Three fresh dumplings

Three fresh dumplings

Introduction:

"As the old saying goes:" knocked down wife, kneaded face. ". For "he mian", we really need to knead it to the right place. Only when we knead it to the right place can we chew, taste and reach the right place. I'm afraid of making pasta, especially for desserts. But I know that the dough must be kneaded vigorously to make the pasta taste. Dumpling is a kind of seemingly simple but actually very complex pasta. There are some small details about the dough and stuffing. The process of making dumplings is complex, and the natural taste is also excellent and delicious. Otherwise, it will not make the Chinese and foreign gluttonous people "happy". I like dumplings, but I can't make them well. Dumplings pay attention to the "thin skin big stuffing", this seemingly simple pasta let me very tangled. There are many recipes for the three delicacies dumplings. Everyone has their own tricks. Mine is a homely practice, which can be regarded as "pseudo three delicacies". Now make a "three fresh dumplings", in the process of appetizing at the same time send up, please give some advice. My recipe is: 1. The filling of dumplings is leek, shrimps or scallops, agaric and eggs (the egg liquid is fried into golden yellow with oil and broken eggs). ② Mix the dough with cold water for more than 30 minutes. Knead the dough hard to make the dough smooth without bubbles and lumps. ③ When mixing the stuffing, put the oil first, stir evenly, and then add the refined salt step by step to prevent excessive water from the stuffing. ④ Dumpling skin should be rolled as thin and uniform as possible, and slightly thick in the middle. ⑤ Make dumplings to do: less pinch fold, pinch small fold

Production steps:

Step 1: put dry flour and dough aside, wash leeks, control water, agaric, and soak scallops in warm water.

Step 2: knock the eggs into a clean small bowl, sprinkle a little salt, and stir them into loose egg liquid.

Step 3: pour vegetable oil into the pot, heat the oil, add pepper, saute until fragrant, and then remove the pepper.

Step 4: pour the egg liquid into the oil pan and stir fry over low heat.

Step 5: stir fry the eggs into golden granules.

Step 6: wash the leeks with clean water and cut them with a knife.

Step 7: soak the black fungus and chop it with a knife.

Step 8: remove the fascia of the soaked scallops and press them into filaments with a knife.

Step 9: put leeks, dried beancurd, broken black fungus and egg into a clean small basin, and pour in cooked vegetable oil.

Step 10: after fully stirring, sprinkle appropriate amount of refined salt (the refined salt can be put in several times to grasp the taste) and mix well.

Step 11: knead the dough until smooth.

Step 12: take a small piece of dough, knead and cut into flour.

Step 13: roll the dough into dumpling skin and wrap it in the stuffing.

Step 14: make small folds, thin skin and big stuffing dumplings.

Step 15: put the dumplings into the boiling water pot, boil them, and then add cool water. When the dumplings are swollen and floating again, they can be fished out.

Materials required:

Flour: right amount

Eggs: right amount

Leeks: moderate

Scallops: right amount

Auricularia auricula: right amount

Refined salt: right amount

Vegetable oil: right amount

Zanthoxylum bungeanum: right amount

Note: 1, dumplings to achieve thin skin, stuffing, it is necessary to knead the surface of the dough smooth, no bubbles, no lumps. When making dumplings, you should pinch small pleats, less pleats. 2. Black fungus, scallops bubble ahead of time, scallops to choose to fascia impurities, with a knife crushed into filaments. 3. Stir vegetable stuffing to put oil, stir evenly, and then sprinkle salt in several times, so as to make less water out of vegetable stuffing.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh