How to make the home cooked recipe of the dumplings

The preparation of dumplings.

Production method: 1. Cut off the root of the cabbage, do not cut too much, the standard is to cut off the root, and the whole dish has not been scattered. Remove the rotten leaves.

2. Boil water in a pot, put a little oil and sugar, put in the blanched cabbage for about 30 seconds, then remove it, control the moisture, chop it for later use.

3. Add 2 eggs, minced ginger, soy sauce, cooking wine to the meat filling, beat well in one direction, the meat filling can not be too dry, and the appropriate amount can also be beaten with some water, but when adding, it should come a little bit, otherwise the meat filling will not be eaten.

4. After chopping the herbs, mix half of the cooking oil and half of the sesame oil to prevent water and 2 to prevent fasting.

5. Mix the meat filling and the herbs together to form a dumpling filling, wrap it and put it in the pot.

Prepare materials: Pickled cabbage, flour, oil, salt, minced meat, light soy sauce, cooking wine, green onion, sesame oil, 1. Fresh Pickle, dig it and pick it clean.

2. Go home and wash it a few times, soak it for a while, and chop it up.

3. Add cooking wine, light soy sauce, sesame oil and salt to the meat filling. Stir with an appropriate amount of water until thick.

4. Mix the filling and prepare to make dumplings.

5. Water and noodles, don't mix the noodles too softly. Dry flour with water and stir until there is no dry flour, knead and form a dough. Relax for 30 minutes. Cover well with plastic wrap and relax for 20 minutes.

6. The loose dough is very soft, knead it into equal parts of small dough, and roll the dough into a round one.

7. Roll out the dough and put an appropriate amount of filling.

8. Clench it with both hands and wrap the dumplings.

9. The kneading method of Northeast dumplings is very easy to master.

10. Boil the dumplings in a pot under boiling water for about 5 minutes, and the dumplings will be cooked after boiling.

Ingredients: 500 grams of wheat flour, 600 grams of shepherd's cabbage Accessories: 50 grams of shrimp skin.

Seasoning: 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 10 grams of green onions, 30 grams of vegetable oil, 10 grams of sesame oil.

Production process. 1.First, pick up the impurities of the shepherd's cabbage and wash it with water;

2.Chop the shepherd's cabbage and put it in a pot;

3.Add shrimp skin, refined salt, monosodium glutamate, soy sauce, chopped green onion, vegetable oil, sesame oil to the shepherd's cabbage pot, mix well to form a filling;

4.Mix the flour with water to form a dough with moderate hardness and softness, and knead well;

5.Roll into long strips, cut into small dough and roll out into dumpling wrappers;

6.Wrap the stuffing and knead it into raw dumplings;

7.Put it in a pot of boiling water and cook, remove it and put it in a bowl;

8.Dip in seasoning and serve.

Fabric] dough (about 2 cups of flour).

Filling] 500 grams of shepherd's cabbage, 400 grams of pork filling, 1 tablespoon of Shao wine, minced green onion, minced ginger, appropriate amount of salt, appropriate amount of sesame oil.

1.Remove the old leaves and roots, wash and put it in boiling water with a little salt, blanch it, and soak it in cold water immediately after taking it out;

2.Chop the pork filling finely, stir-fry in all the seasonings, and stir-fry in a hot pan with oil until medium-rare;

3.Drain the water and chop the shepherd's cabbage, put it in the cold meat filling and mix well, add sesame oil;

4.After the dumpling wrapper is ready, wrap in the appropriate amount of filling and knead the shape;

5.After the water is boiled, put the dumplings in the dumplings, cook until they float, and then tap the water twice twice to remove and eat.

Ingredients: wheat flour (600 grams) pork (fat and lean) (300 grams) and shepherd's cabbage (500 grams).

Seasoning: green onion (25 grams), ginger (5 grams), salt (10 grams), soy sauce (25 grams), pepper (2 grams), monosodium glutamate (2 grams), sesame oil (20 grams).

How to make it: 1.Wash the shepherd's cabbage, blanch it slightly in boiling water, remove it, soak it in cold water, then remove it, squeeze out the water, and chop it into pieces; Wash the pork and chop it into a puree; Peel the green onion and ginger, wash it, cut it into minced pieces, and set aside.

2.Put the pork puree into a basin, add minced green onion, minced ginger, soy sauce, refined salt, monosodium glutamate, pepper, sesame oil and mix well, then add minced shepherd's cabbage, mix well to form a filling.

