Hello everyone! I am a delicious little house Xiao Liu. Every day, I share with you different home-cooked foods and hometown special snack recipes. Homely taste, feel the taste of home.
Many people especially love to eat buns and dumplings. However, it is troublesome to do it at home, especially the noodles have to wait for several hours, and some people do not send noodles very well. And there is also chopping meat filling also takes half an hour, which is a waste of time.
Today I will share with you a method of steaming dumplings with hot noodles, which can be made without noodles. It's simple, fast, and time-saving. The taste is also quite delicious and delicious
The picture above is the steamed dumpling i made just out of the pot, not collapsing, not retracting, the skin is as thin as paper, and you can clearly see what kind of steamed dumplings are inside. Bulging, drooling when I look at it, I really don't want to take a bite. To see the video of steamed dumplings, click here
Let's take a look at the production method with me
1: First and the noodles, and the basin to add flour (medium gluten flour), then slowly add boiling water to blanch the noodles, while pouring water while stirring with chopsticks.
2/3 of the flour is added to the boiling water to blanch the noodles, and then the remaining 1/3 of the flour is added to the cold water to add the noodles.
When using chopsticks to stir the flour into a flocculent shape, knead them into a smooth dough. Knead the dough and cover the dough for 20 minutes
2, what I want to do today is steamed dumplings stuffed with leeks and eggs. Down toning the filling.
Beat a few eggs in a bowl and sauté in a pan to set aside
Prepare the washed leeks and chop them all.
Down toning the filling. After the leeks are cut, put them in a bowl, first add a small amount of cooking oil to it and stir well. Doing so prevents the leeks from coming out of the water.
Then add the scrambled eggs, add the shrimp skin, add the salt, chicken essence, and add a small amount of sesame oil and stir well.
Let's adjust this stuffing
3: When the dough is ready, brush the board with oil and knead the dough smooth again.
Then knead the long strips and cut into equal portions
Then roll out into a slightly thinner dough, the skin should be rolled out particularly thinly, so that the steamed dumplings are transparent, you can see the leek egg filling inside, especially beautiful.
Then wrap the stuffing and pinch the dumplings, and the leeks and eggs are stuffed with more. The skin is thin and filling, so that the steamed dumplings will not be deflated, and the bulging is still transparent.
The hot noodle steamed dumplings in my hometown are not in the shape of traditional dumplings, but in the shape of this wheat ear.
The steamed dumplings are all kneaded and placed in the steaming drawer covered with a cage
3: After the water in the pot is boiled, steam directly on the pot and steam on high heat for 10 minutes.
Time to turn off the heat
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 swollen and will not collapse at all.
The aroma is fragrant and drooling when you look at it. When you eat it, it is dipped in oil and garlic spicy seeds, which is simply refreshing.
Take a bite of the steamed dumplings, which are full of fillings, and the skin is thin and filling. Friends who like to eat dumplings can try this steamed dumpling, which is another flavor than eating boiled dumplings.
Today's food is shared here, if you like my food sharing, don't forget to pay attention to the delicious lodge.
We'll see you next time!
Detailed graphic introduction does not look addictive, you can click at the end of the article "learn more" to enter the video of watching hot noodle steamed dumplings