Finished picture, with dumpling vinegar, dripping sesame oil
A little sentiment, eating a few goldfish steamed dumplings is also very petty, is there? It is said that the steamed dumplings of goldfish are difficult to wrap and the stuffing is not good. Today, I have a lot of stuffing, the taste is very good, and it is very simple to wrap.Minced meat + celery puree + sharp green pepper crushed filling, it tastes very delicious, not to mention what Wanchai wharf, Auntie dumplings, Sanquan dumplings sold in the supermarket, the taste is really not as delicious as the filling we made !
How to make steamed goldfish dumplings
Step1
Mix the flour with the right amount of water and mix it into a flocculent shape, then knead it evenly.Cover with a damp cloth or cover with plastic wrap in the basin and leave for about 15 minutes.
Mix the flour with the right amount of water
Step2
Mince the meat, mince the green onion, mince the celery into the mud, and mince the green pepper with a long pointed tip. Note that this green pepper is relatively spicy. Friends who cannot eat spicy food should pay attention to it.Stir the minced meat, chopped green onions, celery and green peppers evenly, add the appropriate amount of salt, pepper, chicken essence, vegetable oil and other seasonings and stir into the dumplings for use.
Mince the meat, mince the green onion,
Step3
Take an appropriate amount of dough and knead it into small pieces, then roll them into round pieces for dumpling skin
Take an appropriate amount of dough
Step4
Take (less than one third of the filling of a complete dumpling) put the filling on the side of the dumpling skin, pay attention to not too much filling, too much, the goldfish tail will appear very short, the part without the filling is left for the tail
Take (less than one third of the filling of a complete dumpling)
Step5
Squeeze the two sides of the front part of the stuffing with your hands. Be careful not to pinch it. Leave a little hole for carrots to make goldfish eyes.
Squeeze the two sides of the front part of the stuffing
Step6
As shown in the figure, follow the central point of the dumpling skin to pinch the dumpling skin up to the back of the spine,
As shown in the figure,
Step7
Cut the excess skin diagonally with clean and sharp scissors. The distance between the shears on the spine is smaller, and the distance between the tails is larger. Because the tails are larger, do not cut the tails smaller when cutting.
Cut the excess skin diagonally with clean and sharp scissors.
Step8
Carrot slices, use yogurt straws (yogurt is hard and easy to use), cut out small circles one by one, the circle should not be too big
Carrot slices, use yogurt straws
Step9
Organize the skin of the goldfish’s tail and use scissors to repair the tail shape. Pick two small holes in the eye with chopsticks. Put the carrot slices and the eyes come
Organize the skin of the goldfish’s tail
Step10
Put steamed paper with a lot of small holes in the steamer, because the oiled paper is safer (of course, you can also put a silicone pad if you don’t want to discard it), put the goldfish dumplings in place, put the right amount of water in the pot, cover and steam for 10 minutes about
Put steamed paper with a lot of small holes in the steamer
Step11
Finished picture, with dumpling vinegar, dripping sesame oil or two drops of mustard oil, wow, you can start chopsticks to taste beautifully.
Finished picture, with dumpling vinegar, dripping sesame oil
Steamed Goldfish Dumplings
Ingredients(affiliate link)
- 500 g flour
- 300 g Pork filling
Accessories
- 200 g celery
- Long fine green pepper
- Chicken essence
- salt
- carrot
- shallot
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