How to make dumpling filling? How to make dumpling stuffing and hold the ball together

Minced pork 2 3 The minced meat of various parts of the pig's body is also the raw material for dumpling filling 4 Ground meat of mutton 6 Meat filling made from minced meat of sheep 5 Pig's blood 2 Rich in vitamins.

Add some cornstarch or an egg to the filling, or use tofu.

Just add a little cornstarch to the stuffing.

Summary. Wrapping dumplings and stuffing is not scattered.

1. Warm boiled water frequently.

First of all, the first trick to make the minced meat group delicious is to add warm boiled water frequently, after many of our friends buy the meat chopped into the filling, directly add the green onion and ginger cooking wine to marinate, in fact, this practice is wrong, if we want the minced meat to be delicious, we must divide a small amount of time in the process of adjusting the filling, add a little warm boiled water, so that the meat filling, the juice is richer, and it will be grouped, this point, we all have to keep in mind.

How to make dumpling stuffing and hold the ball together

Wrapping dumplings stuffing huddle does not disperse trick 1, warm boiling water first of all, the first trick to make the meat stuffing delicious is to warm the boiling water frequently, many of our friends buy the meat chopped into the filling, directly add the green onion and ginger cooking wine pickled, in fact, this practice is wrong Zhou Liang Kai, if we want the meat stuffing to be delicious, we must divide the amount of less slag blind in the process of adjusting the filling, add a little warm boiled water, so that the meat filling, the juice is richer, and the year will also hold the group, this, Let's all keep it in mind.

2. After the green onion and ginger are fried, then put it secondly, you can also make the meat filling delicious, the second trick is to put the green onion and ginger after frying the fragrant, and then put it, many of our friends bought the meat filling. Directly cut the minced green onion and ginger, put it into the meat and stir well, in fact, this practice is wrong, the taste of green onion and ginger can not come out of Xiangzhen at all, the correct way is to first chop the green onion and ginger, and put it in the pot. Stir-fry until yellowed and discolored, then add light soy sauce and oyster sauce.

Put it in the pot and fry it until fragrant, then turn off the heat and then pour it into the meat filling, so that the fragrance of the green onion and ginger and other seasonings can be volatilized, and the meat filling will be delicious Lingzhou, which we must also keep in mind.

3. The meat filling with fat pants and more meat should be fried in the pot. Finally, to make the meat filling delicious, the last trick is that the meat filling with a lot of fat must be put into the pot and fried. Hu Liangzhao: The sauce meat bun that we all bought outside, when we took a bite, our mouths were full of oil.

I saw that there was a lot of fat in the meat filling, but it didn't get tired of eating it.

In fact, they just put the fat, coarse, loose and meaty meat filling into the pot and stool to fry the oil, and then empty the fat. Then add green onion and ginger and other seasonings to make a meat filling, which makes the meat filling not greasy, but also has a special aroma. We should also keep this in mind.

What is the method of adding vegetables and meat filling?

If the meat is raw, stir in one direction until thick, then add vegetables.

The dough for making dumplings is called dough. Roll out the dough into a round sheet with the dough to make dumplings. Let's take a look at how to make a dumpling.

Carrots, fungus, eggs, vermicelli, dumplings.

Ingredients: eggs, fungus, vermicelli, ingredients: carrots, long, salt, oyster sauce, chicken essence.

Sichuan pepper powder, sesame oil, dumpling wrapper.

Specific method] 1. First prepare the required ingredients, 1 carrot is shredded and minced, 1 handful of long-term vegetables are washed and dried, minced, 4 eggs are scrambled into small pieces and cooled, and 1 handful of fungus is soaked and chopped.

2. The processing of vermicelli is relatively unique, usually when making stuffing and putting vermicelli, most of the practices are to soak the vermicelli and chop it. I won't do it today, and I'll share a particularly fragrant practice. The vermicelli is about 40g and is cut into short segments, and the drier vermicelli can be smashed directly into small segments.

3. Put a little more cooking oil in the pot, put the vermicelli in the hot oil for more than one day, fry until the vermicelli completely expands and turns white, and remove the oil. Smash it again with a rolling pin.

