Steamed Dumplings

Name: Steamed Dumplings
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Arowana Dumpling Special Wheat Core Flour; 150g Shimizu; Some Dumpling filling

by Dazzling luan tree

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

The winter solstice is coming soon, and dumplings will be the protagonist. I usually make dumplings a lot, but today I change the taste and make the steamed dumplings. Today, I chose the special wheat core powder for Arowana dumplings because it is selected from the world's best wheat and wheat core essence, and its professional ratio, so the color is natural, the touch is quite delicate, and there is no shrinking phenomenon when the dumpling skin is rolled. The finished product is milky white and translucent, and tastes smooth and sticky!

Ingredients

300g Arowana Dumpling Special Wheat Core Flour
150g Shimizu
Some Dumpling Filling

Steamed Dumplings

1. 1Golden Dragon Fish Dumpling Special Wheat Core Flour and Dumpling Filling

2. 2 Add 500g of flour to 250g of water to form a dough and let stand for about 30 minutes

3. 3 time to take out a little knead shaping

4. 4 Knead the dough into strips for later use

5. 5 Use a knife to divide the dough into a number of evenly sized agents

6. 6 Roll the agent into thin slices. I really need to talk about it here. This dumpling special wheat core flour really does not shrink at all during the rolling process, and the rolling is done in one go!

7. Take a dough, put the meat on the dough, pinch one side of the head tightly, pinch the folds on the left and right, pinch the left and right to the head!