Fresh, juicy dumplings
By VicentaLakin
There is a dumpling shop in front of the district, which has been in operation for decades, with a particularly high level of business, regular queues, etc. The girls and the dads love dumplings. They eat every five times. Recently, the dumplings were found to be different from the previous ones, and a closer look revealed that the dumplings in their home had changed from pure handmade to machine-made, because the dumpling skins were not as good as the previous handmade ones. Tastes and tastes don't seem so good. The chick asked me to pack my own dumplings at home and make them all by hand. Well, I actually think I'm better off packing myself. It's been a while since I've been buying finished skins to pack dumplings, but dumplings aren't good. They're sometimes thick and sometimes dry, they're not good for cooking or cooking. It's better than the machine. The goldfish dumplings, which are used by their mothers as the wheat pellets, have a high protein content, which is particularly ferocious when it comes to good noodles, and the dumpling skin is particularly thin. Packed dumplings, evaporated to taste and cooked to taste. That's the dumpling we're eating. It's fresh and pure in winter, and it's a classic mix of meat, both steaming and cooking. A lot of friends don't mix veggies, the skills are in the process。
Recipe Recommendations
- Arowana dumpling flour 300 grams
- water 165 grams
- Shepherd's purse appropriate amount
- pork belly appropriate amount
- onion appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- sesame oil appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Fresh, juicy dumplings
1
Put in a basin the special wheat crumbs of the goldfish dumplings, water them and make a noodle, and teach you a small skill, and when the water and the powder and the group are formed in proportion, do not rush into it, as rough as this surface does not control it。
2
Water and noodles, to teach you a small skill, and to draw water and powder and horde in proportion, without rushing into it, as if it were rough and unmanageable。
3
Put it in the basin, cover it with a shampoo or wet cloth and rub it again. It's easy to rub it smooth. Scrambling the noodles in a combination of rubbing and scrambling is a great saving and a particularly good effect。
4
It's the last nice and smooth pasta with smooth surfaces and even internal organization。
5
The pasta can be ready for dumplings, fresh cuisine washed and cold. Be careful with the fire, not to make it too bad, not to have any scent or smell, not to make it too light, and not to taste too bad without the soup。
6
This is the material I need for dumplings, and I bought five bouquets, which require a larger amount of fat and better to eat with five bouquets. The meat is salined, the wine, pepper powder, and the eggs mixed. The amount of veggies is not too high and the amount of grease is much higher, and many friends say that veggie dumplings are very difficult to eat, mostly because of problems with both taste and grease。
7
Then we'll even the shredded veggies with the meat, and here we can add sesame oil and make the dumplings better。
8
Good pasta splits into rollers and little agents。
9
It's made of dumplings。
10
I like to make dumplings in my own way. I like to pack these willow dumplings with a bigger head and a bigger pie。
11
Packed dumplings are placed on cages, which pre-plug oilproof。
12
The upper cage evaporates, 12 minutes after the water begins, and the pot is ready。
13
Go ahead and eat. It's much better than buying a dumpling with a good taste, a little bit of sweet and dry。