How do you make vegetarian dumplings without meat?

Put the fried noodles inside.

Put the soaked vermicelli inside.

1. When the offering is filled with vegetarian dumplings.

2. Ingredients: 600 grams of green cabbage, 150 grams of spiced tofu, 6 shiitake mushrooms, 1 carrot, 2 fried bean buns, 1 handful of winter powder, a little minced ginger, 600 grams of dumpling skin, 1 tablespoon salt, 1 tablespoon vegetable broth powder, 1 tablespoon pepper.

3. Method: Wash and chop carrots, cabbage and shiitake mushrooms, wring out the water by hand, and set aside. Spiced dried bean curd and fried bean buns finely chopped; Cut small pieces of winter powder bubbles softly and set aside.

4. Heat the oil pan, put a little salad oil to heat, add a little minced ginger over medium heat, and then put in the carrots, cabbage, and mushrooms over medium heat until the fragrance is overflowing, and then add the five-spice dried bean curd of method 2, winter flour and all the dust seasonings of the mu hole and stir-fry evenly, which is the Xunzen filling. Take the dumpling wrappers and wrap them into the filling in order, and pinch and seal them tightly; Put the steamed dumplings in the steamer basket and steam over high heat for about 7-8 minutes. Jujubes.

1. Carrot dumplings.

Rub the carrots and chop them + salt + minced celery + oil + vegetable essence, and form a filling, and then you can make small dumplings. Another point to mention is that it is not advisable to dip vinegar in carrot-stuffed dumplings and buns, because acid can destroy carotene.

2. Cabbage and mushroom dumplings.

Method: 1. Wash the Chinese cabbage, chop it, put a little salt, yard it for 10 minutes, squeeze out the water and set aside.

2. Finely chop the shiitake mushrooms.

3. Minced olive vegetables (can be filled with minced olive vegetables on the market).

3. New practice of five-color dumplings:

1 cucumber, 1 large green pepper, half a carrot (carrot), 2-3 leaves of Chinese cabbage (with leaves), 5-6 shiitake mushrooms. Chop it all up... Chinese cabbage (add a small spoon of salt) and cucumber should be dried by hand and filled

Mix together, add vegetarian chicken essence (add more), vegetarian oyster sauce (the filling will stick together), a little soy sauce, Sichuan pepper noodles, vegetable oil... It's done (you have to put the noodles together before you have gluten) This ratio can make 40 small dumplings.

Fourth, cabbage and carrot dumplings.

Filling: cabbage (Chinese cabbage), chopped carrots, small cloves, diced mushrooms (small diced peanuts can also be without), fried steamed buns, small dices and oil in the pot, a little fried dough sticks, minced ginger, thirteen spiced salt.

Three eggs, black fungus, carrots, leeks, shrimp skin, fine salt, pepper, chicken essence, five-spice powder.

Method 1Three eggs scrambled and crushed.

2.Black fungus, carrots, leeks, shrimp skin minced.

3.Mix the ingredients with seasonings according to your favorite taste. Add fine salt, pepper, chicken essence, and five-spice powder.

4.Knead the dough and wake up.

5.Roll out the dumpling wrappers.

6.Make dumplings.

Ingredients: 300g, greens, 200g, dried beans, 50g, shiitake mushrooms, ingredients, appropriate amount of oil, appropriate amount of salt.

1. Soak the mushrooms for half an hour in advance.

2. Prepare the dried tofu.

3. Prepare baby greens.

4. Prepare the dumpling wrappers.

5. Finely chop the dried tofu.

6. Finely chop the shiitake mushrooms and stir them into the dried tofu.

7. Finely chop the greens.

8. Stir into the filling.

9. Add salt, oil and chicken essence and mix well.

10. Make it into a dumpling shape.

11. Boil water in a pot.

12. Put in the dumplings and boil three times.

1.Mix noodles, rest noodles, and make noodles.

2.Wash and chop the cabbage and mix it with sesame oil first, so as to avoid too much water after adding salt, but there is no need to remove the water, and it can be absorbed and neutralized after mixing in the vermicelli.

3.The tofu can be diced and stir-fried first; Wash the shiitake mushrooms and squeeze out excess water.

4.Wash the other ingredients, chop all the previous ones and mix well.

5.Roll out the skin and make dumplings.

1. Carrots, cabbage (the largest portion), shiitake mushrooms, black fungus, fine vermicelli, all crushed and blended, add salad oil and salt and stir well. No need to stir-fry.

2. Make a dough with your own flour and good dough, wrap it with filling. The water can be boiled in the pot.

3. How to season vinegar: use vinegar and a little soy sauce and a little sesame oil (you can also add chili oil or mustard according to personal taste.) ）

Second. Filling: shiitake mushrooms or mushrooms (if you like you can also prepare more), about 250 grams of tofu, half a cabbage (you can also use celery, lotus root, white radish, shepherd's cabbage, etc. according to your preference), ginger.

