Chinese Food
Dumplings
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This kind of dumpling is very common. It's suitable for making meat filled dumplings. Today we focus on noodles. There are many kinds of dumpling filling. For example, celery meat filling (chopped celery and sprinkled with salt to squeeze water, mixed with chopped green onion and ginger meat filling and then stirred with chopped celery). ）Fennel pork stuffing, carrot and mutton stuffing (soak pepper water in advance. Add mutton smell when mixing stuffing). ）There are also many fillings. We choose our favorite dumpling fillings. If it's plain dumplings, the amount of water can be slightly increased.
Cooking ingredients
Cooking Steps
Step1:First add water to the flour to form floccules. Leave some water.
Step2:Knead up the flocculent flour and some dry flour. Then pour in the remaining water. Continue kneading. Knead and knead around the basin to make it smooth.
Step3:Smooth the dough. Cover the dough.
Step4:Take out half of the dough and knead it. Turn the noodles and cut into pieces. If you are making dumplings by yourself, don't take out too many noodles. The dough is afraid of dry skin.
Step5:Spread the dry flour and press the cut piece flat. Start rolling the dough. I am left-handed. Ha ha. Ignored.
Step6:When rolling, roll the rolling pin from the outside to the inside. Just roll it to the middle. Turn the skin and roll it again. Or just roll it to the middle. Roll the skin around quickly. The rolling skin of meat dumplings is thicker in the middle than the edge. Plain dumplings can be a little thinner. The middle edge is almost the same thickness.
Step7:I rolled the dumpling skin around. It's almost round.
Step8:Today I'm packing celery and meat.
Step9:Take the dumpling skin and put the stuffing.
Step10:Pinch it from one side to the other. If it's not safe, pinch it back from the other side.
Step11:The photo is up. Zoom in and you can see it. Put the dumplings on the bend of the left index finger.
Step12:Close your hands to the palm. The picture is up. Zoom in and you can see it.
Step13:Close your hands to the palm.
Step14:Dip the wrapped dumplings in dry flour, put them on the curtain and put them in order.
Step15:Wrapped dumplings.
Step16:Wrapped dumplings.
Step17:Add a little salt to the water to prevent sticking.
Step18:The hedgerow pushes the dumplings gently from the bottom of the pot. Prevent the dumplings from sticking to the bottom of the pot.
Step19:The dumpling will float up in about two minutes. Turn the dumpling clockwise gently. Order cold water.
Step20:The dumplings will be cooked in about seven minutes after they float up. At this time, you can try a dumpling safe.
Step21:Here comes the cooked dumplings.
Step22:The boiled dumplings can be put on the small curtain.
Step23:It can be made into shrimp skin and seaweed soup dumplings.
Step24:This is a little trick I came up with. There are two situations when making dumplings for the first time. One is that the two sides are not symmetrical after being pinched. You can put them on the curtain to make the whole shape. Just pack more times. The other one is a personal bag. I'm afraid that the size of each batch of dried noodles will be different. You can find a small wine glass in the kitchen. The measuring spoon in the toaster and so on. Try one first to see if the size of the bag is suitabl
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Cooking tips:There are skills in making delicious dishes.
