Dumplings are Stuffed and Not on The Pleats-detailed Steps for Making Dumplings
1.
Add a pinch of salt to the flour, then add water to form a smooth dough, cover it with plastic wrap to wake up the surface
2.
Chop the meat into mince
3.
Chop scallion and ginger for later use
4.
Chop the cabbage and squeeze the water into the meat
5.
Put the minced meat and green onion ginger into the basin, add all the seasonings, and stir in one direction with chopsticks (this step takes a little bit of effort, the minced meat is more vigorous, and it won’t be loose after it’s cooked). Marinated
6.
Add the cabbage stuffing, mix well and set aside for 10 minutes, then mix with the meat stuffing
7.
Use your hands to pinch a hole in the center of the awake dough
8.
Hold the dough alternately with both hands while turning the dough into a ring
9.
Cut with a knife
10.
Knead your hands into even and slender strips
11.
Cut into small noodles
12.
Turn the face 90 degrees for each cut, let the cut stand up, and cut another
13.
The noodles cut out are like this
14.
Hold the noodles in the palm of your hand and press the noodles into a small round cake with a thick middle.
15.
Use the rolling pin with your right hand to press the dough, press it from one side to the middle and then back out, turn the dough a little with your left hand, and then roll the rolling pin with your right hand to press the dough, just like this while pressing and turning the dough.
16.
Roll out dumpling skins with a thick middle and thin edges
17.
At this time, mix the minced meat and cabbage together in one aspect and mix it evenly into dumpling filling
18.
Take a dumpling wrapper and put it on your hand, then put some dumpling filling
19.
First squeeze the middle of the dumpling skin
20.
Squeeze on one side again, squeeze tightly
21.
Then fold the leather around like this
22.
Pinch again
23.
Then press the rest of the skin over here
24.
Pinch
25.
Then pinch it on the left as well
26.
Pinch out the pleats in the same way
27.
Pinch again
28.
Flatten the last mouth and squeeze tightly
29.
Look, one and a half moon shaped dumplings are ready! Isn't it pretty? Haha!
30.
A bunch of chubby dumplings are waiting to be cooked
Tips:
1. When mixing the noodles, put a little salt in the flour so that the noodles will be more gluten and not easy to break when cooking, but do not put too much salt and it will not taste good, just use your thumb and forefinger to pinch a little bit Just put it in the noodles.
2. Generally speaking, the ratio of flour to water is about 2:1. If you like to eat harder dumpling wrappers, you can put less water.
3. Pork can eat water better, but if you mix cabbage directly with meat and salt, the cabbage will produce a lot of water, and the water will not be absorbed by the meat, so you must first squeeze the water in the cabbage into the meat Stir the inside until the water is completely absorbed by the meat, then stir the cabbage with oil to protect the cabbage with a layer of oil film, and then mix it with the meat and seasonings when the bag is ready, the cabbage will no longer be watered. Otherwise, the dumplings are filled with a lot of soup, which is not easy to pack.
4. Do not hesitate to stir the meat in one direction so that the cooked dumplings will not fall apart.
5. Adjusting the filling and adding a little sugar can improve the freshness, so that a little bit will not make the filling sweet.
