Steps to make dumplings

1、面团；高筋面粉、盐、清水。

1, dough, high gluten flour, salt, clear water.

馅料；大虾馅、海参粒、猪肉馅、荸荠碎、盐、鸡精、白胡椒粉、黄酒、香油、葱末、姜末。

Stuffing: prawns filling, sea cucumber granule, pork stuffing, water chestnuts broken, salt, chicken essence, white pepper, yellow rice wine, sesame oil, scallion and ginger.

2、面粉里放1克盐，用温水合成面团，面团要软一些有筋力才好，然后饧30分钟。

Put 1 grams of salt, 2 flour, with warm dough to some soft dough gluten is good, then leave to rest for 30 minutes.

3、把馅料倒入拌盆中，里面先放入胡椒粉、盐和鸡精，放入黄酒和香油搅拌均匀备用。

3. Pour the filling into the mixing bowl. Add the pepper, salt and chicken essence first. Add the rice wine and sesame oil. Stir well.

4、把面团用手搓成长圆条。

4. Knead dough with hand and grow round bar.

5、揪成面剂子，然后擀皮包馅。

5, pulling into surface and then rolling bag filling agent.

6、包馅时要用手挤饺子比较好吃，然后把挤好的饺子码入盖帘。

6, the stuffing should be squeezed by hand dumplings, more delicious, and then squeeze the dumplings into the lid code yards.

7、锅中的水煮沸后放入少许盐，然后下入饺子。

7. Boil the pan with a little salt and then pour in the dumplings.

8、用手勺把饺子在锅中推动旋转，然后盖好盖子煮开。

8, use the spoon to push the dumplings in the pan, then cover and boil.

9、锅中把水煮开后，大约煮1分钟，然后往里倒入少许凉水。

9. Boil the water in a pot and cook it for about 1 minutes. Then pour a little cold water into it.

10、待水再次煮开便可捞出。

10. When the water is boiled again, it can be fished out.

11、捞出后码盘，配以蘸料便可食用。

11, fish out after the dish, with dipping material will be edible.

小窍门

Tips

饺子特点；饺子皮薄馅大、外皮柔软筋道、馅料鲜美多汁、口感滑润极佳、配料讲究精细、营养丰富全面。

Dumplings dumplings; thin filling large, skin soft, juicy, chewy fillings smooth texture, excellent delicacy, nutritious ingredients.

使用高筋面粉制作饺子最好，面要柔软有筋力吃起来才地道。水开后，在放入饺子之前，水中放少许盐，饺子不易粘锅。

The use of high gluten flour to make dumplings best, soft gluten tastes authentic. When the water is boiled, put a little salt in the water before putting in the dumplings, and the dumplings are not easy to stick.

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Have you got the above information? If you do not understand the place, you are welcome to call, we are fully introduced to you, you are welcome to visit here.