Three fresh dumplings

By VicentaLakin

Three fresh dumplings
"The September moon, the fragrance." The traditional three-skinned dumplings are beads, pork, shrimp. Especially this season's cuisine and shrimp, with pork wrapped into dumplings. There's enough in the recipe for two people with the same size。

Recipe Recommendations

  • pork front leg meat half a catty
  • leek 1 handful
  • shrimp 1 kg
  • ginger 1 small piece
  • flour 400 grams
  • eggs one
  • qingshui 150 grams
  • salt 9 grams
  • soy sauce 8 grams
  • soy sauce 3 grams
  • white sugar 2 grams
  • oyster sauce 3 grams
  • starch 1 gram
  • water 30 grams
  • edible vegetable oil 10 grams
  • sesame oil 3 grams

Steps for Three fresh dumplings

  • 1
    The eggs are scattered, the water is mixed, the flour is poured, the chopsticks are mixed, the dry powder is mixed. Status
  • 2
    Scratch the face. Put the lid on it for two hours
  • 3
    Pork chops into meat pies, adds salt, smokes, etc., and all the sauces in one direction are absorbed into the water. White
  • 4
    With your hands, you're gonna get the meat, and then you're gonna fall into the pot, and you're gonna fall, and you're gonna get the meat, and you're gonna get it, and you're not gonna fall. In the freezer
  • 5
    Take the shrimp to your head and pick out the line
  • 6
    The shrimps
  • 7
    The herbs are washed clean, water-purified, shredded, mixed with 10 grams of vegetable oil for 10 minutes, and ginger is cut to ginger
  • 8
    Put herbs and ginger paste in the plaque; then put shrimp in the plaque, and dumplings are ready。
  • 9
    The waking noodles came out of the pot, and a little rubbing on the board became smooth
  • 10
    Put a hole in the middle of the dough
  • 11
    Two hands to one hand, and one to one hand, and the other to make it thin
  • 12
    Make the noodle a big circle
  • 13
    Cut it off and line it up
  • 14
    Sliced into a small agent
  • 15
    Cut your mouth up. Press it with your hands
  • 16
    The skin starts with the right hand rolls the scepter from the side of the small sceptre, presses the upper scepter back in the middle, then the left hand turns the scepter about 30 degrees, then the right hand rolls the scepter up and then rolls back, then the left hand turns the scepter 30 degrees and the right hand rolls the scepter up
  • 17
    Just like that, the left hand turns the face, the right hand rolls the scepter, and the little scrawny is the thick, thin skin
  • 18
    Pick up a dumpling and put dumplings in the middle of the dumplings
  • 19
    Squeeze the dumplings in the middle
  • 20
    Squeeze a hammer
  • 21
    On the left side of the wrench, he squeezed another wrench
  • 22
    Squeeze tight. I can see a folding hammer
  • 23
    Then we'll put the remaining gap in
  • 24
    Hold tight. This half is wrapped
  • 25
    Then the other side was squeezed in turn, and a dumpling was finished. There's no way to send a video. It's the only way to describe it in words and pictures。
  • 26
    All the dumplings are packed and ready for cooking
  • 27
    The pot boils the water (more water, enough to allow dumplings to roll in the water), a bit of salt (which does not bind cooked dumplings to each other), the dumplings down to the rolling water, and the dumplings turn around twice with a fried spoon (which ensures that the dumplings don't sink to the bottom of the pot, while the spoons push to the side of the spoon so that the dumplings can not break the skin) and then the pan covers are made。
  • 28
    When boiled again, it pours into a small bowl of cold water, which is then covered with a boiled cap, and then into a small bowl of cold water, which is then covered with a boiled pan. In general, water boils three ways, and dumplings are ripe. You can also pick up a dumpling, press your hand and then the drum will be ripe. Let's eat on the plate

    • Three fresh dumplings Make Tips

    Three fresh dumplings taste like this, so my dumplings are salty, and I eat with no sauce. And of course, this can be made according to its taste. Salt, etc., are placed in the petals, and vegetables are cut in pieces, mixed with vegetable oil, and then mixed with meat in 10 minutes, so that there is a sheet of oil on the vegetable's surface and mixed with salt, and there is no soup. This way the dumplings will be fresh when cooked。

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