Three Fresh Stuffed Dumplings

Three Fresh Stuffed Dumplings

1. Prepare ingredients

2. Dice the fungus and leeks; soak the shrimp skins and squeeze out the water for later use; fry 5 eggs and chop them (the eggs should be a little older), add 1 raw egg to the filling (increase the consistency)

3. Add 4 tablespoons of sesame oil, 1 tablespoon of chicken essence, 1 tablespoon of thirteen spices, half of the chopped green onion, 1 tablespoon of oyster sauce, and stuffing; temporarily do not add salt, if you do not immediately wrap after adding salt, it will cause a lot of water out of the leek The fragrance is weakened and nutrients are lost. So when the noodles are ready to make dumplings, add salt to taste

4. Kneading the noodles: Put 300 grams of flour in a large bowl, and prepare about 100 milliliters of purified water. Add a small amount to the flour in small portions, and use chopsticks to draw a circle counterclockwise after each addition of water to mix the flour

5. You can stop adding water until the flour becomes flocculent and there is no dry noodles. The dumpling noodles should be firmer, so that the dumpling skin can be rolled out very thin, and it has toughness, it is not easy to break after being wrapped in the filling, and the taste is firm.

6. Knead the dough with your hands, knead the fluffy flour into a dough, and continue to knead and press. Finally, after the "three lights", you can cover it with a damp cloth and start to wake up (three lights are: basin light, hand light, and face light)

7. After soaking for half an hour, divide the dough into 4 parts (Of course, you can also divide into two parts, you can divide the number of parts according to how many ingredients you want to make)

8. Knead a small portion of the dough that has just been divided into strips, and adjust the thickness of the noodles according to the size of the required agent. Generally, it is enough to be rolled into a diameter of about 4 cm

9. Cut the kneaded round noodles into noodles with a length of about 3 cm. The length can be adjusted according to your own size. You can cut larger dumplings when making large dumplings (cut one knife and turn one lower to cut out the shape in the picture)

10. The size should be consistent and uniform. At this time, round the cut agent into a small ball, just pinch a ball at will, no standard sphere is needed

11. Begin to roll the dumpling wrapper, take a small dough, and gently press it down. After squeezing, the force-bearing area is larger and we can roll the wrapper. Hold the rolling pin in your right hand and press more than half of the dough. Rotate the rolling pin up and down. While holding the unpressed dough in your left hand, turn the dough continuously, rolling and turning the dough, so that the rolled dough is even and round (left-handed Please change hands by yourself)

12. Here is a way to teach lazy people. After rolling the noodles into the dough, use a round cup or lid to carve out the dumplings of the corresponding size, which is also very convenient.

13. At this point, we will add salt to the previously made fillings and start making dumplings.

14. Because I have a lot of fillings, the water comes out very quickly. You can use a colander to grate the juice out.

15. Because it is a special edition of dumplings for the Spring Festival, we will demonstrate one of the ways to make dumplings (spicy fish filling)
(1) The dumpling filling is placed in the middle of the dumpling wrapper;
(2) Fold the dumpling wrapper in half tightly;
(3) Starting from one of the two ends, lift up the index finger from the bottom of the right side and pinch it tightly with the inner skin

16. (4) Knead the dumpling wrappers that are not kneaded at the back in the same way. Squeeze it completely until there is no gap on the right side; of course, you don’t need to pay attention to the crescent shape or ingot shape, just hold the skins at the ends of the dumplings in two hands and squeeze it in the middle. This wrapping method is very fast, too. A lazy bag method. Because the noodles are hard, if the dough on both sides cannot be kneaded, you can dip a little water on the noodles with your hands to help bond.

17. Because the noodles are hard, make sure the dumplings are thin and the filling

18. Sprinkle a layer of dried noodles under the plate to prevent the dumplings from sticking to the utensils. You can also use a bamboo curtain; to prevent the dumplings from drying out, cover with a layer of plastic wrap or a cloth to cook

19. The water used to cook the dumplings must be boiled and boiled before serving the dumplings. It is best to add a little salt in the water so that the dumplings will not break easily. After cooking, use the strainer to stir clockwise to prevent the dumplings from sticking in the water. together. Generally speaking, after pouring cold water three times after boiling, the dumplings will be cooked. If you still can’t tell whether the dumplings are cooked or not cooked, just take out one and taste it. Although it looks awkward, it is the quickest way to determine whether it is ripe. method

20. Take out the pot and serve on the plate. Just dip with laba vinegar

Tips:

1. Add a small amount of water to the noodles several times when making the noodles. If it is too small, it can be made up. But if there is too much water, it will become a paste. It will be difficult to control the amount of noodles if you want to make up the flour. Generally speaking, the amount of water for making dumplings and noodles accounts for one-third of the weight of the flour, and it needs to be harder to have a thinner skin and a larger filling;
2. To judge whether the dough is well kneaded, firstly, check whether the dough is tight and not loose, and secondly, it must be formed, and the dough can be awakened by placing it on the table without collapsing;
3. When making dumpling stuffing with vegetables with high water content such as leeks, cabbage, etc., you need to pay attention to the amount of water. Because the water content of cabbage is high, you need to cut a portion of the water in advance and then use it to mix the dumpling stuffing. The water content of leeks is lower than that of cabbage. We can add more edible oil or sesame oil to seal the appearance of leeks, so that it is not easy to get water. If the dumplings made by me have a large amount of filling and cannot be filled in time before the water is discharged, you can take the method above to drain the excess water, which can minimize the loss of nutrients;
4. Of course, there are lazy methods for making dumpling wrappers and making dumplings, so everyone can master it flexibly.