steamed dumplings
By VicentaLakin
Recipe Recommendations
- white flour appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cabbage appropriate amount
- broth appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- MSG appropriate amount
- sesame oil appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for steamed dumplings
1
Chop the mutton into fillings (stir the machine until there are no tendons). Because the meat is thin, I put some mutton tails in it, which has the taste but not fanned; chop the onions and ginger vegetables with cooking wine, soy sauce, salt, monosodium glutamate, and sesame oil and transfer them to the meat filling and mix well; add fresh soup (or thicken the soup with starch) to make the soup fully absorbed into the filling. The stirred filling looks thin but does not produce water, and the steamed wheat filling The juice is large;
2
Blanch the flour 1/3 with boiling water; mix with warm water to form a dough; squeeze the dough into a uniform dough, the size of which is like a dumpling paste. Generally, multiple skins can be rolled at a time. The rolled skin has a lotus leaf shape on the sides. Use potato starch for thin noodles; if you prepare it in advance, use the steamed wheat that has been frozen in the refrigerator for several hours before, otherwise there will be white stubble of starch on it.
3
After wrapping the filling into the skin, hold the filling with the same hand and palm, and gently pinch it with your fingers to make the steamed wheat; before steaming, brush some oil on the steamer, and take out over high heat for about 10 minutes. Serve.
4
finished product