Chicken and Carrot Steamed Dumplings
1.
Ingredients: 300 grams of high-gluten flour flour (optional ordinary flour), 300 grams of chicken thigh meat, 200 grams of carrots, 100 grams of yellow radish (optional)
Accessories: 15 grams of cooked rapeseed oil, appropriate amount of salt, 10 grams of light soy sauce, 10 grams of oyster sauce, 1 gram of five-spice powder, 3 chives, 10 grams of ginger
2.
Full-boiled noodles made by yourself: heat water with flour (preferably at a water temperature of about 80 degrees), because it is better to use hot noodles for steaming dumplings. Stir it with chopsticks to form cotton wool. When it is not hot, knead it smoothly by hand. Generally, all-purpose flour is used. Ordinary flour, I also like to use hot noodles, so that it will not become hard and soft when it is cold. Cover it and wake up for a while, so that the skin is delicious.
3.
Use a kitchen knife to chop the chicken thigh into minced meat. Don’t chop it too delicately. The steamed dumplings are the same as the stuffing of steamed buns. Add light soy sauce and oyster sauce, mix well, and stir well.
4.
Wash the chives, rinse and mince, mince ginger, add to the chicken thighs and stir evenly, set aside for a while to taste.
5.
Wash the red and yellow radish, cut into small cubes, and add to the puree chicken
6.
Add salt (not much salt, because soy sauce and oyster sauce have salty taste, steamed dumplings are used as a staple food, so the taste is lighter than dumplings), stir well, add a little five-spice powder (optional), stir evenly, and let stand It will taste after a while, usually 3-5 minutes
7.
At this time, knead the awake dough again, knead it into long strips, divide it into small pieces and squash
8.
It is better to roll out a small dumpling skin with a thick middle and thin sides. It is better to have a slightly larger skin than a dumpling skin. The flavored chicken stuffing, after all, is eaten by the family, and it is not a shop. It is more affordable.
9.
Make it into a dumpling shape (steamed dumplings can be used freely, just make a shape you like). I usually like to make a willow-leaf dumpling shape. The method of making: first pinch a pleat at the end of the dumpling skin, and then alternate left and right. Pinch the pleats (using the index finger and thumb to pinch the left and right to the middle alternately) until the mouth is closed, and wrap it into a willow-shaped raw dumpling embryo.
10.
It is best to use dry starch to dip the bottom of the dumplings, so that it will not stick to the utensils that put the dumplings, and it will not stick to the steaming pan when steaming the dumplings.
11.
Bring the steamer to a boil with cold water, put the dumplings into the steamer, turn on high heat, and steam for 10 minutes. The steaming time depends on the number of steamed dumplings to calculate the time. Don’t blindly copy the dumplings. Cooking is the biggest feature. Just use it flexibly. You can use an electric steamer or a steamer. The convenient one is better, and no time is wasted.
Tips:
1. The best choice of chicken is chicken thighs. The meat in this part has a large amount of exercise and the meat is more fragrant, and the chicken breast is not so fragrant.
2. Dumpling wrappers, you can use either full-hot noodles or semi-hot noodles, depending on your taste.
3. This time I used high-gluten flour. Therefore, it is softer and softer to use full-blanched noodles. Because high-gluten flour is too strong, it is better to use semi-blanched noodles for ordinary flour.
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