It's a nice winter to dumplings
By VicentaLakin
Dear friends, this dumpling is the first time I've passed through winter after I joined the sky. Here, I wish the heavens and their loved ones: "By winter and winter, happiness will come!"
Recipe Recommendations
- salty and fresh
- cook
- an hour
- ordinary
Steps for It's a nice winter to dumplings
1
The meat platinum is fragranced with onion onion and salt-boiled oak, and is then pumped into a little fresh water if it feels dry. Make sure it's hard。
2
Bronze and radish slices in the pot, dry the water, cut it up and mix it evenly in the meat
3
A good dumpling
4
With a little flamingo juice and two spinach orange peelers, I broke the colored noodles, and I added a little salt to make the dumplings stronger。
5
The dumplings are packed
6
It's cooked
7
Don't mention the fragrance of oily spicy and vinegar。
8
A couple of candy dumplings with colored noodles。
9
All the remaining coloured noodles were rubbed together, the agent was pulled, two skins were drawn, the skin was wrapped in a pedal, the other skin was pressed with a cake mold and the extra skin was pulled off. Put on edible oil and bake the oven for 10 minutes。It's a nice winter to dumplings Make Tips
The dough for dumplings shouldn't be kneaded too soft, or the boiled dumplings will lose their shape; dumplings made with firmer dough are very chewy when bitten into. For the meat filling, add chopped green onions, minced ginger, five-spice powder, light soy sauce, oyster sauce, and MSG, and stir vigorously until the mixture binds. Then, pour in a little water and stir vigorously again. The wrappers should be rolled thin and the filling generous, only then will they turn out delicious.