Chinese Food
Steamed dumplings with spicy cowpea
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Hot dough is made of medium gluten flour. Because the flour above medium gluten contains more protein and quality. It can produce enough gluten as a pillar, making the pasta soft and medium tough, and not too sticky. If low gluten flour is used, the finished product will not stick because of insufficient gluten. Generally, the food that is scalded with knife is mostly fried and baked, such as pot stickers, scallion oil cakes, pies, pancakes, steamed dumplings, etc.
Cooking ingredients
Cooking Steps
Step1:It's better to choose three parts fat and seven parts thin for meat filling.
Step2:Blanch cowpeas with hot water. If they change color slightly, they can be taken out for drying.
Step3:Add ginger powder, white pepper powder, salt, soy sauce and cooking wine to the pork stuffing and mix them evenly in one direction.
Step4:Add chili sauce to taste.
Step5:Add chicken sauce to taste.
Step6:Finally, moisten the meat stuffing with chili oil. Mix with minced meat stuffing.
Step7:Cut up the boiled cowpea spatula.
Step8:Mix the cut cowpeas with the pork stuffing.
Step9:If it's not salty enough after mixing, you can add a little salt to taste properly.
Step10:Slowly add hot water to the flour and stir to form floccules.
Step11:Cover the dough with a damp cloth. Let it stay soft and moist for 15 minutes. Then cut a hole in the middle of the dough and knead it into even strips.
Step12:Use a knife to cut the equal sized facial preparations. I weighed them. Each dosage is about 15g.
Step13:Roll the dough with a rolling pin.
Step14:According to the method of making dumplings, wrap all the dough into large dumpling embryos.
Step15:Add water to the steamer, boil and steam, then put in the dumpling embryo. Please leave a certain interval in the middle.
Step16:Cover the pot. Heat over medium heat for about 1215 minutes.
Cooking tips:1. The Chinese chili sauce can be mixed at will. I use the old Ganma chili sauce. Hesitation has a salty taste. So the salt consumption is reduced. 2. The meat stuffing is all seasoned. Pour in chili oil again. The oil can seal the fragrance and saltiness. Don't put oil first. Otherwise, it's not easy to taste after sealing the taste. 3. The time of steaming dumplings has something to do with the size and firepower of dumplings. Because cowpeas were blanched and scalded before. The meat stuffing is well cooked, so it doesn't need to be steamed for a long time. 4. Judge whether the steamed dumplings are cooked. You can touch the steamed dumpling skin with chopsticks. If the dumpling skin is a little sticky, steam it a little longer. 5. Different flour has different water absorption, which can be increased or decreased according to the actual situation. There are skills in making delicious dishes.
