Dumpling Skin Dough Making - Panasonic SD-PT1002 Operating Instructions Manual

Dumpling skin dough making

Preparations Install bread blade into the
bread pan.
Add ingredients into the
bread pan.
Place the bread pan into the
main unit.
Ingredients
Dumpling skin dough
280 g
Powder for dumpling
150 g (mL)
Warm water (approx. 35 ˚C)
or
140 g
High-gluten flour
140 g
Low-gluten flour
170 g (mL)
Warm water (approx. 35 ˚C)
(for 30 - 40 pieces)
Ingredients
15 g (1 tbsp)
Peanut oil
5 g
Star aniseed
125 g
Leeks
250 g
Streaky pork
2 g
Salt
2 g
Gourmet powder
6 g
Spice powder
18 g (1 tbsp)
Soy sauce
(
You can adjust the recipe based on your preference)
1
1
Select menu '25'
2
Start
3
Press
Take out the dough right away
Dumpling
Making dumpling stuffing
Fry star aniseeds with peanut oil. Cool down the peanut oil and mix
them with leeks (to prevent water from coming out from leeks). Then
evenly mix them with streaky pork and seasonings.
Rolling dough
Take out the dough, shape it into long strips with a diameter of 3 cm
and cut into 2 cm-wide small pieces. Use the rolling pin to roll the
dough into a round plate with a diameter of approx. 8 cm.
* Each dumpling skin weighs approx. 9 g and 30 - 40 dumplings can
be made in total.
Making dumplings
Fill stuffing into the skin to make a dumpling.
* You may make dumplings into a crescent or a triangle shape as you
prefer.
Boiling dumplings
Boil half pot of water, pour the dumplings into the hot water. When
the water boils again add half bowl of cold water into the pot.
Repeat this procedure 3 times.
(This can improve the tenacity and elasticity of dumpling skins)
Time required: approx. 15 min
To reset
To stop after starting (Hold)
(Cancel) when you hear beep sounds.
2
3
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