In fact, I don’t think there’s any such thing as an outrageously good food, and no matter how good the dish is, there will be people who won’t like it, and the right kind of dumplings are precious.
There are many types of dumplings, so I’ll just say the regular points of making northern dumplings.
First of all, to knead dough, the moisture content is different for bun, dumpling and noodle dough, if I remember correctly, bun dough is 500g flour and 250g water, dumpling dough is 500g flour and 200g water and noodle dough is 500g flour and 175g water.
The less water you have, the harder the dough will be, and the thinner the dough will be, the easier it will be to roll out. The more moisture you have, the softer the dough, the softer the texture, and the less likely to be rolled out thinly. (Good for buns.)
But the less moisture there is, the harder it is to knead the dough, so handmade noodles are really hard to make, and I remember the most traditional noodles in Guangzhou, where a person sits on a log and uses the log to press and knead the noodles. Dumpling dough adds more water than noodles, but is harder to knead than baozi dough, so you have to work harder. It’s not just a matter of kneading the dough into a ball, it’s also a matter of kneading it until the surface is glossy (so that the gluten inside reacts a bit and rearranges and whatnot to make it taste good), and when you’re done kneading the dumpling dough, you’ll feel a slight resistance when you press down with your fingers.
When you’re done kneading, cover with a wrung-out, clean sheet of paper. Wake for half an hour.
After the meat filling is bought, add water to it so that it will taste tender and delicate. First, put a bowl of water aside, add a little water, add a little salt, and then stir with your hands, when the water has been absorbed into the filling, add a little water, a little salt, stir evenly, paying attention to stirring in one direction, when the meat filling can not see the grainy feeling, it is almost ready.
I like to eat leek stuffing, to make cabbage stuffing dumplings, it is best to add a little salt to the cabbage, pickled for a while, and then squeeze some water out, otherwise the water is too much, the meat filling will easily fall apart. For carrot stuffing, it’s best to saute the carrots in the pan until they are cooked for 6 minutes. If using shiitake mushrooms, the dried mushrooms should rise well and not leave a hard core. To make the egg filling, first scramble the eggs in the pan.
Ginger, shallot, soy sauce, salt, white pepper, cooking wine, chicken broth, sesame oil, and other ingredients are not all the same, but can be mixed to your taste.
Cutting, rolling and wrapping the dumplings will not be mentioned. When cooking the dumplings, the water should be wide and the fire boiling, not a pile of dumplings crowded into a ball.
The common sauce is garlic, vinegar, soy sauce, chili oil, according to your preference.
Finally, let’s talk about a snack that I think is very delicious, pumpkin steamed dumplings. It is my favorite snack among the dozens of snacks I learned in school, and it is also the snack that most of our classmates think is the most delicious, the exam questions are drawn by lottery, and the students who drew the pumpkin steamed dumplings will be very happy. Everyone who ate them said they were good.
The hardest part of making these pumpkin steamed dumplings is making the noodles, because the dough used is hot, and you have to use boiling water to make the noodles, and the amount of water you add needs to be in one go. This is a slightly more difficult operation and you may have to try a few more times before you succeed.
Put the flour in a pot and boil water, the amount of water is about half of the flour, boil the water and pour it into the pot.
Slice the pumpkin first, then shred it, then dice it (don’t chop it), use 3 fat and 7 lean.
For the dumpling filling, put oil in a pan and stir-fry the meat filling, then add ginger, soy sauce, wine, white pepper and salt. Then add the pumpkin seeds and stir-fry well to make the dumpling filling.
Wrap the dumplings in the same way as you would wrap a dumpling and steam for 8 minutes. Never get tired of eating them.
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