#最美没有中秋味#sour Soup Dumplings
1.
Add the flour, water and 1 gram of salt to form a smooth dough, cover and wake up for half an hour.
2.
Prepare the filling. Chop the pork, wash the leek and chop it in water, add salt, five-spice powder, oyster sauce, corn oil, add water a little, and beat clockwise or counterclockwise in one direction until the gum is formed.
3.
Sprinkle a layer of flour on the chopping board to prevent stickiness. Take the dough out of the bowl without kneading. Cut a hole in the middle, and then slowly roll it into a strip.
4.
Divide the thick noodles into 2 or 4 sections, take one, and cover the rest to prevent it from drying out.
5.
Rub the thick noodles evenly, and then cut them into small noodles of about 10 grams. The noodles are best rolled at 90 degrees when cutting.
6.
Sprinkle a little dry powder on the chopping board, take a small dose, squeeze it, and use a rolling pin to roll out the wafer, making it as thick as possible in the middle and thin at the edges.
7.
Put an appropriate amount of meat, then fold the dough in half, fold it a few times, and squeeze it tightly. Roll out the skin yourself, it's easy to wrap.
8.
Sprinkle a thin layer of cornstarch on the plate to prevent sticking, wrap all the dumplings, make them well, and freeze them overnight. Because I ate it the next morning. You don’t need to freeze it if you eat it temporarily.
9.
Bring the water to a boil, put the dumplings, and use a spatula to chop the bottom of the dumplings to prevent the dumplings from sinking to the bottom of the pan, then cover and cook until the water boils, order a bowl of cold water, and then cover. repeat. Generally, adding water twice is enough. Open the lid and see that the dumplings are all floating and cook for another minute or two. The skin of the dumplings is translucent.
10.
Prepare the sour soup base while cooking the dumplings. I put chili oil, light soy sauce, vinegar according to my taste, and I also put a little bit of pickled mustard.
11.
Put the cooked dumplings in the soup in a bowl, mix well and eat.
Tips:
1. Add some salt to the dumpling skin to make it more gluten, and the dough will be slightly softer, and it will feel more delicious. If you like to eat more chewy, make it harder.
2. Pork is best to be fat and lean. It is more appropriate to open it. If it is too thin, it will be too woody and not tasty. Leeks should be dried in water and then chopped.
3. Roll out the dough slowly if it is not round, it doesn't matter if it is not round, just practice more.
