Meat dumplings
By VicentaLakin
It's a thin, big, three-sweet dumpling, thin skin, self-heavy flour, not white, but it can still be seen from the outside, enough to see how thin the skin is. This dumpling is big, salty, fragrancey and distinctive。
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for Meat dumplings
1
Powdering, hand-cutting, with ginger pasta, vanilla, pepper and sauce
2
Full and even mix
3
Then we'll add 150 g of moisture to 5-6 times, each with full mixing in one direction until the water is fully absorbed and next
4
When the water is fully integrated, it will continue to mix in a single direction until the material becomes strong
5
Eggs are fried to the ground
6
Shrimp peels out shrimp and picks out shrimp wires. I've got a bigger shrimp. I can use a smaller one
7
A little pepper and pickles for 15 minutes
8
This year's seedlings are very tender and clean and controlled because they're from the first year
9
Slice the water in black, cut the cleavage, cut the eggs a little more. Down
10
I'll put the cut eggs and the black wood in the meat
11
Picked shrimp to draw extra water from kitchen paper. min
12
Shrimp is added to the pate, and I like pellets, so it's bigger
13
Smuggle evenly
14
Pull the pie aside, put it in the cauliflower, put it in the fragrance, put it in the corset, and lock it in the water. min
15
轻轻Smuggle evenly即可
16
Flour with water and hard noodles, which are thinner than the usual ones
17
It's about seven grams of pelt
18
Pack in. I use a lot of shrimp. Each dumpling has two to three large particles of shrimp. Jin
19
Pack it up
20
Cook
21
How thin the skin is, the flour I'm using, the flour's yellow, but I can still see it in the skin
22
Bite off every dumpling with a few shrimp pellets. Can you taste it