Prunch dumplings
By VicentaLakin
The tip of the tongue 2 was played with a reference to the soft vegetables, and to the dumplings. Mom bought me a lot of fresh vegetables today. A small portion of the mackerel was made at noon, and the rest, if left, would be dry and old. So, this afternoon, I was able to clean up the leftovers for dumplings, and to be honest, it was the first time I ate the dumplings. A well-cooked dumpling plate and one bite. The soup in the dumplings is full of mouths! Chew it, and the freshness of the broccoli continues. Tastes good, salty. It's absolutely amazing
Recipe Recommendations
- pucai 1000 grams
- pork front leg meat paste 500 grams
- ordinary flour 400 grams
- garlic appropriate amount
- balsamic vinegar appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- salt 6 grams
- fresh shellfish dew a small spoonful
- black pepper a little
- sesame oil few drops
- cooked lard a small spoonful
- salty and fresh
- cook
- an hour
- ordinary
Steps for Prunch dumplings
1
We'll clean up and run the water in the basket
2
The ex-legged pork with onions and ginger and a big bowl of cork oil, salt, fresh bellows, pepper powder, soy sauce
3
Packed in the mixer container in a small part of the vegetable cut。
4
A couple of seconds, the veggies were torn to pieces。
5
When all the crumbs are smashed and put in the big bowls of meat, they're plattered with chopsticks。
6
Flour is filled with half a spoon of salt, and a fair amount of clean water mixes into a smooth surface
7
Noodle strips. Cut big, small things
8
The small agent is flattened into a dumpling。
9
Take a dumpling and put the time in the middle of it
10
Squeeze between the dumplings
11
Crash one side first。
12
The other hand folds the other side in relative wrinkles
13
Packing up a lot of dumplings
14
Half the pot's boiled
15
Carefully down the side of the pot into the dumplings, with a few strokes of shovels。
16
The fire boiled cold water and three times in a row. The dumplings are all floating and ripe。
17
In dumplings, garlic mud, vinegar and soy sauce are added to the disk. If you like hot, you can add a proper amount of pepper oil。Prunch dumplings Make Tips
Since cattail shoots have a high moisture content, mix the seasonings into the meat filling first, then add the minced cattail shoots and stir. This helps reduce the release of water from the cattail shoots during wrapping. The dumpling dough should be kneaded slightly soft, and dusted with dry flour when rolling out the wrappers. This makes it easier to pinch the dough tight when wrapping the dumplings. When boiling the dumplings, use a spatula to gently stir them frequently to prevent sticking.