How to make cabbage dumpling filling, how to make cabbage dumpling filling?

The main ingredient is half a cabbage, six shiitake mushrooms, a carrot, and a piece of ginger.

Production method: 1. Chop the cabbage and wrap it in gauze and squeeze the water, and squeeze it until there is no more water flowing out;

2. Then chop the shiitake mushrooms after removing the hard stems, the carrots are best rubbed into fine filaments with a fine rubber, and then put two tablespoons of peanut oil in the oil pot, first put in the peppercorns and stir-fry them and then take them out, put the chopped mushrooms into the oil and stir-fry and add a few drops of dark soy sauce and a little sugar, and then stir-fry a few times to smell the fragrance and then get out of the pot for later use;

3. Chop the ginger according to the taste, chop it and set aside;

4. Put the cabbage and carrots in a large container, pour a tablespoon of sesame oil, stir evenly, be sure to evenly coat all the vegetable grains with a layer of oil, then put in the fried mushroom grains and minced ginger, add salt and a little mushroom essence, five-spice powder, stir evenly, and fill a pot of soup dumpling filling and you're done!

It doesn't matter if the stuffing comes out of the water when wrapping, as long as the filling basin is raised on one side, the water will naturally flow to the lower side. Because I am more proficient in making dumplings, I always like to wrap the filling with water, so after cooking, the mouth is really full of oil, and it is delicious!

How to adjust the filling of cabbage dumplings: Prepare ingredients: pork belly, cabbage, flour, green onion, ginger, light soy sauce, cooking wine, salt, five-spice powder, edible oil.

Marinate the minced meat with Wang Shouyi's thirteen spices, chicken essence, dark soy sauce, sesame oil, green onion, ginger and salt for 10 minutes. Chop the cabbage, add a little salt and squeeze the water out of the cabbage into a bowl. Add the water squeezed out of the cabbage to the meat filling, don't add too much, and then twist the meat filling in one direction for a while (hehe, until the hands are sore), the twist will become thick from thin to thick, and then add the cabbage, it is the soup.

The cabbage vegetarian filling is simple, according to your preference, light is good. Let me tell you two tips: use hot water to make the dough soft and tender; When the water is boiled when the dumplings are served, put a little salt first, and the dumplings will not break the skin.

Buy chopped pork stuffing from the supermarket (I like fat and lean both), prepare a pound of Chinese cabbage, cut it, copy it with a meeting, and take it out. Put it in the meat filling and stir, add a little soy sauce, add salt, pepper powder, monosodium glutamate, green onion, minced ginger, cooking wine, and stir well.

There is a secret to the deliciousness of cabbage dumpling filling.

Ingredients:

Ingredients: 400g pork, 500g cabbage, 1 egg, 500g flour Seasoning: peanut oil 30ml, salt 5g, soy sauce 10ml, green onion 10g, ginger 5g, oyster sauce 5ml, five-spice powder 3g

Method:

1.Pork minced into minced meat.

2.Finely chop the green onion and ginger separately.

3.Mix with the minced meat, add the remaining seasoning, and stir well.

4.Chop the cabbage.

5.Take a sip of water.

6.Add to the minced meat and mix well.

7.Add eggs to the flour.

8.Add an appropriate amount of water and knead into a dough.

9.Cover with a wet dragon cloth and wake for 15 minutes.

10.Then knead until three lights, so that the dough is reconciled.

11.Roll out the kneaned dough into a dumpling wrapper.

12.Wrap into dumplings.

13.Cook in a saucepan.

14.Serve the plate and a delicious dumpling is ready.

The cabbage is crushed with a dumpling filling machine, and after the water is squeezed out with an appropriate amount of salt, it can be added to the meat stuffed buns or dumplings.

A delicious way to make cabbage-stuffed dumplings

Pork cabbage and leek stuffed dumplings.

Ingredients required: 1 kg of pork, 1 kg of nine vegetables, appropriate amount of cabbage, 100 grams of soybean oil, 5 grams of salt, 1 tablespoon of oyster sauce, 20 grams of minced ginger, 5 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of cooking wine, 2 grams of thirteen spices, 2 grams of white pepper, 2 grams of monosodium glutamate, 150 grams of warm water

Steps:1Choose pork foreleg meat with 7 points lean meat, 3 points fatty meat, or you can use pork belly, peel the pork, and then cut it into small pieces.

2.Then cut the pork into minced meat. Buy pork stuffing and make it yourself at home, eat it with confidence, add soybean oil to the pot and heat it, heat it until it smokes, turn off the heat, and let the oil cool for later use.

