How to make vegetarian dumplings delicious and simple

The recipe for the raw dumplings is as follows: peel the white radish and cut it into small pieces, put it in the ginger slices, put it in a blender and stir it into pieces; Cut the cabbage and carrots, add an appropriate amount of salt to grasp and marinate; Add water to the flour and mix it into a flocculent shape, knead it into a dough and leave it for 15 minutes; Cut the chopped green onions, squeeze out the water from the prepared greens, add sesame oil, five-spice powder, and add salt; Roll the dough into long strips, cut into small pieces, sprinkle with flour and roll out into thin slices; Put the stuffing in the middle, pinch the middle first, then pinch the sides, pinch tightly, and no air can be left; Pour in an appropriate amount of water and put in the dumplings, stir gently with the back of a spoon, and cook.

Dumpling wrappers (ready-made.

Vegetable market buy).Eggplant. Brown white. Lentinula edodes. Chinese cabbage. Egg.

Method: put. Eggplant.

Brown white. Lentinula edodes. The Chinese cabbage is diced separately and fried together, paying attention to the easier to cook and putting it behind, generally only as long as it is medium-rare (because it has to be cooked later.)

In fact, most of the general dumpling fillings are not fried, so the dumplings are fresher, but I still do.

I like to fry it first because it's delicious.!! As for the seasoning, I like to put it super spicy. After frying, put it on a plate and filter out the water (you can't add water when stir-frying).

Beat a raw egg again. Stir it up. Then you can break your fingers and wait for the dumpling filling to cool.

Estimated. Watch two levels of about 20 minutes of animation about the same time).

Kindness. And then there is"package"Dumplings too

It's a craft.

But you can learn it in one or two times.

The degree of beauty depends on the level.

En. For your own love of eating.

I'm willing to put in the effort. (I'm usually lazy?!..)This question.

When boiled, the half-raw eggs are wrapped in the filling, making them delicious. (You think it's delicious if you like it...)Uh).

It's not ugly.

Because eat it yourself.

It's just that I didn't pay attention to it so much in a hurry (a tooth will be 7 years old, although then it's almost once a year, and the opportunity to progress is hehe.)

It's the same as learning to ride a bike.

If you know, you'll never forget it) That's a lot of nonsense

Eat. ps: After the water is boiled, put the dumplings in, pay attention to the water when boiling, there must be a lot of water Oh, otherwise the dumplings will be squeezed together when cooking.

It is estimated that it will be broken or mushy before it is cooked. Put it in and wait until the first time the water boils.

Add a little more cold water, and when it boils again, you can scoop it up and put it on a plate.

Introduce 20 commonly used vegetarian dumpling filling methods, so that you can understand what are the commonly used vegetarian dumpling fillings and how to make them delicious.

1. Vegetarian leek dumpling filling.

Ingredients: half a pound of leeks, 2 tablespoons of peanut oil, three eggs, a handful of fungus, and a spoon of salt.

Preparation: Soak the fungus, wash the leeks and control the water.

Steps: 1. Wash the soaked fungus and chop it.

2. Chop the leeks and mix well with peanut oil.

3. Eggs are fried and scrambled, if they are not broken enough, cut them with a knife and let them cool.

4. Put the fungus, leeks and eggs together, mix well, and mix well with some salt before preparing the bag.

The above is the most basic method of leek vegetarian dumpling filling, you can add side dishes or seasonings according to personal preferences, such as fungus can be replaced with shiitake mushrooms, vermicelli or sea rice, etc., in addition to salt, you can also add five-spice powder or thirteen spices and so on.

Peanut oil is also very important here, mixing chopped leeks with peanut oil can prevent the water in the leeks from seeping out, and at the same time, it can also play a role in preventing the leeks from changing color. Of course, peanut oil can also be replaced with other cooking oils.

In addition, salt must not be put into the filling until the package is prepared, and leaving it too early can cause a lot of water to come out of the leeks.

The operation points introduced above are also applicable to other vegetarian dumpling fillings, and will not be introduced later.

