Cream meat dumplings
By VicentaLakin
Artisanal dumplings, each family has its own taste. The cuisine is the three most popular dumplings in my family for a long time, and in Toronto, where the meal is more expensive than meat, the cuisine that eats the scale of 1:1.5 meat is the only thing to do. The North American mixer, which has a high prevalence rate, is here to be of great use。
Recipe Recommendations
- pork 500 grams
- ginger appropriate amount
- leek 750 grams
- eggs one
- onion 3 pieces
- high-gluten flour 650 grams
- water 400 grams
- salt appropriate amount
Steps for Cream meat dumplings
1
first of all, i'm going to take care of the material (a. half-fat pork, 500 grams b. cauliflower, 750 grams c. eggs, one d. onions, three
2
The meat, eggs and sauce (salt, sauce, sugar, pepper) are mixed into the mixer pan。
3
Smuggle to the gel of the meat, during which the raw powder water and the water are used for sighting, so that the meat is smooth and watery。
4
Take out a small piece of the mixed meat and fry it on the frying pan to make sure it tastes good. It doesn't have to be salty, just fine。
5
And then we cut herbs and onions into small particles。
6
In large bowls, evenly mixed with raw oil, this step effectively locks the water in the dumplings。
7
that's when we're gonna have to prepare our faces. retrospect material: a. flaccid flour, 650 g b. water, 400 g c. salt, half a tea spoon
8
Flour hooks are used in mixers to grafts, so they can be covered with wet cloth and awaken for 30 minutes。
9
The wake-up noodles will be removed and the dumplings will be made with a small hand count。
10
At this point, about three tea spoons of salt were added to the cuisine to mix evenly。
11
Pour the previously processed sauce in, add raw oil and soy oil and mix it evenly. So, the dumplings have been made。
12
It's important to pack the veggies, and the leather of the hand is always the love of the dumplings, not necessarily a very thin friend who likes the fragrance。
13
As for the way of the bag, I am the Master of Shantung, and I do not pinch the hammer, but I am made of two hands。
14
I'm going to introduce two types of cooking, frying, and water cooking。
15
Put a little raw oil in the untaught pot, lay dumplings in the pot, pour half a bowl of water, and make fire。
16
Cover the pan until the water boils, and if the skin of the dumpling is ripe, the lid can be removed。
17
The fire continues to dry the water。
18
The fire continues to dry the water。
19
It's easier to boil, just a little bit of salt and oil in the boiling water, and dumplings will be boiled until they float。
20
And finally, let's enjoy the product。Cream meat dumplings Make Tips
1. The taste of meat is crucial, and you are not advised to skip this step. Because the blight of dumplings depends on the meat. 2. The size of the dumpling skin recommends the diameter in 5-6. A dumpling like this can take one bite without wasting gravy. 3. Oil-coated water is critical for any vegetable material, so that even large cabbage/Western vegetables are not required to leach water. 4. Friends who do not have electrical appliances can do it with pure manpower, but with a little effort. Because of the heated taste of beryllium, my family does not like to have too many other materials in its beryllium pie, but it can do so if it likes to have a squirt (the Cantonese are called “shoes”)/sharg。