How to make dumpling filling delicious, how to make dumpling filling delicious

Dumpling filling preparation.

Ingredients: pork filling (three points fat, seven points lean), cabbage, chopped carrots, green onions, ginger, light soy sauce, oyster sauce, salt, chicken essence, pepper, sesame oil, salad oil, half shrimp skin, pepper water (appropriate amount each).

1. First of all, wash the green onions, cut them into pieces with a knife, and try to chop them a little.

2. Put ginger and pepper water into the pork filling three times, stir in the direction of ten needles to make the meat filling, fully absorb the water and divide it into viscous, then add chicken essence, light soy sauce, pepper, oyster sauce, mix well, and finally add sesame oil and mix well for later use (it is very important to make the meat not tender this step).

3. Put the cabbage in a pot, blanch for 1 minute, then remove and chop.

4. Mix the chopped green onions, chopped carrots, chopped cabbage, shrimp skin, salt, and salad oil for 5 minutes (mixing oil is to seal the moisture of vegetables).

5. The vegetables and meat filling can be grasped and kneaded evenly by hand (grab and knead a few more times to make the meat and vegetables evenly combined into a sticky).

Ingredients: pork, salt, ginger, green onion, egg, salad oil, oyster sauce, soy sauce, five-spice powder, thirteen spices, seasoning oil.

Specific method: The first step, when selecting pork, it is best to use fat and thin pork leg meat or pork belly, the ratio of fat three and thin seven, and then chop the pork, or use a blender to break it, of course, hand-minced meat is better.

The second step, after the meat filling is chopped, pour them into the basin, then add an appropriate amount of water to break up the meat filling, and then stir it clockwise with chopsticks.

The third step is to stir well, then add an egg and a little chopped green onion and ginger, which can effectively remove the smell of meat, and the effect of removing the smell is particularly good.

The fourth step is to add an appropriate amount of oyster sauce and soy sauce to color, also so that the dumpling filling will not be too pale, look better, and taste much better.

The fifth step is to add an appropriate amount of salt, chicken essence, thirteen spices, five-spice powder, according to personal taste, make appropriate adjustments, if the family has no taboos, it is recommended to put them all.

The sixth step is to add some salad oil and seasoning oil, their function is to make the dumpling filling sticky and elastic, it is worth mentioning that you must first draw water and then add oil, and the order before and after can not be muddy.

Finally, use chopsticks to continue stirring clockwise until it is sticky, this process takes about five minutes, and the dumpling filling is completed, and then everyone can make potstickers or dumplings if they want.

There is a secret to the deliciousness of dumplings, teach you the skills of adjusting the filling and rolling the dough, the skin is thin and the filling is not broken, and it is really fragrant.

One bite at a time for such dumplings.

How to make the dumpling filling delicious.

1.Put the condiments in the dumpling filling.

Many people mix the dumpling filling, put the minced vegetables and the meat foam together, and stir it well. Although it is very convenient, the taste will indeed be greatly affected. The appropriate way to do this is to mix the minced ginger and garlic into the dumpling filling, then add a variety of condiments, stir well, and then add the dish you want.

2.Add cold water to moderation.

There is no water in the dumpling filling, and it is very easy to separate the filling from the dish when it is filling, and the taste is not very good. Therefore, it is possible to add an appropriate amount of cold water to the mixed dumpling filling, so that the condiment can melt in the dumpling filling sufficiently. The method of discharging water is also emphasized, and it is necessary to gently release water along the surroundings while stirring it in one direction with chopsticks.

According to the amount of water you choose to choose the dish and put water, such as Chinese cabbage, which is very easy to produce water, do not put water when making dumpling filling.

1.Add the minced shiitake mushrooms to the minced meat, fried eggs, minced green onions, soy sauce and salt monosodium glutamate. Remember to put a little oil here so that the dumplings don't dry up.

2.Stir well, I usually fry a little in the pot to see if the taste is enough, I think this method is good. Hee hee is a little saltier than normal. Well, it's good to be trapped like this, and it's good to start wrapping up.

Ingredients: 400 grams of pork meat, 100 grams of fresh mushrooms, 300 grams of dumpling powder;

Seasoning: 1 egg, ginger, green onion, pepper, light soy sauce, sesame oil, chicken powder, starch, cooking wine;

Dipping sauce: garlic, ginger, light soy sauce, vinegar, sesame oil, and chili pepper.

