There are several ways to make dumplings with leeks, and there are several ways to make dumplings wi

Leeks are very common in our daily life, and its nutritional value is very high, it tastes very tender, and there is no spicy taste of leeks, so for some people, they especially like to eat leeks, and the practice of leeks is also very various.

In our daily life, many people especially like to eat dumplings, and the dumpling filling is also different, the taste of the dumplings is different, the types of dumpling filling are also very varied, today I will introduce to you a kind of leek dumplings, first of all, we prepare some pork belly, chop the pork belly and put it in a bowl, add an appropriate amount of edible salt, and put in some water, put in chicken essence, monosodium glutamate, soy sauce, light soy sauce, etc., stir evenly, and then pour into the meat filling, stir in one direction, After stirring, pour in some sesame oil, then stir evenly, then you can put in some ginger, pepper powder, stir well, you can also put a little sesame oil, so kneaded into a puree, and then add an egg, then we can prepare some mushrooms, fungus, chop them, pour them into the meat filling, and then add some shrimp, stir evenly, more flavorful, and then we will chop the chives and put them into the meat filling, stir evenly, so that a leek dumpling filling is ready.

There are several other ways to make leek dumpling filling, and they are very simple, we will chop the pork and put it in the pot to fry until golden brown, you can also add some green onions, ginger and garlic, stir-fry evenly, and then clean the leeks, chop them, and then you can also prepare some apricots mushrooms to chop, and then we will copy the meat filling, after cooling, put in the above seasonings, you can add some green onions, ginger and garlic, as well as edible oil, monosodium glutamate, edible salt, etc.

If you usually want to eat leek dumplings, you can make leek dumpling stuffing according to the method introduced, and it is very simple and delicious.

Ingredients required: Main ingredients: leeks, eggs, green onions.

Seasoning: salt, cooking oil, peppercorn powder, thirteen spices.

1 .First of all, pick the leeks and clean them, and then drain the water (be sure to drain the water here).

2 .Cool water and noodles, slowly add water, flour and flour into a dough flocculent, knead together, and the soft is softer than doing hand-rolled dough, and after mixing, cover the lid and let rise for 30 minutes.

3 .Beat the eggs into the bowl and add an appropriate amount of salt to stir well, pour an appropriate amount of oil into the pot, pour in the egg liquid after the oil is hot, turn it over quickly after solidifying, turn off the heat after the eggs are cooked, and then pour in the scrambled eggs after the pot cools down, and use a spatula to break the eggs and let them cool naturally.

4 .Finely chop the drained chives and place them in a small bowl.

5 .Pour three or four teaspoons of cooked scallion oil into the chopped leeks and stir well (this can effectively prevent the leeks from coming out of the water).

6 .Then add an appropriate amount of salt, pepper powder, thirteen spices, and finally add the cold crushed eggs, stir well, and the dumpling filling is mixed.

7 .Knead the noodles thoroughly, then take an appropriate amount and slowly knead them into long strips.

8.Roll the kneaded strips back and forth, cut them into small pieces with a knife, sprinkle an appropriate amount of flour, and press them into a round cake shape by hand.

9.Then put the pressed small dough cake, set or roll it into a dumpling skin, take a dumpling skin and wrap it with the filling, first pinch the edge with your fingers, and then use two hands to detour, and the dumplings are kneaded.

10 .After the dumplings are kneaded, they are cooked, dipped in their favorite dipping sauce, or eaten in powder soup, which tastes very good.

Material. 250 grams of high-gluten flour, 150 grams of water, 200 grams of ground pork, 200 grams of leeks, 1 gram of salt, 2 grams of chicken essence, 2 grams of white pepper, a little cooking wine, 10 grams of sesame oil, 20 grams of minced green onions, 10 grams of minced ginger, 10 grams of turmeric, 10 grams of red yeast rice.

Dough: gluten flour, salt, water, turmeric, red yeast rice.

Filling: minced pork, leek, salt, chicken essence, white pepper, cooking wine, sesame oil, minced green onion, minced ginger.

Method. 1.Turmeric and red yeast rice are respectively mixed with warm water to make water, and then added to the flour (so that the dough has a color), put 1 gram of salt in the flour, synthesize the dough with warm water, the dough should be soft and strong, and then let it eat for 30 minutes.

2.Pour the filling into a mixing bowl, put pepper, salt and chicken essence in it, add cooking wine and sesame oil and stir well for later use.

3.Roll the dough into long round strips by hand.

4.Knead into a dough and then roll out the skin and stuffing.

5.When wrapping the filling, it is better to squeeze the dumplings by hand, and then stack the squeezed dumplings into the curtain.

6.After the water in the pot is boiled, add a pinch of salt and add the dumplings.

7.Push the dumplings in the pot with a hand spoon and rotate, then cover and bring to a boil.

8.Bring the water to a boil and cook for about 1 minute, then pour a little cold water into it.

9.Wait for the water to boil again and then remove.

10.Remove and put on a plate, serve with dipping sauce.

Preparation of leek dumpling filling:Ingredients: Prepare 400 grams of pork filling and 250 grams of leek.

Auxiliary ingredients: 2 eggs, 150 grams of shrimp, appropriate amount of oyster sauce, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of thirteen spices, appropriate amount of salt.

