How do you make seafood dumpling filling? How to make seafood stuffed dumplings?

The recipe of yellow croaker dumplings is detailed in terms of cuisine and efficacy: boutique staple food anti-aging recipes Deficiency and body nutrition recipes Spleen and appetizing recipes Anemia recipes.

Taste: Original flavor Process: Cooking Yellow Croaker Dumplings Ingredients: Ingredients: 350 grams of large yellow croaker, 150 grams of fatty meat, 100 grams of water chestnuts, 250 grams of wheat flour.

Excipients: 20 grams of leek.

Seasoning: 5 grams of ginger, 4 grams of salt, 1 gram of monosodium glutamate, 1 gram of pepper, 10 grams of starch (peas), 10 grams of sesame oil, 75 grams of eggs Yellow croaker dumplings Features: The milky white and soft yellow croaker meat is wrapped in a bulging dumpling skin, and you can enjoy the essence of fresh fish!

Teach you how to make yellow croaker dumplings and how to make yellow croaker dumplings to be delicious1First, remove the head of the yellow croaker, then lay the meat down along the vertebrae of the fish, remove the belly meat, and then remove the skin.

2.The fat is washed and steamed, cut into fine pieces.

3.Cut the yellow croaker meat, water chestnut and leek into cubes.

4.Add salt, monosodium glutamate, pepper, minced ginger and a little water to the fish and stir well.

5.Then add starch and mix well, and finally add fat, water chestnut, and leek grains and mix well.

6.Mix flour, 2 grams of salt, 30 ml of water, and eggs, knead them into a dough, then divide the dough into small pieces, roll it out into a dough, and set aside.

7.Wrap the rolled dough with filling, knead it, wrap it into dumplings, and cook it in the usual way. The key to making yellow croaker dumplings: water chestnuts are also known as water chestnuts. Tip - Food Restraint:

Large yellow croaker: Yellow croaker cannot be eaten with the traditional Chinese medicine nepeta; Do not drink tea before and after eating fish; It should not be eaten with buckwheat.

Fatty meat: Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

The dumplings are so delicious, because the dumpling filling is filled with water soaked in green onions, ginger and garlic!

Preparation of seafood stuffed dumplings :

After washing the pork, cut it into small cubes, marinate it with dark soy sauce, salt, light soy sauce, chicken essence and cooking wine for a while, then add the cut fungus, leeks, cooking oil, sesame oil and mix well;

Today, I use red yeast rice powder and noodles, and let the noodles rise for 30 minutes.

Roll out the skin into a round shape;

Here's my wrapping of dumplings, ready to start cooking;

tumbling dumplings;

The dumplings with seafood filling are ready.

Tip: You can make dumplings with your favorite seafood and vegetables.

In daily life, everyone likes to eat seafood very much, the nutritional content of seafood is very high, and it has a very delicious aura, but after buying more seafood, it will always make people eat leftovers, everyone might as well clear a piece for making dumplings, the amount of seafood is relatively small, to make dumplings is the best solution. What are the ways to make seafood dumpling filling?

1. Mustard seafood filling. Ingredients: 250g minced meat, 5 shrimps, 2 tbsp chopped green onion, 1 2 tbsp mustard, 1 3 tbsp salt, 1 2 tbsp sugar, 2 tsp white pepper.

Method: Wash the shrimp, remove the intestinal puree and cut into cubes for later use. Put the diced shrimp and other ingredients and all the seasonings together in a container and stir well.

2. Whole shrimp dumpling filling. Ingredients: 50 grams of minced meat, 12 shrimps, 1 tsp salt, 2 tsp white pepper, 1 3 tbsp wine.

Method: Remove the head and body part of the shell of the shrimp, but leave the tail, wash and drain the intestinal puree and dry it for later use. First, put the seasoning into a container with fresh meat filling, stir well until it is sticky, divide the meat filling into 12 equal parts and knead it into a circle, and then put a shrimp on top of the meat filling.

3. Mackerel dumpling filling. Ingredients: 1 mackerel, 2 taels of pork belly, green onion, ginger, cooking wine, light soy sauce, Sichuan pepper, leek.

Method: Wash the mackerel, remove the internal organs, remove the skin, remove the bones, and remove some small tendons from the remaining fish meat. Boil the peppercorns in water to bring out the flavor.

Add the pre-cooked pepper water and add little by little. Add the pork belly, soy sauce, cooking wine, green onion, ginger, and chop all the way until the meat is finely pureed. Add a little peanut oil, sesame oil, then add salt and a little leek, mix well.

Whether it is a bun or a dumpling, there are only a few common fillings, among which the animal ** is pork, beef, lamb, eggs and seafood.

1. First of all, add an appropriate amount of water to the flour, stir into a flocculent, then knead it into a dough, and put it in the general sealed dough. Handle the filling again, peel the loofah, rub it into thin wires with a silk grater, and then chop it into pieces; Remove the internal organs of the razor clams, clean them, and chop them into minced pieces; Chop the green onion and ginger and set aside.

