Illustration of the Dumpling Method
From the winter solstice of the lunar solar term to the minor cold and major cold periods, it is the coldest period of the year. People in many places call the winter solstice a small year. After the winter solstice, it is almost the New Year.
Recipe Recommendations
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Illustration of the Dumpling Method
1
Wash the leeks and onions and dry them.
2
Soak the scallops slightly in water, and soak the dried shrimps in water with some cooking wine for later use.
3
Soak mushrooms in water to soften and set aside.
4
Chop the pork into minced meat, add a little salt, soy sauce, pepper, and cornstarch, mix well and marinate for 10 minutes.
5
Cut the leeks into pieces and place on the minced meat.
6
Cut the mushrooms into small pieces, tear the scallops and dried shrimps into small strips and (5) mix well, add a spoonful of oil, and season with slight salt.
7
Put the flour in a large bowl, pour warm water and stir until the flour is fluffy.
8
Knead the dough into a smooth dough and cover with something for half an hour.
9
Rub the dough again until smooth, rub it into a stick shape, and divide it into small doses.
10
Squish each dough and roll it into a round dough with a slightly thicker middle and thin edges.
11
Put the stuffing on each dough and fold it in half, pinching tightly in the middle, and folding the two sides towards the middle.
12
After the water boils, add a small teaspoon of salt and oil, put the dumplings into the pan, and pick up after 3:00.Illustration of the Dumpling Method Make Tips
For a detailed illustrated guide to wrapping dumplings, click the link above.
1) For boiled dumplings, use warm water to knead the dough so the wrappers are chewy and not easy to break; for steamed dumplings, use boiling water so the wrappers are not too dry or hard.
2) Knead the dough until it feels as soft as an earlobe.
3) Add some salt and oil to the water when boiling dumplings to prevent the wrappers from breaking and sticking together.
4) It is best to boil dumplings with the lid off. Add the dumplings once the water is boiling. After it boils for the first time, add cold water and bring to a boil again. Repeat this three times to keep the wrappers chewy and intact.
5) Add a little oil after seasoning the meat filling to make it juicy and tender.
6) Since minced yellow chives tend to release water, add them last.