The practice of radish chicken dumpling filling, how to adjust the radish chicken dumpling filling

Method: Raw materials:

150 grams of high-gluten flour, 120 grams of low-gluten flour, 100ml of cold water, 1 carrot, 200 grams of chicken breast, 10 fried tofu, 5 chives, 1 3 pieces of ginger, 1 tablespoon of rice wine, 2 teaspoons of light soy sauce, 1 teaspoon sesame oil, 3 teaspoons of salt, 1 teaspoon sugar, 40ml of chicken broth

Method: 1. Mix high flour and low flour, add water to mix into dough, keep kneading the dough on the cutting board until you can't see the dry flour, cover with plastic wrap and let it stand for 30 minutes.

Knead the dough repeatedly, and let it sit for another 30 minutes when the dough is elastic.

3. Peel and cut the carrots into fine cubes, drain them in boiling water until soft, and chop the fried tofu into fine pieces.

4. Chop the chicken, mince the green onion and ginger, mix it into the chicken, add rice wine, light soy sauce, sesame oil, salt and sugar and mix well.

5. Stir the chicken broth into the chicken filling four times, stir in the same direction until it is completely absorbed, then add the remaining chicken broth, repeat four times, and the chicken filling becomes sticky.

6. Stir in the diced carrots and minced fried tofu and stir well.

7. Divide the dough into two parts, knead it into long strips, cut about 42 small doses, roll it into a round slice with a rolling pin with a thick middle and thin edges, wrap it in the carrot meat filling, hold the dumpling skin with the left hand, and pinch out the flower shape little by little with the right hand.

8. After boiling water, put in the dumplings, gently scratch them with the back of the claw fence, add cold water after boiling, and repeat three times to cook.

The method of filling radish and chicken dumplings is relatively simple, that is, cut the radish and chicken into a puree, and then put in some light soy sauce chicken essence, monosodium glutamate and oyster sauce, which is very delicious.

To make radish and chicken dumpling filling, rub the radish into shreds, then blanch it and stew it with the chicken.

This is to dice the radish, dice the chicken, add cooking wine, salt, green onions, ginger and garlic, add cooking oil, add chicken powder, stir it well, and you can make the filling.

The is first secretly prepared with sauce, and then wrapped into dumplings with diced radish.

Hello, this radish you can cut it into shreds, then marinate it with salt, remove the water, and then stir well with this chicken to make this dumpling filling.

6. Salt and monosodium glutamate cooking wine, add a little pepper and marinate it.

Ingredients. 1 carrot.

Chicken breast 100 grams.

Dumpling wrapper 250 grams.

Green onion white 1 piece.

Sichuan pepper powder in small amounts.

Salt to taste. Essence of chicken in small amounts.

Two cloves of garlic.

Vinegar to taste. Chili sauce to taste.

Soy sauce a little.

Method steps.

Step 1: Wash the carrots and peel off the green parts of the stems. Cut into slices first, then into shreds, and finally into cubes. Cut the chicken into slices, then into strips, and finally into cubes.

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Step 2: Chop the chicken and carrots together, the more chopped the better. Finely chop the garlic and green onion and mix together. Add salt, chicken essence and peppercorn powder while chopping the edges. Mix well and chop until the meat and carrots are finely chopped.

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Step 3: Start making dumplings. Take a bowl of water and wash the sticky board clean. Take out the dumpling wrappers, take out the fillings and start making dumplings.

Step 4: Put the appropriate amount of filling into the dumpling wrapper and pinch it tightly.

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Step 5: Put the dumplings at intervals, pour water, and after the water boils, gently put the dumplings into the pot one by one. Bring to a boil until the water is boiling, all the dumplings have faded and floated, then turn off the heat and drain the dumplings.

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Step 6: Take the bowl, put the seasoning in the bowl, and then serve the dumplings.

end precautions.

Be careful not to prepare too little stuffing.

Don't break the skin when making dumplings.

Preparation of radish egg dumpling filling:

Ingredients: 1 white radish, 3 eggs, 1 fungus, 500 grams of flour, 260 grams of water.

Excipients: appropriate amount of salt, appropriate amount of sesame oil, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, appropriate amount of chicken essence, appropriate amount of green onion and ginger.

1. Prepare the required ingredients, mix the dough first, add 1 teaspoon of salt and water to the flour, put it in the mixing bucket of the cooking machine, stir into a smooth dough, cover and let stand for 30 minutes.

2. Now let's prepare the dumpling filling. Scrape off the thick skin of a large white radish, clean and rub into thin strips. The spicy taste of the skin of the white radish is more respectful, and you can go a little more when you are careful about peeling.

3. Put less water in the pot, bring to a boil over high heat, put the grated white radish shreds into the pot, and blanch it. Put the shredded radish into the pot, you don't have to wait until the pot is boiling, as long as the white radish turns transparent, you can take it out.

4. Drain the blanched shredded radish and cut it a few times with a kitchen knife.

Knock the eggs in a bowl, add an appropriate amount of salt and cooking wine, and stir together. Heat the wok and pour the oil, pour the egg liquid into it when the oil is hot, stir while pouring, fry the eggs into pieces, let them cool and set aside.

6. Prepare some chopped green onions and minced ginger, you can put a little less ginger, but the green onions should be put more, the taste is more fragrant, I put a whole one.

7. Squeeze out the water of the shredded white radish, chop the soaked fungus, put it together with the broken eggs, pour in an appropriate amount of cooking oil, stir or mix evenly.