2. Adjust the filling, put the minced razor clam meat into the pot of the filling, add the minced ginger and chopped green onion. Chopped green onions can be put in more to make them taste better.

3. Add an appropriate amount of peanut oil, salt, vinegar and oyster sauce and stir well, preferably very low and marinate for a while.

4. After the loofah is chopped into pieces, squeeze the water with both hands, put it in the filling, and stir well to form a delicious dumpling filling.

5. Take out the dough, knead the gluten lightly, pull out the small agent, roll out the dumpling skin that is thin on the outside and thick on the inside, put the dumpling filling in the middle, pinch it with both hands, wrap the dumplings, and repeat the operation until all the dumplings are wrapped.

6. To cook dumplings, put more water in the pot, and remember to put some salt in the water to prevent belly breaking. After boiling, add the dumplings and cook until the dumplings are cooked through, then remove and eat.

150 grams of flour, 200 grams of prawns, 2 eggs.

Appropriate amount of spinach, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of oil.

Dish method 1, first wash and chop the spinach through boiling water, and then take it out and remove the water, so that you can put it.

The oxalic acid in spinach is gone, and it tastes better;

2. Scrambled eggs and stir frequently during sfrying, so that the scrambled eggs are broken;

3. Prepare green onions and ginger and chop them;

4. Peel and cut the prawns into large sections;

5. Put all these prepared things into a basin and add salt;

6. Add cooking wine;

7. Add salt. It is best to add meat and the like;

8. Add edible oil;

9. Be sure to use boiling water and noodles for flour. It is best to add some lard when kneading the dough after reconciliation, so that the dough will be very good, and then let the dough wake up, and you can knead it into strips;

10. Cut into small squeezes;

11. Take a squeeze and put it on the panel, and press it on the squeeze with a knife to become a dumpling wrapper;

12. Put the adjusted stuffing on the pressed skin;

13. Wrap it up like dumplings;

14. Put a piece of edible steaming paper in the steamer to avoid sticking to the pot;

15. Put the wrapped shrimp dumplings into the steamer and steam for 7-8 minutes.

Shrimp dumplings have a history of 100 years. The traditional shrimp dumplings are half-moon-shaped, spider belly with a total of 12 pleats, and the filling has shrimp, meat, and bamboo shoots, which are delicious and smooth, and delicious.

Wucun Wufeng Township is rich in fish and shrimp, and the tea master is then paired with pork and bamboo shoots to make meat filling. At that time, the skin of shrimp dumplings was made of sticky (large) rice noodles, and the skin was thick, but because of the delicious taste of fresh shrimp, it quickly spread.

The tea house in the city introduced shrimp dumplings, which were improved to be filled with one or two shrimps wrapped in a layer of clear dough, and the size of the portions was limited to one bite.

Legend has it that Wu Village was very prosperous at that time, the place was beautiful, on both sides of the river, there were often fishing boats selling fish and shrimp on the river. In order to attract customers, the owner of this restaurant has come up with the ingenuity of buying locally produced shrimp and adding pork and bamboo shoots as fillings to make shrimp dumplings.

At that time, the shrimp dumpling skin was thick and not bright, but because of the novelty, the taste was delicious, won the love of diners, and soon became famous in Guangzhou, the major restaurants competed to make and sell, and after the reform of the dim sum master, the raw material flour was changed to "Cheng Flour", the effect was excellent, and it was more attractive to guests.

Materials. Ingredients.

1 dumpling wrapper.

Leeks 150g

Squid 100g

150g prawns

Seasoning. Salad oil.

Amount. Salt.

Amount. Corn kernels (yellow, dried).

Amount. Preparation of seafood dumplings.

Prepare 1 prawn, 1 dumpling skin, 1 leek, and 1 squid.

2.Chop the leeks, dice the squid, peel and chop the prawns, and add an appropriate amount of canned corn.

3.Add an appropriate amount of salad oil.

4.Add an appropriate amount of fine salt and marinate slightly.

5.Then take the dumpling wrapper and wrap it into dumplings.

6.Add water to the soup pot and add the salad oil to taste.

7.Once the water is boiling, add the dumplings.

8.Cook until the dumplings float.

9.Mix the juice according to your personal preference and serve.

Seafood dumplings are filled with cuttlefish, yellow croaker, mackerel, oysters, clams, sea sausages, scallops, etc. Cuttlefish: The ingredients of cuttlefish dumplings are cuttlefish, pepper water, salt, white pepper, and fatty meat filling.

Yellow croaker: Yellow croaker dumplings are a dish, the main ingredients are yellow croaker, pork belly, leeks, dumpling skin, and the auxiliary ingredients are salt, sugar, white pepper, and oil. Mackerel:

Mackerel dumplings are a traditional dish in Jiaodong, Shandong Province, which belongs to the Shandong cuisine. Oyster shrimp: The ingredients of oyster shrimp dumplings are leeks, shrimp, eggs, salt, spring oak soy sauce grill, and cooking oil.

