National style| cheongsam dumplings

Blue and white porcelain and cheongsam elements are kneaded into the dough, and the idea of making dumplings is the source of cheongsam cake at the beginning, and then I want to use Chinese food, Chinese blue and white porcelain blue, ruffles, these are the elements I made. Xiaohongshu has a favorite blogger September, and has seen her production video. I've had a private message with her explaining the production.

Ingredients

Dumplingfillingingredient

Mincedmeat 240 g

Shrimp 80 g

dicedcarrot 20 g

dicedpear 30 g(waterchestnutequalreplacement)

Mincedgreenonion 10 g

Greenonionandgingerjuice 60 g(addedtothemincedmeatinparts)

Seasoning

Salt 1.5 g

Sugar 5 g

Lightsoysauce 8 g

Oystersauce 5 g

Sesameoil 3 g

Whitepepper 0.5 g

?Dumplingwrappermaterial

Flour 100 g

clearnoodles 10 g

salt 1 g

Cookingoil Alittle

Boilingwater 30 g

Coldwater 20 g

Cooking Instructions

1. Cut the carrots, pears, green onions, pork, and shrimp into small cubes, stir
slightly in a food processor 2, add seasonings and mix well3
, put them in the refrigerator and refrigerate for 30 minutes
1. Mix the flour and salt evenly, pour in boiling water and stir into a flocculent, add cold water appropriately after forming a ball, add it in stages, and adjust it according to the water absorption of the flour.
2. Knead into a roughly smooth dough, cover and wake up for 10 minutes before kneading, repeat two or three times until smooth.

Toning
dark blue: 56g white dough + 1.5g butterfly pea pollen
light blue: 56g white dough + 1g butterfly pea pollen

white dough 56g

remaining white dough for later use
Roll the white dough into long strips and divide the dosage into about 10g
.
The blue part is made of the same

white + dark blue + light blue dough, knead the long strips together, twist the twist shape, and divide the ingredients.

Rolled out skin, 2mm thick, blue skin 6.5cm, white 7.5cm, blue superimposed on white, then rolled thin, diameter 9cm, wrapped into the meat filling

plate buckle with a mold pressed out
On the edge of the dumpling wrapper, use your thumb and index finger to push the folds
forward to wrap the filling, pinch the skin, fold the ends to the middle, adjust the neckline, and finally attach the buckle
The Chinese-style dumplings are complete
Bring a pot to a boil and cook until floating
Steam in an electric steamer for 20 minutes
The color of boiling will be lighter, and the color of steaming will be darker
I'll eat first!