The practice of steamed dumplings


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\”Noodles, noodles, dumpling skin have been added from the family You can get it yourself with Yunnan Skin. The steamed dumplings made today are still rolled by myself, and I also added a little \”hands and feet\” on the dough. After steaming, the dough looks a bit transparent. What is the crystal clear, but my family still prefers this dumplings that are more transparent and chewy. \”

ingredients details

Main ingredients [123 ]


  • 500 grams Pork
  • 250g

  • Onion 50
  • ]

Auxiliary materials

corn starch


  • Carrot [ 123] 200 grams
  • shiitake mushroom

  • A moderate amount fungus
  • Affairs

  • Salted and fresh flavor
  • steaming process

One hour consuming

Ordinary difficulty

  • The method of steaming dumplings [ 123]


Add flour to the corn starch (100: 15), the water 240 grams synthesize the dough together, silent for 30 minutes silently Essence Press the crusher surface to make a smooth dough.
  • 蒸饺的做法步骤:1


    Take a small section of the noodles, then put it in the noodle machine, 1, 3, 5 gears respectively Press in each gear once.

  • 蒸饺的做法步骤:2


    Then use a cup cover into a round dumpling skin.

  • 蒸饺的做法步骤:3


    Packing the filling.

  • 蒸饺的做法步骤:4


    After boiling the water in the pot, steam for 15 minutes.

  • Tips
    蒸饺的做法步骤:5 The method of bun filling: carrot plans into silk and then chopped into pieces, and the mushrooms and fungus after soaked are chopped into broken , And onion segments, mix well. The proportion of meat to all vegetarian ingredients here is aboutIt is 1: 1.


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