Sixi Steamed Dumplings
1.
Add 100g of flour to 100°C boiling water and stir it with chopsticks to form a snowflake flake. When the flour cools a little, you can knead it by hand. Knead it like washing clothes and rotate the dough until the dough is smooth, uniform and tough.
2.
Put the kneaded dough in the crisper for half an hour, otherwise the dough will not be loose enough.
3.
Use a cooking stick to stir the pork tenderloin into a puree, chop a little green onion, ginger and 1 piece of Xianggu, mix the puree, then add cornstarch, thirteen spices, soy sauce, sesame oil, mix together, stir well, and the meat filling is ready Up. Finally, chop cucumber, gourd radish, purple sweet potato and 1 shiitake mushroom and set aside.
4.
Knead the good dough into a strip.
5.
Cut into small doses with a spatula. Cutting method: Cut a knife, rotate 90 degrees, and cut a second knife, so that it is easy to arrange into a cylindrical shape, instead of cutting out a flat square, you can also pull it by hand.
6.
The prepared noodles should be covered with plastic wrap or put in a fresh-keeping box if the amount is small.
7.
Rolling: Holding a rolling pin in one hand, apply pressure on the edges, Zhao rolls lighter toward the center, and rotates a small angle with the other hand, and finally rolls out the thick dough in the middle and the thin dough around it.
8.
Take a dumpling wrapper with meat filling in the middle, knead the four sides of the dough (the four corners are empty, and the middle is glued).
9.
Then knead every two adjacent sides in the middle, so that it is a Tianzi grid, and then pinch each grid into a small one to make the shape more unique.
10.
Fill the four grids with chopped cucumber, chopped gourd radish, chopped purple potato and chopped shiitake mushrooms.
11.
The steamer is brushed with a thin layer of vegetable oil in advance to prevent sticking (or spread with silicone oil paper).
12.
Put the finished steamed dumplings in a steamer, a pot on cold water, steam them on medium heat for 10-15 minutes after getting air, take them out and eat.
Tips:
1. The amount of water used to make pasta is so precise that it is not turbid. Don't add all the water at once, but several times in small amounts, because the water absorption of different brands of flour is different, so it needs to be increased or decreased as appropriate.
2. Don't use too much force when rolling the skin. Push to the middle and loosen it slowly, as evenly as possible, so as not to cause a thick bump in the middle of the rolled skin and the surrounding area is too thin.
3. Steamed dumplings must be made with freshly boiled water and noodles.
4. The meat filling is prepared according to personal taste. I made it for a 2-year-old child. The taste is lighter. The four-color fillers can be matched at will, as long as the colors are different.