2. Sea rice and leek vegetarian dumpling filling.

Ingredients: half a pound of leeks, 1 handful of fungus, 1 handful of sea rice, 3 eggs, 2 tablespoons of salad oil, an appropriate amount of soy sauce, chicken essence and salt.

Steps: 1. Handle the leeks, fungus and eggs according to the above methods, and chop the sea rice after washing it with warm water.

2. Mix the chopped leeks with salad oil first, then add fungus, eggs and sea rice and mix well.

3. Before preparing the package, just add the soy sauce, chicken essence and salt and mix well.

3. Vegetarian three fresh dumpling filling.

Ingredients: 600 grams of leeks, 6 eggs, 10 dried shiitake mushrooms, 100 grams of vermicelli, 5 pieces of dried fragrant.

Seasoning: salt to taste, 1 tablespoon sesame oil.

Preparation: Soak dried shiitake mushrooms and vermicelli, dry wash the leeks and fragrant.

Steps: 1. Chop the leeks and add sesame oil and mix well, then chop the dried fragrant mushrooms, shiitake mushrooms and vermicelli and put them in the leeks and mix well.

2. Fry the eggs in the pot, put them in the leeks after cooling, add salt and mix well before wrapping to become a filling.

Fourth, home-style vegetarian dumpling filling.

Ingredients: 1 small handful of leeks, 1 small handful of enoki mushrooms, 10 shrimps, 5 eggs, appropriate amounts of black fungus, shrimp skin, and white fungus.

Seasoning: 1 tablespoon of salt, a little chicken essence, a little oyster sauce, salad oil, chopped green onion, sesame oil, five-spice powder, ginger powder.

Steps: 1. Soak black fungus and white fungus in advance, wash it, control the water and then chop it.

2. Chop the leeks and add salad oil and mix well, wash and chop the enoki mushrooms, and cut the shrimp into small grains or mince shrimp after washing.

3. Scrambled eggs and let them cool for later use. After washing the shrimp skin, squeeze out the water, fry it in the pot until fragrant and set aside (the shrimp skin can not be fried, but it is more fragrant when fried).

4. Put all the above ingredients into the filling basin, add five-spice powder, ginger powder, oyster sauce, chopped green onion, chicken essence and sesame oil and mix well, add salt and mix well before wrapping.

Ingredients: 5 shiitake mushrooms, a handful of leeks, 2 eggs, 1 carrot.

Ingredients: rapeseed oil or sunflower oil, ginger, garlic, thirteen spices, salt, chicken broth mix, oyster sauce, dark soy sauce, white pepper, sesame oil.

Method: Wash the leeks first to control the moisture, then use a dry cloth to absorb the water as much as possible, and cut the leeks into half-centimeter-long pieces; Wash the mushrooms, squeeze out the water, and cut them into small cubes half a centimeter square; Beat two eggs and fry them in a pan until they are slightly old, then cut them into pieces on a cutting board; Mince the ginger and garlic and set aside.

Rub the carrots first and then chop them into small cubes, put oil in the pot, put in the green onion and carrots when they are hot, add salt, fry until the carrots become soft, turn off the heat, cover and simmer, simmer for ten minutes, let cool and set aside.

Stir the chopped ingredients well, add ginger, minced garlic, thirteen spices, oyster sauce, chicken powder, white pepper that suits your taste, I personally like a little more ginger and garlic, you can decide for yourself according to your needs.

Before officially starting the package, add an appropriate amount of salt and dark soy sauce, and add a little more sesame oil to enhance the flavor, which can also prevent the leek water from being difficult to operate.

Precautions: Do not put leeks and shiitake mushrooms in the grinder, as this will break the fiber, and the diced leeks will become leek puree, and the water will be lost, and it will not be usable. It must be cut by hand, and the leeks are formed in one knife and do not need to be chopped again.

Carrots are rich in vitamin C, but they are fat-soluble vitamins, so it is easier to absorb nutrients and pack them in a frying pan first to soften and then mix the filling.

When you start making dumplings, put salt and dark soy sauce to avoid water that is not easy to wrap.