Specific steps: 1. Filling:

1. Chop the pork into minced meat, add a little starch to grasp well, then add an appropriate amount of salt, light soy sauce, cooking wine, chicken powder, sesame oil, pepper, beat an egg, stir fully in one direction, cover with plastic wrap and marinate for about 20 minutes;

2. Wash the mushrooms and cut them into minced pieces, cut the ginger into minced pieces, and cut the green onions into flowers;

3. Put the shiitake mushrooms, minced ginger and chopped green onion into the marinated minced meat, and continue to mix well in one direction;

2. Making dumplings:

1. Add an appropriate amount of boiling water to the dumpling flour, stir it into a snowflake shape with chopsticks, then add a little cold water, knead it into a smooth dough (the ratio of hot and cold water is about 1:9), cover it with plastic wrap and let it cook for 20 minutes;

2. Put the dough on a flour-sprinkled board and knead it into strips, and then divide it into uniform small agents;

3. Sprinkle a layer of flour on the small agent, and then flatten it into a small round cake;

4. Roll the rolling pin with one hand, pinch the edge of the small round cake with the other hand and rotate it, and roll it into a dumpling wrapper with thick middle and thin edges;

5. Put the mixed filling into the dumpling skin** and wrap it into dumplings.

3. Fried dumplings:

1. Put an appropriate amount of water in the steamer, put the dumplings on the steaming plate, cover the pot, and steam over high heat for 8 minutes;

2. Put oil in a frying pan, put in the steamed dumplings, and fry them over low heat until golden brown on three sides;

4. Dipping sauce: Cut the ginger and garlic into minced pieces, add an appropriate amount of salt, light soy sauce, vinegar, sesame oil, oil and chili, and mix well.

1. Chop the pork into a fine filling, wash the cabbage and cut it into a fine filling, tear the mushrooms into small flowers, blanch them in hot water and chop them into a fine filling.

2. Chop the green onion and ginger and set aside.

3Put half a cup of water in the pork filling and stir it vigorously with chopsticks in one direction.

4. Put pepper powder, refined salt, monosodium glutamate, soy sauce and vegetable oil into the meat filling and stir well.

5. Put the mushroom and cabbage filling into the meat filling, mix well, and the dumpling filling is ready.

6. Appropriate amount of flour, add water and form a smooth dough, let stand for 20 minutes.

7Take a small piece of dough, knead it into long strips, and then knead it into small pieces.

8. Roll the small agent into a round and flatten, and then roll it into a small pancake.

9Put the dumpling filling in the middle of the small pancake and wrap it into a dumpling.

10. Wrap all the dumplings.

11Put an appropriate amount of water in a pot and bring to a boil, then add the dumplings and cook.

Take out the dumplings and start eating.

How to make dumpling stuffing delicious? Then you should put the dumpling filling in the pot Zengcheng dumplings.

Dumpling filling is delicious, first put the seasoning in the meat filling, and adding pepper water to the meat filling can help the meat filling to use more Q bomb, first prepare the pepper water, first put the pepper onion, garlic and ginger slices into the bowl and add boiling water to scald it, blanch out the fragrance and let it cool for a small amount to add the meat filling many times, so that the meat filling can be more Q bomb when eating.

Dumpling filling is delicious, you need to choose half fat and half lean leg meat to make dumpling filling, so it is more delicious, all lean meat needs to add cooking oil, which can increase the effect of lubrication, you can also beat eggs for flavoring, don't put too much, put salt, oyster sauce, light soy sauce, cooking wine, etc. for seasoning, when adding vegetables, it is best to put a little cooking oil for seasoning, lock in moisture, and prevent dumpling filling from soup.

First of all, we wash the pork we bought with water, put it on the cutting board and cut it into small pieces with a knife, then prepare an appropriate amount of ginger slices, put it on the pork together, and chop it into minced pieces with a knife.

To adjust the dumpling filling, ginger is an indispensable condiment. Chopping ginger slices and pork together can allow ginger juice to penetrate into the meat, which can have a good effect of removing the fish.

After the pork filling is chopped, put it in a clean basin, add a little salt, beat in an egg, oyster sauce, pepper, sesame oil and then use chopsticks to stir the pork filling in one direction.

1. Prepare the ingredients.

Flour (6 spoons), pork (to taste), leeks (1 handful), white radish (1 piece), cooking oil, green onions, Sichuan peppercorns, salt, seasonings, garlic, vinegar, etc.

2. Production steps:

1) Warm water and dough, slightly softer than usual, knead and let go for a while.

2) Prepare leeks, white radish, pork, green onions for later use.

3) Finely chop the leek and green onions, and remove the green onions. Grind the meat in a meat grinder, thaw the radish (it has been shredded and frozen beforehand) and mix together.

4) Pour oil into a hot pan, put in Sichuan peppercorns, pour the oil into the filling and mix well.

5) Cut the dough into small pieces, then use a rolling pin to roll out the dough into a round dumpling skin.

6) Make dumplings.

There are many types of dumplings, and there are many kinds of fillings, and whether the dumplings are delicious or not has a lot to do with whether the matching and blending of the fillings are correct. Once the dumpling filling is adjusted, it will already get twice the result with half the effort. Tender soup is the best for dumpling filling, but if you want the dumpling filling to be tender and juicy, the first task is to reduce the moisture in the filling, and too much moisture in the dumpling filling is not easy to knead, and the dumplings will easily break when cooking.

