How to make mutton zucchini dumplings

Lamb stuffing goes best with carrots.

A:

Ingredients: 800 grams of minced mutton, 2 zucchini, appropriate amount of flour, 4 chives, a little soy sauce, 1 teaspoon of oyster sauce, appropriate amount of salt, appropriate amount of water.

Specific steps: The first step: first knead a piece of noodles with flour and cold water, knead it slightly smooth, cover it with a lid for about 20 minutes, and then knead it again to be very smooth and moisturized;

Step 2: Fresh mutton is ground into meat filling, and you can chop it with a knife if you are not afraid of being tired;

Step 3: Two zucchini, a few chives; Zucchini is also called small melon, horned melon, etc., and the chives can be replaced with shallots or green onions.

Step 4: Finely chop the chives into the minced meat, add an appropriate amount of soy sauce, oyster sauce, salt, and a little water; Don't have too much water, because the melon will be juicy;

Step 5: Stir well and let the minced meat fully absorb the flavor.

Step 6: Rub the filaments with a silk grater, as horizontally as possible, so that it is not too long, if it is too long, you can use a knife to cut a few left and right in the basin;

Step 7: Shredded zucchini directly into the meat filling, mix well; Zucchini is very easy to make soup, so put less water in the front when adjusting the meat filling.

Step 8: Put the dough on the cutting board and knead it, knead it into long strips, divide it into evenly sized agents, and roll it into a small round skin that is slightly thicker in the middle and slightly thinner at the edges;

Step 9: Take an appropriate amount of filling and put it on the round skin Step 10: Wrap or squeeze into dumplings with your own technique.

How to make zucchini dumplings, first prepare zucchini, black fungus, eggs, ginger, green onions, shrimp, 13 fragrant, light soy sauce, sesame oil, white sugar, salt and other materials for standby, first fork the zucchini into shreds, cut the black fungus, cut the ginger and green onions, pour the ginger and green onion into the zucchini shreds, add a little salt, stir evenly, marinate for 30 minutes, so that the water in the zucchini can be killed, after the eggs are beaten, put in the cooking oil, pour in the egg liquid, fry slowly over low heat, and then add the green onion and stir evenly.

After the zucchini squeezes out the water, pour in the eggs 13 fragrant, light soy sauce, sesame oil, white sugar, stir evenly, stir clockwise, so that the zucchini shreds will not produce too much water, and the taste will be relatively fresh, add a little salt to the zucchini, you can make the zucchini more flavorful, but be sure to add a small amount, do not add too much, make zucchini can add eggs and minced meat, you can add it according to personal taste.

When the zucchini is made into dumpling filling, because the zucchini is too tender, it is more difficult to cut out the soup, you can wrap it in a cage cloth, and squeeze out some water a little later, don't squeeze it too sweet, if the water is squeezed out, it is easy to cause. If there is no zucchini overfirewood and other phenomena, you can use clean gauze to carry out it, but the zucchini must not squeeze too much soup, otherwise all the nutrients will run away. Zucchini is very rich in vitamins, which can be made and eaten with minced meat and eggs, which can supplement the nutrients needed by the body and promote intestinal peristalsis.

Material. 4 eggs, a bowl of flour, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of Sichuan pepper powder, an appropriate amount of shrimp skin.

Method. 1. Add a pinch of salt to the eggs and stir well.

2. Heat the oil in a pan, pour in the egg liquid, stir with chopsticks, stir-fry and let cool.

3. Rub the gourd into silk with a rubbing board.

4. Squeeze out the water with clean gauze, and the juice can be used to mix noodles without throwing it away.

5. Flour with horn gourd juice and form a dough for 10 minutes.

6. Wash the shrimp skin and mince the green onion.

7. Mix the shredded cucumber, eggs, shrimp skin and green onion well, then add Sichuan pepper powder, salt and oil and mix well.

8. Knead the dough into long strips and knead it into small pieces.

9. Press flat and roll out into dumpling wrappers.

10. Take one side of the skin and put an appropriate amount of filling.

11. Fold it in half and knead it into dumplings.

12. Bring water to a boil in a pot, put in the dumplings, and stir along the edge of the pot with a spatula.

13. After the pot is boiled again, add a little cold water, and then boil, so that the dumplings can be fished out and put on a plate after floating on the water.

1.Prepared ingredients.

2.Wash the zucchini and rub it into shreds, add a small spoon of salt, grasp it well, marinate the water, and squeeze out the excess water with a clean cage cloth.

3.Grind the pork, green onions, and ginger in a food processor, and if you have time to stomp on your own, the dumpling filling will be more fragrant.

4.Squeeze out the shredded zucchini and chop with a knife.

5.Ground meat.

6.Put the minced meat and zucchini together.