Don't put minced green onions in the stuffing of leeks, the two taste against each other, but they are tasteless.

Introduction: Dumplings are very popular in our country, especially in the Northeast, every New Year's holiday, dumplings are indispensable on the table, and cabbage stuffed dumplings are the most common one, so how to make cabbage dumpling stuffing delicious? The following is my information on the preparation of vegetarian dumplings, welcome to read for reference.

Preparation of vegetarian cabbage-stuffed dumplings

Preparation of ingredients

1000 grams of cabbage, 150 grams of leeks, eggs, oil, salt, shiitake mushrooms, black fungus, sea rice, green onions, ginger, sesame oil, white pepper.

Methodological steps

1. In a bowl, beat 3 raw eggs, beat and set aside.

2. Add an appropriate amount of oil to the wok, pour the eggs into the oil after the oil is hot, and then stir constantly.

3. After the eggs are solidified, turn off the heat and place the eggs in the pan until they cool.

4. Cut the green onion, ginger, black fungus, shiitake mushroom and sea rice into minced pieces for later use.

5. Cut the cabbage into minced shapes, pour in a little salt, drain the excess water, and cut the leeks into minced shapes as well.

6. Put all the ingredients into the pot, then add salt, sesame oil, white pepper and eggs and stir well.

Tips

1. The function of pepper is to remove the oily smell.

2. It is best to cut the ingredients into minced pieces a little finer, so that the taste will be better.

Preparation of pork stuffing with cabbage

Preparation of ingredients

Half a cabbage, 500 grams of pork belly, a handful of enoki mushrooms, shallots, cooking wine, salt, sesame oil, light soy sauce, dark soy sauce.

Methodological steps

1. Wash all the pork belly, then cut it into minced pieces and put them in a large bowl.

2. Add salt, cooking wine, water, light soy sauce, dark soy sauce, and stir the gluten with chopsticks in one direction.

3. Wash all the cabbage, enoki mushrooms and shallots, and then cut them into minced shapes for later use.

4. Put the chopped vegetables into the pork belly, then add sesame oil and stir well.

Tips

1. You can add an appropriate amount of finely chopped peanuts to the filling.

2. You can add one or two millet peppers to the filling, and the taste will be more fragrant.

Preparation of pork, celery, cabbage stuffing

Preparation of ingredients

500 grams of ground pork, 300 grams of cabbage, 500 grams of celery, 96 grams of peanut oil, 24 grams of sesame oil, 10 grams of salt, 30 grams of soy sauce, 5 grams of green onions, 8 grams of ginger, 3 grams of monosodium glutamate, 2 grams of pepper.

Methodological steps

1. Finely chop the green onion and ginger, then soak in boiling water for 10 minutes.

2. Add 30 grams of soy sauce, 10 grams of salt, green onion and ginger water, 6 tablespoons of peanut oil, monosodium glutamate, pepper to the meat filling, and stir clockwise.

3. Blanch the celery in boiling water for 20 seconds. Scoop up and drain with cool water.

4. Cut the drained celery into minced pieces and add them to the minced meat.

5. Chop the cabbage and pour it into the meat filling, add 2 tablespoons of peanut oil, add a teaspoon of salt, add sesame oil and stir well.

It is suitable for people who don't like to eat meat dumpling filling.

Ingredients: 2 carrots.

Fungus to taste.

Leeks to taste.

1 tablespoon of salt. Sesame oil to taste.

Scallion oil to taste.

Oyster sauce to taste.

Preparation of vegetarian dumpling filling.

Soak the dried fungus in cold water, wash and chop it, stir it with some chopped green onions, stir it to make it fragrant, and set aside <>

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Chop the leeks and set aside.

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Chop the carrots, add 1 tablespoon of salt, stir well, leave for about 10 minutes, pinch dry and set aside for <>

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Heat the oil and stir-fry for 2 minutes, add some chopped green onions to enhance the fragrance, and continue to stir-fry for a few seconds <>

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Add the fungus and continue to stir-fry for about 2 minutes