Big dumplings
Overview
Break five packs of dumplings! I have nothing to do at home, and it’s raining outside. I don’t want to go to the market! There are some scraps left in the refrigerator, and they all come in handy! The first time I rolled out dumpling skins by myself, the portions were too big. When the finished product came out, Jie’s father jokingly called it beef head dumplings
Tags
Ingredients
Steps
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Add flour, eggs, 1 gram of salt, and 200 ml of water to form a dough
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Let the kneaded dough rest for 1 hour
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Chop the required materials into fine pieces
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Mix the ingredients and add two spoons of oil, one spoon each of light soy sauce and cooking wine
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Knead the dough into long strips and divide it into small portions (the portions are a bit large, and there are only 25 pieces in the final product)
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Flatten the small dough and roll it into dough
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Wrapped with meat filling, the dumplings are a bit big!
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Bring the water to a boil and add a little salt. Add the dumplings. Boil again. Add a little cold water and bring to a boil. Add a little more water and boil until the dumplings float
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Put a little chopped green onion, salt, seaweed and boiling water in a bowl
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Put the cooked dumplings into the soup bowl
