Dumplings are the most delicious China food. There is a saying that 'it's better than dumplings.' Guests who come to the house should also serve dumplings. Therefore, dumplings are the people's favorite delicacy. The original name of the dumpling is "Jiao Er". It is said that it was first invented by Zhang Zhongjing, the medical saint of my country. It has a history of more than 1,800 years. It is a traditional specialty food that is deeply loved by the Han people of China. It is also known as dumplings. It is a folk staple food and local snack in northern China, and it is also a New Year food. There is a folk song called "Great cold and small cold, eat dumplings for the New Year." Many people also like to make dumplings and eat them. If you want to eat dumplings with fragrant skin Q fillings, you must pay attention to the moderation of kneading and the freshness of the filling. How to make delicious dumplings, West Malaysia has a few tips to share with you. I hope everyone will like it.
One stuffing; Everyone knows that cooking wine can remove the fishy smell of meat, but cooking wine must not be added to the stuffing of dumplings and steamed buns. The fishy smell of the meat is lost by heating and evaporating the cooking wine. The steamed buns and dumplings wrapped with flour cannot evaporate the cooking wine, which will cause the filling to be unfragrant and bitter. To remove the fishy smell, you can add a small amount of sugar and pepper, and add more green onions and ginger, so that the filling will not have the fishy smell, and it will also increase the aroma. After putting in the filling, add the edible oil and stir evenly. This way, the oil can seal the moisture in the filling and make it difficult to produce the soup.
Second dough: Add an egg during the kneading process, and the dough must be fully melted. This way, the dumplings will taste very strong. During the wrapping process, the skin should be rolled to a uniform size and uniform thickness. After putting in the stuffing, the edges should be pinched tightly, and there should be a space between the dumplings to avoid adhesion.
3. Boil until until; During the boiling process of dumplings until, the soup should be broad, that is, there is enough water and 1 teaspoon of salt should be added to the water so that the dumplings will not stick together. Pour in cold water twice during cooking and bring to a boil.
This way, you can eat dumplings with fragrant skin Q fillings. You can try them...
Leek and fungus dumplings
By MollieHeaney
Recipe Recommendations
Steps for Leek and fungus dumplings
1
Add an egg and water to knead the flour into a moderately soft dough and allow to soak for 30 minutes.
2
Add onion, ginger, salt, soy sauce, sesame oil, chicken essence, pepper powder, sugar, eggs, etc.
3
Beat evenly until strong.
4
Soak the fungus in advance and chop it.
5
Wash the leeks and control the moisture.
6
Add the chopped fungus to the meat filling and stir well.
7
Add the chopped leeks and add the cooking oil. Stir well. [Finally, adding oil can seal the moisture in the leeks and make it difficult to produce soup.]
8
Knead the dough into strips and cut into small doses.
9
Take a small dose and roll it into a thick skin in the middle and thin edges.
10
Place the filling in the middle of the dumpling skin.
11
Make them into dumplings. Stack the dumplings with intervals in the middle.
12
Add water to the pan and bring to a boil, add 1 teaspoon of salt, and add into the dumplings. Cook until it floats, repeat the water twice. Remove and serve.Leek and fungus dumplings Make Tips
The fungus should be soaked in advance, and the leeks should be washed to control the moisture. Stir the meat filling without adding cooking wine. So as not to affect the taste of the dumplings