Soft and Thin Pork Dumplings

Name: Soft and Thin Pork Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 25g White Shark Wheat Starch; 1 egg; 2g salt; 123g water; Some Pork yam stuffing

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Entering winter, the temperature will drop continuously one after another. The weather is getting colder and colder. In winter, the human body needs more calories. A more important function of diet is to increase and accumulate calories. Then steaming dumplings are the most important thing. A popular staple food, it is not only delicious and warm, but also very hungry. A full meal can last most of the day. Friends who have time like to make dumplings at home. For some office workers If you want to eat dumplings, you can go to a dumpling restaurant or restaurant.

I don’t know if you have noticed that even the dumplings made at home, even if the dumplings are rolled out thicker, they will be more or less boiled every time they are cooked. The rotten parts are not because of pinching. It doesn’t matter, sometimes even a crack is made in the skin of the dumplings. Of course it will not taste good after being boiled. But the dumplings eaten in restaurants are not like this. First of all, the skins of the dumplings are often very thin, and some can even be seen. The stuffing inside, we know, the restaurant cooks dumplings in advance and then counts them, but every time they are cooked, they will not be less, and they will not be cooked, and they will not feel the skin of the dumplings. The taste is more powerful, or the soft taste, how is this soft and thin dumpling skin made?

The dumpling skins in the restaurant are so soft and thin that they won’t be cooked. It turns out that not only flour is used, but also “materials” are added.
Speaking of this, many people might suspect that the dumpling flour used in the restaurant is "special" than the family's, or that additives are added, because we usually make dumplings at home and only use flour and water when making the noodles. There is nothing else to add. Well, you don’t need to worry about it. For this question, Meimei asked my cousin who has opened three dumpling restaurants. My cousin couldn’t help being coerced and told me the little secrets. After two experiments, Meimei confirmed that My brother really didn't fool me. The hungry dumplings he made with his method are really soft and transparent, and they won't break after cooking for a long time!
Look, the dumplings that Meimei cooked for the children this morning are all crystal clear, and all of them are intact in a large plate! People do add some things to the flour for making dumpling wrappers, but they are definitely very homely and healthy. In addition to flour and water, there are two other things that are indispensable. What exactly are they? Meimei sells a key point, and will show you one by one in the steps.

Friends who like to make dumplings at home, might as well try it with Meimei!

Ingredients

Soft and Thin Pork Dumplings

1. First of all, the flour used for making dumplings doesn’t need to be special at all. The ordinary flour we usually buy at home is fine. (I always use whatever flour I have. This time I used steamed bun flour. .) It’s just that when making noodles, restaurants generally add appropriate amounts of starch and eggs, which will make the dumpling skin soft, thin and not bad. The proportion of addition should also be paid attention to, usually in a pound of flour. Add 50 grams of starch, and then add an egg white (the whole egg is also possible). These two things are combined with flour. The flour not only has good flexibility, but also solidifies better after being boiled. , So it can be cooked for a long time.

2. Pour both kinds of powder into the basin,

3. Add an egg and add some salt. Eggs have protein, which will coagulate after heating, so the dumpling skin will not break easily. When making dumpling noodles, put some salt in the flour. Dumplings will be tougher, chewy and taste more delicious when eaten in your mouth than without salt.

4. First use chopsticks to mix the flour into a flocculent shape.

5. Then knead the flour into a dough with your hands. The dough is rough at the beginning. Don't worry, put the lid on and wake up for ten minutes, knead again, and then put the lid on and wake up for ten minutes.

6. After several iterations, the dough became very fine and smooth. The better the dough is kneaded, the more beautiful the dumplings will be.

7. Cut a hole in the middle of the kneaded dough, rotate it in a circle, and make the dough become a thin strip.

8. Cut into small doses.

9. The meat filling can be prepared when the noodles are awake, because the dumpling skin is relatively transparent, so it is better to put some brightly colored vegetables in the filling to make it more beautiful. I added chopped broccoli and diced carrots. The minced meat is prepared first, and then the chopped vegetable pieces are added. The vegetable pieces will look better if they remain grainy. Add an egg to the meat filling, the taste will be softer.

10. Roll the small jelly into a dumpling skin that is thick in the middle and thin on the sides.

11. Put the meat on it.

12. Wrap it in your favorite way. Recently, I have become fascinated by this method of wrapping. I learned it for an afternoon with the video and finally learned it. The hungry dumplings that burst out of this method are very beautiful, and the speed is also very fast! I feel that my craft has taken a big step forward!

13. Wrap all the dumplings and place them on a plate sprinkled with dry powder. If you make a lot of them at a time, put the plates in the refrigerator and put them in a fresh-keeping bag.

14. Next, start cooking dumplings. There are tricks to cooking dumplings! Many people know that cold water is needed to cook dumplings, but they don’t know exactly how to order it. Let’s share it here. To make dumplings requires “three rolls and three points”, that is, the water in the pot is boiled and the dumplings are poured into each time. Once you boil, you just order cold water. The amount of water is usually a small bowl. When you cook the dumplings, the dumplings will go through a process of slowly getting bigger. After three rolls and three o'clock, you can see the dumplings start. Slowly decrease from the maximum to tighten, then it means that it is ready to be cooked.

Tips:
Look, the dumplings made with this little trick are all crystal clear and round and very cute! Whether it is fried or boiled, the taste is very good! It turns out that it is not difficult to make successful dumplings. You only need to add two things: starch and eggs. There are many kinds of starch, including wheat starch, corn starch, and potato starch. You can try it too!