Why is it wrapped in steamed dumplings? How long does it take to steam the steamed dumplings?

Steamed dumplings are one of the folk snacks, and Wuhan is also called roasted plums, but the tastes vary from place to place. So, how are steamed dumplings packaged? How long does it take to steam the steamed dumplings?

Steamed dumplings are also sold in steamed dumplings. It is a kind of pasta snack with hot noodles as skin and stuffing and steamed in a cage. It is shaped like pomegranate and has a thin filling. It has a long history. In Jiangsu, Zhejiang, Guangdong and Guangxi, people call it steamed dumplings, while in Beijing and other places, they call it steamed dumplings. There are slight differences in materials and manufacturing methods between the south and the north. Steamed dumplings in the north are usually filled with beef or mutton, with other condiments. The first stuffing of southern steamed dumplings is mainly glutinous rice, supplemented by beef and mutton. In addition, there are differences in size, small in the north and large in the south.

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If you want to wrap a beautiful steamed dumpling, rolling the skin is the key. Only by rolling into chrysanthemum skin can a steamed dumpling be wrapped like a flower. How to roll it into chrysanthemum skin? We can roll it out without a special rolling pin. Please read on. The dish I cooked today was mixed with beef stuffing and carrots for a healthy diet. Cooking a bag of meat is delicious, but it's time for a feast.

Making steamed dumplings stuffing

Ingredients: beef stuffing 100g, one carrot, five dried fungus, half a teaspoon of white pepper, oyster sauce 1 teaspoon, salt 1 teaspoon, chicken juice 1 teaspoon, sesame oil 1 teaspoon.

Production: (black fungus soaked in hair for later use)

1. Stir beef stuffing, add white pepper, oyster sauce, salt and chicken sauce and mix well.

2. Add sesame oil to the seasoned beef stuffing and stir evenly in one direction.

3. Add a small amount of water while stirring, and stir vigorously in one direction to make water-beaten stuffing.

4. Cut the soaked black fungus into pieces.

5. Peel the carrot and knead it into silk, then cut it into pieces with a knife.

6. Put the broken fungus and carrot into the meat stuffing, add salt to taste, stir well, and sprinkle with fragrant oil seal.

Friendly reminder:

1. No chicken juice can be replaced by chicken essence.

Sesame oil is sesame oil.

3. Put sesame oil when the salty taste and fragrance are ready, otherwise it will not be easy to taste after sealing the taste with sesame oil.

4. It is convenient to make the step diagram, and the stuffing is placed in front. It is recommended to mix flour first, and then mix stuffing.

Making steamed dumpling skin

Ingredients: 300g flour and 200g hot water (added as appropriate according to the water absorption of dough).

Making:

1. Add hot water to the flour slowly.

2. While heating the water, stir as shown in the figure.

3. Knead the dough, turn the bowl upside down and simmer for about 15 minutes.

4. Bake the dough, knead it into long strips and cut it into large doses.

Take a pill and roll it into a circle. Then, according to the position in the figure, tilt the edge of the rolling pin with the head of the rolling pin and twist it bit by bit to get the chrysanthemum peel, and add a proper amount of stuffing.

6. Gather the remaining dough, pinch it in the middle of the waist, and squeeze out a little stuffing, which is more beautiful and wrapped in pomegranate shape.

Friendly tip: kneading and scalding noodles with hot water can destroy the gluten of flour, and it will not be too hard to steam.

How long does it take to steam the steamed dumplings?

Put warm water (30-40 degrees) on the pot and let it boil for 5-7 minutes.

Where is the most famous steamed dumpling? It originated in the west of Inner Mongolia in the late Ming and early Qing Dynasties, and later spread to Beijing and Tianjin as steamed dumplings, and then to Jiangsu, Zhejiang, Guangdong and Guangxi. People call it steamed dumplings. There are great differences between the north and the south in the methods of using steamed dumplings.