Chinese Food
[hand made dumplings (stuffed with leek and meat)
(88757 views)
It's included in everything. My first Chinese pasta book . Weight - about 40 (small) [about some things] at present, it's only mixed with douguo and Halloween, the Sina blog @ candy cake. Other places are reprinted, so I can't see or reply to all the news comments. I'm very sorry. Douguo and sina will check the news~
Cooking ingredients
Cooking Steps
Step1:The leeks are washed and chopped. The water content of leeks is not too much, so I didn't squeeze out the wate
Step2:Ten pieces of prickly ash, two pieces of star anise and three pieces of ginger are soaked in 30ml water until the color is made. The spice is selected from the water that should not be made into the spice. Add 1 / 2 teaspoon sugar and 2 tablespoon soy sauce into the meat stuffing and stir vigorously
Step3:Add leek chips and salt and mix well (the amount of salt is adjusted according to your taste) and place for a period of time. The water from the pickled leek can be stirred again to mix into the meat stuffing. At the beginning, there was less spicy water to make room for the water of lee
Step4:The dough materials are mixed and kneaded into smooth and even dough. The dough is rubbed into long strips. The dough is divided into small dosage forms and rolled into dumpling skin with thin periphery and thick center, as shown in the figure. Each dumpling skin is relatively small, otherwise it will be very big
Step5:Put about 8g stuffing in the middle of each dumpling skin. Knead after folding in half (do not need to pinch the edge carefully after being proficient. Just fold it in half) and bend the index finger. Hold the dumpling on the index finger. Adjust the curvature of the finger to fit the radian of the dumpling as much as possible
Step6:Press two thumbs from both sides as shown in the figur
Step7:Press it and squeeze it in the middle
Step8:It's all finger prints
Step9:Boil a pot of hot water. Put some salt in the water. Boil the pot under water. Boil the dumplings again, and then boil them for 58 minutes. This kind of smaller dumplings can be made fresh and boiled for 58 minutes after floating. If the size of the dumplings is larger, the time should be extended for one time, and more frozen preservation can be done. When the frozen dumplings are boiled, it's best to beat cold water for 13 times in the middle to avoid dipping materials according to your own preferences when they are not cooked. I use soy sauce, vinegar, chili oil, sesame oil and onion and garli
Step10:Finished product
Step11:Finished product
Cooking tips:Eating dumplings for the new year's Day ~ it seems that many festivals are fond of eating dumplings. I don't care why I eat dumplings. Anyway, dumplings are delicious = = more and better. As a southerner, I don't have any habit of eating dumplings in my family. It's very difficult to make dumplings. If it's hard to make dumplings, it's also the frozen dumplings from the supermarket that are bought by the market most of the time or what are outside Beijing dumpling shop Daniang dumpling shop bought to eat the most favorite is dried dumplings. It's the dumplings that are boiled and then dipped in the sauce. The dumplings that are full of soup, even if they don't dip in the sauce, are very happy. Right. I was a picky bear child when I was a child. Dumplings only chew the skin and don't eat the stuffing. I call it eating dumplings. I carefully open the skin of dumplings. Take out the meat stuffing and then I swallowed the dumpling skin and the broth left inside. I was so happy that I had to fly, so I can imagine how shabby the food was
