How to make vegetarian dumplings, how to make vegetarian dumplings?

There are many kinds of vegetarian dumpling fillings, and the following is a detailed introduction to 6 kinds of vegetarian dumplings

1) Carrot dumplings.

Rub the carrots and chop them + salt + minced celery + oil + vegetable essence + a small amount of coriander, and form a filling, and then you can make small dumplings. Another point to mention is that it is not advisable to dip vinegar in carrot-stuffed dumplings and buns, because acid can destroy carotene.

2) Cabbage and mushroom dumplings.

Method:1Wash the Chinese cabbage, chop it, put a little salt, yard for 10 minutes, squeeze out the water and set aside.

2.Finely chop the shiitake mushrooms.

3.Olive chop (can be filled with commercially available olive chop minc).

3) Five-color dumplings.

A cucumber, a large green pepper, half a carrot (carrot), 2-3 leaves of Chinese cabbage (with leaves), 5-6 shiitake mushrooms are all chopped, Chinese cabbage (add a small spoon of salt) and cucumbers should be dried by hand.

Filling: Mix together, add vegetarian chicken essence (add more), vegetarian oyster sauce (the filling will stick together), a little soy sauce, peppercorn noodles, and vegetable oil.

4) Cabbage black fungus dumplings.

1.Filling: carrots, cabbage (the largest portion), shiitake mushrooms, black fungus, fine vermicelli, all crushed and mixed with salad oil and salt. No need to stir-fry.

2.Preparation: Make a dough with your own flour and good dough, wrap it with the filling. The water can be boiled in the pot.

3.How to season vinegar: Use vinegar with a little soy sauce and a little sesame oil (you can also add chili oil or wasabi according to personal taste.) ）

5) Zucchini filling.

Method: Rub the zucchini and squeeze the water; Shuifa fungus, water-hair vermicelli minced, ginger chopped into the end evenly stirred together and then put in cooked oil (note: vermicelli can be soaked in cold water to soften, do not use hot water to scald, it will affect the taste), and then the production process is the same as the cabbage filling, the key is to mix the vegetables with oil and then put salt.

6) Assorted fillings.

Ingredients: 1 pound of mushrooms (oyster mushrooms can also be used if you can't buy mushrooms, but you have to remember to squeeze water), a carrot, 5 celery, a little green beans (or tender corn kernels), and a piece of ginger.

Production method: 1. Wash the mushrooms and cut them into pieces, rub the carrots and squeeze the water, chop the coriander into minced pieces, green beans or tender corn kernels in boiling water, and chop the ginger;

2. If you like to eat the strong flavor type, put the mushrooms in the oil and fry them slightly, and put a few drops of soy sauce out of the pot and mix well with other dishes.

New recipe for vegan dumplings:

One cucumber (cucumber), one large green pepper, half a carrot (carrot), 2-3 leaves of Chinese cabbage (with leaves), 5-6 shiitake mushrooms. Chop it all. Chinese cabbage (add a small spoon of salt) and cucumber should be dried by hand and filled

Mix together, add vegetarian chicken essence (add more), vegetarian oyster sauce (the filling will stick together), a little soy sauce, Sichuan pepper noodles, and vegetable oil. It's done (you have to put the noodles together before you have gluten) This ratio can make 40 small dumplings.

Cucumber pork dumplings.

Ingredients: 250 grams of pork fat and lean meat, 250 grams of cucumber, 250 grams of dumpling noodles, minced green onion and ginger, minced fungus, soy sauce, salt, monosodium glutamate, vegetable oil, sesame oil, and garlic paste.

Method:1Chop the fat and lean meat finely, rub the cucumber and chop it, put it in a pot and add fungus, soy sauce, minced green onion and ginger, salt, monosodium glutamate, and vegetable oil and stir well to form a filling.

2.Flour and cold water and into dumpling noodles, after 1 hour to make 60 agents, rolled into dumpling skin, wrapped with cucumber and pork filling, put in water to cook.

3.Serve with garlic juice (garlic juice is garlic puree, soy sauce, vinegar, sesame oil mixed thoroughly).

Features: Cucumbers are rich in water, and adding a certain amount of cucumbers can make the pork filling tender and delicious.

Dumplings with similar fillings include cucumber pork dumplings, pumpkin pork dumplings, kidney bean pork dumplings, onion pork dumplings, etc.

Three fresh dumplings with radish.

Ingredients: 250 grams of dumpling powder, 250 grams of pork fat and lean meat, 100 grams of Shuifa sea rice, 50 grams of Shuifa fungus, 200 grams of shredded radish, 4 eggs, 50 grams of minced green onion and ginger, appropriate amount of vegetable oil, salt, soy sauce, monosodium glutamate, pepper, garlic paste, sesame oil, and vinegar.

Method:1Fat and lean pork chopped into fine puree, fungus chopped into minced, shredded radish with boiling water boiled thoroughly, squeezed dry after drying, chopped into fine powder.

2.Put the pork in a bowl and add minced green onion and ginger, soy sauce (a little), salt, monosodium glutamate, pepper (a little) and stir well, then add minced radish, fungus, sea rice, eggs, vegetable oil, salt and monosodium glutamate and stir well to form a filling.

