What is the preparation of mustard gnocchi dumpling filling?

Every winter solstice, every family has to eat dumplings, but my favorite food is mustard filling, every time the mustard is on the market, I will wrap a lot of dumplings or chaos in the refrigerator. Here's how I do it

Ingredients. 100 grams of pork, 150 grams of flour, 150 grams of mustard greens, accessories.

Oil, salt, soy sauce, green onion, Sichuan pepper powder, oyster sauce, ginger powder.

1.Chop the pork into dices and stir with water until sticky.

2.Blanched mustard greens finely chopped and set aside.

3.Finely chop the green onions.

4.Prepare Sichuan pepper powder and ginger powder. You can also use ready-made ginger instead, I don't have it at home, so I use ginger powder.

5.Put the above ingredients into a container, add salt and oil and stir well.

6.Add an appropriate amount of water to the flour and form a dough with moderate firmness and softness. I usually add about 50% water.

7.Roll into long strips and cut into sizes.

8.After flattening the agent, roll it out into a small circle with a rolling pin, and put in the prepared mustard filling to wrap it into dumplings.

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The mustard dumpling filling method is as follows:Ingredients: 500 grams of pork, 400 grams of shepherd's cabbage, 1 egg, appropriate amount of oyster sauce, appropriate amount of salt, appropriate amount of light soy sauce, 30 grams of sesame oil or sesame oil, appropriate amount of pepper.

Step 1, blanch the water after washing the shepherd's cabbage, blanch it in a pot under boiling water, blanch it until all the shepherd's cabbage turns green, and then take it out with cold water But because the shepherd's cabbage contains oxalic acid, it will be more beneficial to the body to blanch it with hot water when eating.

Step 2: Remove the water from the rock and chop it up for later use.

Step 3: Chop the pork into a meat filling, pour an appropriate amount of light soy sauce and pepper and stir in one direction.

Step 4: Put the shepherd's cabbage into the meat filling, beat an egg, add oil, salt, oyster sauce and sesame oil and stir well in one direction.

Step 5: After adjustment.

Step 6, and roll out the dough wrapped dumplings.

Step 7: Tender and juicy.

Ingredients Ingredients Pork 100g Flour 150g Mustard Vegetables 150g Accessories Oil Appropriate Amount Salt Appropriate Amount Soy Sauce Appropriate amount Green Onion Appropriate amount Sichuan pepper powder Appropriate amount Oyster sauce Appropriate amount Ginger powder Appropriate amount Step 1Chop the pork into diced meat and stir with water until it is sticky. 2.

Blanched mustard greens finely chopped and set aside. 3.Finely chop the green onions.

4.Prepare Sichuan pepper powder and ginger powder. You can also use ready-made ginger to replace it, I don't have it at home, so I use ginger powder.

5.Put the above ingredients into a container, add salt and oil and stir well. 6.

Add an appropriate amount of water to the flour and form a dough with moderate firmness and softness. I usually add about 50% water. 7.

Roll into long strips. 8.Form small agents and then flatten.

9.Roll out the round dumpling wrapper with a rolling pin, add the appropriate amount of filling, and wrap it into dumplings. 10.

After the pot is boiled with water, add the dumplings and cook. Generally, after putting in the dumplings, wait for the water to boil again, add cold water, boil again and then point water, and so on three times, the dumplings will be cooked. 11.

Remove and serve. 12.It can be eaten with soy sauce and sesame oil.

Shepherd's cabbage is a high oxalic vegetable, it is best to blanch before making dumplings, remove oxalic acid and then wrap dumplings without astringency, and the taste is more tender, of course, not only to blanch the shepherd's cabbage, the meat filling should also be well processed, so that the dumplings are not hard to eat, tender and juicy, today to share the "1 put 2 do not put" skills of the shepherd's cabbage dumplings, I hope to bring help to everyone.

Shepherd's cabbage dumplings should be put 1 sample - pepper water.

When adjusting the meat filling, if you do not add the right amount of water, the final fiber elimination of the poor dumplings after cooking tastes relatively dry, the taste of the meat filling is not too good, adding the right amount of water can just improve the situation, you can add the vertical spike water, but it is recommended that you add "pepper water", which can not only increase the water but also go to the smell and increase the fragrance.

The so-called "pepper water" is actually soaked in water with an appropriate amount of dried pepper, star anise and other spices, and you can also add a little green onion and ginger to soak together, the addition of this "pepper water" is also very particular, it is not so simple to pour it directly, it is best to divide it into 3 times to add the meat filling, and each time you have to stir until it is completely absorbed and then add the next time.

You can't put 2 kinds of seasoning in the dumplings.

Cooking wine] <>

Cooking wine is a good tool to remove the smell and increase the flavor, but it is best not to use it only when adjusting the dumpling filling, the principle of cooking wine to remove the smell is to dissolve the fishy substance through its 10 to 15 degrees of alcohol, and then volatilize the alcohol through heating to take away the fishy smell, if used in the dumpling filling, the wrapped dumplings will make the alcohol can not be volatilized, and the final dumpling will not taste ideal, and even have the taste of cooking wine.

Five-spice powder] Many people have the habit of adding five-spice powder or thirteen spices when filling meat or vegetarian filling, these two seasonings have the effect of removing the smell and increasing the flavor, but the taste of the two is too strong, and it is easy to cover the umami of the meat and the shepherd's cabbage after being added.

How to make pork stuffed dumplings with shepherd's cabbage.

Ingredients: Capsule, pork foreleg meat, dried peppercorns, salt, light soy sauce, dark soy sauce, cooking oil, sesame oil.