Seasoning: salt, soy sauce, sesame oil, stir-fried vegetable oil (some people like five-spice powder, it doesn't hurt to prepare) Steps:

1. Chop all the ingredients with a knife, and control a part of the water from the cabbage and radish.

2. Fry the chopped ingredients, oil, seasonings, etc.

3. Wrap dumplings with prepared skin.

Because the filling is cooked, it is easy to cook in the pot, and as soon as the skin is cooked, it can be eaten.

Third. Simple and easy-to-make vegetarian dumplings:

Choose your favorite wild vegetables and tofu (crushed) and add some sesame oil to make the filling. Wrap dumplings with prepared skin. Bean sprouts, green pepper (slightly spicy) and oil to taste. Wrap dumplings with prepared skin.

Spinach (or cabbage or cabbage), carrots, gluten or fritters, shiitake mushrooms are all broken and mixed with sesame oil, mushroom essence, etc., and stir-fried. Wrap it up. Steamed.

Vegan stuffing Wrap in skin.

You can eat whatever you want.

Wrap it in skin.

Can be used: mushrooms, fried tofu, dried tofu, vermicelli, etc.

There are also those that use overnight fritters, which are also good.

Cabbage, fried dough sticks, dried tofu, vermicelli (silk), leeks, put some salt, sesame oil, monosodium glutamate, light soy sauce.

Stuffed with tofu, vermicelli, lichen, and carrots, it's delicious.

Depending on personal taste, you can make what you love as long as the seasoning is in place.

Steamed, so original. But it still depends on personal taste.

1. Egg filling with leeks.

Cut the leeks into small pieces, fry the eggs into tender pieces, chop the shrimp skin, boil the vermicelli and chop it, and you can also put some red ham sausage and cut it into cubes. Pay attention to the seasoning only put salt, cooked oil and a small amount of pepper powder, and don't put the big spice ah five-spice powder and thirteen spices, which dilute the umami of the leeks and eggs themselves.

2. Mushroom and rape filling.

Wash the fresh mushrooms and chop them, wash the rape and boil it with boiling water to change color, then put it in cold water, squeeze out the water, chop it, put some salt, oil, and a small amount of five-spice powder.

3. Pumpkin filling.

Shred the pumpkin and put it in the water, then squeeze out the water and cut it into shreds, shred a little leek, chop the onion, put some salt, pepper powder, sesame oil.

Chop the leeks and add soybean oil, fry the eggs, beat them, refine the salt and chicken powder, and mix well.

Chop the cabbage bai and add it.

Minced ginger, salt, and green onions, put them in the dumpling skin.

zhi, steamed can be dao.

Ingredients: 500 grams of milk white cabbage, 4 green onions, 1 handful of celery, 2 tablespoons of soybean soy sauce, 1 tablespoon of sea salt, 1 tablespoon of chicken powder, a piece of ginger, an appropriate amount of pepper, an appropriate amount of cooking oil, 1 tablespoon of cooking wine.

1. Wash and chop the cabbage.

2. Add a little salt to the cabbage and marinate the water of the cabbage.

3. Add minced ginger, add an appropriate amount of salt, and add minced green onions to the prepared filling.

5. Prepare the dumpling wrappers.

6. Wrap it and steam it in a steamer for 15 minutes.

7. Finally, the vegetarian dumplings are completed.

Notes:When stirring the cabbage filling, stir the cabbage, ginger and green onion in one direction.

Eggs + cucumbers, very refreshing and delicious, du

My favorite dumpling filling.

Eggs zhi + leeks, more classic collocation, but leeks do make the mouth smell bad, to go out of the door to see people or not to eat good, if you don't eat eggs, you can try cabbage + mushrooms + vermicelli + dried tofu fragrant and refreshing, nutritious and healthy.

If you are vegetarian, don't use animal fat, ordinary peanut oil, corn oil are good, if you are a lacto-vegetarian, you can also try to use butter when frying food, it tastes very good.

Good luck with your vegan diet!

Vegetarian dumplings, many people's favorite, if you like it, hurry up and wrap it!

Vegetarian dumplings are asked for the word "vegetarian", which means "vegetarian quietly for a year". Vegetarian dumpling filling.

There are cabbage, dried tofu, coriander, fungus, vermicelli, daylily, and most importantly, tofu and sesame oil, chop all kinds of ingredients into minced pieces and add tofu and sesame oil to make stuffing.

Preface: bai

I'm used to eating meat-stuffed dumplings.

Duzi, make a vegetarian dumpling zhizi, change the taste. Leek dao eggs are a popular taste, and the texture of the tendons is a bit like eating meat. Very tasty.

Ingredients: 150 grams of leeks, two eggs, 100 grams of vermicelli, 300 grams of wheat flour;

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of sesame oil.

Vegetarian dumplings. 1. Wash the vermicelli and boil it in water to soften.

2. Add a pinch of salt to the egg mixture and stir well.

3Add the egg mixture over low heat, stir quickly, and scramble the eggs into small pieces. If you can't fry into small pieces, you can chop the scrambled eggs with a knife.

