Dumplings
Overview
From college to now, I have been living alone in Beijing for six or seven years. Although I didn’t like dumplings at first, I gradually fell in love with dumplings. This time, my mother finally came to Beijing to stay for a few days. After going to the supermarket, she came home and started preparing materials. My friend’s plan to skip meals at night to lose weight was once again shattered.
Tags
Ingredients
Steps
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Preparation materials: Tu Xuejian wheat core dumpling powder, etc. The color of Lee Kum Kee's soy sauce is too strong, add as appropriate
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Face to face light, hand light, basin light, wake up for a while. The dough is a little softer than steamed buns (the dough will stick to your finger when you poke it in)
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Chop the shallots and ginger into mince, put them in a basin with the meat filling, add thirteen spices, soy sauce, and sesame oil.
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As shown in the picture, this spoon is shallower and contains 8 spoons of salt
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Knead the woke dough for a while (it will make it more chewy), cut a piece and roll it into thin round strips, and cut it into small pieces.
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Sprinkle some dry flour on the cut pieces to prevent them from sticking together, and roll them into dumpling wrappers
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The wrapped dumplings look good~
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Another side view, with a round and full belly...
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Add water to the pot, add half a teaspoon of salt and bring to a boil. Put the dumplings into the pot and bring to a boil again, then add a spoonful of cold water. Repeat this step of adding water 3 times, one spoonful at a time. After boiling again, the dumplings are ready to be taken out of the pot.
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The dumplings are cooked~ There are more green onions in them, so they look green, but they are actually filled with meat and are fragrant^_^
