Dumplings, formerly known as "Jiao Er", are one of Chinas ancient traditional pasta dishes. They originated from Wancheng in the Central Plains and have a history of more than 1,800 years. Sharing the six latest dumpling wrapping methods, it is not difficult to learn. Friends who like to eat dumplings should learn it!
1. Butterfly steamed dumplings
Ingredients: 200 grams of flour, 100 grams of boiling water, 150 grams of meat filling
Preparation method: Heat flour with boiling water to form a dough, knead until smooth. Add the ingredients and roll into a round crust.
Roll up both sides of the dough as shown in the picture, leaving the small half unrolled.
Turn the dough over and add the filling.
Wrap the filling and pinch the two straight edges.
Use the unrolled dough to make eyes
Pinch out the pattern of the wings
Turn over both wings
Steamed steamed dumplings
2. Peony steamed dumplings
Ingredients: 200 grams of flour, 100 grams of boiling water, meat150g filling, 4 cooked egg yolks
Preparation method: add boiling water to flour to make a dough, knead it into strips and add ingredients, then roll it into a round dough
Put in the stuffing
Pinch the five points evenly toward the center to form a shape as shown in the picture
Adhere the two adjacent sides to each other
Cut two knives on each petal to form the petals of the peony flower
Crush the cooked egg yolk and add it to the petals for decoration
Put the prepared steamed dumplings into the steamer and steam them
Put it into a plate patterned with sauce
3. Steamed vegetable dumplings
Ingredients: 200 grams of flour, 100 grams of boiling water, 500 grams of green vegetables, 50 grams of fresh mushrooms, 50 grams of fermented fungus, 50 grams of bamboo shoots, 5 grams of sesame oil, appropriate amounts of salt, chicken essence, and sugar
Preparation method: scald the flour in boiling water, cool it slightly, and knead it into dough
Blanch the vegetables with boiling water, chop them together with mushrooms, fungus, and bamboo shoots, squeeze out the water, and add salt, chicken essence, sugar and sesame oil to adjust the taste
Roll the dough into strips, roll out the dough and wrap it in the filling. Divide the round skin into 5 equal parts, stick them together to form 5 sides, and pinch the mouth tightly
Pinch out the lace with your thumb and index finger to form 5 leaves. Pull the bottom of the leaf upward and stick it to the adjacent leaf in the middle
Put the prepared steamed vegetable dumplings into the steamer and steam over high heat for about 6 minutes
4. Steamed Dumplings with Wings
This is a relatively simple and easy-to-learn colorful steamed dumplings. You can choose the filling yourself, sweet, salty, meat or vegetarian. Today I used vegetarian stuffing.
Ingredients: 200 grams of flour, 100 grams of boiling water, 500 grams of vegetables, 50 grams of fungus, 50 grams of fresh mushrooms, 50 grams of bamboo shoots, 5 grams of sesame oil, appropriate amounts of salt, sugar, and chicken essence
Preparation method: Wash the vegetables and blanch them in a pot of boiling water. Chop them together with the washed fungus, mushrooms and bamboo shoots. Squeeze out the excess water and add salt, chicken essence, sugar and sesame oil to adjust the taste.
Run the flour with boiling water and knead it into a dough [the dough for making steamed dumplings is generally kneaded with boiling water, so that the gluten of the dough is reduced, the plasticity is strong, and it is easier to shape]. Add the ingredients and roll into a round crust
Put in vegetable fillings and shape into crescent moon dumplings
Pinch out the lace with your thumb and index finger
Pinch both sides back to create a pair of wings
Put it in a steamer and steam until cooked
5. Mandarin duck steamed dumplings
Speaking of mandarin duck dumplings, they are also an indescribable highlight in Chinese dumpling culture. It is brightly colored, beautiful in shape, soft and tender in texture, and delicious in taste. You can also eat different flavors at the same time
Dough: 250 grams of flour, 120-130 grams of water.
Stuffing: 250 celery, 150 minced meat, salt, monosodium glutamate, chicken essence, pepper, cooking wine.
doLaw:
① Make a nest with flour, add water in batches and knead until the dough is moderately soft and hard, and let it rest for 20 minutes.
② Blanch the celery until it is seven-mature, cut into mince and set aside; marinate the minced meat with cooking wine and pepper for half an hour, stir-fry and mix well with the minced celery; add salt, chicken essence and MSG to taste.
③ Roll the dough into strips, add ingredients, roll out the dough, and stuff it. The skin should be thin.
④The following are illustrated steps, be sure to read them carefully.
⑤The above is the detailed wrapping technique, then steam it for 10 minutes, and garnish after it is out of the pot! Remember that the color contrast should be sharp and not conflicting
6. Golden Crescent Dumplings
Ingredients: 15 dumpling wrappers, 50 grams of round glutinous rice, 2 spoons of hazelnut chocolate sauce, 1 egg yolk
Steps:
1. Soak the glutinous rice overnight in advance, then steam it in a pot for 30 to 40 minutes until cooked;
2. Take out the steamed glutinous rice and put it into a mixing bowl, add chocolate sauce, mix well and make the filling;
3. Preheat the oven to 190°C;
4. Take an appropriate amount of glutinous rice chocolate sauce filling and put it into the dumpling wrapper, fold it into a crescent shape, knead it tightly, put it into the baking tray in order, brush the top of each one evenly with egg wash, and put the baking tray into the preheated In a hot oven;
5. After about 10 to 12 minutes, when the surface swells and turns golden brown, you can take it out and eat it warm.
