Little daughter in law's signature dumpling

Little daughter in law's signature dumpling

Introduction:

"As the saying goes:" delicious but dumplings, comfortable but inverted. ". It's really a "great loss of vitality" to write this recipe. In order to present it to our relatives in detail, we have done the most steps since the beginning. Dumplings, usually at home also made a lot of. Feeling conscience, the best thing to eat is soy sauce dumplings. Fresh, fragrant and juicy, it's a bit like the soup bag outside. It really tastes better. I think every friend who has seen it can copy the original flavor as long as they follow the steps. What a pleasant thing it is to directly move the kitchen of "little daughter-in-law" to your home! However, there is a small extravagance. If it is delicious, my relatives will remember to tell me, and I will be satisfied! If you hurt me, I can afford it!! "

Production steps:

Step 1: put the meat in the container.

Step 2: wash all kinds of ingredients and set aside: half onion, a carrot, watery fungus, shallot, ginger.

Step 3: Chop onion and shallot, cut carrot and agaric into shreds.

The fourth step: add a good egg and cut ginger to the meat stuffing.

Step 5: Seasoning: add appropriate amount of salt, chicken powder, oyster sauce, white pepper, five spice powder, and a little sugar.

Step 6: then, according to the ratio of 2 teaspoons of raw soy sauce and 1 teaspoon of old soy sauce, mix it into the meat.

Step 7: pour all 3 ingredients into the container.

Step 8: add sesame oil to make the stuffing more moist. Add water to the stuffing in three times (add a little, don't add too much water at a time). Circle the stuffing in one direction and beat it for a while to make the stuffing fully energetic.

Step 9: prepare dumplings: 500 grams of dumpling skin, a small bowl of cold open, and good meat.

Step 10: put the right amount of meat stuffing in the middle of the dumpling skin, moisten the edge of the dough by hand, and increase its stickiness.

Step 11: the simplest way to make dumplings: fold the dumpling skin in half, hold the dumpling skin in the mouth of both hands, squeeze it towards the middle, and pinch it.

Step 12: open fire, pour a little oil into the pot, turn the pot, put the dumplings in, leave some space.

Step 13: then add water to about 1 / 3 of the dumplings.

Step 14: cover the pot and cook for about 5 minutes.

Step 15: open the lid of the pot. When you see that the juice is almost collected, turn the heat down. When you hear the sound of Zizi, the bottom will be golden and crisp.

Step 16: take out carefully, don't break the skin, just swing the plate. Try the original first, then dip it with seasoning!

Materials required:

Pork stuffing: 200g

Dumpling skin: 500g

Ginger: 1 small piece

Egg: 1

Carrot: 1

Onion: half

Shallot: moderate

Auricularia polytricha: right amount

Salt: 1 teaspoon

Soy sauce: 2 teaspoons

Old style: 1 spoonful

Sesame oil: 3 teaspoons

Sugar: half a teaspoon

Chicken powder: 2 teaspoons

Oyster sauce: 2 teaspoons

White pepper: 1 teaspoon

Five spice powder: 1 teaspoon

Note: 1. I think more five spice powder will make the flavor stronger! 2. It's also very important to add water to make stuffing. Don't add it all at one time. Add it slowly in several times. For each time you add water, add water after a few minutes to make it fully energetic! 3. It's better to put the mixed stuffing in the cold room for a few hours before taking it out. It's both good and tasty, and the soup won't flow out when it's frozen. 4. The dumpling skin bought outside is relatively dry. Only when the skin is soaked with some water can it stick tightly. 5. The dumplings that haven't been finished are frozen quickly. It's more suitable for steaming next time!

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: spiced