【Binghua Fried Dumplings】--- 28-step detailed illustration

Overview

In fact, as a native southerner, I don’t know why I love pasta so much. Maybe, I have an incomprehensible relationship with it; maybe, it’s because I was helpless about it at the beginning; maybe..., actually, it’s not the case, it’s because I like to mess with everything related to food. I have always felt that flour is a very magical ingredient. As long as you add some water and knead the dough, you can make a variety of delicious foods with different textures and flavors. In the past pasta diary, I think there are some articles that are quite detailed, but some friends still often ask different questions, so here I will talk about some topics that I have never talked about before, such as simple flour and water, which contains too much and wide knowledge. I definitely can't finish it in a few sentences. Please see the log for details.

Tags

• staple food
• pasta
• home cooking
• dumplings
• dough: boiling water
• dough: cold water
• dough: plain flour
• filling: cabbage
• filling: pork shank
• onion white
• ginger juice
• salt
• sesame oil
• soy sauce
• white pepper

Ingredients

Steps

1. 1 (1) Make the meat filling first: wash the pork front leg meat and cut it into smaller pieces. (For front leg meat, it is suitable to buy three fat and seven thin ones)

   

2. 2 Put it into the meat grinder box of the food processor in batches and stir into minced meat. (Don’t take too long, just ten seconds. If you mix it too much, it will taste bad. I like it to be granular)

   

3. 3 Stirred minced meat.

   

4. 4 Mix in all seasonings except sesame oil. (If you don’t have ginger juice, you can use ground ginger instead)

   

5. 5 Mix well.

   

6. 6 Add three tablespoons of stock or water in batches to "water" the meat filling. Stir thoroughly each time until the meat filling absorbs the water before adding the next time. The watered meat filling will be sticky and lighter in color. You can see the difference from the picture. Add sesame oil to the watered meat filling and mix well. Then cover it with plastic wrap and put it in the refrigerator to refrigerate. This will facilitate later packaging. (

   

7. 7 (2) Make the dough: Weigh the flour and place it in a larger basin.

   

8. 8 Slowly add 50 grams of boiling water in a circular motion, stirring with chopsticks while adding. (After the weighed 50 grams of cold water is boiled, leave the stove, otherwise the amount of water will be reduced if you continue to boil it)

   

9. 9 Then slowly add cold water and use chopsticks to stir into a fluffy consistency without any dry powder.

   

10. 10 Use your hands to bring the dough together into a dough.

    

11. 11 Knead it a little until it is slightly smooth. (You don’t have to knead the dough very smoothly like making steamed buns, just knead it a little)

    

12. 12 Wrap the kneaded dough in plastic wrap and let it rest for 20 minutes to half an hour.

    

13. 13 (3) Packaging: Cut the cabbage into fine pieces, put it in a basin, sprinkle in a teaspoon of salt, mix well and let it sit for about ten minutes.

    

14. 14 Squeeze the water out with your hands.

    

15. 15 Before wrapping, add the cabbage into the minced meat and mix well.

    

16. 16 Take half of the dough and knead it into a long and even shape. (Don’t sprinkle flour on the chopping board at this time. It will be easier to knead into long strips, but don’t use too much force when kneading)

    

17. 17 Lightly dust the chopping board and dough with flour, then divide into small portions of 8 to 10 grams.

    

18. 18 Roll the dumpling skin into a thicker middle and thinner edge.

    

19. 19 Take a piece of dumpling wrapper and wrap it with an appropriate amount of meat filling.

    

20. 20 Wrap the dumplings the way you like.

    

21. 21 This is a dumpling made of 10 grams each. (larger)

    

22. 22 This is a dumpling made of 8 grams each (smaller). The wrapped dumplings should be placed on a flour-dusted chopping board to prevent the bottom from sticking.

    

23. 23 (4) Fried dumplings: Preheat a non-stick pan over medium heat, add an appropriate amount of oil, place the dumplings in, and fry until the bottom is set. (If there is too much flour at the bottom of the dumplings, pat it off gently before putting it in the pot)

    

24. 24 Pour in enough flour and water to cover the bottom of the pot. (The ratio of flour to water is flour: water = 1:10. The total amount of flour and water is made as needed. As shown in the picture, one pot requires about 70 grams)

    

25. 25 After the flour water boils, cover the lid and continue frying.

    

26. 26 Continue frying for about six to eight minutes. (The specific time is related to the firepower and quantity)

    

27. 27 When there is a sound in the pot, it means that the water is about to be fried. Wait until the flour is fried until golden brown.

    

28. 28 Turn off the heat, place the plate used for serving in the pot, hold the plate with your right hand, pick up the pot with your left hand, and place the dumplings upside down on the plate.