I especially like to make pasta with filling in the morning, there are green vegetables with eggs or meat, and there is enough carb water, the nutrition is more comprehensive, and it is not too greasy to eat, and it is really suitable to make breakfast. Steamed dumplings are one of the breakfasts I often make in the morning, and both adults and children love to eat them. Steamed dumpling skin thin filling, thin skin can even reveal the filling, look at it is particularly appetizing, eat until the mouth skin is very soft and wet, but also retain a certain toughness. The skin is flexible and soft, and the filling is delicious, which is completely different from the taste and flavor of dumplings and buns.
Steamed dumplings are called "dumplings", but it is not a simple steamed dumpling, nor is it a simple dead bread, it is a completely different approach from dumplings and steamed buns. Dumplings are generally made of cold water and noodles, which is what we often call "dead noodles"; steamed buns are steamed buns made of yeast and noodles after full fermentation, that is, "noodles" buns. Steamed dumplings, on the other hand, are made of semi-hot noodles, especially paying attention to the thin skin and large filling, because there is no fermentation, and the dumpling skin can be extremely thin.
Steamed dumplings do not need noodles, the body size is slightly larger than the dumplings, and the steaming time is only a few minutes, so it is particularly convenient and fast, especially suitable for breakfast.
【Material】
200g flour, 90g boiled water, 40g cool water, a pinch of salt
【Filling】
3 eggs, 1 handful of leeks, cooked oil, pepper, salt
【Directions】
1: Pour the flour into a basin and stir with a little salt to increase the gluten of the dough. Pour 90g of boiling water into the flour, stir until fully absorbed, then pour the cool water into it several times, stir into the dough and knead into a smooth dough. At the beginning, the dough will be slightly sticky to the hand, just rub it patiently, and the basin is bare-faced. Knead for about a minute, knead into a smooth dough, cover tightly and serve for 30 minutes.
If you want to make it easier, you can also do this: first knead the dough into a rough dough, cover the dough for 15 minutes and then knead it, just need to knead a few doughs to be very smooth. Cover the dumplings for another 15 minutes. In fact, both methods are not troublesome, and it is good to choose according to your own preferences.
2: Wash the leeks, control the moisture, chop them with a knife, beat the eggs into a bowl, beat into egg liquid for later.
3: Pour oil into the pot, pour in the egg liquid when the oil temperature is 40% or 50% hot, quickly use chopsticks to spread back and forth, until the egg liquid is completely solidified, turn off the heat, let cool and set aside. Be sure to wait for the eggs to cool before pouring in the leeks, otherwise the leeks will be scalded and the taste and color will be reduced.
4: After the eggs are cool, pour the leeks in, add a little pepper, pour in the appropriate amount of cooked oil and mix well, then put salt and mix well. To adjust this filling with fresh leafy vegetables, you must first put oil and mix it, wrap the green vegetables with oil, and then add salt, so as to prevent the salt from killing the water in the greens, and the filling will be tender and delicious.
5: Take the dough out and knead it again, the dough becomes more flexible and smooth. Roll into long strips and cut into pieces. The size of the agent is similar to that of the dumplings, and it can also be slightly larger than the dumplings. Because the skin of the steamed dumplings is rolled very thinly, although the dough is about the same size as the dumplings, the rolled out skin will be larger than the dumpling skin.
6, the dough agent rolled into a thin dumpling skin, this skin to roll out as thin as possible some steamed dumplings will be thin skin filling, and even have that translucent feeling. In fact, the dough is easy to roll out, and it can be easily rolled into a thin dumpling skin. Looking at the comparison, the same large noodles, rolled into dumpling skin and steamed dumpling skin size difference is still quite large.
7: Add enough dumpling filling and wrap it into a crescent shape. Personally, I feel that it is best not to pinch too many pleats to make steamed dumplings, and directly pinch the dumpling skin on both sides, and the overlapping and kneading parts are as narrow as possible, so that the taste is better. There are too many pleats, and the kneading place will be thicker and the taste will be more dead after steaming.
8: Wrap all the dumplings, put them in a steamer, bring on high heat and steam for another 6-8 minutes or so to turn off the heat. The skin of the steamed dumplings is particularly thin and cooked in a few minutes. In addition, this time it is made of vegetarian stuffing, steamed for five or six minutes to cook, the specific time can be flexibly mastered according to the thickness of the skin of the dumplings you make and the difference in filling. The skin of the vegetarian filling is easy to cook and easy to cook, five or six minutes can ensure the maturity of the dumpling skin and dumpling filling, but also to ensure the tenderness of the green vegetables; if it is meat filling, the time needs to be about 10-12 minutes or longer, to ensure that the meat filling is cooked thoroughly.
In fact, steamed dumplings do not necessarily have to be made as thin as paper, slightly thicker than a little taste is not bad, as long as it is not too thick on the line (just with the translucent dumpling skin than ha, too thick is not good), probably similar to the dumpling skin can be. However, if the skin is not particularly thin steamed dumplings, it is best to eat them while hot, and when it is cooled, it will become slightly hard and the taste will be reduced. The photo below is slightly thicker than the skin made today, and the hot food is also very delicious.
1, to make steamed dumplings, it is best to use semi-hot noodles: both the softness of the hot noodles, but also retain a certain toughness, eat better taste. The full hot noodles will be softer, but personally I feel that the softness that has completely lost its elasticity is not delicious, and it is easy to break the skin when wrapped.
2, steamed dumplings rolled out as thin as possible will be more delicious, more wrapped in some fillings, steamed out of the skin thin filling is the most delicious.
3, steamed dumplings do not need to pinch too many folds, otherwise the kneading folds are steamed out thicker and the taste is not good. In addition, the kneading area should be as narrow as possible.
4, the dough is thorough and then rolled out, do not retract when rolling, do not stick to the hand, it is easy to roll thin.
5, steamed dumpling skin thin filling, so the filling is not suitable for too heavy mouth, delicious filling is the most suitable. In addition, I personally feel that vegetarian stuffing is more suitable for making steamed dumplings, and steaming out is particularly fresh and delicious. Of course, the meat filling is not impossible to do, and the steaming time can be appropriately extended.
6, steamed dumplings are easy to cook, do not need to steam for too long. The vegetarian filling is cooked in about five or six minutes, and the time for meat filling should be appropriately extended, but it is generally within 15 minutes.
Now staying at home every day, there is a lot of time to concoct a variety of dishes. Use this time to hone your cooking skills and cook more food for your family. Not to mention the dishes, just to say a variety of noodles, every day to change the pattern to do enough to do ten days and eight days. Steamed dumplings are soft and moist, delicious and fast to make, so you might as well learn to make them for your family as breakfast.