8. Add an appropriate amount of salt, light soy sauce, sesame oil, chicken essence, then put the chopped green onion and minced ginger in, stir well, and the vegetable filling of shredded radish and egg is ready.

9. Prepare the dumpling wrapper to make dumplings.

How to make radish meat dumpling filling: first add green onions, ginger, salad oil, sesame oil, soy sauce, peppercorn noodles, monosodium glutamate, and cooking wine to the meat filling; Then rub the carrots into shreds, blanch them with water, then chop them, put them in the meat filling, add salt and mix well, and you can make dumplings and full seeds.

Here's how to make carrot egg dumpling filling:Tools Raw materials.

2 carrots, 4 eggs, appropriate amount of salt, appropriate amount of blending oil.

1. First of all, the eggs are fried and broken.

2. Steam the carrots.

3. Chop the carrots again.

4. Put oil, salt, and vegetables in the eggs and carrots and mix them into dumpling filling, and you can make dumplings.

5. Pour an appropriate amount of water into the pot, put the dumplings in turn after the water boils, turn down the heat to medium-low, add a bowl of cold water after boiling again, repeat two to three times, and the dumplings will be out of the pot.

1. First come and dumpling noodles, add 300 grams of flour and 150 grams of water to knead into a smooth dough, the ratio of flour and water is 2:1, and the noodles are cooked for 30 minutes. Add a little salt and cooking wine to the eggs and beat them thoroughly, put oil in the pot, pour in the egg mixture, stir-fry them, and set aside.

2. Wash the carrots, rub the shreds, heat the oil pan, fry the carrots until soft.

3. Add the scrambled eggs, chopped green onions, a little salt and sesame oil to the fried shredded carrots, mix well, and the dumpling filling is ready.

4. A piece of dough, divide it into evenly sized dough, and roll it into a dumpling wrapper with thin edges and thick middle. Take a dumpling wrapper, add an appropriate amount of filling, and wrap it into dumplings, this time the dumplings are thin and relatively small.

5. After the water in the pot is boiling, add the dumplings, boil until the water boils, point the water twice, and then cook until the dumplings are bulging.

6. The dumplings taste very delicious, the carrots are soft and not very sweet, and one bite is particularly fragrant! The vegetarian dumplings are more fragrant than the meaty ones, and they are not tired of eating at once.

The practice of chicken carrot dumplings, buy a good dumpling skin, buy chicken breast, Xian Jingli dry, carrots cut into small pieces, chicken cut into small pieces, put it in the crusher to crush the timing, pour it in the basin and then put the condiments, salt, ginger and shallots, monosodium glutamate, put two eggs, mix the chicken and carrots with chopsticks, you can make dumplings, the dumpling skin is dry and put the stuffing after the fingers of Bao Long come to get some water, and then the head is wrapped in the old Lou stuffing, to be carefully wrapped, the shape should be good.

Ingredients. 500g chicken breast 2 carrots.

2 green onions and an appropriate amount of oil.

Salt to taste, chicken essence to taste.

Cooking wine to taste, flour to taste.

Appropriate amount of water Steps to make carrot and chicken stuffed dumplings.

1.Ground the chicken breast into minced meat and set aside.

2.Carrots and green onions are also minced (I use the dumpling filling machine at home to grind it myself, which is more hygienic) 3Pour the carrots into the meat filling, add an appropriate amount of salt, chicken essence, pepper, a small amount of cooking wine, an appropriate amount of oil and stir well, and add a small amount of water in the middle.

4.The filling is ready.

5.Knead the flour with water to form a smooth dough, let it stand for about 20 minutes, knead it into a small agent, roll it out into a pancake, and wrap it in the filling. (You can also buy ready-made dumpling wrappers).

6.Boiling water put the dumplings in the pot, the dumplings can be taken out by boiling the pot three times, (when the pot is boiled once, pour a little cold water, the second time the pot is also boiled and pour a little cold water, and when the third time, you can take out the pot by boiling again) drain the water and eat.

Ingredients: carrot root.

Chicken breast cubes.

Shiitake mushrooms and eggs.

Soy sauce spoon salt grams.

Flour gram chicken carrot dumplings to prepare.

Cut the carrots into small cubes, sauté them in a pan and add the minced chicken breasts.

Add soy sauce, oil, oil, eggs, you can put a little water, if you feel fishy, you can put some green onion and ginger water. Unpack.

Finely chopped chicken and carrots, put green onions, ginger, sesame oil, salt, oyster sauce and you can.

1. Rub the carrots into thin strips, put water in the pot and boil, put the shredded carrots into the water and blanch them quickly, squeeze out the water, and chop them with a knife for later use.

2. Beat the eggs into a bowl, add a little salt and cold boiled water, stir well, put oil in the pot, scramble the eggs over low heat, the eggs should not be fried too old, and mash the eggs with a spatula. After cooling, mix with carrots, add a little salt, chopped green onion, minced ginger, five-spice powder, sesame oil, peanut oil, or add a little shrimp skin according to personal taste, stir evenly and set aside.

3. Use light salt water to mix the noodles, don't mix the noodles too soft, wake up for a while and set aside.

4. Start wrapping: Roll out the dumpling wrappers as thin as possible, because the fillings are cooked. After wrapping, wait for the water to boil and put the dumplings, basically boil the pot two or three times, and the dumplings will all float up and take them out and eat.