Vegetables have a large water content, but since the density of water and oil varies greatly, oil can be used to prevent the dumpling filling from coming out of the water. After chopping the vegetables, add sesame oil or peanut oil, so that the vegetables are wrapped in an oily protective film, which not only does not produce water, but also retains the nutrition of the vegetables, and the oiled dumpling filling tastes smoother and tenderer.

Again, it is also a good choice to add eggs, when the eggs are heated, the protein will solidify, and adding two or three eggs to the filling will fully lock in the moisture, and it will be more nutritious and have a smoother taste.

How to make dumplings the best to eat?

For dumplings to be delicious, there are five steps to master:

First, you should choose good noodles with strong gluten and buy strong gluten noodles specially used for making dumplings.

Under normal circumstances, 500 grams of flour plus 250 300 grams of warm water, put 3-5 grams of refined salt, fully kneaded, be sure to rest for 30-50 minutes before rolling the skin.

The third is to prepare the filling, depending on your own taste, meat pork, mutton, shrimp and other commonly used; There are a lot of vegetarian ones, many vegetables can be used to make fillings, and you can also add some fried tofu, scrambled eggs, shiitake mushrooms and other seasonings to enhance the flavor and flavor. You can add an appropriate amount of fragrant vegetables to the filling, such as: leeks, celery, coriander, green onions, fennel seedlings, etc., in short, the taste you like is the best.

Fourth, the technology of rolling the skin should be mastered appropriately, the outer ring is thin, and the dumpling skin with a slightly thicker inner circle is not easy to boil, and the taste is very different.

The fifth is the technique of boiling dumplings, the amount of water should be large, boiling the pot under water, adding a small amount of cold water to cool down after boiling, and then boiling, so that it can be fished out 3 times. Grasp these five operation steps, and you will not be far from the delicious dumplings.

Dumpling filling should be good to eat, there are a few late feasts to pay attention to: the meat should be three fat and seven fat, this ratio is very important, too fat and bad taste, too fat and greasy. There is also seasoning, which should be determined according to your own taste.

Home-style flavor: 750 grams of meat with three fats and seven digs, 5 grams of ginger, 100 grams of chives, 30 grams of Pixian bean paste, 15 grams of tempeh, an appropriate amount of thirteen spices, 5 grams of Sichuan pepper (stir-fried, crushed), 3 grams of chicken essence Socks Xiangshi, 2 pieces of fermented bean curd, 10 grams of cooking wine chopped mushrooms, and a delicious Sichuan fragrant dumpling filling is good! (Salt is not needed, if the taste is heavy, you can master it).

Make dumplings and trembling stuffing stool method.

First of all, you should choose pork belly, it is best to chop the stuffing yourself, mix the meat filling for five minutes and add pepper water in batches (you can do it before the pepper water), wait for the water to be integrated into the meat, add cooking wine, light soy sauce, dark soy sauce and an appropriate amount of clockwise strangulation, add seasoning to roll the core, add pepper oil, add vegetables to dig up, and finally add a little sugar, green onions, sesame oil and mix well.

Of course, the meat dumplings must have meat, chop them and put some green onions and ginger, which are very delicious; Vegetarian dumplings, crushed old cannide tofu, and put some shallots are also delicious.

If you want the dumpling filling to be delicious, you must put more oil, as well as five-spice powder, and a little sugar.

Soak the pepper in the water, add the bean imitation oil, put the meat filling into the refined salt Beiqiao and the thirteen spices of chicken powder, light soy sauce oyster sauce, Sichuan pepper water, and stir in one direction.

The dumplings are so big and delicious, it turns out that the dumpling filling is filled with green onions, ginger, oranges, garlic sources, and the water soaked in the ingredients!

The meat filling can be buried in the limbs according to the taste of the world.

The perfect recipe for the round filling of dumplings and socks has collapsed.

If you want to destroy and eat carefully, you can do it as a boredom and watch and pat it.

Pork dumpling stuffing closed travel of the state state Hu do book blocking law.

Fresh and tender stove front, dry juice and delicious dumpling practice.

Dumplings "rotten sparrows, big meat, big withering, can't be hungry to eat early and eat every day.

Dumplings Wu Qing jujube cavity dismantling the royal filling.

Dumpling yard town slippery sub brigade closed stuffing late wax practice.

Before making the filling, chop the cabbage and add a little salt to marinate the water before making the filling is more delicious, and the cabbage dumpling filling method is as follows:

Ingredients: milk cabbage, green onion, celery, soybean soy sauce, sea salt, chicken powder, ginger, pepper, cooking oil, cooking wine.

1. Wash the cabbage and chop it.

2. Add a little salt to the cabbage and marinate the liquid water of the cabbage.

Third, it is very disturbing to adjust the filling, cut the ginger into the agitation, chop the green onions, add the ginger to the adjusted meat filling, add an appropriate amount of salt, and add the minced green onions.

4. Put the squeezed cabbage into the meat filling and mix thoroughly.

5. Stir the cabbage and pork filling in one direction well.