How to make dumplings in Northeast China

Northeast dumpling production method

1. and flour: the most common is wheat flour, some places use buckwheat flour. Use cool water. The ratio of flour to water: four bowls of flour, one bowl of water. After kneading the dough in the bowl, let it rest for 20 minutes to "molasses" (water penetrates the flour particles well). If there is too much water, the dough will be soft and easy to wrap, but will break easily when cooked; if there is too little water, the dough will be hard, and it will be difficult to roll out and wrap. Good texture generally requires the dough to be hard, there is a soft cake hard dumplings said.　Rolling: Put the molten dough on the board and roll it into a long cylindrical strip 2-3 centimeters in diameter. Pull (or cut) the strip into small pieces about 1.5 centimeters long - the dosage. Flatten the dosage with your hands. Then use a rolling pin to roll out the dumpling skin to a moderate diameter (4-7 cm), about 0.5-1 mm thick, and slightly thicker in the center. When rolling out the skin, sprinkle the board with dry flour to prevent it from sticking to the board. Since rolling takes a lot of time, many handmade noodle stores today sell machine-made gyoza(dumpling) skins. To use a machine-made gyoza skin, you usually have to dip your hands in water to knead it.　3. Kneading: Rolling out gyoza(dumpling) skins with a rolling pin seems to be part of urban culture. In the countryside, most of the dumplings are kneaded by hand. When kneading, the dumplings are first kneaded into a flat circle, then pinched and pressed with the fingers of both hands while rotating. When pinched, the skin is in the shape of a bowl (as opposed to the flat shape of rolled out skin) and carries less dry flour, so it is easier to wrap. The disadvantage is that kneading takes more time than rolling.