3.Put the minced meat into a large bowl, add half of the cooled oil, then add minced ginger, white pepper, oyster sauce, thirteen spices, cooking wine, sugar, monosodium glutamate, light soy sauce, dark soy sauce, and stir well with chopsticks. Use chopsticks to stir the minced meat in a clockwise direction, stirring while adding warm water in batches until all the warm water is stirred into the minced meat, and then adding salt to stir the minced meat until it is strong and becomes sticky.

Put the mixed meat filling in the refrigerator and refrigerate for about 30 minutes, so that the meat filling and all the seasonings have a full integration and marinating process.

4.Wash the cabbage and cabbage, drain the water, and then chop the cabbage and cabbage into minced pieces.

5.Put the nine vegetables in a pot, add the remaining half of the oil, mix well, and wrap the nine vegetables with a layer of oil, so that the water will not be salted when mixing the filling. This is a trick for making nine-dish dumplings without water.

6.Put the adjusted meat filling into the nine-vegetable basin, stir it well with chopsticks, and the cabbage and nine-vegetable pork filling will be adjusted.

7.Wrap the dumplings, cook them and eat.

Tips: After the nine vegetables are washed, drain the water, do not have water, mix the oil after cutting, so that the surface of the nine vegetables is covered with a layer of oil film, and the water will not be pickled when mixing the filling. Mix the dumplings stuffed with cabbage and don't put green onions.

Ingredients: 250g of lean pork, 4 slices of cabbage, 30 pieces of dumpling skin, 1 green onion, 2 spoons of salt, 1 spoon of chicken essence, 1 spoon of pepper, 1 tablespoon of steamed buns, 1 tablespoon of dumpling filling, 1 tablespoon of cooking oil, 2 tablespoons of sesame oil, 1 tablespoon of sugar.

Steps. Step 11 of the preparation of pork cabbage dumplingsChop the cabbage first, add salt and kill for 5 minutes.

Step 22 of the preparation of pork cabbage dumplingsThen, add cold water and soak for 1, 2 minutes.

Step 33 of the preparation of pork cabbage dumplingsRemove with a colander and dry.

Step 44 of the preparation of pork cabbage dumplingsDry them and put them in a basin for later use.

Step 55 of the preparation of pork cabbage dumplingsPut in the minced meat, cabbage, chopped green onions.

Step 66 of the preparation of pork cabbage dumplingsAdd the seasoning and stir well, and the filling is ready.

Step 77 of the preparation of pork cabbage dumplingsI started to wrap it, and I didn't wrap it anymore Everyone has a different wrapping method Directly on the finished product, I wrapped 30 pork cabbage. The rest are three fresh, so it looks like there are more dumplings.

Step 88 of the preparation of pork cabbage dumplingsLet's take a close-up of pork cabbage dripping

Step 99 of the preparation of pork cabbage dumplingsStart boiling, make water in the pot, put 1 tablespoon of salt in it, and boil the dumplings.

Put the dumplings in, stir the pan, turn the frying spoon over, put the welts into the pan, stir so as not to touch the pan. Stamped. For the first time to boil, add a bowl of cold water to it and continue to cover and cook. The second time to boil, add another bowl of cold water, cover and cook, the third time to boil, open the lid and cook for 1-2 minutes

Pork cabbage dumplings are prepared in step 1010It's already floated up and ready to be fished out.

Pork cabbage dumplings step 1111I took it out with a fence, and I took a bite of it

Step 1212 of the preparation of pork cabbage dumplingsLarge stuffing inside

It's nice to have a sour and spicy garlic sauce.

Pork cabbage dumpling filling:Ingredients: 200 grams of minced pork, 100 grams of carrots, 350 grams of cabbage.

Excipients: 7 grams of oil, 7 grams of garlic, 3 grams of light soy sauce, 2 grams of chicken essence, 3 grams of salt, 6 grams of oyster sauce, 5 grams of ginger, 9 grams of cooking wine, 8 grams of green onion.

1. Wash the cabbage, break it in a food processor, add some salt and marinate for a while.

2. Crush the carrots in a food processor.

3. Buy ready-made minced pork, add green onions, ginger and garlic, and beat with a food processor until the filling is sticky.

4. Add salt, oyster sauce, light soy sauce, cooking wine, and chicken essence to the minced meat, and beat in one direction for a while to give the minced meat strength.

