"Steamed dumplings" is one of the noodles that people in the north and south like to eat. It is a kind of dead dough skin wrapped in a variety of fillings, steamed well, and the skin is as thin as paper, and the dumpling filling can be seen at a glance. "Steamed dumpling shops with an average daily income of more than 10,000 yuan, steamed dumplings stuffed with pork radish for 20 yuan a cage, and less than 5 yuan to make at home."
There is a "Seven Mile Shop Steamed Dumpling Shop" at the entrance of the community, which is particularly sought after and recognized by the locals. Because the steamed dumpling shop has the characteristics of "thin skin as paper, shaped like hibiscus, steamed bamboo, and unique filling", it is known as "hibiscus steamed dumplings" and its reputation and business are quite good.
According to the staff in the store, the average daily turnover of the store is basically more than 10,000, and the average daily turnover is 500-600 cages of steamed dumplings, and the business is very good. It's just that in this small city where the per capita wage is less than 2500, the price of a cage of ordinary pork stuffed steamed dumplings of 10 20 yuan is slightly more expensive, the price is not cheap, the focus is that every time you go to eat a dumpling, you have to wait in line for half a day, which is really unbearable. Recently, my mouth has been hungry, so today I simply made a "steamed dumpling soup" at home and feasted on it.
It is said: "Eat radish in winter and eat ginger in summer" Eat radish in winter is particularly good for the body, today I will make a soup steamed dumpling stuffed with pork radish.
<h1 class="pgc-h-arrow-right" > steamed dumplings with hot noodles— pork radish filling</h1>
Ingredients: 500g of flour, 250g of pork front leg meat, radish, green onion, etc.
Preparation Method:
Step 1: Blanch the noodles
Hot noodles are one of the keys to making steamed dumplings, and whether the noodles are hot or not will not only directly affect the taste of steamed dumplings, but also the success of a cage of steamed dumplings.
Take 500g of Wutory medium gluten flour from a bowl; put 3g of table salt, add boiling water, add chopsticks to mix into dough; drip 5 grams of vegetable oil and mix well (lard is better).
Knead the dough when it is not hot, cover the lid or wrap it in plastic wrap for half an hour, and knead it properly several times in the middle to make the dough smoother and more delicate, taste better, and put the good dough aside for later.
Step 2: Mix the filling - pork radish filling
Wash and scrape the radish, rub it into strips and cut into cubes; salt for ten minutes to kill the water of the radish; wrap the radish in gauze to squeeze out the marinated water.
The minced meat filling is added with fine salt, minced ginger, minced green onion, pepper, raw soy sauce, soy sauce, sugar, chicken essence, red eggs, stir and marinate, add peppercorns in a clockwise direction, whisk vigorously, and finally pour cooked oil and stir evenly.
Mix the radishes together in the meat filling and stir well, and the pork radish filling will be prepared.
Step 3: Wrap steamed dumplings
Wake up the dough, roll it into long strips, and cut into squeezed pieces of the same size (the squeeze is a little larger than the dumplings) depends on your hobbies, and there are no special requirements. Roll out into a thin, even crust and sprinkle with a little dry flour to prevent the crust from sticking together.
Take the rolled hot dough crust, put the filling in the middle of the dough and flatten it, fold in half, pinch it, and you're done, and the steamed dumplings wrapped in a gap are left on the steamer.
Wrapped in several simple steamed dumpling styles, all home-cooked meals, simple and good, for reference only. The bag is not good, and I hope you will give more advice!
After boiling water in the pot, the dumplings are steamed directly in the pot for 15 minutes, and the steamed dumplings with meat filling take a little longer than the steaming time of vegetarian filling.
When the time comes, turn off the fire and stuff me for 3 minutes, the steaming steamed dumplings can come out of the pot, from the outside of the steamed dumplings you can see the filling inside, each steamed dumpling is round and dough, will not collapse and will not break the skin.
When eating steamed dumplings, it is especially refreshing to eat with dipping sauce and spicy seeds. Take a bite of steamed dumplings, the skin is thin and filling, the soup is delicious, personally think it is better than the bun. A cage of steamed dumplings with a bowl of red bean porridge, mei zi zi, the day, contentment and happiness! Life is only hungry, tired and sleeping, living, where is there so much meaning? Isn't it?
The key to making steamed dumplings is to use boiling water to blanch the noodles, so that the steamed dumplings are not only crystal clear and non-sticky, but also because they are made of hot noodles, they are very soft, and they will not be hard when they are cooled.
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