Chinese Food

Cooking Steps

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   Step1:Ingredients - (depending on the size and number of dumplings) mince - 200g chicken breast, 810 small mushrooms, a little green onion, 3 g salt, a little chicken essence, a little ginger powder, a little pepper, 8 ml soy sauce, 8 ml sesame oil, 10 ml cooking wine dumpling skin - 300g flour, 150g boiling water. First, make mince - beat the chicken into mince. Mushrooms add a little green onion, 3 g salt, a little chicken essence, a little ginger powder, pepper to the chicken mince A little flour, 8 ml soy sauce, 8 ml sesame oil and 10 ml cooking wine. Stir with chopsticks until the meat filling is firm. Cut mushrooms into small pieces. Add into the chicken filling. Stir evenl

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   Step2:To make dumpling skin, 300g flour and 150g boiling water are combined to form a dough. Knead to smooth the dough. Add or reduce the amount of water according to the amount of water absorbed by flour. Make the dough into a circle; cut the circle dough into long strips. Cut into even sized preparations

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   Step3:Butterfly style steamed dumplings - roll the dumpling skin with a rolling pi

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   Step4:Fold the two sides of the dumpling skin upward. The folding angle is as shown in the figure. It accounts for about 3 / 4 of the whole dumpling skin

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   Step5:Turn over the folded dumpling ski

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   Step6:Put meat stuffing in the middle of the dumpling skin. Don't put too much meat stuffing. Leave some space around the meat stuffing

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   Step7:Hold the sharp corner of the bottom of the dumpling skin and fold it up 90 degree

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   Step8:Then lift the sharp corner of the side dumpling skin and fold it 90 degrees. Pinch the two adjacent edges togethe

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   Step9:Pinch both side

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    Step10:The same way on the other side. Pinch both side

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    Step11:Use your fingers to lift the skin on the top of the dumpling. The top is in the middle of the picture

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    Step12:Squeeze the middle part of the dumpling skin tightly. Do not seal the dumpling skin on both sides.

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    Step13:Use your index finger and thumb to make lace on the dumpling skin as shown in the pictur

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    Step14:Lace on the other sid

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    Step15:Turn up the folded dumpling skin from the bottom of the dumplin

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    Step16:The other side is also turned up. Butterfly dumplings are ready

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    Step17:Wing style steamed dumplings - this one is relatively simple. Put meat stuffing in the dumpling skin. Knead it into ordinary dumpling

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    Step18:Use your index finger and thumb to squeeze the face to one side. Make lace

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    Step19:All dumplings must be lace

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    Step20:Fold the dumplings in hal

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    Step21:Pack up your clothes. We'll make the wing style steamed dumplings

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    Step22:Steamed dumplings with four treasures / five treasures - meat filling in the middle of the dumpling ski

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    Step23:Make dumpling

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