Seafood dumplings are filled with cuttlefish, yellow croaker, mackerel, oysters, clams, sea sausages, scallops, etc.

1. Cuttlefish: The ingredients of cuttlefish dumplings are cuttlefish, pepper water, salt, white pepper, and fatty meat filling.

2. Yellow croaker: Yellow croaker dumplings are a dish, the main ingredients are yellow croaker, pork belly, leeks, dumpling skin, and the auxiliary ingredients are salt, sugar, white pepper and oil.

3. Mackerel: Mackerel dumplings are a traditional dish in Jiaodong, Shandong Province, which belongs to Shandong cuisine.

4. Oyster shrimp: The ingredients of oyster shrimp dumplings are leeks, shrimps, eggs, salt, soy sauce, and cooking oil.

5. Clams: The main ingredients of oyster shrimp dumplings are wheat flour, pork, clams, lettuce, and the seasoning is green onions, salt, monosodium glutamate, and vegetable oil.

6. Sea intestines: Sea intestine dumplings are a kind of dumplings made of sea intestines, leeks, pork, peanut oil, salt, soy sauce, monosodium glutamate and other raw materials.

7. Scallops: Scallop dumplings are made of dumpling powder, water, meat filling, leeks, scallop dices, chopped green onions, shredded ginger, salt, oil, soy sauce, chicken essence, Quexiang five-spice powder, peanut oil, and sesame oil.

Materials. Shrimp, about 10-15 pieces, octopus (octopus) two, scallops 125 grams

300 grams of leeks, 4 eggs, 1 raw egg, peanut oil, appropriate amount

Appropriate amount of sesame oil, three spoons of oyster sauce, two spoons of extremely fresh flavor, salt, and appropriate amount of monosodium glutamate.

Preparation steps (1) cut the leeks and put them in a pot, then cut the octopus and shrimp into small cubes, and cut the scallops into cubes;

It's too small to eat)

2) Put the scrambled eggs into a basin, add seasonings: salt, oyster sauce, flavor, sesame oil, peanut oil, monosodium glutamate and stir well;

3) After the filling is mixed, add a raw egg and stir well;

4) The dumpling noodles have been prepared in advance and started to be wrapped;

5) The dumplings are wrapped and ready to cook.

Tips Dumpling filling can also add fungus, dumpling noodles are recommended to wake up a little, raw eggs can not only increase umami but also make the dumpling filling better solidify together, don't add one more is enough.

1.Mix the noodles first, and if you find it troublesome, buy ready-made dumpling wrappers.

2.Soak the wakame in cold water, rinse it twice, squeeze out the water, and then chop it for later use.

3.Wash the bacon and cut it into small pieces, put it in a food processor and whip it into minced meat.

4.After washing the prawns, remove the skin, head, and shrimp line, chop them with a knife and set aside. Don't chop it into puree, it should be a little bit of a piece to be delicious.

5.Rinse the shrimp skin, chop it and set aside.

6.Finely chop the ginger and shallots and set aside.

7.Mix all the ingredients together, add salt, light soy sauce, dark soy sauce, pepper, oyster sauce, a little cooking wine, sesame oil, and a little sugar, stir well, and let it sit for about 10 minutes to let the flavors blend.

8.The next step is to make dumplings, which can be boiled, steamed, or fried according to personal preferences.

Sea intestine leek filling.

Raw materials 500 grams of fresh sea intestines after slaughter, 250 grams of leek chain vegetables, 50 grams of black fungus.

5 grams of seasoning salt, 50 grams of salad oil, 1 gram of white pepper, 8 grams of monosodium glutamate, 8 grams of sesame oil, and 10 grams of Weidamei soy sauce.

Crafting 1The sea intestine and fungus are washed separately, and the orange eggplant is chopped into small dices; Wash the leeks and chop them into finely chopped pieces. 2.Mix all the ingredients evenly.

Seafood dumplings are my son's favorite flavor, he especially loves seafood, but he doesn't like dumplings, they are made with seafood.

Ingredient breakdown. Clam meat, fresh shrimp, pork filling, leeks, flour, ginger, pepper, salt, oyster sauce, rice wine, cooking oil, sesame oil.

1. Soak the clams in light salt water and rinse them several times to let them spit out the sand.

2. Then add shredded ginger, rice wine and pepper to the water, then put in the clams and boil, and remove the clams when they are opened.

3. Peel out the shellfish and clean the oranges to completely remove the sand.

4. Mix the fresh shrimp with pepper and rice wine, marinate for a few minutes, and then chop.

5. Put the minced pork, clam meat and minced shrimp into a basin, add salt, pepper, rice wine, butter and minced ginger.

6. Stir the dough in one direction and mix evenly to make the meat stronger.

7. Chop the leeks and put them in, and mix the leeks evenly with oil to lock in the moisture of the leeks.

8. Mix the leeks and meat filling evenly.

9. Roll out the dough and wrap the dumplings ......