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

• staple food
• home cooking
• fat and lean meat stuffing
• ginger powder
• thirteen incense
• xuejian wheat core dumpling noodles
• green onions
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Preparation materials: Tu Xuejian wheat core dumpling powder, etc. The color of Lee Kum Kee's soy sauce is too strong, add as appropriate

   

2. 2 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)

   

3. 3 Chop the shallots and ginger into mince, put them in a basin with the meat filling, add thirteen spices, soy sauce, and sesame oil.

   

4. 4 As shown in the picture, this spoon is shallower and contains 8 spoons of salt

   

5. 5 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.

   

6. 6 Sprinkle some dry flour on the cut pieces to prevent them from sticking together, and roll them into dumpling wrappers

   

7. 7 The wrapped dumplings look good~

   

8. 8 Another side view, with a round and full belly...

   

9. 9 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.

   

10. 10 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^_^