What is the best material to use for dumplings, and what materials are delicious for dumpling fillin

Landlord, let me introduce you below:

Dumpling filling is mainly divided into meat filling and vegetarian filling.

Before the meat filling bought, you should add a small amount of water and mix it, then add chopped green onions, minced ginger, peppercorn noodles or five-spice powder, MSG, salt, a small amount of soy sauce, cooking wine and the like, if you are not too greasy, you can also add some vegetable oil, but if the meat filling is fatty enough, you can save it, and then stir evenly in one direction, and then adjust the saltiness. If you like it, you can also add sesame oil, depending on your personal taste. The stirred meat filling can be left for a while to make dumplings.

You can also use this method to make beef and mutton filling.

Chicken with bamboo shoot filling.

Ingredients: 750 grams of chicken breast, 100 grams of net winter bamboo shoots, 50 grams of chopped green onion, sesame oil, minced ginger, refined salt, monosodium glutamate, appropriate amount of broth.

Method: Wash and chop the chicken breast into a fine puree, cut the winter bamboo shoots into fine cubes and put them in the oil pan and stir-fry for a while. Put the chicken puree into a pot, add green onions, minced ginger, cooking wine, broth, refined salt, monosodium glutamate and stir well, add the winter bamboo shoots, and stir a few times.

Fish and leek filling.

Ingredients: 700 grams of skinless fish, 50 grams of fatty meat, 200 grams of leeks, 50 grams of chopped green onions, cooking wine, minced ginger, refined salt, monosodium glutamate, and appropriate amount of broth.

Method: Rinse the fish meat in clean water, remove the coarse thorns, and put it on the board to knock and chop into fine puree. Finely chop the fat meat and finely chop the leeks.

Take a deep pot, put in the fish paste and add the broth, open, add cooking wine, green onions, minced ginger, monosodium glutamate, refined salt, whip clockwise with your hands, and finally add fat meat and leek.

How to make a tender minced meat:

Puree the pork belly, add a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger. If the meat filling is lean, add some vegetable oil to it. Stir to combine.

Then add a little water to the minced meat, continue to stir until the minced meat is elastic, then add water and stir again. So about 3 or 4 times, the meat filling is sticky and elastic. Remember to add less water each time, and add it several times.

The mincing made in this way is tender and delicious both for the stuffing and the meatballs.

Coriander dumpling filling.

Ingredients: 250 grams of coriander, 150 grams of ground pork.

Excipients: light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Method: 1. Wash the coriander, drain the mud and chop it into minced pieces, mix in a little sesame oil and set aside.

2. Put the pork filling into a basin, add all the seasonings, and stir well.

3. Finally, add the chopped coriander and stir well.

2. The pork filling should be moderately fat and thin, preferably in the ratio of fat three and seven thin, and the cooked dumpling filling will be fragrant.

Watermelon rind dumpling filling.

The specific method is as follows: remove the flesh and skin of the watermelon skin, plane it into thin shreds, put it in salt and marinate for 30 minutes, squeeze out the water, mix in green onions, ginger salt, monosodium glutamate, sesame oil and other seasonings, and finally add shrimp (not too much), so that the dumpling filling is ready. The dumplings are crisp and refreshing, with just the right amount of sweet and salty.

Well, that's all, if you like it, don't hesitate to give it a try.

I don't know how many catties it is. 2009-06-18 18:21

Ingredients. 100g of pickled cucumber, 320g of lamb, 24g of green onions, 300g of dumpling skin, 3g of Sichuan pepper, 60g of hot water, 3g of ginger, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of black pepper.

Method. 1. Pour hot water into the peppercorns, filter out the pepper water after cooling completely;

2. Wash the mutton and cut it into small pieces, take 4 Leo-style pickled cucumbers, chop them into small pieces, and cut the ginger into small slices;

3. Put the mutton, pickled cucumber and ginger together in the food processor and grind into a meat puree;

4. Pour the meat puree into a bowl and put in the chopped green onions;

5. Add an appropriate amount of salt, light soy sauce and black pepper, pour in the pepper water in stages, stir clockwise and stir until strong;

6. Put an appropriate amount of filling in the dumpling wrapper and wrap it well;

7. Put the dumplings in the pot after the water boils, add an appropriate amount of cold water after the water boils the dumplings float, add cold water after boiling, and add the dumplings after adding cold water 3 times to float and take them out;

2. Cabbage and peanut dumplings.

Ingredients. 300 grams of all-purpose flour, 1 egg, 130 grams of water, 600 grams of Chinese cabbage, 200 grams of cooked peanuts, 5 grams of salt, 60 grams of peanut oil, 30 grams of light soy sauce.

Method. 1. Chop the cabbage, add 5 grams of salt, grasp and pinch with your hands, squeeze out the water, add the crushed peanut kernels, and stir well.

2. Add peanut oil and light soy sauce and stir well.

3. Add eggs and water to the flour and knead it into a smooth dough and divide it into small pieces of equal size.

4. Roll out the small agent into a skin, put in the filling, and wrap it well.

5. After the water boils, add an appropriate amount of salt, put in the dumplings, cook until it floats, then turn off the heat and take it out, and enjoy it while it is hot.

