For dumplings, steamed buns, potstickers and other pasta, my family and I are super fond of eating, often changing the pattern. After having Xiaobao, I was tired of taking my children to tell the truth by myself, and this kind of pasta was less cooked. Dabao and I got angry and said that I would not hurt him with my sister and would not make his favorite dumplings. Alas, the mothers heart is very uncomfortable. After sending him to kindergarten, she rushes Xiao Bao to buy vegetables and wraps them up while Xiao Bao sleeps.
Food Material List
4Soy sauceAppropriate amount
5Oyster SauceAppropriate amount
10Edible oilAppropriate amount
1The pork was chopped into paste, and I stirred it with a meat grinder. The leek was washed and dried. The cuttlefish was washed and peeled off the black skin.
2Mix the flour with water to form a smooth dough, wrap it in a fresh-keeping film and wake up for ten minutes.
3Cut leek finely, cuttlefish into dices. (I cant do any knife work, cuttlefish slippery cut good thick)
4Put the meat cuttlefish and leek in a pot, add oil, oil and salt to stir in one direction. Here we say that when the meat filling is dry, add an egg (or a little water), or when the dumpling filling is not cooked, it will not taste good.
5Cut a small piece of dough and rub it smooth to form a long strip as shown in the figure.
6Cut the strip into the prescription shown in the figure, sprinkle dry flour, press it with your hand, press it as round as possible, and it will save time when rolling with a rolling pin.
7Roll the cut ingredients into round cakes with thin outer edges and slightly thick inner edges
8Place the stuffing in the middle of the dumpling skin. First align the two sides and squeeze your hands together. You cant make sure of it without taking pictures here. Pack all the dumplings in turn.
9Add water to the pot and boil it. Put dumplings on the bottom of the pot and gently turn them over with a shovel to prevent the dumplings from sticking to the pot. Cover the lid and boil the water until it boils again. Add a little water to turn it over. Almost three times, the bottom of the dumplings floats upward on the pot and cooks, and then they are pulled out to serve the dishes.
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