JUBOSYCZ Dumpling Maker Mold Stainless Steel Dumpling Mold Dumpling Skin Press Dumpling Mould Set for Chinese Dumpling Ravioli Empanadas Pastry Pie DIY Handmade 9 Pieces Sets Kitchenware

Usage method: 1. Dough forming method: add a little salt into the flour, "dumpling powder or ordinary flour is OK" and then put in an egg-white, start to mix with cold water, first add a small amount of water, make flour and dough lumps, and then press the dough lumps together, knead the dough with enough force, knead the dough into a dough, then dip the dough with a little water, and then continue to knead.After repeated times, the dough is without dry lumps, and the surface is smooth.Cover the dough with a pot cover to prevent water evaporation. After waking it for about 30 minutes, roll the dough into a large pancake shape with a rolling pin, about 2mm thick, and place it on the dough pad. Use a hob and a cutting ring to cut the dough into small pancakes corresponding to the size of the dumpling, and the dough is finished; 2. How to make the sink of dumplings: prepare materials: Vegetables (choose your favorite), meat (choose your favorite), cooking oil, ginger, garlic, salt, soy sauce and other kitchen seasonings. First, wash the vegetables and cut them into pieces, then cut the meat into minced meat. You could also buy frozen minced meat directly and thaw it when you are back. Cut ginger and green onion into very fine pieces, put pour into minced meat, marinate with cooking wine, salt and soy sauce for 15 minutes. 3. Stir the cutted vegetables into the minced meat, add a spoonful of oil and appropriate amount of salt and continue to stir, then wear the disposable gloves to stir by hand, it will be efficient, and the meat will be bouncier. After mixed, the stuffing is ready. 4. Start to make dumplings: put the cutted dough on the corresponding dumpling tooling, then use the filling stick to put the stuffing on the dough on the dumpling tooling then close the tooling with slight force (if the dough is a little dry, you can touch a layer of water on the edge of the dough to increase the wettabi