4. When all the ingredients are ready, put them in a basin.

5. Add salt, oyster sauce, chicken essence, pepper powder, sesame oil, stir well, and the filling is ready.

6. I bought the dumpling wrapper, put the filling, and wrap it into the shape I liked. You can also mix the noodles yourself, you can mix the noodles before preparing the ingredients, add about 260ml to 270ml of water to 500g of flour, knead it into a smooth dough with moderate hardness and softness, and then cut the dumpling agent and roll out the dumpling skin.

7. After the dumplings are wrapped, they can be steamed, boiled, fried, and fried, all of which are very delicious. Today I made steamed dumplings, the dumplings are placed on the steaming drawer, boiled in a pot with water, and steamed for 10 minutes on high heat.

8. The steamed dumplings made in this way are thin and filling, crystal clear, fresh and tender filling, and the ingredients are balanced, the nutrition is very comprehensive, and it tastes really super delicious, better than meat dumplings.

1.The remaining dough should be packed in edible plastic bags, sealed well, not breathable, if there is a lot left, you can divide it into several more bags.

2.Put it in the refrigerator and freeze it, remember that it's frozen.

3.The freezing time can be around 15 days, and if it is too long, it will not be very fresh.

4.When you want to eat it, take it out the night before, put it in the refrigerator and let it wake up naturally, and you can take it out and eat it the next day. 5.At this point, the dough is almost the same as the freshly kneaded dough. 6.The dough can be rolled noodles, dumplings, pancakes, etc.

Ingredients: 3 grams of refined salt, a little salad oil.

Puff pastry: 70 grams of flour, 5 grams of salad oil.

The production process. 1. To make this shortbread, you must first prepare the dough, the dough is best not to be too soft, the softness and hardness are the best, and the flour is put a little salt when making the dough, so that the cake tastes good. Today, I'm using the dough that's left over from making dumplings.

2. The key to making shortbread delicious is to put puff pastry, so be sure to adjust some puff pastry, so that the shortbread is crispy and layered, which is particularly delicious. Prepare an empty bowl, put the flour in the bowl, heat the oil in the pot, put the refined salt after the oil is hot, then pour the hot oil into the bowl, stir while pouring the hot oil, and let it cool while the puff pastry is ready.

3. Put the awakened dough on the panel, roll it out into a large dough sheet, then spread the puff pastry evenly on the dough sheet, roll it up from one end, roll it to about the thickness of your fingers, and cut it off with a knife.

4. Roll the whole dough sheet and cut it on the other side to form 4 puff pastry rolls and put them aside.

5. Pick up the puff pastry roll from one end, circle it around the plate, and finally stack the remaining tail below. Plate a few puff pastry rolls in turn and set them aside.

6. Put a little salad oil in the pot, use a rolling pin, roll out the plate of shortbread embryo a few times, put it in the pot, low heat throughout the whole process, and burn until both sides are golden, and the edge of the shortbread will naturally come out of the layer, and then you can put it out of the pot.

After the shortbread is baked, due to the high temperature just out of the pan, there is heat in the plate, it is best to put blotting paper, which will keep it crispy, I usually put two chopsticks on the plate without blotting paper, and then put it thoroughly on the plate when the heat dissipates, which will keep the shortbread crust crispy. When you bite into it, it's crispy and delicious, especially fragrant, and it's even more delicious with some soup.

You can put it in the refrigerator and wait to make braised noodles to eat, or you can cook home-cooked cakes and eat it. The simplest way is to press it into thin slices and cut it into triangles or diagonal quadrilaterals with a knife, and drink the noodle soup.

You can put it in a plastic bag, put it in the refrigerator, you can store it for more than a month, and when you want to eat it, you can take it out and do some interviews normally, you can use it normally, and it will not be affected at all.

Friends in the north almost make dumplings every festival, even if they want to eat dumplings on a festival, they can make their own, which is very convenient.

But there are also many friends who often have a headache, a problem is to make dumplings, what to do with the extra dough? The easiest way to do this is to give it to a neighbor, or put it in the refrigerator for the next dumpling season.