Dumpling filling

Dumpling filling is mainly divided into meat filling, vegetarian filling, meat and vegetarian filling, bought back to do before the meat should be mixed with a small amount of water, and then add chopped green onion, ginger, pepper or five-spice powder, monosodium glutamate, salt, a small amount of soy sauce, cooking wine, and so on, do not mind if you are not too greasy, you can add some vegetable oil, but if the meat filling is fat enough, can be omitted, and then stirred in a direction, after the Adjust the saltiness. If you like, you can also add sesame oil, depending on personal taste. Let the meat rest for a while, then you can make dumplings. You can also use this method to make beef and mutton dumplings.　Steamed Dumpling Preparation Mixing: Use boiling water to scald the noodles. Use boiling water to blanch the noodles, and use the same method as for the dumpling skins.　Filling: The water content of the vegetables can be higher. Dishes that are not suitable for dumpling filling, such as zucchini, can be used as steamed dumpling filling.　Steaming: Steam the dumplings for 20 minutes after the atmosphere has risen.　Pan-fried Dumplings When there are too many dumplings to eat at one time, and you want to save them for another meal, you can pan-fry them instead, and they taste great. It is customary to fry the dumplings in cooking oil. However, in recent years, the trend of eating healthier food has made oil-rich food less popular. In fact, pan-frying dumplings in water or using stock instead of cooking oil is also very tasty. Pan-fried dumplings are also known as pot stickers.　Chicken and asparagus stuffing Ingredients: 750g of chicken breast, 100g of asparagus, 50g of green onion, sesame oil, ginger, refined salt, monosodium glutamate, and stock.　Practice: wash the chicken breast meat chopped into fine mud, asparagus cut into fine dice in a frying pan and stir-fry for a few moments. Chicken puree into a pot, add onion, ginger, cooking wine, broth, salt, monosodium glutamate, stir well, into the asparagus, and then stir a few into.　Fish leek stuffing Ingredients: 700 grams of skinless fish, 50 grams of fat meat, 200 grams of leeks, 50 grams of green onions, cooking wine, ginger, salt, monosodium glutamate, broth, appropriate amount.　Practice: put the fish in the water to bleach clear, remove coarse thorns, put on the board knocked into fine mud. Fatty meat cut into fine grains, chopped chives. Take a deep pot, put the fish puree plus soup, open, add wine, onion, ginger, monosodium glutamate, fine salt, hand clockwise stirring, and finally add fat meat, chives that is.　How to mix the tender meat filling: chop the meat into mud, put a little soy sauce, cooking wine, salt, sesame oil, finely chopped minced green onions and ginger puree. If the meat is thin, add some vegetable oil. Mix well. Then add a little water into the meat mixture, continue to stir, stir until the meat is elastic, then add water, and stir again. Add water again and stir again. Do this about 3-4 times and the mixture will be thick and elastic. Remember to add less water each time, and add it in several times. The meat will be very tender and tasty when made into stuffing or meatballs.　Pork Stuffing with Green Vegetables: Mince the green vegetables and mix them with the meat mixture.　Carrot Pork Stuffing: Shred carrots finely and mix with seasoned meat.　Mushroom: finely dice fresh mushrooms and mix with the meat mixture.　Ingredients: 250g cilantro, 150g pork.　Accessories: soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.　Practice: 1, choose and wash the cilantro, drain the mud water chopped into minced, mixed into a little sesame oil to be used. 2, pork filling into the pot, add all the seasonings, mix well. 3, and finally add the end of the cilantro mix well.　Tips: 1, cilantro chopped, if the water is very much, you can use gauze to squeeze out the juice, the juice can be reserved for the filling. 2, pork filling should be fat and lean, the best fat three lean seven ratio, cooked dumplings will be fragrant.　Watermelon Peel Dumpling Stuffing The specific method is this: watermelon peel to remove the pith and skin, shaved into a thin wire put salt marinade for 30 minutes after squeezing out the water, mixing into the onion, ginger, salt, monosodium glutamate, sesame oil and other seasonings, and finally add the shrimp (do not need too much), so that dumplings stuffing is done. The dumplings are crisp and tasty, sweet and salty. I this watermelon rind is not shredded but chopped, the previous practice is roughly the same salt marinade, mixed into the meat (with the normal dumpling filling practice), so that the dumplings made into a particularly crisp and flavorful.　Fennel Dumplings Ingredients: (1) 1 portion of cold water dough (about 2 cups of flour) (2) 1 handful of fennel, 375g of pork filling, 1 tbsp of wine, 2 tbsp of soy sauce, ? tsp of salt, 2 tbsp of water, 4 tbsp of sesame oil Procedure: 1) Divide the dough into small pieces, and roll out the dough into dumpling skins. 2) Wash the fennel, remove the leaves and chop them, and mince the meat, then mix with all the seasonings, and then add the fennel to form a filling. 3) For each dumpling skin, wrap it in a small amount of fennel. 4) For each dumpling skin, wrap it with the fennel. 5) For each dumpling skin, wrap it in the fennel. 6) For each dumpling skin, wrap it in the fennel. Put a small amount of filling into each dumpling skin, pinch the dumplings, put them into boiling water and cook until they float, and then repeatedly tap the water twice, then you can fish them out for consumption.　Tomato and Egg Dumpling Filling The main ingredients are 300g of cooked eggs (scrambled), 300g of tomatoes; seasonings are 8g of green onions, 5g of ginger, 6g of salt, 5g of sugar and 10g of sesame oil.　Practice: 1, eggs into the frying pan stir-fried (to fry tender) 2, diced tomatoes to remove the thinnest of the water, (to stay in the thick juice of the seed class) 3, add seasoning, clockwise mix 4, quickly wrapped dumplings to prevent too much juice leeks and shrimp dumplings stuffing Main Ingredients: 150 grams of shrimp, 150 grams of lean pork, 150 grams of fresh chives Auxiliary Ingredients: minced ginger in moderation, the right amount of spices Practice: lean pork cut into cubes of about 0.4 centimeters. Add wine, soy sauce moderate drowning for more than 20 minutes, shrimp take shrimp line and cut with the meat of the same size of the diced plus a small amount of soy sauce, wine drowning for 20 minutes (meat with soy sauce, shrimp with soy sauce Oh). Chives cut into pieces, add ginger, salt, monosodium glutamate, five-spice powder a small amount of peanut oil, a small amount of sesame oil, drowned meat and shrimp and mix well. Haha! So simple dumpling filling is ready, out of the dumplings taste delicious.　Oil refining brown sugar steamed dumplings system Ingredients: brown sugar, fat pork, starch Method: fat over oil, squeeze the fat, leaving residue for use and noodles: more boiling water to boil the noodles. Use boiling water to blanch the noodles.　Mix brown sugar, oil dregs and starch, roll out the scalded noodles, wrap the sugar filling, pinch it into a three-pronged shape and steam it in a pot, then eat it when it's hot.　Characteristics: sweet but not greasy, slippery but not sticky, avoid eating more, difficult to digest.

