Fancy dumplings(hua yang jiao zi )

Fancy dumplings

Introduction:

"I've always wanted to publish recipes. Try it first, and start from the recipes in the previous diary. (later: I didn't know until I sent the recipe. Alas, the recipe is so complicated! What's more, how to add several pictures in one step? (⊙ o ⊙) although the material of this dumpling is very simple, I used two methods and three methods of making it. "

Production steps:

Step 1: take half a bag of dumpling flour, beat in an egg, add appropriate amount of salt and tuna blend oil, stir, add warm water several times, until the dough is soft enough, continue to knead the dough, until the dough is smooth and elastic, cover it with the cover, wake up for more than half an hour.

Step 2: prepare the filling. Wash and dry the leeks.

Step 3: chop the lean meat into minced meat.

Step 4: cut leeks into small pieces, add appropriate amount of oil and salt, stir with minced meat, set aside.

Step 5: roll dumpling skin and make dumplings.

Step 6: pattern making method 1: put the dumpling skin on your hand, add the right amount of stuffing, fold it in half, hold the dumpling with your right hand, and pinch the edge of the dumpling with your left hand from right to left. When pinching, first pinch a little, then pinch the edge of the dumpling with your left finger at the same time, push it to the right, and repeat the above actions until the edge is pinched well, and the dumpling is shaped.

Step 7: pattern making method 2: fold and pinch the edge of dumplings, and press out lace in one direction.

Step 8: pattern making method 3: fold the edge in half and pinch it well, then pull the two corners together in the middle, pinch them, and the dumplings are shaped.

Step 9: Fry dumplings. Put proper amount of oil in the pot, heat it over low heat, fry the dumplings slowly, and turn them gently with chopsticks until both sides of the dumplings are slightly yellow, and the dumplings are slightly transparent. When you see the cyan inside, you can almost start the pot. However, I found that this kind of dumpling powder is not very good for frying. The dumpling skin is a little hard to bite. If you like a little harder, it may be OK.

Step 10: put the fried dumplings on the plate.

Step 11: cook dumplings. Put water in the pot and bring to a boil. Put all the remaining dumplings in the boiling water. After boiling, cook for a while and add salt to taste.

Step 12: put the cooked dumplings on a plate and enjoy them slowly.

Step 13: put the dumplings out of the pot and eat them with some dipping materials (I used a little white vinegar and soy sauce) according to my favorite taste. When eating, first bite open one end of the dumpling, put a little dip and dumpling soup into the dumpling (this is because I prefer the taste of dumpling soup)_ ∩)O！

Materials required:

Dumpling powder: half bag

Pork: 1 jin

Leeks: 1 jin

Egg: 1

Salt: right amount

Blend oil: right amount

Note: the thinner the dumpling skin is rolled, the better the taste is. Of course, to make the dumpling skin thin but not broken, it is necessary to work hard when making noodles. The smoother the dumpling skin is, the softer the dumpling skin is, and waking up for a long time is also conducive to improving the toughness of the dumpling skin.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: Original

Chinese PinYin : Hua Yang Jiao Zi