3. Tomato and pork soup dumplings.

Ingredients. 300g pork, 2 tomatoes, 400g flour, 5 spoons chopped green onion, spoon salt, 1 spoon ginger powder, 1 tablespoon chicken juice, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, 200g water, 3g seaweed.

Recipes that require 1,000 classic recipes, more than 1,000 snacks and 500 sauce recipes.

1. Cut the pork into cubes and the tomato into cubes.

2. Put the pork and tomatoes in a food processor, add 4 tablespoons of chopped green onion and beat into a meat filling.

3. Add 1 tablespoon of salt, ginger powder, chicken juice, oyster sauce and light soy sauce to the minced meat and mix well.

4. Add water to the flour, knead into a dough, cover with plastic wrap and let rise for 30 minutes.

5. Knead well and divide into several small agents and roll them into dumpling skins.

6. Wrap into dumplings and cook them in a pot.

7. Add 1 tablespoon of chopped green onion, tablespoon salt and shredded seaweed to the bowl, add the dumplings and the soup for boiling dumplings, and mix well.

Actually, when it comes to steamed buns, I personally prefer pork and cabbage filling. Because of this kind of thing, both children and adults like it more, and if you don't want to eat cabbage, you can also make sauce meat buns directly, and it is more delicious to use meat directly.

Beef with cabbage. Served with leeks. Served with onions. Onions with green onions.

Necessary ingredients for making dumplings:

1.Minced green onion and ginger are indispensable, especially minced meat dumplings, minced green onion and minced ginger are absolutely indispensable, if the minced green onion and ginger are missing, the unique fishy smell of the meat filling will appear.

2.Add an appropriate amount of water to the minced meat. For meat filling, especially beef filling, you must remember to add water in an appropriate amount when making dumplings or bun filling.

3.The seasoning is placed in the minced meat. First, put the minced meat into the minced green onion and ginger, then put in the various seasonings in the meat filling in turn, stir well, and then put in the dish you want to add.

4.Pour a little cooking oil into the minced meat. Pour a little (a small spoon) of cooking oil into the meat filling, so that the dumpling filling is smooth and fragrant.

Dumplings, also known as dumplings, formerly known as "Jiao'er", are ancient traditional Chinese noodles, originating from Wancheng in the Central Plains, with a history of more than 1,800 years. Dumplings are deeply loved by the people of China and are a must-eat food for the Spring Festival in most parts of northern China.

Dumplings were invented by Zhang Zhongjing, the medical saint of Nanyang in the Eastern Han Dynasty of China, and its historical evolution has gone through a long process, Zhang Zilie made a good explanation at the end of the Ming Dynasty: "Dumpling ear, that is, Duancheng food, soup prison pills, or powder horns, northerners read the horn as Jiao, because of the dumpling bait, pseudo dumplings." ”

In some areas, people eat dumplings with some non-staple foods to show good luck. For example, eating tofu symbolizes the happiness of the whole family; Eating persimmons symbolizes that everything goes well; Eating three fresh vegetables symbolizes Sanyang Kaitai. In some places in the south, during the Chinese New Year, the eggs will be beaten and heated to make a crust, wrapped with meat filling, which is called egg dumplings.

Eat dumplings in autumn, try this new pairing, radish and this melon are the best match, it's a pity to miss it.

Share a very fresh combination with winter melon and white radish! This is an accidental discovery, the reason is that there is only half of the white radish left at home, and the dumplings are not enough for four people to eat, looking at the winter melon on the side, they mixed and matched, I didn't expect it to be fragrant, the winter melon is not so tasteless, and the radish gas is not so heavy, the key point is that they are very easy to make stuffing, put a little salt and mix it with brake water, no need to blanch.

Autumn is a great time to eat white radish and winter melon. White radish, which promotes digestion and nutrient absorption, is also good for the stomach and intestines; Winter melon, containing crude fiber, cleans the intestines and removes the fire, suitable for autumn drying.

Using white radish and winter melon to make dumpling filling, it is more suitable to use the steaming method, and the dough is scalded, so that even if it is cold, it is not hard; Secondly, these two are too vegetarian, and they are fragrant when they have meat!

Winter melon, white radish pork steamed dumplings] method.

Ingredients: 320 grams of plain flour, 380 grams of peeled and peeled winter melon, 300 grams of white radish, 150 grams of pork filling, minced ginger, salt, vegetable oil, cooking wine, soy sauce, white pepper.

In the first step, scoop the flour into the basin, add freshly boiled water in batches, mix the dough with chopsticks, knead it into a smooth dough after it is not hot, and let it sit for 20 minutes. If it is for breakfast, knead the dough before going to bed, put it in a plastic bag and put it in the refrigerator overnight.

In the second step, peel the winter melon and wash it, and wash the white radish.

The third step is to rub the winter melon and white radish into short shreds with a cutting board, add salt and mix well, and brake the water for 8 minutes. If you are in a hurry, you can get started and repeatedly catch the soup, so that it will only take two or three minutes.

