Today I would like to share how to make steamed dumplings, what kind of water and noodles are used for steamed dumplings? How to adjust the stuffing to be more
Delicious, oil or water? Steamed dumplings with boiled or cold water, high heat or low heat?
Well, these questions are explained in detail with carrot beef steamed dumplings.
Dough ingredients: 500 grams of flour, 5 grams of salt, 300 ml of warm water at 80 degrees
Carrot and beef filling ingredients: 400 grams of beef puree, 500 grams of carrots, 100 grams of onions, 20 grams of oyster sauce, 20 grams of light soy sauce, 2 grams of thirteen spices, 5 grams of sugar, 40 grams of oil, 5 grams of ginger, a pinch of Sichuan pepper, 80 grams of water
Make:
1. First of all, knead the dough, add 5 grams of salt to 500 grams of flour and mix well (add salt to improve the gluten of the dough, the taste is more elastic).
Then pour in warm water at 80 degrees, about 300ml (steamed dumpling dough is softer than the usual dumplings), mix into a flocculent, and then start and form a ball, at this time the dough is rough, leave it alone, cover with a damp cloth and let it stand for 10 minutes.
When you knead it again after 10 minutes, you will find that it is easy to knead and smooth. Okay, now let's let the dough rest for another half hour.
2. At this time, we will adjust the filling.
Take a large basin, put in the beef puree, add 20 grams of oyster sauce, 20 grams of light soy sauce, 2 grams of thirteen spices, 5 grams of sugar and 50 grams of water and mix well. Note: Sugar is added to improve freshness, water is added for meat will not be firewood, and the amount of water is determined according to the moisture content of vegetables.
3. Then cut the onion into small pieces and place it on top of the meat, along with the minced ginger.
4. Take a small pot, put a pinch of peppercorns, pour 40 grams of vegetable oil, heat high, pour on top of the onion, you can hear the squeak.
5. Then mix well and the meat filling is ready.
6. Rub the carrots into shreds, add a little salt to taste and mix well.
7. Pour the flavorful meat filling into the carrot bowl and mix it well, so that the carrot beef filling is well mixed. Note that this kind of dumpling stuffing with vegetables and meat must be mixed separately and then mixed together.
8. The next thing is to roll the skin and wrap the dumplings, which will not affect the taste.
After wrapping, it is steamed in the basket, be sure to boil the water in the basket, and steam over high heat, which is very critical, about 10 minutes of steaming.
Have you learned? Just try a few more times, and repeat the key points below:
1. The dough of steamed dumplings should be soft, and hot water should be used, and the temperature is about 80 degrees, which is hot water. In this way, the dumpling skin will not be hard, soft and elastic.
2. The dough should be left to rest at least twice, the first time to rest can reduce your labor and easily knead into a smooth dough; The second time is to make the dough stretch better, so that the steamed dumpling skin will be soft and tough.
3. When mixing the meat filling, the oil must be poured onto the green onion and ginger, so that the green onion and ginger exude fragrance, so that it will be fresh and fragrant. There is also sugar added to improve freshness, water is drawn for meat will not be firewood, and the amount of water is determined according to the moisture content of vegetables.
4. Boil the water cage and steam over high heat.