Vegetable dumplings practice Vegetable dumplings how to do

1, 250 grams of wheat flour, cornmeal (yellow) 250 grams, 50 grams of pork stuffing, 300 grams of pickled vegetables in the northeast, vermicelli (dry) 1 small handful; auxiliary ingredients: 3 grams of alkali, 5 grams of yeast, salad oil, salt, 10 grams of soy sauce, 30 grams of green onions, pepper, 200 grams of water.

2, the flour and cornmeal **** 500 grams (I used the ratio of 1:1, like the old Sun feel coarse grain difficult to swallow can be used with flour and cornmeal 2:1 or 3:1) into the pot to mix, into the yeast and edible alkali (can be omitted) while pouring warm water with chopsticks while stirring into a small lumps of dough, the water poured into the 2/3 can be, because of the different brands of flour absorbency is also different, the remaining water can be used according to the actual situation, and the water can also be used as a substitute for the water. The rest of the water can be added according to the actual situation.

3, will be small lumps are kneaded together into a smooth dough, the dough should be a little hard, not too soft, because the cornstarch is relatively rough do not like molding, fermentation will be softer, too soft, the finished product is not full, hair flat.

4, and the good dough in a warm place to ferment until double the size of my picture because I was busy with other things to forget, a little big, and the surface and a little soft, so here on purpose tips.

5, the leaves of the sauerkraut one by one to break down, wash with water, first cut into silk and then cut into dices, a little dodge, and then the end of the sauerkraut with the hands of the water squeezed into the pot, the vermicelli into the hot water in a small fire to cook until there is no white hard heart, and then fished out of the cool water, chopped vermicelli into the pot of sauerkraut, the frying pan will be heated to put the vegetable oil (the usual amount of fried vegetables oil and then a little bit more because of), and the oil is not put in the pot. mixing stuffing is not in the oil), hot into the minced meat stir-fried loose color, put the soy sauce stir-fried evenly off the fire, dry to not hot.

6, will be drying good minced meat into the sauerkraut vermicelli basin, add chopped scallions, and then into the pepper, salt and mix well, taste, hairy dough kneaded into a uniform size of the small dough, take a small piece of dough flattened and rolled into the middle of the thick around the thin round skin (do not roll too thin, easy to dew filling), into the mix of the filling, the skin edges together, do not have to pinch the beautiful fold, as long as pinch tightly without leakage, and then finishing into a bun! You can, and then organized into a steamed bun shape.

7, into the steamer, steam curtain smeared with cooking oil, cool water, medium heat or medium-low heat, open the pot and then steam 20 minutes on it, if the package is bigger on the extension of another 5 ~ 10 minutes.