[little daughter-in-law's signature dumplings] - fried dumplings with soy sauce-You Are Foodie

By Jo
29

[little daughter-in-law's signature dumplings] - fried dumplings with soy sauce

As the saying goes: "delicious but dumplings, comfortable but inverted.".Writing this recipe is really a great loss of vitality. In order to present it to my relatives in as much detail as possible, I have done the most steps since the beginning.There are many kinds of dumplings made at home. Touching his conscience, he said that the best food was jiaozi with soy sauce. Fresh, fragrant and juicy, it's really a bit like a soup bun outside. It really tastes good. I think everyone who has seen it can copy the original flavor as long as they follow the steps. It is a great pleasure to directly move the kitchen of the "little daughter-in-law" to your house! But there is a small extravagant demand. If it is delicious, my relatives must remember to tell me, and I will be satisfied!If you hurt me, I can afford it!!!!!!

Main Ingredients

Water fat fungus appropriate amount
Shallot A moderate amount of
onion half
Carrot 1
egg 1
ginger 1 small piece
dumpling wrapper 500 g
Pork stuffing 200g

Auxiliary Ingredients

1. I think more five spice powder will make the taste stronger!2. it is also crucial to add water to fill the stuffing. Don't add it all at once. Add it slowly several times. Each time you add water, add water after a few minutes to make it full!3. it is better to put the mixed stuffing in the refrigerator for a few hours and then take it out for wrapping. It is both good and tasty. The soup will not flow out when it is frozen.4. the skin of dumplings bought outside is relatively dry. Only when the skin is dipped with water can it stick tightly.5. the dumplings that haven't been eaten will be frozen, and it's more suitable to steam them next time!

Step 1 . Put minced meat in the container.

Step 2 . Wash all kinds of ingredients and set aside: half an onion, a carrot, watery agaric, a proper amount of shallots, and a piece of ginger.

Step 3 . Dice onions and shallots, shred carrots and agaric.

Step 4 . Add a beaten egg and chopped ginger into the meat stuffing and mix well.

Step 5 . Seasoning: add an appropriate amount of salt, chicken powder, oyster sauce, white pepper, five spice powder, and a little sugar to mix well.

Step 6 . Then, according to the proportion of 2 tablespoons of raw soy sauce and 1 tablespoon of old soy sauce, transfer it into the meat filling.

Step 7 . Pour all the ingredients of 3 into the container.

Step 8 . Add sesame oil to make the meat stuffing more moist. Add water three times to make the stuffing (add it a little, don't add too much water at a time), circle in one direction and make the stuffing a little more, so that the meat stuffing can be fully energized.

Step 9 . Prepare to make dumplings: 500g dumpling skin, a small bowl of cold boiled, and good meat stuffing.

Step 10 . Put an appropriate amount of meat stuffing in the middle of the dumpling skin, and wet the edge of the dough with your hand to increase its viscosity.

Step 11 . The simplest wrapping method: fold the skin in half, clamp the dumpling skin with the tiger's mouth of both hands, squeeze it in the middle, and pinch it.

Step 12 . Fire, pour a little oil into the pot, turn the pot, put the dumplings in, and leave some space.

Step 13 . Then add water and add it to about 1/3 of the dumplings.

Step 14 . Cover the pot and heat it for about 5 minutes.

Step 15 . Open the lid of the pot, see that the juice is almost collected, turn the fire down, and when you hear the sound of "Zizi", the bottom is golden and crispy.

Step 16 . Take it out carefully, don't shovel the skin, just place the plate. Try the original flavor first, and then dip it with seasoning!

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