3.Put the flour into the basin, pour in water and form a dough, make it for about 1 hour, knead it thoroughly and knead it into long strips, divide it into small agents of about 10 grams each, press it flat one by one, roll it into a circle, the edge is thinner, the middle is thicker dumpling skin, wrap it in the filling, and knead it into a dumpling blank.

4.Put the pot on the fire, pour water to boil, disperse the dumplings into the raw blanks, gently push the dumplings in one direction with a spoon until the dumplings surface, cover the pot, simmer for four or five minutes with boiling but not rising heat, pour a little cold water, then boil and then pour cold water, cook until the dumplings are cooked thoroughly, and then eat.

The pork belly is delicious and nutritious, wash the cabbage and control the water, chop it and put it in sesame oil and mix it for later use, chop the pork belly, ginger and shallots, put the salt and light soy sauce and grind it well, put in the thirteen spices and mix it with the herb. Then wrap a pack with dumpling wrappers and it's OK.

Ingredients. Ingredients.

Herbs. 2 pounds.

Excipients are staring at the sky. Salt. Amount.

Thirteen incense. Amount.

Oil Kaizai. 2 scoops.

Essence of chicken. Amount.

Garlic sprouts. 5 roots.

Chili oil. Amount.

Sesame oil. Amount.

Steps. 1.Pick and wash the herbs, drain the water and set aside.

2.Sprinkle with salt, pour two spoonfuls of oil, stir well, then sprinkle flour and mix well.

3.Add water to the steamer and bring to a boil, and steam the mixed vegetables for 8 minutes, don't steam for too long!

4.Pour the freshly out of the pot and sprinkle some thirteen spices, salt, pre-cut garlic sprouts, shallots, sesame oil, chili oil, chicken acorn, stir well and enjoy!

Tips: After the vegetables are washed and dried, sprinkle some salt, pour 2 tablespoons of oil, stir well, sprinkle flour and mix well!

Ingredients: 300 grams of flour, appropriate amount of bracket vegetables, appropriate amount of five-spice powder, half a spoon of oyster sauce, half a spoon of light soy sauce, appropriate amount of monosodium glutamate, half a green onion, 1 piece of ginger, half a teaspoon of sesame oil, 1 spoon of lard, 3 grams of salt.

1. Add an appropriate amount of flour and water to knead the dough into a moderately soft and hard dough, cover the pot and let it rise for a while.

2. Remove the dried leaves of the shepherd's cabbage and wash it well.

3. Chop the shepherd's cabbage, I kept some of the shepherd's cabbage root and chopped it together.

4. It is best to use three fat and seven thin plum blossom meat for shepherd's cabbage dumplings, and then chop them.

5. Chop the green onion and ginger, and soak the green onion and ginger juice with half a bowl of water.

6. The lard melts.

7. Mix the meat and pursed cabbage, add the green onion and ginger water several times, and start stirring clockwise.

8. Finally, add seasoning, oyster sauce, light soy sauce, monosodium glutamate, five-spice powder, lard and salt.

9. Stir until absorbed.

10. Take out the exhaust of the awakened dough and roll it into long strips.

11. Cut into equal amounts.

12. Press the small agent flat.

13. Roll out into a thinner dumpling wrapper.

14. Put an appropriate amount of capsule, meat trap in the middle of the dumpling skin.

500 grams of flour, meat filling, an appropriate amount of chirmon, half a bowl of vegetable oil, two spoons of light soy sauce, a spoonful of sesame oil, a spoonful of cooking wine, an appropriate amount of salt, and an appropriate amount of green onions.

1. Add cooking wine, light soy sauce, sesame oil and salt to the meat filling. Stir with an appropriate amount of water until thick.

2. Mix the filling and prepare to make dumplings!

3. The loose dough is very soft, knead it into equal parts of the small dough embryo, and roll the dough into a circle.

4. Roll out the dough and put an appropriate amount of filling.

Ingredients: 500g pork, 250g wild chirphyll, 50g shallots, 10g salt, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 3g chicken essence, 3g five-spice powder, 3 slices of ginger.

Production steps: 1. Pour the meat filling into the extremely fresh flavor and marinate.

