How to make the filling of cucumber dumplings, how to make the filling of cucumber dumplings?

Cucumbers in summer** are cheap, a dollar a pound, and it also contains a lot of vitamins and water. Today, I will share with you the correct and detailed method of cucumber stuffed dumplings, and friends who love dumplings can follow this method. To make cucumber-stuffed dumplings, don't adjust the filling directly, teach you a little trick, and taste tender and juicy.

Cucumber dumplings] Ingredients: cucumber, egg, green onion, salt, sesame oil, cooking oil, water, flour.

Step 1: Beat the eggs into a bowl and beat them into egg liquid, continue to pour in an appropriate amount of water and stir well.

Step 2: Heat the oil, pour in the egg liquid and fry after the oil is hot, the eggs are put out to cool and chopped, and the green onion is finely chopped.

Step 3: Wash the cucumber and cut it into thin strips, put it in a large bowl, sprinkle in an appropriate amount of salt, stir evenly and marinate for a while until the water comes out, remove the cucumber and squeeze out the water for later use.

Step 4: Put the cucumber in a large bowl, pour in an appropriate amount of cooking oil and stir well, continue to pour in eggs, salt, sesame oil, and stir all evenly into a dumpling filling.

Step 5: Prepare a small basin, pour in an appropriate amount of flour and water, stir into a flocculent, knead into a smooth dough, and continue to knead into long strips.

Step 6: Cut into small pieces, roll out into a thick dumpling wrapper with a thickness in the middle and a thin wrapper around it, take an appropriate amount of filling and put it in the middle of the skin, knead and pinch it tightly to form dumplings.

Step 7: Add cold water to the pot and bring to a boil, sprinkle in an appropriate amount of salt, gently push the dumplings to disperse, take the lid after boiling again, and continue to cook until the dumplings are bulging, and then they can be served.

Tips: 1. Cucumbers contain a lot of water, and we need to salt them out in advance, so that the cucumbers will not come out of the water when they are mixed with the filling.

2. When mixing cucumber stuffing, be sure to pour in cooking oil and stir well, because cooking oil can wrap the incision of cucumber, so as to maintain the green color of cucumber, and also avoid cucumber water again.

3. When placing dumplings, sprinkle an appropriate amount of salt first, which can avoid mutual adhesion between dumplings and broken skin.

Shredded cucumbers, scrambled eggs, green onions, ginger, shrimp, a little vermicelli, salt, sesame oil, refreshing, light, low-fat, and delicious.

Most people have never eaten cucumber stuffed dumplings, they are very fresh and delicious!

Step 1: Soak the cucumber in lightly salted water, then wash it and cut it into fine strips, add a little salt and marinate for a while. Pick out the shrimp line, remove the shell and head, wash and drain.

Step 3: Chop the drained shrimp, add a little cooking wine, ginger powder and salt and stir well, pour in the crushed eggs and squeeze the dried cucumber shreds, add an appropriate amount of pepper and mix well to start making dumplings.

Cucumber egg fungus filling.

Step 1: Soak the fungus in clean water, soak the cucumber in light salt water for more than ten minutes, then clean it, cut it into fine shreds, and add a little salt to kill the excess water.

Step 3: Clean the fungus, chop it and put it in a large bowl, put in the cooled egg pieces, add an appropriate amount of salt and pepper and mix evenly, squeeze out the cucumber shreds, and put the cucumber shreds into the filling after preparing the dumpling skin.

When making the filling, rub the cucumber into fine strips and cut it slightly, squeeze out the water, beat two eggs with an appropriate amount of salt and fry them in the oil pan, mash them while frying, the more broken the better, and let it cool after frying.

Then add the cooled eggs, tofu and shredded cucumber to the five-spice powder, chicken essence, minced green onion and ginger, etc., stir well and set aside.

The preparation of delicious cucumber stuffed dumpling stuffing is as follows:Preparation: cucumber, star anise, Sichuan pepper, pork, minced ginger, refined salt, oyster sauce, light soy sauce, sugar, chicken essence, Sichuan pepper star anise water, chopped green onion, sesame oil, corn oil, cucumber, etc.

1. Clean the cucumbers and set aside.

2. Soak star anise and Sichuan pepper in hot water, cover the stove and let it cool for 10 minutes.

3. Chop the pork into minced meat, add minced ginger, then add an appropriate amount of refined salt, oyster sauce, light soy sauce, sugar, chicken essence, and then add Sichuan pepper star anise water in batches.

4. Add chopped green onion and stir well, add sesame oil and corn oil and stir well to lock in moisture and simmer for at least 20 minutes.

5. Shred the cucumbers, add a little refined salt to remove the water, dry and mix into the filling.

The cucumber meat dumpling filling is made as follows:Ingredients: 750 grams of flour, 400 grams of water, 500 grams of pork belly, 200 grams of shrimp meat, 8 slices of ginger, 50 grams of green onions, 1000 grams of cucumber, 1 tablespoon of light soy sauce, 1 teaspoon of salt, 1 teaspoon of fragrant powder, 1 teaspoon of sesame oil, 30 grams of peanut oil (edible oil).

Steps: 1. Cut the pork into cubes and chop it into meat filling.

2. Pipi shrimp can be cut into 5 to 6 sections.

3. Wash two yellow-skinned and green cucumbers.

4. Peel the skin and rub it into thick wires.

5. If the water content of the cucumber pulp is too large, it can be reserved for other purposes. After wiping, put it on the cutting board and cut it into a few knives to form a filament about 2 cm long. Cucumbers have a lot of moisture and should not be too crumbled.

6. Squeeze out the cucumber slightly and set aside.

7. Stir all the fillings well.

The preparation of cucumber dumpling filling is as follows:Tools and materials: kitchen knives, cutting boards, grams, chopsticks, pots, gauze, basins, colanders, bowls, cucumbers, water, salt, fungus, cooking oil, ten high rotten three spices, chicken essence, light soy sauce.

1. Cut the washed cucumber into shreds, add 3 grams of salt, stir evenly and marinate for 10 minutes.

2. Put the soaked fungus into a pot of boiling water and blanch for two minutes, then remove it.

3. Beat 5 eggs into a bowl and stir together. Then heat the oil in the pan and pour in the eggs, stir quickly into small granules, and pour them into a bowl for later use.

4. Pour the cucumber into the gauze and squeeze out the excess water.

5. Chop the cucumber shreds, chop the fungus and put it in a basin, then add the cucumber, pour in the scrambled eggs, then add thirteen spices, salt, chicken essence, light soy sauce and stir evenly and set aside.

The process of making cucumber stuffing and making dumpling stuffing is as follows:Ingredients: cucumber, flour, eggs, corn kernels, oil, salt, oyster sauce, monosodium glutamate.

2. Squeeze out the cucumber juice, don't pour out the cucumber juice, beat the eggs and fry them in the pot for later use;

3. Beat the corn kernels into puree with a blender, mix all the original, add salt, chicken essence, and oil, and stir them evenly;

4. Then add cucumber juice to flour and knead the dough, let it stand for half an hour, then divide it into small agents and roll out the skin;

5. Then wrap the filling into the dumpling skin, boil the water and put it into the dumplings, and cook them.