1.
Ingredients: (The number varies depending on the size of the dumplings)
Meat filling: 200g chicken breast, 8-10 small mushrooms, a little green onion, 3g salt, a little chicken essence, a little ginger powder, a little pepper, 8ml soy sauce, 8ml sesame oil, 10ml cooking wine Dumpling skin: 300g flour , 150 grams of boiling water, first make minced meat:
Beat the chicken into meat puree, add a little green onion, 3 grams of salt, a little chicken powder, a little ginger powder, a little pepper, 8 ml soy sauce, 8 ml sesame oil, and 10 ml cooking wine to the chicken puree. Stir with chopsticks until Cut the meat filling and shiitake mushrooms into small cubes, add them to the chicken filling, and stir evenly
2. First make dumpling wrappers, mix 300 grams of flour and 150 grams of boiling water into a dough, knead until smooth dough, add or reduce the amount of water according to the water absorption of the flour, and shape the dough into a ring; cut off the dough to form a long strip Dough, cut into uniform size
3. Butterfly Fancy Steamed Dumplings: Use a rolling pin to roll out the skin of the dumplings
4. Fold both sides of the dumpling wrapper upwards, the folding angle is as shown in the figure, about 3/4 of the entire dumpling wrapper
5. Turn the folded dumpling wrapper over
6. Put meat filling in the middle of the dumpling skin, don’t put too much meat, leave some space around the meat filling
7. Pinch the bottom of the dumpling wrapper and fold it up 90 degrees
8. Then lift the sharp corners of the dumpling skin on the side and fold it 90 degrees, pinch the two adjacent sides together
9. Pinch both sides tightly
10. Same method on the other side, pinch both sides tightly
11. Use your fingers to push up the skin on the top of the dumpling and place it in the middle of the picture.
12. Pinch the dumpling skins in the middle, and do not seal the dumpling skins on both sides.
13. Use your index finger and thumb to pinch the lace on the dumpling wrapper as shown in the figure
14. Also pinch out the lace on the other side
15. Flip up the dumpling skin just folded from the lower part of the dumpling
16. The other side is also turned up, and the butterfly fancy dumplings are ready.
17. Wing Fancy Steamed Dumplings: This is relatively simple. Put meat in the dumpling wrapper to make ordinary dumplings.
18. Use your index finger and thumb to pinch the dough and press it to one side to make a lace
19. Dumplings must be kneaded out of lace
20. Fold the dumplings in half
21. Pack your bags and the winged fancy steamed dumplings are ready
22.
Sibao/Wubao steamed dumplings:
Put meat in the center of the dumpling wrapper
23. Divide the dumpling wrapper into quarters and move your fingers to the center
24. Pinch the central part tightly, don’t close the outside
25. Pinch the two adjacent sides tightly to each other
26. Pinch the four sides like this
27. If you don't hold it tightly, you can dip it in a little water, and it will look like the picture in the picture. Try to squeeze each side into the same size to be more beautiful
28. Expansion: The same method can also make Wubao fancy dumplings
29.
Prepare four different colors of materials, the materials can be changed according to the season, the main thing is that the colors must be distinct.
I prepared green peas, red carrots and diced, black fungus and diced, yellow is the crushed boiled egg yolk
30. Fill the round holes of the dumplings with fillings of different colors and put them in the steamer. Steam on the steamer for 8-10 minutes, and the dumplings are ready
