Boiled dumplings in sour soup-You Are Foodie

By Sandra
75

Boiled dumplings in sour soup

This year, the Mid Autumn Festival National Day holiday is long. I have nothing to do at home, so I make delicious food all day. For the first time, I tried to roll out dumplings and fried chili oil. The next morning I cooked dumplings in sour soup. The dumplings made by oneself are delicious. With thin skin and big stuffing, the dumplings have soft and smooth skin, which is much better than what you buy. Mom also said that the stuffing was good, neither salty nor light, just right. In fact, it's really not difficult to roll the dough. I think it's very simple. It doesn't matter if the dough is not round. Just practice more.

Auxiliary Ingredients

Shredded mustard appropriate amount

1. Add some salt to the dumpling skin to make it stronger. The dough is a little softer and tastes better. If you like to eat some of them, make them harder.2. Pork is better to be fat and thin. It's more suitable to open it. If it's too thin, it will be too firewood and not delicious. The leeks should be dried and chopped.3. If the dough is not round, roll it slowly. It doesn't matter if it is not round. Just practice more.

Step 1 . Add 1 gram of salt to the flour, mix it into a smooth dough, cover it and wake up for half an hour.

Step 2 . Prepare the filling. Chop the pork, wash the leeks, dry them in the air, chop them with water, add salt, five spice powder, oyster sauce, corn oil, add a little water, and stir them clockwise or anticlockwise in one direction until they are gummed.

Step 3 . Spread a layer of flour on the chopping board to prevent sticking. Take the dough out of the basin without kneading. Dig a hole in the middle, and then slowly knead it into strips.

Step 4 . Divide into 2 or 4 sections of coarse noodles, take one and cover the rest to prevent drying.

Step 5 . Rub the rough noodles evenly, and then cut into about 10 grams of small noodles. The best time to cut the noodles is to roll 90 degrees.

Step 6 . Sprinkle a little dry powder on the chopping board, take a small dosage, flatten it, and use a rolling pin to roll a round piece of dough, as thick as possible in the middle and thin at the edge.

Step 7 . Put an appropriate amount of meat stuffing, then fold the dough in half, fold it a few times, and pinch it tightly. The skin rolled by yourself is easy to wrap.

Step 8 . Sprinkle a thin layer of corn starch on the plate to prevent it from sticking. Wrap all the dumplings, size them, and freeze them in the refrigerator overnight. Because I ate it the next morning. You don't need to freeze what you eat temporarily.

Step 9 . Boil the water, add the dumplings, scrape the bottom with a spatula to prevent the dumplings from sinking and sticking to the pot, then cover it and cook until the water boils, order a bowl of cold water, and then cover it. Repeat. Generally, adding water twice is enough. When you open the lid and see all the dumplings floating, cook for another minute or two, and the dumpling skin is translucent.

Step 10 . Prepare sour soup base when boiling dumplings. According to my taste, I put chili oil, soy sauce and vinegar, and I also put a little shredded mustard.

Step 11 . Put the boiled dumplings in a bowl with soup, mix well, and then you can eat them.

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