Various folding methods for dumplings

I. General Dumpling No. 1 No. 1

Practice: 1. Place the dumpling skin flat on the table 2. Put the filling in 3. Pinch the dumpling skin from the center on both sides 4. Pinch the sides again.　No.2 General Dumpling No.2 Directions: No.2

1. Flatten the dumpling skin and put in the filling. 2. Then pinch the wrinkles along one side. 3. Zoom in a little bit to see the picture. 4. Keep on pinching until it is done.　Three, wave dumplings No. 3

Methods: 1) Flatten the dumpling skin, put the filling 2) Fold the dumplings on both sides, and press them well 3) Use a spatula to press the dumplings out of the wave (there is also a kind of hand pressure, but the spatula is more convenient) 4) pressed dumplings.　Clam Dumplings: No. 4

Practice: 1. Flatten the dumpling skin and put in the filling. 2. Fold the two sides of the skin in half and bring them closer together in the center. 3. Pinch the two sides together tightly. 4. Pinch the dumplings to form a ripple pattern here.　V. Horseshoe Dumplings: No. 5

Practice: 1. flatten the dumpling skin, put the filling 2. pinch both sides 3. bend the sides of the dumpling, and then close to the center 4. and then pinch it tightly.　Steamed Dumplings: Take one dumpling skin in the palm of your hand, put in the appropriate amount of meat filling, and pinch the skin into a "zig-zag" square (empty corners, glued in the middle of the quadrilateral angle), the zig-zag shape can be dipped into a little bit of water with your fingers in order to bond it together. Put in the scalding soft and chopped spinach, the hot fried and chopped egg shells, the softened and minced mushrooms, and the minced roasted meat in four small openings. Steam for about 8 minutes and serve.　The so-called "Four Happiness" refers to the four different colors of vegetables placed on the steamed dumplings, which can be changed according to your preference!　Fish-shaped dumplings Make a fist with your left hand and extend your thumb and index finger naturally. Fold the dumpling skin in half, fold one side of the dumpling inward about 1-2cm, pinch it tightly, fold it inward 1-2cm, pinch it tightly, and repeat until the other side, then close the dumpling with the tail turned upward and pinch it tightly.　Yuanbao Dumpling Take one dumpling skin in the palm of your hand, put in the appropriate amount of filling and fold it into a semicircle, pinch the center to seal the right half of the dumpling skin, and do the same with the left half of the dumpling skin.　Crescent Moon Dumpling Make a fist with your left hand and extend your thumb and index finger naturally. Take a dumpling skin and put the filling in it, pinch the right edge of the dumpling, push the inner skin outward with your right thumb, fold the outer skin with your index finger, and pinch the folds with your right thumb. Repeat this step until you reach the edge of the left end of the dumpling and pinch the ends together to make a firm seal. See if it looks like a curved crescent moon.　Wallet Dumpling Take a piece of dumpling skin in the palm of your hand, put in the appropriate amount of filling, fold the dumpling skin into a semicircle, pinch the top right corner of the dumpling with your right hand thumb, pinch it to thin it out, and then press the thinned top down, pressing and pinching to form a twisted edge until the left end is finished!　Small Lock Dumplings: Take a piece of dumpling skin in the palm of your hand, put in the appropriate amount of filling, fold the dumpling skin in half and stand it up, pinch the left and right ends of the dumpling skin from the center with the index fingers and thumbs of each hand, leaving an opening in the middle, bring the left and right sides together, fold the left part of the opening and pinch it firmly to form a pleat on each side.　Tips: 1. To make the skin for the dumplings, the ratio of flour is 500g and water is 220g. It can't be too soft, it won't taste good in the pot.　2. After kneading the dough, knead it for a while longer with more strength, so that the dumplings will be more tender.　3. Use egg instead of water to make better dumplings.　4. The filling of the dumplings, meat add appropriate amount of green onion and ginger water, mix well, so that the meat filling out of the dumplings will be more juicy

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