Pork dumplings
By VicentaLakin
My baby's favorite dumplings, apart from meatballs, are cabbage and pork pork, but the requirements are not simple, but they must also have soup, whether grown-ups don't like cabbage so much as try it, and keep their appetites open。
Recipe Recommendations
- white flour appropriate amount
- pakchoi appropriate amount
- Coarse pork powder appropriate amount
- onion appropriate amount
- ginger powder appropriate amount
- cooking wine small amount
- soy sauce small amount
- soy sauce appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- chicken essence small amount
- lard appropriate amount
- pepper powder small amount
- qingshui appropriate amount
- salty and fresh
- cook
- three-quarters of an hour
- ordinary
Steps for Pork dumplings
1
First of all, get ready for flour and salt。
2
A small amount of salt has been added to the flour, a little bit of cool water has been added and mixed with water, showing a large face on the map。
3
Scratch it with your hands into smooth flounders and wrap it in a shampoo or a bag and put it on the side。
4
Get all the spices ready。
5
Cut in onions, then put all the spices in the meat and add a proper amount of pig oil (no edible oil)。
6
Smash even。
7
A small number of times water was then added to the meat。
8
It was added three times, and the mix was evenly balanced and placed in the pickle。
9
Scratch the small cabbage first into small pieces。
10
In the pot, some salt is put in, the cabbage is put in on the water, and it is hot for three minutes to the chart, so that the cauliflower can dry up。
11
Put it on the board and chop it up。
12
I'm going to put the chopped cabbage on the water, and then I'm going to put it in the meat。
13
The mix is even in the picture。
14
The wake-up face is softer, the board is put in a little bit and the face is rubbed。
15
This is more elastic and smooth。
16
Split the large noodles into three or four pieces, rub them together, leave one of them behind, and wrap the others in the muscular membranes, which are particularly soft and flexible at this time, and then roll them up into a cylindrical bar and swung them to the size of the map。
17
Cutting into small agents with a roller。
18
When you cut it, roll it with your hand and roll it gently, and then you'll have a basic circle, and you'll be skinned。
19
The skin of my size is exactly the width of three fingers, a little thicker in the middle, thinr on the edge, and thinner in the middle。
20
It's nice to put in a fine-tuned pap, and the skin's elasticity and thinness, and there's more in the middle, so that you can press it properly with chopsticks。
21
When it's ready, it's the middle pair, and wraps the dumplings in its own way。
22
Add water to the pot, put a little salt in it, and then the fire will turn into a dumpling。
23
It's covered with a spoon on the edge of the fresh pot。
24
If you burn flowers in the pot, you can open the top of the pot and shake them slowly with the back of the spoon。
25
In three or five minutes, the dumplings rise up and tummy up, and when you hit the belly, you're out。
26
The fragrance dumplings are ready。
27
And the fat, juicy dumplings。Pork dumplings Make Tips
A little bit of salt added elasticity in the face of the dumplings, but a little bit of water. It'll be soft. It won't change right away. We'll add three more times to the meat pie. The cabbage boils. It'll turn into a fire when the pan is burned. After cutting, you don't have to dry the water. Don't worry, it doesn't taste like water. It's better to use a shampoo or a bag to lock the water。