Chinese Food
Fried dumplings with whole wheat flour and rose
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I was born in Jiangnan. I'm not good at pasta. I've never used whole wheat flour to roll the dumpling skin. I tried it. There's no coarse-grained feeling at all. There's still a little Q. -
Cooking ingredients
Cooking Steps
Step1:Large collection of food material
Step2:100g flour sifte
Step3:100g whole wheat flour screenin
Step4:The sieve is too fine, so there will be coarse grains. They are still poured into the whole wheat flour
Step5:2G salt in the flour pil
Step6:Empty the middle. Pour 50g warm wate
Step7:Make a snowflak
Step8:Add 50g warm water. The dough is still very dry
Step9:Beat an eg
Step10:Knead until the dough is smoot
Step11:Put it in the basin. Cover with plastic wrap. Wake up for 30 minutes. Take it out. Knead for another 10 minutes. Continue to cover with plastic wrap. Wake up for 10 minutes.
Step12:When we wake up, we start to make stuffing and chop the vegetables.
Step13:Add it to the minced meat. Add some cooking wine, salt and soy sauce. Stir in the same direction. Just feel more and more tough.
Step14:Spread the flour on the kneading pad. Make the dough round, flatten and roll it into thin sheets.
Step15:Use the round cover to press. It becomes a piece of dumpling skin
Step16:Each piece is the same size.
Step17:The four dumpling skins are overlapped one by on
Step18:Put minced meat on the tabl
Step19:Fold up the bottom hal
Step20:Roll up from left to right.
Step21:Put oil in the pan. Fry over low heat. When the bottom is slightly scorched, pour in a small half bowl of water, cover the pan, and cook until the water is gone. It's done.
Cooking tips:Precautions - 1. The water department should be fully added at one time, divided into two or three times. Don't let the dough get too wet. 2. When rolling out the dough, sprinkle some flour on the mat. It won't stick to the skin. 3. The extra 50g flour is added when rolling the skin. There are skills in making delicious dishes.