1. Pick the leeks and wash them to dry them.

2. Beat the eggs into a bowl and stir well in one direction.

3. Heat oil in a pot, pour in the eggs and pour them into the pot.

4. Cut the dried leeks into fine foam and pour in sesame oil.

5. After the eggs are naturally cool, pour them into the mixed leeks.

6. Add an appropriate amount of salt.

7. Add chicken essence, sesame oil, oyster sauce and ginger powder.

8. Do the rolling pin and mix well. The leek dumpling filling is ready.

The practice of leek dumpling filling, the food culture of the world is broad and profound, the tradition of paying attention to the beauty of dishes, paying attention to the coordination of the color, aroma, taste, shape and utensils of the food, and all over the world has its own local characteristics of various special cuisines. The following shares the recipe for the filling of leek dumplings.

The steps of making dumplings stuffed with leek meat

Wash the pork and chop it with ginger, add a little soy sauce, a little chicken essence, thirteen spices, and a little salt in Sichuan peppercorns.

Add a little water in two phases, stir vigorously in one direction (because I am wrapped in leek yellow and easy to get out of the water, so I only beat the water filling twice).

Wash and chop the leek, add a little more salt and mix well to marinate, marinate the water, pour out the water and squeeze the leek slightly with your hands to make it come out of the water again, and the water that comes out is still poured out.

Add the leeks to the thirteen spices and mix well, add a little more oil and mix well, add an appropriate amount of sesame oil to the meat filling at the moment before adding the leek, mix well, add the leeks and stir well.

Take a dumpling wrapper, I bought the dumpling wrapper, and wrap it in the finished filling.

Wrap it in the shape you like, wrap it all in turn, put it in the refrigerator and freeze it overnight, put it in a fresh-keeping bag, and take it as you go.

Preparation of leek dumplings

Step 1

First, add seasonings (salt, cooking wine, soy sauce, thirteen spices, sesame oil, chicken essence, white pepper) to the meat filling separately and stir in one direction! Wait until you're ready to add this chopped dish! (The scallops are soaked in warm water and chopped) After adding the scallops, the dumplings have a strong umami flavor, and when cooked, they look like dumplings from Wan Chai Pier.

Step 2

The dumpling filling can be stirred like this, and you can add raw eggs or not.

Step 3

When mixing the dough, add water a little bit, you can turn the faucet very small, make the flour into a small gnocchi, and then knead the dough If you feel that the dough is hard, you can add water, but you must remember to add a little bit! I kneaded it with my hands for about 10 minutes, and I kneaded it into this smooth dough, and I thought it would be at least 20 minutes or more.

Step 4

When I made dumplings, my hands were full of noodles, so I didn't take pictures, but this is the finished dumplings. The longer the dough rises, the softer it becomes, so the dough wakes up for about twenty minutes, then take it out and continue to knead it for five or six minutes, then make it into long strips Take a knife and cut it into pieces Flatten it by hand Dry dumpling wrappers Thin around and thick in the middle!

Step 5

When cooking dumplings, add a little salt to the water to prevent the dumplings from sticking. I mixed the juice with chili oil, vinegar, and a little pepper (taste the dumplings yourself, if the juice is salty enough, you don't need to add salt, if the flavor is light, add a little salt).

Beat four eggs into an egg mixture.

Pour a little more oil into the pan, fry the egg mixture in the pan and set aside.

Stir-fry the chives in a frying pan, then stir-fry the garlic.

When the garlic is soft, add the egg cubes and continue stir-frying.

Add an appropriate amount of salt and white pepper to taste, stir-fry over high heat and then remove from the pan.

Kuaishou home cooking, but also a meal.

Yellow leek dumpling filling should first stomp the pork into the pot and fry until golden brown, chop the leek and king oyster mushrooms, add the above seasonings after the good meat filling is cooled, mix the minced chives and oyster mushrooms, and the yellow leek dumpling filling is good.

Yellow leek, fragrant, fresh and tender color, since ancient times it is known as a treasure in the dish, both as a spice for seasoning, and can be fried, boiled, cold or made of soup to accompany the meal, if the dumpling cover is filled with some yellow leeks, it is particularly fragrant and delicious, take an appropriate amount of yellow leeks, pork is cooked and minced, modulated into dumpling filling, it is the traditional practice of Hebei Nangong, Shenzhou, Xinji, do not eat yellow leeks is not counted as the New Year, which means that only during the New Year's Festival there are yellow leek meat stuffed dumplings to eat.

Leek is also known as leek sprouts, yellow leek sprouts, yellow leeks, commonly known as leek white, is a product of leeks that have been softened and cultivated to turn yellow, that is, the two are the same one, the main method is to isolate the leeks from light, so that they grow in a completely dark environment, because there is no sunlight, so the leeks can not photosynthesize, so that they can not synthesize chlorophyll will turn yellow, so it will become leeks.

Nutritional value and preservation methods of yellow leek

Leeks are rich in vitamins, proteins, niacin and bitter substances and other nutritional elements, as well as calcium, iron, phosphorus and other minerals, and the nutritional value is relatively high. The dietary fiber contained in leek is also relatively rich.

Dry the moisture on the surface of the yellow leek, then wrap the yellow leek with a piece of paper or plastic wrap with good air permeability, store it in a cool place, sprinkle water on the surface of the yellow leek, wrap it in newspaper, and then put it in a plastic bag and put it in the refrigerator for refrigeration.