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Today, our circle of friends is estimated to be brushed by a kind of food, that is, dumplings. All kinds of fillings, a variety of wrapping methods, one after another, bustling and lively. But after you look closely, it is not difficult to find that there are not many qualified dumplings that really wrap out of the kind of stuffing with large skin, transparent, transparent and impermeable. No matter how many dumplings are tricked, it is nothing more than the two parts of the dough and filling, which are summarized as "thin skin and large filling, one by one bursting juice", but it is not easy to do these 2 points. Wrapped dumplings, remember "add 2 things to do 6 steps", dumplings stuffed with large skin thin, transparent and impermeable.
<h1 class= "pgc-h-center-line" >, alkali tendon salt bone</h1>
The essence of Chinese pastry is "alkali salt bone". The dumplings we usually cook are broken and watery, largely because the flour tendons are not enough, and the skin is broken and watery when boiled. The dough with salt added to it also has a hardness, and it is not easy to break the skin when cooking. However, the dumpling skin plus salt also has two sides, if you add more salt, the dumpling skin will become hard, the boiled dumpling skin is not fragrant and soft; therefore, the dosage must be grasped well, generally every 500 grams of flour, adding 2-3 grams of salt is enough.
<h1 class="pgc-h-center-line" > two, soft noodle dumpling hard noodle soup</h1>
In addition to adding a small amount of salt to increase the hardness of the dumpling skin, add an appropriate amount of egg white to increase the tendons of the dough. Egg white is an "alkaline" protein, and when the noodles are beaten, after the egg whites are beaten, the dumpling skin dough that comes out has tendons and elastic feet, even if the rolled out dumpling skin is thin, it will not break through the skin. Usually for every 500 grams of flour, just add a medium egg white; remember not to add egg yolks. There has always been a saying in the pastry world: "soft noodle dumplings hard noodle soup". It is the dough that rolls out the noodle soup, it must be hard enough; the dough that wraps the dumplings must be soft and soft. According to the size of the tendons and water absorption of each ground flour, a pound of flour is mixed into about 250-270 grams of water, directly in summer, and 40 degrees warm water and dumpling dough are recommended in autumn and winter.
<h1 class = "pgc-h-center-line" > three, water filling</h1>
The dumplings stuffed with meat are marked by the success of biting a mouthful of bursting juice, the sauce is fragrant and fragrant, and the key core technology to do a good job is "water filling". Generally, pork, mutton, beef and other ground meat fillings should be filled with an appropriate amount of pepper water; while umami fillings such as mackerel and yellow croaker should be beaten into the "seafood sauce" cooked with flower clams. "Water filling" must be a small amount of multiple times into the filling, can not be added all at once, to prevent the occurrence of "oil and water separation" phenomenon. When filling, be sure to follow the same direction, while drawing circles, while filling, until the meat filling is full of elasticity. The amount of water filling must be sufficient, almost a pound of meat, fish filling should be pounded with six or two pepper water or seafood juice, that is, 500 grams of meat filling should be beaten into 300 grams of water.
< h1 class = "pgc-h-center-line" > four, knife cut melon vegetables</h1>
Sometimes, when we wrap melon and vegetable dumplings, we just wrap a few dumplings, and most of the soup water in the filling basin oozes out. It not only affects the quality of the packaged dumplings, but also easily loses the nutrition of melons and vegetables, and also loses the various seasonings that are transferred. Therefore, when we make melons and vegetable dumplings at home that are particularly easy to water, we must not try to save trouble, use a rub to wipe the filling, use a blender to twist the filling, but should use a fast knife to cut the filling directly. This is the first step to prevent water seepage from melon and vegetable fillings. Because, whether it is to rub the filling with a rub or to use a blender to twist the filling, although it is convenient, it is a "blunt pulling" force, which is easy to damage the ingredients, and it is particularly easy to seep water. Cutting the filling with a fast knife is a "sharp cut", which can minimize the water leakage of the filling, even the most tender melons and vegetables.
<h1 class= "pgc-h-center-line" > five, oil mixture</h1>
The second key technical point to prevent water leakage from fresh melon and vegetable fillings is "oil mixing". The cut filling is not in a hurry to taste first, first transfer the vegetable oil into the cut filling, and mix well. This is equivalent to putting on a layer of grease "protective clothing" for the tender filling, indirectly isolating the contact with the salt, and the sodium ion loses the osmotic pressure effect, which effectively prevents the fresh and tender filling from seeping water.
<h1 class = "pgc-h-center-line" > six, after seasoning</h1>
The last trick to prevent the fresh and tender filling from seeping water is "post-seasoning". The fresher and tenderer the filling, the less anxious to season, ready to roll out the dumpling skin, wrapped in dumplings, then seasoned. In this way, the time of action of the salt is minimized, and by the time the salt begins to penetrate into the filling, we have wrapped the dumplings.
<h1 class = "pgc-h-center-line" > seven, add salt to prevent sticking and not break the skin</h1>
When cooking dumplings, add about 5 grams of table salt to the dumpling soup and add or subtract as appropriate according to the amount of soup water. Dumpling soup with salt, under the osmotic pressure of sodium ions, when cooking dumplings, it is not easy to stick, nor is it easy to cook the skin.
<h1 class="pgc-h-center-line" >8</h1>
Wrapped dumplings, remember to "do a good job of 6 steps to add 2 things", the dumpling skin is thin and filling, transparent and non-seeping water: that is, when you want to add an appropriate amount of salt and egg whites to the noodles; but also to do a good job of soft noodle dumplings hard noodle soup, water filling, knife cut melon vegetables, oil mixture, seasoning, salt and anti-stick skin These 6 steps. Friends also have some tricks and tricks to pack dumplings, please leave a positive message in the comment area below!
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