Chinese Food
Dumpling skin, dumpling skin (bread machine version), dumpling filling, sprouting dumpling cooking method
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Share the cooking method of sprouting dumplings. There are boiled, steamed and fried. Dumpling skin. Dumpling skin (bread machine version) sprouting dumpling cooking method (70-75 round skins) dumpling filling
Cooking ingredients
Cooking Steps
Step1:Boiled. The most traditional way to cook northern dumplings. When the water is boiled, put some salt in it. Then put the dumplings in it. Gently stir the side of the pan to prevent sticking. Adding salt is also the small stealing door of the anti sticking pan. When the dumplings float up, turn to medium heat. Add cold water three times respectively. The boiling process is about 8 to 10 minutes. Then the pan can be started.
Step2:Steam. Put a layer of cooking oil on the steaming plate first, or use a piece of baking oil absorption paper on the steaming plate, and then put the dumplings on the steaming plate. Leave some space between the dumplings. Put the water in the steaming plate into the steaming plate filled with dumplings after the evaporation. Cover the lid of the pot. The steaming process is about 10 minutes. Then take it out and put it on the plate.
Step3:It's a kind of cooking method that takes a lot of time. But it's crispy outside and tender inside. It's very delicious. Dry the flat bottom non stick pot. Heat it up and moisten with a little cold oil. Put on a layer of raw dumplings and heat it up to boiling. Change to medium heat. Add a quarter of water. Cover the pot. Fry for 5 minutes. Heat the dumpling stuffing with steam. Uncover the lid later. Fry the quick-frozen dumplings for 10 minutes. Dry the water for 3 minutes at a low heat until the bottom of the dumplings is golden. Generally only one side is fried. Try not to turn the dumpling skin to avoid damage. Because the heating capacity of various types of frying boiler is different. If there is burning sign at the bottom, turn down the fire immediately and turn the dumpling to avoid affecting the eating. If it is found that the dumplings have been burnt into charcoal, please do not eat them to avoid affecting Jiankang.
Step4:Is it drooling
Step5:Mengjiaozi cooking metho
Step6:Dumplings. Wonto
Step7:Dumpling wonto
Step8:Dumpling skin, wonton skin, water, egg, salt and flour are all put into the bread machine in turn. And the flour program is 15 minutes. After the program is finished, wake up in the bread machine for 30 minutes.
Step9:Take it out, rub the long strip, cut it, flatten it and roll the skin. Maybe all the round dumpling skins should be rolled out. Then the round mold should be used to flatten and roll out the dumpling skins according to the square size of the dumpling skins. Then fold them in half, fold them and cut them.
Step10:You can make more at one time. There must be a lot of dry powder in the middle (there must be more dry powder, remember). Put it in the refrigerator for 3 days. Or put it in the freezer. When using it, put it in the refrigerator one night in advance to defrost. If the skin is easy to stick, then add 15-20g less water to the dumpling skin that needs to be store
Step11:Fillin
Step12:Stir fried diced mushrooms with oi
Step13:Cabbage, pork, mushroom, dumpling filling, chopped cabbag
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Cooking tips:The overnight storage method of dumplings. If dumplings are not finished on the same day, they must be frozen in the refrigerator and not kept fresh. If there is water vapor, the skin of dumplings will stick to the box. Although a lot of raw meal is sprinkled, the frozen dumplings should be steamed as much as possible. Even if heated, the skin will not break. Dumpling skin filling 1. Dough should be kneaded well in advance. Put it in the refrigerator to relax overnight 2. The ratio of flour and water should be 45-100. Don't exceed 50-100. Anyway, less. Put more starch on it. Because it will relax and come out of the water for a long time. Stick one piece and work for nothing. 3. The filling should also be mixed well in advance. Absorb the water well. It's tender when eating. There are skills for making dishes with more juice.