7.Add salt, soy sauce, monosodium glutamate, and five-spice powder and stir well.

8.Put the flour in a basin, slowly add water and stir it into a flocculent shape with chopsticks, then knead it into a soft and smooth dough by hand, and after the dough is well mixed, let it sit for a while.

9.Knead the dough into long strips and cut it with a hob.

10.Sprinkle the agent with a thin layer of dough, flatten it with your hands, and roll out the dumpling wrapper with a rolling pin that is thick in the middle and thin around the perimeter.

11.Place the filling in the crust.

12.Make a small bowl with your left hand, pinch the edge of the dumpling with your right hand, pinch it into small folds, and the dumpling will be wrapped.

13.Put an appropriate amount of water in the pot, pour the wrapped dumplings after the water boils, add a small spoon of cold water 3 times after the water boils, and after boiling again, you can see that the dumplings have surfaced, turn off the heat, and use a colander to remove the dumplings.

The steps for mixing the lamb zucchini stuffed dumplings are as follows:Tools Ingredients: lamb, zucchini, green onions, minced ginger, salt, pepper, egg whites and sesame oil.

1. Cut the lamb into small cubes, add salt, pepper, egg white and sesame oil, mix well, and marinate for 10 minutes.

2. Peel and cut the zucchini into small pieces, and cut the green onions into chopped green onions for later use.

3. Add oil to the pot, add chopped green onions and stir-fry until soft.

4. Add an appropriate amount of water, put in the marinated mutton to eliminate the dust, boil over high heat, turn to low heat and slowly stew until the mutton is cooked through.

5. Finally, add an appropriate amount of salt to taste.

Zucchini stuffed dumplings.

Ingredients: 1 zucchini, 3 eggs, 1 handful of shrimp skin, appropriate amount of fungus, appropriate amount of dumpling skin, 1 tablespoon of sesame oil, appropriate amount of salt and chicken essence.

1. After rinsing the fungus with water in advance, soak it in warm water, rinse the zucchini with water, rub it into thin wires with a silk grater, add 1 tablespoon of salt and rub it evenly, marinate for about 5 minutes, beat 3 eggs into a bowl and beat it.

2. Add more oil to the wok, turn on the high heat until the oil is hot, pour in the beaten egg liquid after the oil is hot, break it with a shovel after frying, put it out to cool, wash the fungus again after soaking, control the moisture and chop it.

3. After the zucchini shreds are marinated, a lot of water will be precipitated, and the zucchini shreds are wrapped in gauze and squeezed out of the excess water by hand.

Tips: Zucchini contains more water, shredded and directly adjusted the filling, it is easy to get out of the water, the filling soup is more, not only is it not easy to wrap when making dumplings, but also after the dumplings are cooked, the taste is not good, so when filling zucchini dumplings, you should use salt to kill the water in the zucchini first, and use gauze to squeeze out the excess water before adjusting the filling.

4. After squeezing out the water from the zucchini shreds, put them on the cutting board and chop them into a large bowl, continue to add the crushed eggs, chopped fungus, shrimp skin, 1 tablespoon of sesame oil, appropriate amount of salt and chicken essence, and stir well.

5. After wrapping the adjusted dumpling filling with dumpling skin, put it in a pot of boiling water and cook it for about 2 minutes.

Zucchini has a lot of water and mutton has a big smell, how can you use these two to make delicious dumplings?

Dumplings are derived from the ancient slots. The original name of dumplings is "Jiao'er", which is said to have been invented by Zhang Zhongjing, a medical saint in China, and has a history of more than 1,800 years. It is a traditional specialty food loved by the Chinese people, also known as dumplings, which is the staple food and local snack of northern China, and is also a New Year food.

There is a folk song called "Big cold and small cold, eat dumplings for the New Year." "Dumplings are mostly boiled with dough stuffing.

It's winter! It is another year to start the day of tonic, there is a custom of eating dumplings in the beginning of winter, and this year's seasonal nourishing dumplings are the zucchini mutton dumplings recommended to us by experts! The mutton has a big smell and the zucchini has a lot of moisture, so how to make this dumpling is the most delicious?

Let's learn together.

Step 1: Add pepper water, cooking wine, pepper and salt to the lamb filling and stir well. (Sichuan pepper water: can be boiled with ginger).

Mutton: It can resist wind and cold, and can replenish the body, and has ** and tonic effect on all deficiency conditions such as general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and coldness, soreness and weakness of waist and knees, thin face and yellow muscles, loss of qi and blood, post-illness or postpartum body deficiency, etc., which are most suitable for winter consumption, so they are called winter supplements, which are well received by people.