3.Add water to the dumpling flour and mix well, 1 hour later, put it into 60 agents, roll it into a thin skin and wrap it into a filling and cook.

Features: Radish likes oil, there must be pork fat and enough peanut oil, and the fire should be large, and the cooking time should be a little longer.

Radish contains amylase, which can help the human body digest and absorb, and eating more generally will not hurt food.

1. When the offering is filled with vegetarian dumplings.

2. Ingredients: 600 grams of green cabbage, 150 grams of spiced tofu, 6 shiitake mushrooms, 1 carrot, 2 fried bean buns, 1 handful of winter powder, a little minced ginger, 600 grams of dumpling skin, 1 tablespoon salt, 1 tablespoon vegetable broth powder, 1 tablespoon pepper.

3. Method: Wash and chop carrots, cabbage and shiitake mushrooms, wring out the water by hand, and set aside. Spiced dried bean curd and fried bean buns finely chopped; Cut small pieces of winter powder bubbles softly and set aside.

4. Heat the oil pan, put a little salad oil to heat, add a little minced ginger over medium heat, and then put in the carrots, cabbage, and mushrooms over medium heat until the fragrance is overflowing, and then add the five-spice dried bean curd of method 2, winter flour and all the dust seasonings of the mu hole and stir-fry evenly, which is the Xunzen filling. Take the dumpling wrappers and wrap them into the filling in order, and pinch and seal them tightly; Put the steamed dumplings in the steamer basket and steam over high heat for about 7-8 minutes. Jujubes.

Introduce 20 commonly used vegetarian dumpling filling methods, so that you can understand what are the commonly used vegetarian dumpling fillings and how to make them delicious.

1. Vegetarian leek dumpling filling.

Ingredients: half a pound of leeks, 2 tablespoons of peanut oil, three eggs, a handful of fungus, and a spoon of salt.

Preparation: Soak the fungus, wash the leeks and control the water.

Steps: 1. Wash the soaked fungus and chop it.

2. Chop the leeks and mix well with peanut oil.

3. Eggs are fried and scrambled, if they are not broken enough, cut them with a knife and let them cool.

4. Put the fungus, leeks and eggs together, mix well, and mix well with some salt before preparing the bag.

The above is the most basic method of leek vegetarian dumpling filling, you can add side dishes or seasonings according to personal preferences, such as fungus can be replaced with shiitake mushrooms, vermicelli or sea rice, etc., in addition to salt, you can also add five-spice powder or thirteen spices and so on.

Peanut oil is also very important here, mixing chopped leeks with peanut oil can prevent the water in the leeks from seeping out, and at the same time, it can also play a role in preventing the leeks from changing color. Of course, peanut oil can also be replaced with other cooking oils.

In addition, salt must not be put into the filling until the package is prepared, and leaving it too early can cause a lot of water to come out of the leeks.

The operation points introduced above are also applicable to other vegetarian dumpling fillings, and will not be introduced later.

2. Sea rice and leek vegetarian dumpling filling.

Ingredients: half a pound of leeks, 1 handful of fungus, 1 handful of sea rice, 3 eggs, 2 tablespoons of salad oil, an appropriate amount of soy sauce, chicken essence and salt.

Steps: 1. Handle the leeks, fungus and eggs according to the above methods, and chop the sea rice after washing it with warm water.

2. Mix the chopped leeks with salad oil first, then add fungus, eggs and sea rice and mix well.

3. Before preparing the package, just add the soy sauce, chicken essence and salt and mix well.

3. Vegetarian three fresh dumpling filling.

Ingredients: 600 grams of leeks, 6 eggs, 10 dried shiitake mushrooms, 100 grams of vermicelli, 5 pieces of dried fragrant.

Seasoning: salt to taste, 1 tablespoon sesame oil.

Preparation: Soak dried shiitake mushrooms and vermicelli, dry wash the leeks and fragrant.

Steps: 1. Chop the leeks and add sesame oil and mix well, then chop the dried fragrant mushrooms, shiitake mushrooms and vermicelli and put them in the leeks and mix well.

2. Fry the eggs in the pot, put them in the leeks after cooling, add salt and mix well before wrapping to become a filling.

Fourth, home-style vegetarian dumpling filling.

Ingredients: 1 small handful of leeks, 1 small handful of enoki mushrooms, 10 shrimps, 5 eggs, appropriate amounts of black fungus, shrimp skin, and white fungus.

Seasoning: 1 tablespoon of salt, a little chicken essence, a little oyster sauce, salad oil, chopped green onion, sesame oil, five-spice powder, ginger powder.

Steps: 1. Soak black fungus and white fungus in advance, wash it, control the water and then chop it.

2. Chop the leeks and add salad oil and mix well, wash and chop the enoki mushrooms, and cut the shrimp into small grains or mince shrimp after washing.

3. Scrambled eggs and let them cool for later use. After washing the shrimp skin, squeeze out the water, fry it in the pot until fragrant and set aside (the shrimp skin can not be fried, but it is more fragrant when fried).

