Plum Steamed Dumplings
1.
Prepare ingredients for making meat fillings. Soak the green onion and ginger in advance.
2.
Prepare ingredients for making dumpling wrappers.
3.
Pour dumpling flour into a larger container.
4.
Slowly pour warm water into the basin and stir the flour into a fluffy shape.
5.
Knead into a smooth dough. In the process of kneading the noodles, water must be added or subtracted according to the water absorption of the flour. The special flour for dumplings of Arowana I used has better water absorption, so I use a little more water than ordinary flour.
6.
Cover with a damp cloth and let the dough wake up for about 20 minutes.
7.
In the process of waking up the dough, prepare the dumpling filling. First add salt to the meat and stir vigorously in one direction until the meat is strong.
8.
It is obvious that the minced meat is clumped and not scattered.
9.
Pour in the chicken essence and Shisanxiang, and continue to stir until the Shisanxiang and chicken essence are completely fused with the meat.
10.
Pour in oyster sauce, light soy sauce and cooking wine, and stir well.
11.
Pour the green onion and ginger water in portions.
12.
Stir until the green onion and ginger water and the meat are completely integrated.
13.
Wash and chop the green onions.
14.
Put the chopped green onions into the prepared meat filling.
15.
Don't need to add salt, just stir evenly.
16.
Sprinkle dry flour on the panel to prevent the dough from sticking. The awake dough is divided into three.
17.
Leave one on the panel, put the other two in the basin, and cover with a damp cloth to prevent the epidermis from drying out.
18.
Roll the dough into a strip.
19.
Cut into even dough.
20.
Sprinkle with dry flour and press it with the palm of your hand.
21.
Roll out dumpling wrappers that are slightly larger than usual when making dumplings.
22.
Take a dumpling wrapper and turn the side up.
23.
Turn the dumpling wrapper around and put meat filling in the middle.
24.
Pinch the five sides together and dipped it with water in the middle to make the glue stronger.
25.
Turn the sides up and put the soaked wolfberry in the middle.
26.
Put it on the steamer.
27.
Steam on high heat for 12-15 minutes.
Tips:
1. My family don't like to eat ginger, so when making dumpling stuffing, I usually use green onion and ginger water instead of minced ginger. If you like to eat ginger, you can mix minced ginger directly with meat. If you don't like it, soak the green onion and ginger water in advance like me.
2. Be sure to wake up after the dough is reconciled.
3. Meat filling is an all-purpose filling, you can use green onions, leeks or cabbage, fennel, celery, etc.
4. When kneading the dough, it is necessary to add or reduce the amount of water according to the actual situation of the flour, and the dough is soft and hard. The dough with more water and less surface will be stickier, and the dough with less water and more surface is too hard, which is not conducive to the shape and tastes bad.
