[How to make dumplings quickly]_How to pack_How to pack
Dumplings are a kind of traditional food in China. In traditional Chinese festivals, people usually eat dumplings to signify reunion.
Especially in northern China, their main food is pasta and dumplings are a good staple food.
Although many frozen dumplings are sold in supermarkets, the taste of frozen dumplings is not as good as that of dumplings made by yourself. So how do you make dumplings quickly?
Noodles: a cup of warm water, a little salt in the water, and an egg in the noodles.
Water should be slowly poured into the basin, chopsticks are constantly stirred, when there is no dry flour, when the noodles are turned into noodles, you can start to work, the noodles should be hard, and the surface to the noodles is just fine.Penguang hand light is the best state.
Note 1: Make the noodles in advance, because there must be a “wake up” process, it is best to make peace in the morning and pack in the afternoon.
Note 2: Cover the noodle pot to prevent water from evaporating.
Stuffing: If four people eat, about 500 grams of filling can be enough.
Put salt, ginger foam, soy sauce, cooking wine, sesame oil, water (the best broth) in the filling, and you can add some pepper, anyway, it doesn’t matter what you like.
Stir clockwise and feel like everything is together.
Note: It is better to leave the mixed meat filling for half an hour.
At this time, the ingredients are fused together, which is more delicious.
Note: Ginger chops are delicious.
Chopping vegetables: Generally I use Chinese cabbage + a little chives.
Leek is cut into small pieces, Chinese cabbage is chopped, and finally it feels like the vegetable is very thin, then use gauze to squeeze water.
Stir in the chives. It’s best to taste salty. If you add some salt, the dumplings will be ready.
Note: Leeks are cut into granules. Do not chop, otherwise it will be bad!
Dough: Take out the dough that has been awake, and roughly combine the four parts (several parts are fine, as long as they are equal parts), so that the surface of the bag can be prevented from drying out.
Take a copy first, put the rest in the basin, and cover it with filling to prevent evaporation.
Cut this small piece of dough into a long strip (cylindrical shape) and cut it into small pieces (width 2) with a knife.
5cm size), the same with a knife, just pay attention to turning the dough after each cut is good. Note: It is best not to put the dough together like me.
This is the first section of the cut.
Turn around: look closer at 55.
Rolling: At this time, there are many cut pieces on the table, and the hands are kneaded into thin slices, which looks like a saucer.
When rolling with a rolling pin, pay attention to the thick middle edge and the thin middle edge to prevent the dumpling fillings from leaking. The thin edge has a good taste.
Note: Do not roll a lot of dumplings at a time, depending on the speed of making dumplings, generally 5 or 6 can be left, or it will not be good if the skin is dry for a long time.
Roll out the skin 66.
Dumplings: Put the dumpling stuffing into the skin. If you are not skilled, don’t put too much stuffing.
Squeeze both sides and squeeze the edges of the dumpling skin from the middle to the sides so that the dumplings will not leak soup when they are cooked in the pan.
Then find a large plate and place it on it.
Note: When making each dumpling, dip it in the bottom of the dumpling to prevent it from sticking to the plate.
Note: Be sure to put more noodles. When the dumplings are out of the pot, many dumplings are sticking together. One is that the weather is too hot, and the other is that the skin is a bit thin.
Cooking dumplings: Boil a pot of boiling water. When the water is boiling, add the dumplings and stir in a timely manner (clockwise) to prevent the dumplings from coming together in the water.
Cover and cook until the dumplings float on the water.
You’re done. The hot dumplings are the best. Add some old vinegar and spicy oil.