1. To adjust the noodles in cold water, first put 1/3 of the flour for making dumplings, gradually add water to let the flour and water gradually merge, gradually add water and flour according to the required amount, until the softness and hardness are acceptable (a bit sticky). Then cover the lid to let the flour and water blend more naturally, and let it stand for 20 minutes (if the room temperature is low, the time will be longer) if you want the flour to be softer, you can add a little milk
2. Celery pinch, wash, diced, add salt to lock in water
3. Wash the red bell peppers, remove the core and dice, mix well with the diced celery
4. Mince lean and white pork, mix well with diced bell pepper and celery, then add egg and stir well
5. Add the right amount of salt, mushroom extract, light soy sauce, soy sauce, thirteen incense, oyster sauce, and sesame oil to the filling. I don’t want to cheer if there is fat
6. Take a part of the cooked noodles, knead them into long strips, and then cut them into these doughs.
7. Sprinkle the cut dough with some dry flour to avoid sticking, align the cuts and press them into small round cakes (make it round as much as possible, and roll the skin to make it easy to be round)
8. I can only figure this out by myself, and I am also the first time. Anyway, roll with the right hand and turn with the left hand. The rolled skin is thin in the middle and the surrounding area
9. As shown in the figure. Put an appropriate amount of stuffing in the middle of the dumpling wrapper, and then squeeze it tightly.
10. Because the first time there is no hand feeling, the skins are different in size, and the dumplings are also different in size, which affects the appearance. Fortunately, the taste is good, so ignore it.
Tips:This time I used high-gluten flour. The dumplings are very tough. I don’t think high-gluten flour is needed.