5. Squeeze out the pickled water with gauze for the cabbage, put it into the meat filling with the chopped carrots, stir well, and the filling is ready.

6. Take the dumpling wrapper and put the filling.

7. Wrap the filling and pinch the edges tightly.

8. Use the thumb and index finger of both palms to wrap the dumplings well.

Ingredients: Appropriate amount of flour, appropriate amount of water, appropriate amount of pork, appropriate amount of cabbage, 1 egg, appropriate amount of oil

Salt to taste, soy sauce to taste, oyster sauce to a please, thirteen spices to please, chicken essence a please, chopped green onion, minced ginger a please.

Step 1 ] First of all, mix the noodles, because it is a boiled dumpling, so put a little salt and an egg when mixing the noodles, add water and noodles.

Cooked dumplings will be very slippery and chewy;

2 ] After forming the dough, make the dumpling filling for 20 minutes;

3 ] The pork stuffed with dumplings is made of the front groove, and the ratio is about 8:2, and then peeled and chopped into a filling;

4 ] Add salt, chicken essence, oil consumption, soy sauce, thirteen spices to taste, stir clockwise;

5 ] Add chopped green onion and minced ginger, stir well, cover and set aside;

6 ] Reprocess the cabbage Wash the leaves of the Chinese cabbage;

7] Cut into evenly wide strips one finger width;

8] Blanch in boiling water for about one minute to remove the fishy smell of vegetables;

9 ] Then put it in cold water for a while;

10 ] Chop into chopped cabbage The specific degree depends on your preference Just like minced meat Some people like to eat larger meat;

Put the chopped cabbage in a clean gauze and squeeze out the water; (Cabbage is easy to get out of the water).

12 ] Don't be too dry, it doesn't taste good, leave a little vegetable juice;

13 ] Put the squeezed cabbage and pork stuffing together Add an appropriate amount of oil;

14 ] Stir well and cover for later use;

15 ] Then knead the flour into a mixture;

16] Roll out into a dumpling wrapper with thick middle and thin edges;

17 ] Put an appropriate amount of dumpling filling in the middle;

18 ] Mom's wrapping method is to fold it in half first, with a pleat in the middle and a small pleat next to it;

19 ] Boil water in a pot and boil the dumplings in two and wait for the dumplings to float;

20 ] Put it on the steaming curtain to drizzle the water;

21 ] Finished, serve on a plate.

The practice of cabbage stuffed dumplings is relatively simple, first of all, we have to prepare the seasonings we need, such as pork, cabbage, flour, eggs, etc., to make the dumpling skin and dumpling filling together, the first thing we have to do is to wash the cabbage and chop it, and then sprinkle it with some salt, and be sure to squeeze out the water in the cabbage.

Next, cut the pork into meat filling, add minced green onion and ginger, and mix well with some seasonings, and then add cabbage, mix the cabbage and pork well, so that we can match meat and vegetables when eating.

Let's introduce the method of dumpling skin, first of all, we must prepare the flour, we can add some eggs to the flour, and a little salt, and then knead the flour into a relatively smooth dough, after the dough is kneaded, it must be placed for half an hour to let it think about it fully, and then roll it into a small agent to roll it into a dumpling skin. We need to be very skillful when rolling the dumpling dough, holding the rolling pin in one hand and dragging one end of the dough with the other, and turning the dumpling dough in a circle while rolling. The dumpling skin rolled out in this way is round, and after we roll out the dumpling skin, wrap the filling into the dumpling, the way of wrapping dumplings in each place is also different, as long as the dumpling skin is pinched tightly, hold out a better looking shape, and then we can go into the water, cooking dumplings is also a very skillful way, we add some cold water after the water boils, and then wait for the water to boil again, this way to repeat the dumplings three times before they are cooked.

1. Heat the oil and let it cool;

2. After blanching the cabbage, soak it in cold water;

3. Add the meat filling, the miso and the sweet noodle sauce, and stir in one direction;

4. Add large powder and pepper powder and an appropriate amount of monosodium glutamate, and stir in one direction;

5. Finely chop green onion and ginger;

6. Put the green onion and minced ginger into the cooled oil;

7. Add the stirred meat filling to the oil and stir in one direction;

8. Chop the cabbage and wash it twice;

9. Dry the cabbage and add it to the meat filling;

10. Stir evenly in one direction;

11. Wake up the dough, rub it long, pull the machine, and roll the skin;

12. Stuffing and molding.

13. Cook the dumplings and put them on a plate.