Cabbage and Pork Dumplings~~~ Step by Step to Teach You How to Make Dumplings
1.
Make noodles first. Add 250 grams of flour to 130 grams of water, stir with chopsticks to form a flocculent.
2.
Make a smooth surface with your hands. (Sanguang: the basin, hands and noodles are light) After making the noodles, cover the lid and set aside to wake up.
3.
Then adjust the dumpling filling. Chinese cabbage is chopped and salted in an appropriate amount, the purpose is to pickle the water of the Chinese cabbage. (Chinese cabbage contains too much water, part of the water must be removed to adjust the filling)
4.
When pickling the cabbage, cut the pork, dice the lean meat and season with a little light soy sauce.
5.
The fat meat is also cut into cubes, and a little peanut oil is put in the pan and the fat meat is added to stir-fry to get the oil.
6.
Chinese cabbage has already produced a lot of water.
7.
Squeeze the water from the Chinese cabbage with your hands and add the sliced fungus.
8.
Add chopped ginger and green onions.
9.
Add the diced lean meat marinated with light soy sauce.
10.
Add the diced fat and oil.
11.
Put in the sea rice noodles that you polished yourself. (No, don’t let it go)
12.
Add appropriate amount of salt and light soy sauce according to the situation, and stir the filling evenly in one direction. (Be sure to stir in one direction)
13.
Next, roll out the dumpling wrappers. Poke a hole in the center of the dough that has woken up.
14.
With the hole as the center point, stretch the dough around the circle.
15.
Cut the dough into long strips. Round the dough on the chopping board with both hands.
16.
Sprinkle a little flour on the chopping board and cut the long strips of dough into small doses.
17.
Squash one by one.
18.
Seeing that my mother-in-law came to help me while I was busy, I rolled my skin and her mother-in-law bagged. The movement of rolling the skin can't be shot, so I just borrowed the fat hand of my mother-in-law to use it as a demonstration. Roll the dumpling skin: Hold the jelly in your left hand, press the rolling pin with the palm of your right hand and roll the jelly back and forth, roll the jelly thinly, and roll the jelly in your left hand while rolling, and roll it out into a thicker skin in the middle. (This kind of wrapping method is very fast, basically I roll a Pi mother-in-law to wrap one)
19.
This is the skin I rolled and it's pretty decent, ha ha.
20.
Next, make dumplings. Put an appropriate amount of filling on the dumpling wrapper, fold it in half, and pinch it tightly in the middle. With the right index finger as the stress point, first press the right edge of the dumpling wrapper with the thumb of your right hand, and press the left edge of the dumpling wrapper with the thumb of your left hand. The last two thumbs are pressed down at the same time and the dumpling is wrapped. Up.
21.
Maybe you can’t say it clearly by looking at the picture.
22.
The dumplings are fat and bulging, with thin skins and big fillings.
23.
After the water boils, add the dumplings and stir the water in a circular motion to prevent the dumplings from sinking to the bottom and sticking to the pot. The dumplings are cooked when they float up.
24.
The dumplings just out of the pot are delicious and juicy, try it.
Tips:
1. The noodles for making dumplings should not be too soft, a little harder is better.
2. The ratio of noodles to water when making noodles is generally 2:1, and the amount of water can be appropriately increased or decreased according to the water absorption of the flour.
