How to do small dumplings to be delicious

Small dumplings main raw materials: 500 grams of flour 50 grams of fertilizer lye appropriate amount of fillings: 250 grams of pork pork skin jelly 150 grams (jelly practice see the crab steamed dumplings) seasoning: soy sauce 8 grams of salt 6 grams of wine 10 grams of monosodium glutamate 5 grams of pepper 2 grams of pepper 2 grams of sugar 4 grams of oil 15 grams of green onions, ginger appropriate amount of production methods: (1) will be chopped into pork minced meat into a pot to add soy sauce, salt, monosodium glutamate, pepper, pepper, ginger, cooking wine, sugar and stirred evenly, then the water 70 grams in several parts to add them in the direction of stirring vigorously. Pepper, pepper, pepper, ginger, cooking wine, sugar, mix well, 70 grams of water to add several times, mixing in one direction, and then cut the pork skin jelly into pieces with a knife into the basin and mix well, and finally into the minced green onions, sesame oil, mix well into the filling; (2) 250 grams of flour to add 50 grams of fertilizer with lukewarm water to soften the dough into the right dough, placed in the environment of 30 ℃ fermentation into fermentation dough; 250 grams of flour with warm water into a water-adjusted dough; when the fermented dough bulging, into the alkaline water and then kneaded and water-adjusted dough and kneaded together, molasses leavening to be used; (3) will be molasses leavened dough rolled into 25 grams / a dose, rolled into a round skin, wrapped in 17.5 grams of filling, kneaded into a 16 - 21 pleats of the Round buns, put into a small cage in high-fire steaming 7 - 8 minutes is cooked; Features: thin skin filling tender, fresh and salty taste, juicy fat tender, noodle good. Note: (1) stir the meat filling to a direction when stirring, stirring on the strength; (2) packaged buns, to molasses fermentation 10 minutes and then put into the fire steaming, so that the billet skin is soft and tender white. Xiaolongbao is a famous snack in Shanghai, there is a secret to make the skin thin and the filling beautiful. When making the skin, the powder should be cooked in boiling water, so that the skin is soft and smooth, and if raw flour is used, it will be too dry. The filling should be juicy to be tasty, but it will be difficult to pack the filling with water, put it into the refrigerator for a few moments after preparation, so that the oil and water are solidified before wrapping, and the steamed xiao long bao will be very tasty. Ingredients: Lean meat (4 taels), fat meat (1 tael), flour (9 taels), boiling water (? cup), cabbage or cabbage leaves (a few slices) Seasoning: Salt, wine (? teaspoon each), soya sauce, cornstarch (2 teaspoons each), ginger paste (1 teaspoon), water (4 tablespoons), sesame oil, pepper (a pinch of each), dipping sauces: shredded ginger (? tablespoon) ＋ vinegar (2 tablespoons) Directions: 1. Chop the lean meat and the fat meat and stir into the sauce until it becomes sticky. 2. Mince lean and fat meat together, add seasoning and stir until gelatinous, then shape into small meatballs. 2: Sift flour into a large bowl, slowly add boiling water, quickly mix well to form a soft dough, use a little flour to make a smooth hand, roll the dough into long strips, then cut into small rounds and grind thinly to form a round flour skin, put in the meatballs and shape into a small dumpling. 3, the steamer cage oil, spread on the leaves, and then oil on the leaves, into the small dumplings steamed under water for seven to eight minutes, mixing well with the sauce together on the table, eat while hot.