Manual steam
By VicentaLakin
The dumplings are common in the north, but Sichuan himself does not have much of his own in the house, and most of them go to the museum or buy skins to go home. Food safety outside is a problem; when the face is bought, it is hard. So choose to do more at home, do more at once, put the fridge, make it easy, and clean。
Recipe Recommendations
- flour appropriate amount
- pork belly appropriate amount
- leek appropriate amount
- salt appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- fine bean flour appropriate amount
Steps for Manual steam
1
Cream wash, water control, fine cutting, fragrances (must be five flowers, fragrances, too thin to dry) (I went to the market and spent my money on machines, and my home was a wood plate, which smelled of wood, so if you cut the meat, it was done outside) with salt, pepper... tasted with fine... fine water。2
It's evenly mixed with meat. (Don't mix all the materials at once, add a little bit, because my son doesn't like too much food, so he left some pickles next to it.)3
Flour is added to a small amount of soybean flour, which is boiled with water (there is no plank in the house and I don't want to make flour everywhere. I choose to rub it in the basin, and I don't want to run out of materials once and for all, slowly adding water and flour) and flatten the surface for a few minutes。4
Cut the dough with a knife (screw some flour on the knife to prevent glue)。5
shave the face into a 1.5 cm in diameter and a 2 cm cylinder with a knife。6
It's made of pasta with a crutches (which require experience)。7
The finished chart. I put it in the freezer. I'm only going to do this traditional dumpling, other novelty, and learn that day, learn to shine again。