Step 1: After buying the shepherd's cabbage, clean up all the weeds and dead leaves inside, then prepare a basin of water, add a little salt and stir evenly, soak the shepherd's cabbage in salt water for 15 minutes, and finally remove it and wash it with water again and again.

Step 2: Boil the water, blanch the shepherd's cabbage in the pot for 30 seconds, remove it and put it in cold water to cool, then remove and squeeze out the water and chop it for later use.

Step 3: Soak a handful of dried peppercorns in boiling water for 20 minutes, then strain out the peppercorns, leaving the pepper water for later use.

Step 4: One catty, three fat and seven lean pork leg meat is cut into pieces first, and then chopped into a meat filling with an appropriate amount of green onion and ginger, prepare 4 taels of pepper water 3 times to add to the meat filling, each time you add it along the clockwise direction stirring until the pepper water is completely absorbed, after all the 3 times of pepper water is added, the final meat filling should be viscous and elastic.

Step 5: Add salt, light soy sauce, dark soy sauce and sesame oil to the meat filling, stir well, and finally add the chopped shepherd's cabbage to the meat filling, pour in an appropriate amount of cooked cold oil and stir well to make dumplings.

The way to make the delicious stuffing of the dumplings is as follows:

Ingredients: mustard greens, dumpling skin, pork, ginger, chopped green onion, salt, sugar, pepper, thirteen spices, oil.

The steps are as follows: 1. Take out the prepared minced pork and put it in a large bowl, then we take out the prepared ginger, clean it thoroughly, cut it into minced ginger, put the minced ginger in the meat filling, and then cut a little green onion and put it in the meat filling. After all the meat is cut, put an appropriate amount of salt, sugar, pepper, thirteen spices, put a little oyster sauce on the minced meat, grasp them well with your hands, and put them aside to marinate for 10 minutes.

2. Take out the prepared shepherd's cabbage, first fully clean the shepherd's cabbage, put it aside after cleaning, boil an appropriate amount of boiling water in the pot, put the mustard greens in and blanch it again after the water boils, blanch the shepherd's cabbage until it is broken, take it out and pass it through cold water, and then squeeze out the water and put it on the board.

3. Chop the drained shepherd's cabbage, put it into a bowl after chopping, then add an appropriate amount of cooking oil, and stir it well, which can prevent water loss and make the pursed cabbage taste and taste better. Next, add an appropriate amount of light soy sauce, dark soy sauce and beat an egg into the marinated minced meat.

5. Let's put disposable gloves on our hands, grab them apart, and stir them until they are strong. Put the shepherd's cabbage in, grab and mix well again, take out a dumpling skin, put the shepherd's cabbage meat filling in the dumpling skin, wrap it into a dumpling, and then cook the pot to enjoy the delicious mustard dumplings.

Mustard dumpling filling method:Ingredients: mustard greens, 1 kg of pork belly, sesame oil, salt, chicken essence, black pepper, a small amount of green onion, ginger, and a small amount of egg.

1. Wash and drain the mustard greens.

2. Chop the pork belly and green onion and ginger into an erosion shape.

3. Add mustard greens and mince them, then add eggs. I increased or decreased the number of eggs according to my own requirements.

4. Add seasonings and start mixing. (in one direction).

5. Finally, stir well.

Method 1

Raw materials

Mustard greens to taste, a small amount of pork belly, a small amount of green onion and ginger, an appropriate amount of eggs, a small amount of sesame oil, a teaspoon of salt, half a spoon of chicken essence, a small amount of black pepper.

Method

1. Wash the mustard greens, chop the pork belly and green onion and ginger into an eroded state.

2. Add mustard greens and mince them, then add eggs. Increase or decrease the number of eggs according to your own requirements.

3. Add the seasoning and start mixing the filling (in one direction).

4. And bread dumplings are fine.

Practice 2

Raw materials

Mustard greens, eggs, vermicelli, ginger and shallots.

Method

1. After washing the mustard greens to control the moisture, cut them into small pieces for later use.

2. Cut the vermicelli into small pieces for later use, no need to soak.

3. Green onion and ginger, cut and set aside.

4. Put a small amount of chopped green onion and salt in a bowl and beat the eggs.

5. Heat a small amount of oil in a pan and stir-fry the beaten eggs.

6. After stir-frying with chopsticks, remove from the pot and set aside.

7. Put a small amount of oil in the pot, add chopped green onions, shredded ginger and stir-fry until fragrant, add mustard greens, vermicelli, crushed eggs, pour in an appropriate amount of salt, light soy sauce, chicken essence, and stir-fry to taste.

8. After stir-frying, let the dumpling filling cool for later use.

9. Then make dumplings.

The tips for making mustard stuffed dumplings are as follows: the required ingredients are an appropriate amount of shepherd's cabbage, 750g of pork belly, an appropriate amount of lard, an appropriate amount of salt, 1 spoon of thirteen spices, an appropriate amount of cooking wine, 1 spoon of light soy sauce, 1 green onion, an appropriate amount of ginger, and an appropriate amount of sesame oil.

The steps are as follows, 1. Pick and rinse the shepherd's cabbage, and don't remove the roots, which is very delicious.

2. Chop the shepherd's cabbage and chop the pork belly into meat filling branches.

3. Shred the green onion and ginger and make green onion and ginger water with boiling water, pour in the meat filling after cooling, add cooking wine, light soy sauce, salt, lard, thirteen spices, adjust the meat filling, and stir well with the shepherd's cabbage.

4. Start to wrap it out of the pot, and the dumplings without the skin and the curtain mark are soulless.

5. When you eat it, every bite is spring.