The fourth step is to adjust the meat filling, whether the dumplings are delicious or not is in this step. Put the fat and lean pork stuffing into a larger basin, add 3 tablespoons of Yin Lao Dan water, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, stir in one direction to moisturize and contain hand stickiness, then put minced ginger, white pepper, salt, vegetable oil, stir well with chopsticks.

In the fifth step, the winter melon and white radish that have passed through the water are put into the meat filling basin.

The sixth step is to stir well in one direction, and the fragrant winter melon and white radish pork filling is ready.

The seventh step, the dough has been kneaded into long strips, cut the agent, rolled out the round dough according to the flatten, wrapped in the winter melon and white radish pork filling, kneaded and wrapped into the shape of steamed dumplings, and placed in the steamer prepared in advance, the 34-inch large steamer has been added enough water, and a little vegetable oil and oil have been brushed on the drawer to prevent sticking. Bring the steamed dumplings to a boil over high heat, and start steaming for 15 minutes after steaming.

The eighth step, the fragrant steamed dumplings are ready, the more you eat, the more fragrant they are, and you should often make them for your family in autumn! This drawer is definitely a CD!

Dumplings can be served with cold salad with shredded kelp.

Preparation of cold salad kelp shreds:

Ingredients: 300 grams of soaked kelp, 150 grams of dried five-spice tofu, 50 grams of Shuifa sea rice, salt, monosodium glutamate, soy sauce, sesame oil, sugar, and minced ginger.

Steps: 1. Wash the kelp, steam it in a pot, take it out and soak it and cut it into shreds, put it on a plate and set aside.

2. Dry wash the tofu and cut it into fine rolling shreds, boil in a pot of boiling water, take out and drain the water after soaking, and put it on the kelp shreds; Sprinkle the sea rice on top of the dried tofu.

3. Put soy sauce, salt, monosodium glutamate, minced ginger, sesame oil, sugar, and mix into juice in a bowl, pour it into a kelp plate, mix well and serve.

Nutritional value of kelp efficacy.

1. Delay aging.

Kelp is rich in calcium and iodine, which contribute to thyroxine synthesis. The combination of these two foods can not only beautify, but also delay aging.

2. Prevention of cardiovascular and cerebrovascular diseases.

Kelp contains a large amount of polyunsaturated fatty acid EPA, which can reduce the viscosity of blood and reduce arteriosclerosis. Therefore, regular consumption of kelp can prevent cardiovascular diseases.

3. Expectorant. Kelp that people usually eat. Kelp has a salty taste, cold nature, returns to the liver and kidney meridians, and has the effect of eliminating phlegm, softening and firmness, diluting water and reducing swelling, and the effect is quite good.

Cold kelp shreds need to be cooked, kelp shreds must be blanched and boiled, about 2 minutes of blanching, cooking oil and vinegar should be added to the water, the purpose of adding oil can keep the color of kelp more green, and thickening can be good to remove the fish, so this step is very important.

When eating dumplings with different condiments, there will be different flavors, so let's talk about what dumplings are better with.

01 Vinegar. Most families love to eat dumplings with vinegar when they eat them, especially the dumplings with meat filling, which are very greasy to eat with vinegar.

02 Laba Dan with garlic.

In the north, garlic is often pickled with vinegar, and when the color of the garlic is green, it is eaten with dumplings, which is sour and spicy, and it is super delicious.

03 Chili oil.

Friends who love spicy food, you can also dip it in chili oil when eating dumplings, the spicy taste makes people particularly appetizing, fragrant and spicy, and especially delicious.

04 Light soy sauce.

When eating dumplings, you can also dip them in light soy sauce, especially for people with heavy tastes, you can eat them with dumplings dipped in light soy sauce, and you will feel that the taste will be better.

Flour finger branch is an indispensable material for dumplings, when choosing flour, remember to choose a little bit of high-gluten flour, with warm water and noodles. The ingredients of the dumpling filling are mainly salt, green onions, ginger and garlic, and edible oil, and the amount of condiments can be adjusted appropriately according to personal taste.

The most important thing in making dumplings is the dumpling skin, so flour is an indispensable ingredient for dumplings. When choosing flour, remember to choose a little bit of high-gluten flour, the dumpling skin is relatively strong, and it is not easy to boil, and it is not easy to decompose in water to make the dumpling soup turbid.

The dough needs warm water so that the dumpling skin will be softer. The ingredients of the dumpling filling include: salt, chopped green onions, shredded ginger, chicken essence, peanut oil, cooking wine, etc., and the vegetarian filling can generally be added

Chinese cabbage, cucumbers, fungus, carrots and other vegetables are paired with teasing vegetables, and the choice of meat filling is more abundant, and pork, beef, and chicken are all within the range of often selected meat filling materials.

For those who like spicy food, you can appropriately cut some green peppers and red peppers and mix them into the dumpling filling, which can also increase the aesthetics of the dumpling filling. People with heavier flavors can also add more flavorful condiments such as thirteen spices to the dumpling filling, and add a little to it.