You can make the leftover noodles into noodles or wrap wontons.

You can consider using a refrigerator for pasta next time.

It can be made into cakes or noodles. Generally, if you can't eat it, you keep it in the refrigerator.

There is a lot of dough left over from the dumplings, so you can just boil it into ramen noodles and eat it, or you can cook it in gnocchi soup.

How to stuff dumplings into balls:

First, the selection of meat and chop filling, dumpling filling is the most model Xiaoqing is easy to use to peel the front leg meat or hind leg meat, chop the filling with hand-cut small grains and then coarsely chop, so that the texture of the meat is not destroyed, and the taste is good.

Second, the main points of the filling:

1. Seasoning determines the flavor of the meat filling.

2. Hydrate and decide the tenderness of the meat and plum filling.

3. Stir vigorously in the same direction to determine that the meat filling is sticky and glutinous.

4. Vegetables should be squeezed first and then mixed with oil to ensure that the vegetables are not only held out of the water, but the meat filling can not be dispersed.

How to cook dumplings:

1. There are a few folk sayings about boiling dumplings: boil the skin of the dumplings first, then cook the filling, cover the pot lid to cook the filling, and cook the skin with the lid of the pot. These few words make a lot of sense.

As we all know, the boiling point of water is 100, and the dumpling skin that emerges from the water is steamed but the filling is still cooked, and the soup is cloudy.

If you open the lid and cook, the steam will be quickly dissipated, and the water temperature can only be stored about the same, and the dumplings will be stirred with the boiling water, evenly transferring the heat; When the dumpling skin is cooked, then cover the pot and cook the filling, the steam and boiling water can quickly transfer the heat to the filling, and it will not take long for the dumpling filling to be cooked. The dumplings cooked by this method are not easy to break, the soup color is clear, and the dumplings are not lumpy and delicious.

2. After the water is boiled, put in an appropriate amount of salt, after the salt is dissolved, put the dumplings into the pot, and then cover the pot, no need to turn it, do not need to point cold water, until cooked. The dumplings cooked in this way do not stick to the skin, do not stick to the pan, and the dumplings left in the pot will not stick.

3. Before boiling the dumplings, put in some green onion tips first, and then put the dumplings after the water boils, so that the boiled dumplings are not easy to break the skin and will not stick.

4. In order to prevent the dumplings from sticking to the pan, add 1 egg when mixing the noodles. Also, if you want the minced meat to cook faster, you can add some vinegar to the water.

How to stuff dumplings into balls:

First, the selection of meat and chopped filling, dumpling filling is best to use peeled front leg meat or hind leg meat, chop the filling with hand-cut small grains and then coarsely chop, so that the texture of the meat is not destroyed, the taste is good.

Second, the main points of the filling:

1. Seasoning determines the flavor of the meat filling.

2. Hydrate and determine the tenderness of the meat filling.

3. Stir vigorously in the same direction to determine that the meat filling is sticky and glutinous.

4. Vegetables should be squeezed with water and then mixed with oil to ensure that the vegetables do not come out of the water, and the meat filling can not be diarrhead.

For the minced meat, crack in an egg and stir in one direction.

Summary. Hello! The following methods are for reference:

The meat should not be too lean, the meat filling should not be too broken, add some soup, add an egg, put the seasoning together, and whip it vigorously, so that it does not hold the ball, and the soup will not leak out.

You can also add some cabbage core, adjust the meat filling, crush the cabbage core (not too broken, and don't squeeze out the water), and put it directly into the filling and stir it up. Because there is a lot of juice in the dish, it also tastes good.

How can I make the dumpling filling not cling?

This question is up to me, it takes a little time to type, so please be patient.

Hello! The following methods are for reference:

The meat should not be too thin, the meat filling should not be too broken, add some soup, add a one-foot key to accompany an egg, put the seasoning together, and whip the Ling Du on the bright forest, so that the soup will not leak out.

You can also add some cabbage cores, adjust the meat filling, and crush the cabbage cores (don't hail quietly to be too broken, and don't squeeze out the water), and put it directly into the stuffing and stir it up. Because there is a lot of juice in the dish, it also tastes good.