1. Use a regular-sized rice bowl, take 1.5 bowls of high-gluten flour, add appropriate amount of water to form a moderately hard and smooth dough, cover it with plastic wrap or cover to prevent it from air-drying. Do not mix the noodles too hard, otherwise the palms will become palms after rolling out. pain. (Personal summary Generally, a flat bowl of noodles is the amount for two people.) Usually this is the amount. I'm sorry that there is no specific gram. I usually use an electronic scale for pastry.
2. Wash the beef, chop it into finer meat fillings, and put them in the pot where you are going to mix them for later use.
3. Peel the small green onions. Taken after the photo, four of them are in use.
4. Chop the peeled and washed shallots.
5. Put the chopped green onions in the meat filling pot, and then chop three slices of ginger at the same time.
6. Put all kinds of seasonings in the meat filling and mix evenly. Cover with plastic wrap or cover with a lid for a little flavor, and then start rolling out the dumpling wrappers.
7. Knead the dough that has been made before. Cut a hole in the middle and knead it into a long and thin dough circle, and then divide it into two flat dough equally.
8. Take a piece of dough and knead it into about 3 cm in diameter.
9. Cut it with a knife or divide it into evenly-sized doses by hand. I grabbed it by hand. The dose should not be too big, about the size of jujube. If you are a novice, it doesn’t matter. If the size is not suitable, you can knead the noodles together and knead again to make the dose.
10. Sprinkle a little to prevent the surface agent from sticking together or sticking to the panel.
11. Take a potion in each hand and round it into a round shape. I usually put the cross section facing up or down.
12. After the round, the small doses are flattened.
13. Roll out the flattened small jelly into a round dumpling wrapper with a slightly thin edge, about 10 cm in diameter.
14. Stir the well-made dumpling stuffing a little, take an appropriate amount of stuffing and put it on the dumpling skin, not too much stuffing, about 1/2 of the skin.
15. Pinch it first.
16. Pinch one side again. I am used to pinch the right side first.
17. Then pinch the edge near the middle to the two sides separately. Some people like to pinch a few more pleats at this time.
18. Squeeze the other side as well, and one dumpling is ready.
19. The whole package is finished, the noodles are a little bit more, I wrapped a few boxes, and the rest became noodles.
20. Boil water and put a little salt in the water to prevent dumplings from sticking to the pan. After the water boils, put the dumplings in the pot, I put the box first, because the box is bigger and it will take longer to cook.
21. Use a wooden spatula to carefully move the dumplings to prevent the dumplings from sticking together and stick to the pot, then cover the pot. When the water is boiled again, open the pot and put a little cold water on the dumplings. After that, you don’t need to cover the pot and keep watching. Boiled, the dumplings will float up after they are cooked, and they will grow bigger. I'm used to putting cold water twice, that is, dumplings are put in the pot and opened three times before they are out of the pot. If there is a vegetarian stuffing like chives and eggs, it won’t take so long because the stuffing is cooked.
22. The dumplings are cooked.
23. There is still juice in the filling and it tastes good. It can be dipped in vinegar, soy sauce, minced garlic, chili oil, etc. according to personal preference.
