Dumplings were made N times
This is the first time I have made this filling
Considering the benefits of spinach and mushrooms on the condition
Just put these two ingredients together
Meat and seafood are not easily digestible for patients
Why don't you just have a vegan one?
Add carrots and eggs
I really want to add all the beneficial ingredients ~
I have been very busy and tired recently
I originally wanted to make a lot of delicious food
You can only cancel one by one ~~
Make this dumpling
It's a steal from your busy schedule
Although busy,
I still photographed it ~
Nutritional dumplings
By MyrtisHarber
Recipe Recommendations
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Nutritional dumplings
1
Wash the spinach, mushrooms, and carrots with boiling water, then cut into fine pieces, beat the eggs, stir-fry them in oil, and divide them into small pieces.
2
Add other seasonings and mix to form a filling.
3
Put the flour into a container, add water and mix well.
4
Knead the wet dough into a smooth dough, then transfer to a crisper bag and let stand for 20 minutes.
5
Grab a small piece of dough, knead it into a slightly thicker strip, and cut it into evenly sized dough.
6
Squish the dough. Take a dough paste and use a rolling pin to roll it into a round dough sheet with a slightly thicker middle and thinner four sides.
7
Put the dumpling skin in the middle of the dough sheet, lift the middle part of the dough sheet on both sides of the dumpling skin and pinch tightly, and then use the index finger and thumb of your left and right hands to pinch at the same time.
8
Place the wrapped dumplings on a chopping board sprinkled with loose powder or on a cover.
9
Put water in the pan and bring to a boil. Add in the dumplings.
10
After boiling over high heat, add water three times. Turn off the heat and fish out when the dumplings are cooked.Nutritional dumplings Make Tips
1. The kneaded dough cannot be too hard, otherwise it will be difficult to wrap and the seals will crack easily; nor can it be too soft, otherwise it will easily stick together during boiling, causing the filling to leak.
2. After the wet flour is kneaded into dough, let it rest for a while to allow the flour and water to fully integrate; this makes the dough easier to wrap.
3. You can portion the dough by cutting with a knife or pinching off by hand, as long as the sizes are uniform.
4. The dumpling wrappers must be rolled into discs that are slightly thicker in the middle and thinner on the edges. If the thickness is uniform, the center will easily leak filling, and the pleats on the edges will be too thick to cook through.
5. When boiling dumplings, adding a little salt or a piece of scallion to the water can prevent them from sticking together during the cooking process.
6. When boiling meat-filled dumplings, you need to add water at least three times; the meat filling inside will only be fully cooked when the dumpling skins puff up.