Chinese Food
Steamed dumplings with thin skin and stuffing
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The key to making dumplings delicious is filling. If you want to be tender and juicy, you need to draw water for the meat first. The key to making leeks not come out of the water is to add all the salt into the meat filling, add leeks and then add a tablespoon of oil. It can make the leeks green and prevent them from coming out of the water.
Cooking ingredients
Cooking Steps
Step1:First, add salt into the dumpling skin flour. 170 grams of warm water (higher than the hand temperature. About 40 degrees) and stir it into floccules while pouring. Knead the dough into smooth dough. Press it to be elastic. Cover the plastic wrap and wake up for a while at room temperatur
Step2:Mix the filling when the dough wakes up. Add some salt to the meat fillin
Step3:Add water to the meat stuffing in a small amount and many times. Stir with chopsticks in the same direction until the water is absorbed. After the water is completely absorbed, continue to add water until the meat stuffing is pink. The color is obviously light and sticky
Step4:Add soy sauce and cooking wine after filling water. Use chopsticks to stir the filling in the same direction until the ginger is completely absorbed and rubbed into the mud. Then directly add the green onion. Pour sesame oil on it and stir evenly
Step5:Add shrim
Step6:Add the chopped leek, pour in 30ml of vegetable oil, and mix well for standb
Step7:Mixed meat. It's been put for a while. There's no water at all
Step8:Rub a hole in the middle of the wake-up dough. Thin it. Tear it off
Step9:Divide the dough into 30 equal parts by rolling the knife, and knead each small dough by hand
Step10:Flatten the doug
Step11:Roll the dough as thin as possible to form a round patch with a diameter of about 8 c
Step12:Wrap in fresh shrimp meat. Put the dumplings in the steame
Step13:Steam over medium high heat for about 7 minutes after rollin
Cooking tips:* adding salt to the water will help the meat absorb the water * after the filling is finished, the meat is sticky, and the color becomes lighter * before the water is completely absorbed by the filling, do not add water * the amount of water added during the filling depends on the water absorption of the meat. Generally, the meat filling after refrigeration has a high water absorption. The fresh pork has a low water absorption * the steamer is better to use oil paper or oil cloth pad. It can effectively prevent sticking There are skills to prevent cooking from breaking after final steaming.
