped green onions, cooking wine, chicken essence, salt and sesame oil into the container and stir evenly.

3. Divide the dough into equal-sized pieces, roll them into dumpling wrappers with a rolling pin (of course, you can buy ready-made ones), wrap the meat filling with the dumpling wrappers and seal them. When you are done, boil water, and when the water boils, put the dumplings in (add some salt to the water to prevent the dumplings from sticking to the pot, and put them in one by one to prevent them from sticking to each other), cook and stir for a while, then cover the pot, and take out the dumplings after they float in the water.