steamed dumplings
By VicentaLakin
Recipe Recommendations
- beef stuffing 约500 grams
- flour 约500 grams
- vegetables appropriate amount
- refined salt appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- ginger appropriate amount
- green onion appropriate amount
- sesame oil appropriate amount
- seasoning oil appropriate amount
Steps for steamed dumplings
1
Production of shaomai skin: (Key points: the noodles should be scalded thoroughly, cooled thoroughly, and kneaded thoroughly)(1) For Majia shaomai production, the dough should be made with Inner Mongolia noodles. The flour should be scalded thoroughly with hot water, and the water should be slowly added to make it into soup noodles like making pimples, and then let it cool naturally (about 15 minutes depending on the amount of flour) to cool thoroughly. (2) Kneading dough and making skins: Knead the cool soup noodles thoroughly, knead the agent, add the agent, and make the dough into the size of a coin with a diameter of one yuan, roll it into a round skin, use rice flour to make your face, and then align the 8 pieces into a pile (add appropriate amount of rice flour in the middle).
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A special rolling pin (it seems to be called a "walking hammer") for rolling wheat can be used to crush the skin into chrysanthemum skin with bottles (beer bottles, etc.). Here Xiao Ma has a simple and easy-to-use method to make chrysanthemum peels, which is to pinch the stacked peels with your hands (shown in the picture), and then fold them (shown in the picture). (3) It is convenient and time-saving to buy ready-made steamed wheat skins. Just turn the skins into chrysanthemum skins.
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chrysanthemum peel
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Preparation of steamed wheat filling (traditional beef filling):(1) Selection of meat filling: About 500 grams of beef roe cover (on the hind legs), chop into diced pieces, and add butter (don't put it if you don't have it). You can also choose the best meat paste.
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(2) Mixing stuffing: The order of putting is very important, so it is recommended to prepare the required seasonings for later use first. Add MSG, refined salt, and seasoning oil in the meat filling in turn (Zanthoxylum bungeanum bun
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Seasoning oil (Zanthoxylum bungeanum aniseed water: the onion and Zanthoxylum bungeanum aniseed are boiled together/stir-fried with oil) This seasoning is very important
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Then stir evenly clockwise, add chopped green onion and salad oil and pick up well, then add a little sesame oil and pick up well, and the fragrant Majia Shaomai stuffing is ready!
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Bao Shao Mai: As shown in the picture, put the skin into the stuffing (the size of lychee),
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Gently knead your thumb and middle finger.
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Wrapped steamed wheat
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Wrapped steamed wheat备用
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Put the drawer into the pan with cold water, open the pan on high heat and change to steam on low heat for 7-10 minutes, and then you can serve the pan and plate ~