Pumping dumplings
By VicentaLakin
Recipe Recommendations
- dumpling flour 约500 grams
- pork meat 约500 grams
- vegetables appropriate amount
- chicken soup
- sauce appropriate amount
- sesame sesame oil appropriate amount
- salad oil appropriate amount
Steps for Pumping dumplings
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The production of dumpling skins:
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Two. Flour with appropriate cold water
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Two. Flour with appropriate cold water，一点一点添加哦～在这里说下水饺皮的制作：（1）水饺需用冷水和面：水饺皮是用冷水和成面团做的，这样皮有弹性、比较耐煮，因此水饺可以在水中滚动而不易破皮。水饺面团调稍硬些，饺皮更柔韧有劲。（2）面粉的选用以及和水调兑的比例：依照传统的做法饺子皮都是用中筋面粉，也可以买现成的饺子粉，每个品牌的面粉吃水量不太相同，因此和面团时所加的水分也有些许差异，基本上2杯面粉要加将近1杯的水（水要慢慢补充着加入）。
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3 and the noodles
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4. Smash to smooth, covered with wet cloth (or film protection) for 20 minutes. I'll see you all the time
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Good pasta
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The dose, the size of the agent, is based on personal preferences
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Twirl into round skin. It's easy and easy to buy ready-made dumplings, but old dumplings are “middle thick and thin”, so it is recommended that you do it。
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The ratio of stingling and fatty meat may be calculated at 10:1/7:3 according to the preferences of the individual. Skinned meat (forehead of the pig), fat pork cut into strips and then cut into thick particles。
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(2) A large bowl of chicken soup (not enough for less), which I usually use to cool off with chicken racks。
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(3) Chon Chess is then cut to last。
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(4) Precipitated sauce: gravy sculptor / drink available instead of wine, mayonnaise dry / may also be replaced with sweet pasta, chaste powder, and fresh sauce adjusted in appropriate quantities。
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(5) Vegetables: This time I used about 300 grams of cabbage and cut the spare. (Presentation of three fresh casseroles: cauliflower and meat: 1:1, and a proper amount of shrimp - one-two per dumpling. The cuisine cut the squares, and the shrimp cut in half with onion pickles.) When all the above material is ready, it starts plating – (6) pouring some salad oil into the pot, waiting for 80% of the oil
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Half of them when they're fat, half of them when they're fat, half of them when they're fat
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When the meat changes in colour, it is put into the pre-made sauce, a few times in chicken soup, and when the fire starts, it changes the fire in about 30 minutes before the fire is collected, which will turn off when dry。
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(vii) Combination: Bring out cold meat
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Put it in the vegetables and add a little fragrance。
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Pack it up
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Squeeze into a dumpling shape
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We'll have cold water in the pot, when the water's open, we'll have a little cold water, then a little cold water, and then when the water's open, the dumplings will float