2. Blanch the herbs with water, take them out and chop them.

3. Flour and flour.

4. Knead the dough and let it go aside to wake up for a while.

5. Finely chop the green onion and ginger.

6. Put the meat filling on top of the spicy vegetables, then add the minced green onion and ginger, and add salt.

7. Pour oil into the pan.

8. After the oil is hot, pour in the dumpling filling, put the chicken essence and five-spice powder, and stir well.

9. Prepare the dumpling filling.

10. Knead the dough.

11. Knead the long strips.

12. Cut into agents, then flattened and rolled.

13. Make dumplings.

14. Bring the water to a boil and add the dumplings.

15. The dumplings can be eaten.

Ingredients: 500 grams of flour, appropriate amount of minced meat, appropriate amount of chirch vegetables, half a bowl of vegetable oil, two spoons of light soy sauce, one spoonful of sesame oil, one spoonful of cooking wine, appropriate amount of salt, appropriate amount of green onion.

1. Pick the fresh cabbage after digging.

2. Go home and wash it a few times, soak it for a while, and chop it up.

3. Add cooking wine, light soy sauce, sesame oil and salt to the meat filling.

4. Stir an appropriate amount of water until viscous.

5. Water and noodles, don't mix the noodles too softly. Dry flour with water and stir until there is no dry flour, knead and form a dough. Relax for 30 minutes.

6. The loose dough is very soft, knead it into equal parts of small dough, and roll the dough into a round one.

7. Roll out the dough and put an appropriate amount of filling.

8. Clench your hands and squeeze them.

9. Make all the dumplings.

10. Boil the dumplings in a pot under boiling water for about 5 minutes, and the dumplings will be cooked after boiling.

11. Remove from the pot, dip some vinegar and eat.

Step 11Pick and wash the herbs.

Step 22 of the preparation of the dumplingsAfter the water is boiled, blanch and cool, squeeze out the water and use, or freeze it in the freezer and take it at any time.

Step 33 of the preparation of the dumplingsRemove the frozen herbs and chop them for later use.

Step 44 of the preparation of the dumplingsWash the pork belly.

Step 55 of the preparation of the dumplingsSoak in water to remove the blood.

Step 66 of the preparation of the dumplingsChop into minced meat.

Step 77 of the preparation of the dumplingsPuree the green onion and ginger and add to the minced meat.

Step 88 of the preparation of the dumplingsHeat the oil, add the peppercorns to fry the peppercorns, take out the peppercorns, pour in the soy sauce and turn off the heat, and pour the fried soy sauce into the meat filling.

Step 99 of the preparation of the dumplingsAdd salt and a pinch of sugar to the minced meat and mix well.

Step 1010Then add the raffle, stir well.

Step 1111Add an appropriate amount of water to the flour and stir well.

Step 1212Knead into a smooth dough and let it rise for 20 minutes, knead it again, divide it into small portions and roll it into dumpling wrappers.

Step 1313Wrap in minced meat.

Step 1414Wrap into dumplings.

Step 1515Bring the water to a boil over high heat, add the dumplings, add cold water after the water is boiled again, and repeat about three times.

Ingredients: appropriate amount of shepherd's cabbage, 500 grams of ground beef, 600 grams of flour, 300 grams of warm water.

Excipients: 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 teaspoon of pepper, appropriate amount of salt, 20 grams of peanut oil, 1 teaspoon of chicken essence, appropriate amount of green onion and ginger, appropriate amount of sesame oil.

1. Add salt and warm water to the flour, knead it into a smooth dough, cover it with a lid or plastic wrap, and let it stand for 30 minutes.

Add 5 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and 1 teaspoon of pepper.

3. Stir vigorously in one direction.

Add the gram of peanut oil to the ground beef, still stirring in one direction.

5. Clean the green onion and ginger without peeling, chop them into minced pieces, and add them to the beef filling.

6. Put the shepherd's cabbage in a pot of boiling water and blanch it again. Once cooled, squeeze out the water and set aside in a dish.

7. Chop the shepherd's cabbage, add it to the mixed beef filling, and stir well.

8. Add chicken essence and appropriate amount of sesame oil, and continue to stir well.

9. Take out the dough, roll it into long strips and knead it into small pieces, and roll it out with a rolling pin into a dumpling wrapper of the right size.

10. Put it on the cover curtain to prevent sticking.

11. Put enough water in the pot, bring to a boil over high heat, and then add the dumplings to cook.

12. When the dumplings are cooked, serve them.

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Ingredients, cooking wine: boiled.

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2. Add water and knead.