Leek Meat Dumplings
1.
Cut the chopped pork filling, add appropriate amount of sesame oil and soy sauce, stir in the same direction, cover with plastic wrap and marinate for more than 2 hours;
2.
After the leeks are cleaned, control the moisture;
3.
After the leeks are chopped, add 1 tablespoon of peanut oil and stir evenly so that each piece of leeks is coated with a layer of oil;
4.
Wash the fungus with water and chop it for later use;
5.
Slowly add cold water to the flour, first stir it into a snowflake shape with chopsticks;
6.
Then start to form a uniform dough, which is rough at this time; cover with a damp cloth or plastic wrap and let it stand for a longer time, at least 1 hour;
7.
During waking up, open the dough and knead 2 to 3 times;
8.
The surface of the dough after waking up is very smooth and gluten.
9.
Put the minced meat, minced fungus and minced leeks into a large bowl, follow the original direction of mixing the minced meat, and mix well;
10.
Add proper amount of salt, proper amount of chicken essence and a little sugar, and mix well in the original direction;
11.
The mixed dumpling filling is very viscous and can hold the dough vigorously; if there is water in the filling, it fails.
12.
Press the dough after waking up;
13.
Cut one
14.
Roll into a slender round strip;
15.
Uniform dosage;
16.
Press into small round cakes;
17.
Rolling into dumpling skins—Qualified dumpling skins should be regular rounded, with thin sides and thick insides, with a small dot in the middle; it’s okay if you can’t do it for beginners, as long as the dumplings are highly skilled, even if they are rolled into " "Provincial maps" can also pack stuffing in.
18.
As for what the package looks like, there are more tricks, but you can just like it! I like the curvy eyebrow-shaped or half-moon-shaped dumplings the most. This method of wrapping can make the dumplings more evenly distributed, and taste evenly, so that one bite is full of meatballs and the other bite is full of dough——
19.
The water should be wide. After the water boils, add the right amount of dumplings. Use a spatula to move the dumplings along the side of the pot immediately to avoid the bottom of the pot and cover the pot;
20.
After the dumplings have floated and boiled, click in a proper amount of cold water, cover the pot, wait for it to boil again, and repeatedly click in the cold water three times. This is the traditional "three points of water" method for cooking dumplings;
21.
After the last time the water is boiling, open the lid and keep it boiling for 2 to 3 minutes;
22.
The dumplings are out!
23.
One more piece.
Tips:
(1) Choose leeks that are safe. It is said that the pesticide residues in leeks are very serious and difficult to control, so buy organic leeks from the supermarket. The washed leeks must be controlled with water to avoid bringing too much water into the filling; the chopped leeks are first put in oil and mixed well. This is called "oil seal", which can prevent the leeks from contacting salt and precipitating too much water.
(2) It is best to cut the mince by yourself. Don't buy the ready-made mince. Think about it. If you are you, would you grind the best mince into mince and sell it? Lean meat is not delicious, it is best to bring a little fat; the cut meat must be marinated in advance, with sesame oil and good soy sauce, it must be! This is the secret that will not be passed on-it passed out today!
(3) When accompaniing the stuffing, be sure to always stir in the same direction, whether it is adding oil, salt, chicken essence...remember it is the same direction; put the chicken essence last.
(4) Mix noodles with cold water. The ratio of noodles to water is 2:1, that is, 500g flour and 250g water. If you want the noodles to be softer, add a little more water. The live noodles should be awake and awake. It is best to open and knead it in the middle, so that the dough has a certain gluten in order to press out the dumpling skin that is not easy to cook. As for how to press out a thin and even dumpling skin, "No one, only hands familiar", do more.
(5) Use as little seasoning as possible. Five-spice powder, Chinese pepper powder, etc. will cover the fragrance of leeks; the spiciness of leeks itself is enough to remove the fishy smell of meat, so onion and ginger are not necessary.
(6) Do you want water in the meat? Usually, the meat filling of steamed buns and dumplings must be filled with some water to make the meat soft and taste good. However, I never use water when making leek dumplings, because the leek has a lot of water and there is no possibility of squeezing the water, so the meat is in the filling. You don't need to fetch water.
(7) Be careful not to get cold after eating leeks: first, don't go out immediately, especially when the wind is strong; second, don't be greedy for cold, don't immediately eat cold drinks, drink cold water, drink tea, etc. Many people experience heartburn, bloating and other uncomfortable feelings after eating leeks. In fact, most of them are caused by choking on the cool breeze or drinking tea. As long as they are not particularly weak in stomach qi, they can avoid it with a little attention.
