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Who can make goldfish dumplings?

The method of wrapping goldfish dumplings is as follows: take a piece of dumpling skin and wrap it into the stuffing heart at 1PUX 3. Fold the skin in half at 1 beat 3. Connect one end of the skin diagonally to make a goldfish head and fish eyes. Pinch out the fish's dorsal fin and press the tail flat. Comb out the lines of the fishtail with a comb. Cut out the fish's tail with scissors. Pinch it under the navel of the fish to protrude the belly. Put peas and carrots into fish eyes.

Question 1: how to make dumplings quickly and well-looking after putting away the stuffing, the thumbs and index fingers are opened and used together, and the four fingers are rounded. The dumplings can be wrapped by combining the thumbs and index fingers on the top of the dumplings.

After the first half of the goldfish is successfully made, press the tail of the goldfish directly after using it. When pressing here, we should pay attention to the whole lower end of the dough for a loose press, do not shrink or pull the dough closer and press flat. Here, you can directly put the prepared green beans into the goldfish eyes, and the basic goldfish shape will roughly come out; you can also replace the goldfish eyes with carrot foam, so that you can have goldfish dumplings with different color eyes.

Take a piece of dumpling skin from the goldfish-shaped dumpling bag, put on the stuffing, then fold the upper and lower center points in half and squeeze them tightly. Squeeze the edge to the center point a little bit at one end. On the skin at the other end, take two symmetrical points and push closer to the pinched part to form the shape of three petals. Then squeeze it tightly to form three small circles, then put two red preserved fruits on the eyes, and finally sort out the goldfish mouth.

How to make goldfish dumplings

1. Take a piece of dumpling skin and wrap it into the stuffing heart at 1pm 3. Fold the skin in half at 1 beat 3. Connect one end of the skin diagonally to make a goldfish head and fish eyes. Pinch out the fish's dorsal fin and press the tail flat. Comb out the lines of the fishtail with a comb. Cut out the fish's tail with scissors. Pinch it under the navel of the fish to protrude the belly. Put peas and carrots into fish eyes. Make goldfish dumplings and steam them in a steamer for 8 to 10 minutes.

2. First put the stuffing in the middle of the dumpling skin. When putting stuffing, remember not to put too much, so as to avoid the phenomenon that the edges are not easy to stick or easy to leak when making styling. Here, the middle zone is pinched and glued together, leaving a corresponding gap at both ends.

3. Nimo fish dumplings take a dumpling skin and put on the meat stuffing; squeeze the upper and lower sides with small waves from right to left, squeeze the leftmost end and flatten it. Small goldfish dumplings take a dumpling skin and put on the meat stuffing, squeeze the left part tightly; squeeze the middle part of the right part toward the center, leave the rest of the fish eye position, and squeeze the rest.

4. Pocketed dumplings: take a dumpling skin and put on the meat stuffing, fold the dumpling skin in half and squeeze it tightly. Roll the lace from right to left. Small hand-made dumplings: take a dumpling skin and put on the meat stuffing, fold the dumpling skin and squeeze the middle part. Squeeze the left and right sides inward, squeeze the edges again, and then roll the lace. Triangle dumplings: take a dumpling skin and put on the meat stuffing, fold and squeeze the left part in half.

How to make goldfish dumplings

1. Mix Cheng powder and cornflour evenly, blanch it with boiling water, add lard and knead to form flour dough, divide a small part of rice into amaranth juice, cooked egg yolk and cocoa powder, knead into red, yellow and coffee dough for use. Stir-fry two kinds of minced meat with shiitake mushrooms, salt and monosodium glutamate in lard.

2. The practice of goldfish dumplings [1] all materials except dumpling skin are mixed evenly into dumpling stuffing and refrigerated for about 30 minutes to dry. {dumplings are easy to wrap] [2] dumpling skins are bought ready-made in the vegetable market, with a diameter of about 8 centimeters. {to buy a softer one} [3] when the dumpling stuffing is frozen, take a piece of dumpling skin and wrap it into the stuffing heart at 1amp 3. [4] fold and pinch the skin in 3 places at 1 stroke.

3. Stuffing: take a basin and put in all the 3, 4 and 5 ingredients. Stir in one direction with a pair of chopsticks until the stuffing is strong. Goldfish dumplings: divide the primary and red dough into two parts, each knead into strips with a diameter of 5cm, and then divide into two portions, four colors staggered and juxtaposed. Then knead into strips 5 cm in diameter and cut into 16 pieces.

4. The focus of goldfish dumplings making goldfish dumplings is to make skin, and the main ingredient it uses is Cheng noodles. Materials: clear noodles 350g glutinous rice flour 150g salt 2g boiled water 600ml stuffing: shrimp 500g fat meat 50g salt 5g sugar 15g starch 13g chicken essence 10g lard 25g first stir the clear noodles and glutinous rice flour, pour boiling water in stages, and stir quickly until the dough is formed.

5. Crescent dumplings: take a dumpling skin and put on the meat stuffing and squeeze it tightly in the middle. Use the left hand to squeeze a small wave on the right part of the epithelium, then continue to do two small waves, and the left half squeeze the edge in the same way. Small goldfish dumplings: take a dumpling skin and put the meat stuffing on it and squeeze the left half tightly. Squeeze the middle part of the right half toward the center, leave the rest of the fish eyes, and squeeze the rest.

6. Steamed Jiaozi steamed mandarin duck Steamed Jiaozi dough: 250g flour, 130g water. Stuffing: celery 250, minced meat 150, salt, monosodium glutamate, chicken essence, pepper, cooking wine. Speaking of the production method of these mandarin duck dumplings, it is also a bright spot in Chinese dumpling culture that cannot be appreciated. It has bright colors, beautiful shape, soft and tender quality, delicious taste, and can eat different flavors at the same time. ① flour to open the nest, add water in stages and to the soft and hard dough, set aside for 20 minutes.