4. Put all the above ingredients into the filling basin, add five-spice powder, ginger powder, oyster sauce, chopped green onion, chicken essence and sesame oil and mix well, add salt and mix well before wrapping.

Ingredients: 5 shiitake mushrooms, a handful of leeks, 2 eggs, 1 carrot.

Ingredients: rapeseed oil or sunflower oil, ginger, garlic, thirteen spices, salt, chicken broth mix, oyster sauce, dark soy sauce, white pepper, sesame oil.

Method: Wash the leeks first to control the moisture, then use a dry cloth to absorb the water as much as possible, and cut the leeks into half-centimeter-long pieces; Wash the mushrooms, squeeze out the water, and cut them into small cubes half a centimeter square; Beat two eggs and fry them in a pan until they are slightly old, then cut them into pieces on a cutting board; Mince the ginger and garlic and set aside.

Rub the carrots first and then chop them into small cubes, put oil in the pot, put in the green onion and carrots when they are hot, add salt, fry until the carrots become soft, turn off the heat, cover and simmer, simmer for ten minutes, let cool and set aside.

Stir the chopped ingredients well, add ginger, minced garlic, thirteen spices, oyster sauce, chicken powder, white pepper that suits your taste, I personally like a little more ginger and garlic, you can decide for yourself according to your needs.

Before officially starting the package, add an appropriate amount of salt and dark soy sauce, and add a little more sesame oil to enhance the flavor, which can also prevent the leek water from being difficult to operate.

Precautions: Do not put leeks and shiitake mushrooms in the grinder, as this will break the fiber, and the diced leeks will become leek puree, and the water will be lost, and it will not be usable. It must be cut by hand, and the leeks are formed in one knife and do not need to be chopped again.

Carrots are rich in vitamin C, but they are fat-soluble vitamins, so it is easier to absorb nutrients and pack them in a frying pan first to soften and then mix the filling.

When you start making dumplings, put salt and dark soy sauce to avoid water that is not easy to wrap.

Don't put minced green onions in the stuffing of leeks, the two taste against each other, but they are tasteless.

The vegetarian dumpling filling method is relatively simple. But how to make vegetarian dumpling filling is the best, and the practice of gourmet vegetarian dumpling filling, I hope it can help you, let's take a look.

Introduction of vegetarian dumpling filling:

Dumplings are a traditional Chinese delicacy. In splendid. In my hometown, every Spring Festival, I will wrap dumplings with two kinds of fillings. One is vegetarian-stuffed dumplings, eaten on the evening of the Chinese New Year's Eve, and the other is meat-stuffed dumplings, eaten on the morning of the first day of the new year.

Every year at the end of the lunar month, every household will make their own tofu. I remember when I was a child, the smell of tofu wafted everywhere in my house. When the tofu is ready, it will be placed in a water tank, filled with water, and placed in a cold place.

In the thirtieth year of the Chinese New Year's Eve, take out the tofu and chop the stuffing to wrap dumplings. Vegetarian stuffing is also my father's favorite food, and my mother will always prepare more fillings, put them on a plate, put a little pepper noodles, and make snacks for my father.

Ingredients and seasonings for vegetarian dumpling filling:

Vermicelli, spinach, tofu, corn oil, green onion, ginger, salt, pepper flour, sesame oil.

Teach you the home-cooked method of vegetarian dumpling filling, and how to make vegetarian dumpling filling to be delicious

1. Boil an appropriate amount of vermicelli in boiling water and remove the cold water.

2. Chop the vermicelli.

3. Chop the spinach and filter out the juice.

4. Place the spinach filling and vermicelli together for later use.

5. Steam the tofu in a pot so that it is not easy to fry. Serve and let cool and chop.

6. Heat the pot without oil, and fry the chopped tofu until the water evaporates.

7. Stir up another pot, pour in an appropriate amount of corn oil, and stir-fry chives and ginger.

8. Pour in the chopped tofu and fry until it scabs over and turns yellow.

9. Mix the chopped tofu with step 4.

10. Add an appropriate amount of salt, pepper and sesame oil, and mix well. Put more sesame oil to make it taste more beautiful.

11. Mix the fillings well.

Home Cooking Tips:

The vegetarian dumpling filling is adjusted, and the bloggers who want to eat vegetarian dumplings should hurry up and start to wrap the splendid only to provide the filling, and the dumplings will not be on the other hand to inform everyone.

Vegetarian dumplings. <>

Ingredients: 1/2 carrot, 6 shiitake mushrooms, 1 small bundle of spinach, 3 eggs, 1 green onion.

The preparation of vegetarian dumplings.

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Blanch the spinach with boiling water.

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Fry the eggs until the eggs are crumbled.

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Rub the carrots into shreds, then cut them into dices, cut the mushrooms into small cubes, put a little oil in the pot, put the green onions, five-spice powder after the oil is hot, and then put the carrots, mushrooms, and oil into the pot and stir-fry gently, be careful not to fry for too long, and put them out for later use.

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Chop the blanched spinach, add the fried eggs, scrambled carrots and shiitake mushrooms, add a little sesame oil, a little soy sauce, and a little salt to make the filling.

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Vegetarian dumplings are finished.

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