4. Wash the leeks and cut them into minced pieces.

5Boil the soft vermicelli in cold water and finely chop in a food processor.

6. Boil vegetable oil over low heat.

7. Put the cooled crushed eggs and minced leeks and vermicelli together, add an appropriate amount of vegetable oil, salt, thirteen spices and sesame oil, and stir well to form a filling.

8Add the flour to an appropriate amount of water and mix into a dough.

9Knead the dough evenly and knead it into slender strips.

10 Knead the dough finely and cut it into small evenly sized pieces.

11Roll out the small powder into a round cake with a thick middle and a thin side.

12Put the filling in the middle of the dumpling wrapper, wrap it into dumplings, and the shape of the dumplings is arbitrary.

13. After the pot is boiling, add an appropriate amount of salt to the dumplings, stirring gently with a spoon to prevent sticking. Add water three times halfway, cook until the dumplings are swollen and ripe, and then remove them.

Tip 1Eggs are stir-fried quickly with warm oil over low heat, and can be directly fried into small pieces. 2.All the ingredients have to be cooled before they can be put together and stirred into a filling.

The recipe for vegetarian dumpling is as follows.

1. Ingredients: half a cabbage, 5 green onions, 500 grams of flour, 15 grams of peanut oil, 15 grams of salt.

Second, the practice: 1Add the flour to the water and knead the dough and let it rise for a while.

2.Chop the cabbage and squeeze out the water.

3.Chop the green onion.

4.Place all ingredients in a clean basin and add peanut oil.

5.Add salt.

6.Once the dough is awake, knead it into long strips, cut it into a mixture, and roll it out into a cake.

7.Take a patty and put it in the filling.

8.Wrap into dumplings.

9.Wrap it all and cook it in a pot.

3. Precautions.

Chinese cabbage filling, due to the high water content, if you squeeze out the water, not only lose nutrients, but also affect the deliciousness, if you don't squeeze out the water juice, add more salt water juice, can not wrap. To avoid this situation, we need to pay attention to four points, one is to dry the cabbage to remove water after washing; The third is to pour the cut stuffing with cooking oil first, stir gently, so that the surface of the dish forms a protective layer of cooking oil, and then it is not easy to produce water when it encounters salt; Fourth, put the salt later, and then put it when wrapping, so that the dumplings are nutritious and fragrant.

1. First of all, congratulations on your good eating habits. Eating a vegetarian diet contributes to good health. A vegetarian diet contains a lot of fiber, which can increase intestinal peristalsis, promote bowel movements, etc.

Eating a vegetarian diet regularly can play a role in prolonging life. According to nutritionists, vegetarians live longer than non-vegetarians. The Hunza people in northern Pakistan and the Indians in central Mexico are primitive vegetarian peoples with an enviable average life expectancy.

Buddhist monks also enjoy a long life due to food.

2. Vegetarian dumplings are easy to take. For example, fennel seedlings, carrots, shiitake mushrooms, cabbage, tofu, leeks, fungus, etc. can be filled. You can make carrot fungus egg filling, leek tofu filling, cabbage tofu filling, melon egg fungus shrimp skin filling, fennel eggs, cucumber egg filling, mushroom green vegetable and bean curd filling, etc.

There are also spring shepherd's cabbage eggs, etc., and the most common ones are leek egg filling, melon eggs, and cabbage tofu.

3. Vegetarian dumplings are generally filled without soy sauce. Only put peanut oil, sesame oil, Sichuan pepper powder, and a small amount of chicken essence. A moderate amount of salt will do.

4. Don't cook vegetarian dumplings for too long after boiling. According to the size of your family's firepower, as well as the state of the dumplings, observe frequently. I'll count it next time.

In fact, the main thing is to put salt later, don't boil it out watery, so it will have no taste.

Half a pound of leeks, an appropriate amount of shrimp skin, and three eggs. Step 1: Mix the dough and set aside.

Step 2: Wash the leeks and control the water, Step 3: Scrambled eggs.

Then start to cut the shrimp skin slightly, the eggs should also be stomped and chopped, cut the leeks, with a little pepper powder, pour an appropriate amount of oil, the oil is best heated and cooled, and then put a little sesame oil, salt, mix well. Knead the dumpling noodles evenly and roll out the skin thinner, so that the dumplings are crystal clear, which is both beautiful and delicious.

Cucumber dumplings taste very good, the specific method is as follows: cucumber chop (squeeze out of the cucumber juice must not be poured out, and the filling skin color and umami are more beautiful when mixing noodles), tofu is boiled and minced in boiling water, and the eggs are fried with mixed oil, and then the cucumber tofu eggs are mixed thoroughly, add refined salt, mushroom essence, vegetarian filling seasoning, a little sugar, pepper and blending oil and mix well, the vegetarian dumpling filling with color and fragrance is adjusted, and then with the emerald dumpling skin, it is difficult not to slob!