Guanding steamed dumplings
By DinaGoodwin
Crown topped steamed dumplings-fresh filling and soft skin, shaped like a cockscomb.
Recipe Recommendations
- salty and fresh
- steamed
- an hour
- senior
Steps for Guanding steamed dumplings
1
260 grams of flour and 60 grams of wheat starch.
2
Pour in 80-degree hot water and mix well with chopsticks.
3
Mix into dough and soak for 10 minutes.
4
Wash the pork first and chop it.
5
Add cooking wine, soy sauce, and soy sauce, mix well, add water in portions and stir until the water and meat melt.
6
Chop the onions and ginger and place them in the meat filling.
7
Add salt, pepper, monosodium glutamate, sesame oil and mix well.
8
Cut the face open.
9
Rub into long strips.
10
Cut into evenly sized doses.
11
Press the dose flat.
12
Roll it into thin skin.
13
Fold the leather into a triangle and turn it over.
14
Put human meat paste on the triangular smooth surface.
15
Pinch the three corners together to form a solid triangle.
16
Hold the edges tight.
17
Push out hem on three sides.
18
Turn the originally folded triangle outwards to form a green body.
19
Put water in the pan and bring to a boil, put in the green body and steam for 8 minutes.
20
Serve the pan.
21
Put on a plate and enjoy.Guanding steamed dumplings Make Tips
1. The dough should be moderately soft and soft. 2. Squeeze the hem evenly.