Making Chinese-style big dumplings
It's a Chinese-style big dumpling.
2 serving
Within 120 minutes
조미나
Ingredients
  • Strong flour
    25g
  • Soft flour
    150g
  • Sugar
    13g
  • Salt
    3g
  • Instant Dryist
    3g
  • Water
    95g
  • Butter
    7g
  • Pork
    100g
  • Cabbage
    50g
  • leek
    50g
  • Young squash
    30g
  • Cocktail shrimp
    100g
  • Ginger
    little
  • Garlic
    1Ts
  • Soy sauce
    1Ts
  • cooking wine
    1Ts
  • ground pepper
    little
  • Salt
    little
  • Sesame oil
    little
Cooking Steps
STEP 1/13
Let's start with the dough. Place sugar, salt and yeast in the flour so that they do not stick together. And then mix it.
STEP 2/13
Add warm water and mix, and when it is somewhat lumpy, place the butter and beat well.
STEP 3/13
When the surface becomes smooth like this, cover the end of the dough with a wrap and make a hole or two to ferment it at room temperature (27-28 degrees).
STEP 4/13
If you inflate twice like this, that's it.
STEP 5/13
Cut the dough into 6 pieces and make it round.
STEP 6/13
Roll the dough into a big one. You just have to push it 12cm.
STEP 7/13
Please fill it with fillings. I cut the beef into 6 pieces and put all of it in.
STEP 8/13
Fold it in half and put it on the right and left sides
STEP 9/13
It looks like a dumpling sold like this. Place it in a so-called sea cucumber shape and let it ferment with water spray for 20 minutes. Please cover it with plastic so it doesn't dry.
STEP 10/13
Steam it for 5 minutes in a steaming steamer.
STEP 11/13
I'm going to make a cow now.
Shred cabbage and zucchini, mix well with 1/2ts of salt, marinate for 10 minutes, and squeeze the water tightly.
STEP 12/13
Chop the chives into small pieces (0.5cm), and chop the green onions into big pieces. And chop the cocktail shrimp thickly with just the tail. Drain pork with a kitchen towel.
STEP 13/13
Mix all the ingredients evenly with seasoning.
Since the cabbage and zucchini are already pickled, you can season them with a little bit of salt. There's soy sauce in the sauce, but it's salty if you add a lot of salt. It's better to make it bland and dip it in salt. And if you have glass noodles, it tastes even better if you boil them.
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