Because the mutton has a nasty smell of mutton, it is neglected by some people. In fact, if a kilogram of mutton can be cooked with 10 grams of licorice and an appropriate amount of cooking wine and ginger, it can remove its gas and maintain its mutton flavor.

Step 2: Finely shred the zucchini and spread on top of the lamb filling.

Traditional Chinese medicine believes that zucchini has the effects of removing annoyance and quenching thirst, moistening the lungs and relieving cough, clearing away heat and diuresis, reducing swelling and dissipating knots. It has an auxiliary effect on polydipsia, edema, abdominal distention, sores, nephritis, cirrhosis and ascites; It can enhance immunity and play an anti-viral and tumor role; It can promote the secretion of insulin in the human body, can effectively prevent diabetes, prevent liver and kidney diseases, and help enhance the regeneration ability of liver and kidney cells.

The zucchini fruit is cylindrical in shape, with a small fruit shape and a smooth fruit surface to pick tender fruits for vegetables. Zucchini is deeply loved by people for its thin skin, thick meat, juicy, meat and vegetarian, vegetable and filling. If zucchini is found to have a bitter taste when eating, it may contain the bitter substance "cucurbitacin", so do not eat it.

Step 3: Mix in the zucchini while making the dumplings to avoid the zucchini coming out of the water too early.

Step 4: Cook the dumplings in the pot and wait until the dumplings are ripe.

Tips: Zucchini contains more vitamin C, glucose and other nutrients, especially calcium. The nutrient content per 100g edible part (fresh weight) of different varieties is as follows: protein, fat, cellulose, sugar, carotene 20-40 micrograms, vitamin C mg, calcium 22-29 mg.

Ingredients: 600g, wheat flour, 750g, zucchini, 500g, mutton.

Ingredient. Appropriate amount of olive oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger, and sesame oil.

Steps: 1. Soak Sichuan peppercorns in cold water in advance.

2. Reconcile wheat flour in advance.

3. Peel and remove the zucchini.

4 Crush the zucchini with a grazing board.

5. Pour the pepper water into the mutton and stir clockwise. Adding pepper water can make the mutton fresh and fresh.

6. Stir into the meat of Sichuan pepper water, add olive oil, soy sauce, monosodium glutamate, minced green onion and ginger, and stir clockwise.

7Squeeze out the water from the zucchini, place it in the stirred meat filling, add salt and sesame oil.

8. Stir well into a dumpling filling.

9. Make the dough into a dough of uniform size, roll it out round, and form a dumpling wrapper.

10. Put the filling in the middle of the dumpling wrapper.

11. Add water to a boiling pot and bring the dumplings into the pot and cook. Half a catty of mutton, a gourd, an appropriate amount of green onion, ginger and garlic, Sichuan pepper, rice wine, Sichuan pepper oil, appropriate amount of soy sauce, chicken essence, appropriate amount of sugar.

Method. 1.Noodles: As the saying goes, "soft dumplings are hard noodles", so use warm water and good noodles, cover with plastic wrap, and put them in a basin to rise for about half an hour.

Chop the mutton into a filling, mix the pepper water into the mutton several times, whip it vigorously with several pairs of chopsticks, add rice wine, pepper oil, a small amount of soy sauce and stir well, then add an appropriate amount of salt, sugar, chicken essence to continue stirring, and finally add green onions and minced ginger and stir evenly, and put it aside to let it taste. 2 large zucchini, wash and dice into cubes.

3.Pour dry flour on the cutting board, let the dough wake up and continue to knead it for a while, knead it into thin strips, cut it into even small pieces, dip the powder and roll it out into a slightly thicker dumpling wrapper in the middle and thin on the side. When packing, pay attention to the size of the same.

4.Before boiling, add some salt and oil to the water and bring to a boil, so that the boiling water is not easy to overflow when boiling, and the dumplings will not stick. When the water boils again, it needs to be lit.

One or two cold waters.

Hello, 1.Soak peppercorns in cold water in advance. Pie teasing.

2.Sell wheat flour in advance and good dust.

3.Peel and remove the zucchini.

4.Rub the zucchini with a grazing board.

5.Pour the peppercorn water into the lamb and stir clockwise.

Adding pepper water can make the mutton fresh and fresh.

6.Add olive oil, soy sauce, monosodium glutamate, minced green onion and ginger to the meat stirred in pepper water, and stir clockwise.

7.Squeeze out the water from the zucchini, place it in the stirred meat filling, and add salt and sesame oil.

8.Stir well to form a dumpling filling.

9.Make the dough into a uniform size of the dough chain, roll it out into a dumpling wrapper.

10.Put the filling in the middle of the dumpling wrapper.

11.The front and back skins are tightly pinched, and the dumplings are wrapped.

12.Add water to a boil in a boiling pot, and the dumplings can be cooked in the pot and enjoyed.