How to make dumplings

When we talk about food, we will think of the saying "food is the only thing that matters to people." Yes, every place has its own unique customs and different food flavors. My hometown has a lot of food, such as dumplings, oil fruit, tofu, etc., but I still have a fascination with dumplings.

Dumplings originated from the ancient horn. The original name "Jiao Er" is China's Eastern Han Dynasty medical saint Zhang Zhongjing was the first invention, more than 1,800 years ago, is a favorite traditional Chinese specialties.

Dumplings are easy to make, starting with the filling: the meat is seasoned with green onions, ginger, soy sauce, vinegar, sesame oil, and other condiments, then the dough is made; the skin is rolled out, and the filling is wrapped around the dumplings. Next comes the dumplings, which are placed one by one in a pot of boiling water, and then gently pushed with a spoon as the water tumbles up again.

Yeah! The dumplings look like little silver fish swimming happily in the pot. The dumplings are small and delicate, and look very good. From a distance, a plate of a dozen flawless white dumplings tightly clustered together, you next to me, I next to you, as if the white pear blossoms. In the rising "mist", the dumplings seem to be more popular.

Looking closer, the white dumplings are full and moist. Well, they look delicious. Look at how delicate the skin is, as delicate as a fat doll's chubby little face, and the whole dumpling is crystal clear, as lubricated as an emerald.

Dumplings not only look good, taste is also good, a plate of dumplings up, a burst of aroma with the wind overflow, my mouth is out. Dumplings are also very high in nutritional value, can drive away the cold, replenish qi. Wow! Dumplings are the pride of Suiping and China. They are so delicious and fragrant! Do you want to eat it?