Sichuan Chaoshou

Name: Sichuan Chaoshou
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 220g Dumpling filling; 80g Plain Water; 150g Wheat Core Flour; a little sesame oil; a little Soy sauce; a little parsley; Some salt; Some Corn oil

by Feixue Piaoxu (from Tencent.)

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Sichuan Chaoshou, in fact, a person who doesn't know how to eat spicy food, the condiment is not the Sichuanese way of eating at all. It’s just that Baofa learned the Sichuan handwriting. Rolling the skin is the same as our local big wontons, but the folding method is different. No matter how you wrap it, it's just stuffing with dough. To put it bluntly, wonton is called differently due to different regions. Today, the hands were slapped again, so I knead the noodles and eat them by hand. Fortunately, it's just the number of servings for one person, and the dough that is kneaded is only twos or twos. The skin of the wheat core flour is really good, the skin is smooth and not easy to break, and the taste is very good.

Ingredients

220g Dumpling Filling
80g Plain Water
150g Wheat Core Flour
a little Sesame Oil

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a little Soy Sauce

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a little Parsley
Some Salt

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Some Corn Oil

Sichuan Chaoshou

1. Both powder and water are weighed. (For novices' reference.)

2. Dig a hole in the center of the powder and slowly add water,

3. Stir it with chopsticks into a flocculent shape,

4. Knead it into a smooth dough and buckle it with a bowl.

5. The stuffing is the cabbage and pork stuffing left over from making dumplings yesterday, also weighed, and the net weight is 220g

6. Roll the dough into strips

7. Roll it out and roll it out to form a large skin, almost transparent.

8. First cut into long pieces about 7-8cm wide,

9. Cut another square 7-8cm

10. Take a piece of leather and put it on the palm of your hand, put an appropriate amount of stuffing,

11. Fold the leather in half diagonally and pinch the corners tightly,

12. Use your middle finger to press the meat filling Chu, and then pinch the two corners together.

13. It's all wrapped up.

14. Add a little salt and vegetable oil to a boiling pot

15. Make enough of them and cook them. Add appropriate amount of light soy sauce, sesame oil, coriander, and boiling water in a large bowl, and then add the cooked dish. (Can eat spicy with chili sauce or spicy oil, feel delicious.)

16. The extra ten are lined up in a fresh-keeping bag and frozen in the refrigerator. When you want to eat, just cook them.

Tips:
1. Knead the dough and add water slowly to prevent it from getting too wet, unless you have the remaining flour to add.
2. Filling according to personal preference. 150 grams of noodles and 220 grams of stuffing here are just over 20 pieces.
3. When cooking, the first time you boil, you see the hand floats up, add an appropriate amount of cold water and boil it.