Cream dumplings
By VicentaLakin
There's a bunch of geese on the south side who say that when they jump down the river and cook dumplings! It's been decades, years, and childhood never returns. The happiest thing about childhood is the hope for all kinds of good food, rice-faced dumplings, pork. Now there's no desire to eat so strongly
Recipe Recommendations
- dumpling flour two bowls
- leek appropriate amount
- meat appropriate amount
- small shrimp skin appropriate amount
- soybean oil appropriate amount
- sesame oil a tablespoon
- pepper oil a small spoonful
- salt a tablespoon
- shisanxiang appropriate amount
- chicken essence a small spoonful
- cooking wine 2 tablespoons
- eggs a
- soy sauce a tablespoon
- salty and fresh
- cook
- several hours
- ordinary
Steps for Cream dumplings
1
1 and face: pick up two bowls of high-strength dumpling powder, pour a small, slow amount into cold water and mix it with chopsticks. And tougher noodles, wake up for three hours. There were three stops。
2
Two meat pies in one egg。
3
Wine, raw, salt, chicken powder
4
Four into the sea rice
5
Five pour bean oil
6
Six into a spoonful of perfume and half a spoon of pepper oil
7
It's pouring in a little fresh water, and it's stinging. Until it's sticky。
8
Eight noodles to pieces
9
9 Rolling agent by hand。
10
Ten times flattened into dumplings。
11
11 cuisine cut to the end and mixed into the meat。
12
12 packs of pie。
13
It's made of two hands。
14
The dumplings are opened, the dumplings are pushed out with a spoon, the dumplings float three times cold water, and the hand-stamping of the dumplings makes it ripe。Cream dumplings Make Tips
1. Choose pork that is 30% fat and 70% lean; I used pork shoulder.
2. Sesame oil and Sichuan peppercorn oil really enhance the flavor, making the dumplings very fragrant.
3. Add water or chicken broth to the filling to make the dumpling filling more tender.
4. Be sure to add the Chinese chives last; if added too early, they will easily wilt and release water.