Different Dumplings
1.
Prepare the stuffing ingredients that I like. I personally like to eat vegetarian dishes, so most of them are vegetarian dishes. Cabbage is the main dish. Shrimp is for freshness, pork is for flavor, and yam is for taste. It's crispier and can be replaced with calla lilies. Other side dishes can be chosen by yourself.
2.
All the ingredients are in the final shape
3.
All the ingredients are in the final shape
4.
All the ingredients are in the final shape
5.
All the ingredients are in the final shape
6.
All the ingredients are in the final shape
7.
Soak the shiitake mushrooms to soften first, then mince
8.
Shell the shrimp, remove the shrimp thread, and finely chop
9.
All the ingredients are minced and mixed together. The minced shrimp is marinated with minced ginger and cooking wine for a while. The minced pork and cabbage are separately served on a plate.
10.
Heat oil in the pan, add the minced pork and stir fry (the pork I bought is directly chopped by the chef for me at the vegetable farm)
11.
After frying the aroma, pour the rest of the mixed ingredients and stir fry
12.
Pour a quarter package of thirteen-flavor seasoning powder, a teaspoon of salt, and a teaspoon of soy sauce
13.
Pour in the cabbage and stir fry
14.
Finally, add the minced shrimp and stir-fry (you can add the minced ginger and cooking wine together). You can taste the taste when it is almost fried. It doesn't need to be too salty, because you have to dip it in vinegar. Then the fragrant flat food stuffing can be out of the pot, and the next step is to put it on a plate and let it cool. I divided it into three plates, it’s cooler, and I don’t think it’s hot.
15.
I use flat skin, which is not the same as dumpling skin. The main difference between flat skin and dumpling skin is that dumpling skin is round, while flat skin is slightly trapezoidal. I personally think that flat skins are thinner and tougher than dumplings, which is similar to wonton skins. Next, spread the flat food skin on the table, and take a spoonful of stuffing and place it on the skin.
16.
Before wrapping, dip your fingers in water and apply a circle around the flat food skin, so that the stickiness is firmer and not easy to disperse
17.
Roll up a circle from the small side, press the two sides tightly and close to the middle.
18.
Roll up a circle from the small side, press the two sides tightly and close to the middle.
19.
The wrapped flat food is like a small ingot. Take out the steamer and put a wet steamer cloth on the bottom so that the cooked dumplings will not stick easily
20.
In Linhai, there are many ways to eat flat food, either boiled with water, steamed, or fried, etc. The cooking methods vary from person to person. What I did this time is to put the flat food in a steamer and steam it on the pot. After the flat food is cooked, pour a spoonful of boiling water over it, and the flat food skin will become soft and shiny.
21.
This is my favorite way. The steamed flat food is not boiled in boiling water, and the filling is the original taste. With the sweet and sour Kangle vinegar, I can eat 30 of them in one breath.
Tips:
1. After the flat food stuffing is cooked, you must wait for it to cool before wrapping it in the flat food skin. When the flat food skin is not cooled, the flat food skin is easy to be scalded. After the pan is cooked, the flat food will not be complete and it will also be lost. As delicious as it should be.
2. Don't be greedy to put too much stuffing, it is easy to break the skin.
3. When steaming, do not stick too tightly between the flat food and the flat food, otherwise the skin will tear easily after being cooked.
