Three Fresh Stuffed Dumplings-with Super Detailed Steps for Making Dumplings
1.
Beat the eggs, add water and stir well, pour in the flour, stir with chopsticks while pouring, and stir until no dry powder becomes flocculent
2.
Knead into a dough, (no need to knead it smoothly, the dough will be smooth after waking up) Cover the lid (or cover with plastic wrap) and let it rest for 2 hours
3.
Chop the pork into meat filling, add salt, light soy sauce and other seasonings and stir in one direction until all the moisture is absorbed by the meat, and the surface of the meat filling is a bit sticky and white
4.
Pick up the meat with your hands, then drop it into the basin, and drop it 20 times, and the meat will be strong, not loose at all, and full of stickiness, and the meat will not fall when you grab it. Refrigerate
5.
Remove the shells and heads of the shrimp, and remove the back gut of the shrimp
6.
Dice the shrimp
7.
Wash the leeks, control the water, chop them, mix well with 10 grams of vegetable oil and let them stand for ten minutes; the ginger is also chopped into ginger
8.
Put the leeks and minced ginger into the meat filling and mix well; then add the shrimp and mix well, the dumpling filling is ready.
9.
The awake dough is taken out of the bowl and kneaded on the chopping board to form a smooth dough
10.
Make a hole in the middle of the dough (this step starts with the detailed steps of making dumplings, which was taken several times before making dumplings)
11.
Grasp the dough alternately with both hands to make the dough thinner
12.
Make the dough into a big ring
13.
Cut and roll into thin strips
14.
Cut into small pieces
15.
With the incision facing upwards, press flat with the palm of your hand
16.
To start rolling, the right hand rolls the rolling pin from the side of the small dough to press the dough, press it to the middle and then roll it back, then turn the dough about 30 degrees with the left hand, then roll the rolling pin with the right hand and roll it back, and then roll the dough with the left hand Rotate 30 degrees, then roll the rolling pin with your right hand to press it up
17.
Just like this, the two hands are matched, the left hand rotates the dough while the right hand rolls the rolling pin to roll the skin, and roll the small dough into a thick dumpling skin around the middle.
18.
Take a dumpling pito in your hand and put dumpling filling in the middle of the dumpling skin (this was taken when we made cabbage filling dumplings last time, I think the picture taken that time is clearer)
19.
Fold the dumpling wrapper in half and squeeze it tightly in the middle
20.
Pinch a pleat on one side
21.
Fold it on the left side of the pleat and pinch another pleat,
22.
Squeeze it tightly, you can see the folds stacked one on top of the other
23.
Then press in the remaining gap
24.
Squeeze it tightly, this half is wrapped up,
25.
Then, by analogy, the other side is still pinched, and one dumpling is completed. There is no way to post a video, it can only be described in words and pictures like this.
26.
All the dumplings are wrapped and ready to cook
27.
Boil water in a large pot (the amount of water should be more, enough to allow the dumplings to roll in the water), add a little salt (so that the cooked dumplings will not stick to each other), drop the dumplings into the boiling water, and use the back of the frying spoon to turn the dumplings in a circular motion Two turns (so as to ensure that the dumplings will not sink and stick to the bottom of the pot, and push with the back of the spoon to prevent the side of the spoon from breaking the skin of the dumplings), then cover the pot and cook.
28.
After boiling again, pour in a small bowl of cold water, then cover the pot and cook; after boiling again, pour in a small bowl of cold water, then cover the pot and cook. Generally speaking, the dumplings will be cooked by boiling the water three times. You can also pick up a dumpling, press it down with your hand, and it will bulge and it will be cooked. Put it on the plate and start eating!
Tips:
Sanxian stuffed dumplings are delicious, so my dumpling stuffing is just salty and light, and I don’t use the seasoning when I eat it. Of course, you can also adjust the dipping sauce according to your own taste.
Seasonings such as salt are all placed in the meat filling. After the vegetables are chopped, mix them with vegetable oil first, let them stand for ten minutes and then mix with the meat filling, so that there is a layer of oil film on the surface of the vegetables and then mixed with salt. Soup. The dumplings wrapped in this way will be tender and delicious after being cooked.
