How to make cucumber stuffed dumplings, how to make cucumber dumpling filling?

Cucumber-stuffed dumplings.

Ingredients: 400g plain flour, 4g dried yeast, 3 small dried cucumbers (620g), 2 eggs, a little chopped green onion, 1/2 teaspoon of thirteen spices, salt, corn oil.

1.Give somebody the creeps. Add dry yeast to the flour, stir well, then add water several times, stir the dough with chopsticks, knead it into a dough that is softer than the steamed buns, and ferment until it doubles in size. In summer, the room temperature of more than 30 degrees is basically enough for an hour.

2.Make the stuffing. The main ingredients of the filling are cucumber and eggs. I used dried cucumbers, which had a strong flavor and used less water than water cucumbers, and there was not as much filling to make soup.

3.Cool the oil in a hot pan, add vegetable oil, beat the eggs, turn on medium heat, and stir with chopsticks. Once the eggs are fried into pieces, turn off the heat and let cool for later use. Put a little more oil in this step, and the filling in the back will not be oiled anymore.

Ingredients: 400 grams of plain flour, 4 grams of dry yeast, 3 small cucumbers (620 grams), 2 eggs, a little chopped green onion, less than half a spoon of thirteen spices, salt, corn oil.

The first step is to make a dough. Flour and dry yeast mix well, then add water in batches, mix the dough with chopsticks, knead it into a dough that is softer than the steamed bread noodles, ferment to twice the size, and the room temperature of more than 30 degrees in summer is basically OK for an hour.

The second step is to make the filling. The main ingredients for the filling are cucumber and eggs. I use dry cucumbers, which have a strong flavor and less water than water cucumbers, and there is not so much soup to make the filling.

The third step is to heat the pan with cold oil, put in vegetable oil, knock in the eggs, turn on medium heat and stir constantly with chopsticks, turn off the heat when the eggs are broken, and let them cool for later use. In this step, put a little more oil, and the later filling will no longer put oil.

In the fourth step, the cucumber is rubbed into short shreds with a cutting board, put in less than half a spoon of salt, mix well with chopsticks and brake the water for 5 minutes, don't brake the water for too long, it will be too wilted and the taste is not good.

The fifth step, put the cucumber in water, put it in the cold scrambled egg pot, put in the minced green onion, salt and thirteen spices less than half a spoon and mix well, the cucumber egg filling is adjusted, the filling tastes salty and more delicious, in this step, the addition of thirteen spices is very important, its addition of special flavor, especially with the cucumber filling is a perfect match, not so vegetarian, there is a special appetite fragrance, so do not omit.

In the sixth step, knead the dough to remove the large bubbles, knead the long strips and cut them into a dough that is larger than the dead dough dumplings, and gently roll it out with a rolling pin to make it in a thick state.

The seventh step is to wrap the cucumber and egg filling, and if you want the filling to be larger, press it with a spoon.

The eighth step is to wrap this dough dumpling without pinching the pleats, just pinch it firmly on the narrow edge. The dumplings were stacked on a drawer brushed with a little vegetable oil, and I wrapped a total of two drawers. At this step, I added water to the large steamer in advance, covered the pot after the dumplings were wrapped, and let the pot boil for 8 minutes, boiled over high heat, and started steaming for 15 minutes after steaming.

Step 9: Turn off the heat and simmer for another 3 minutes to effectively prevent the steamed dumplings from retracting.

1. Wash the pork, slice it first, then shredd, and finally chop it into meat filling, and soak the dried shrimp in rice wine until soft. Wash the cucumbers and rub them into shreds Peel and wash the onion and put it in the refrigerator (to prevent spicy eyes when cutting).

2. Add minced ginger, pepper, light soy sauce, 1 2 teaspoons of salt to the pork filling, squeeze in about 1 tablespoon of cucumber juice, stir well, finally add oil, mix well, set aside or marinate in the refrigerator for 30 minutes.

3. Drain the remaining cucumber shreds and leave the cucumber juice for later use.

4. Mix the flour and salt evenly, add the filtered cucumber juice, add water, knead into a smooth and soft dough, buckle the basin, and cook for 30 minutes.

5. Soak the soft shrimp, cut them into fine pieces, and chop the dried cucumber shreds. Finely chop the onion and drain the water.

6. Knead the dough into strips, cut into several small agents, and roll it into dumpling skins.

7. Mix the minced meat, minced cucumber, chopped onion and chopped shrimp, add salt, monosodium glutamate and sesame oil according to taste, and stir well.

8. Make dumplings.

9. Boil enough water in the pot, put in the dumplings, rotate and stir along the edge of the pot, after the dumplings float up, pour a bowl of cold water, cover the pot, boil again and then pour a bowl of cold water, a total of three bowls of cold water, turn off the heat, and remove from the pot.

Ingredients: wheat flour, cucumber, 1 cucumber, corn kernels, flour.

Excipients: 2 eggs, corn, appropriate amount of oil, salt, oyster sauce, monosodium glutamate.

Beat the eggs, heat the pan, pour the oil, pour the eggs in, stir quickly with chopsticks, and quickly pour out and spread out when the eggs are solidified, and cool. If it's too big, cut it smaller. Puree the corn kernels with a blender and put all the ingredients together.

Add salt, chicken essence and oyster sauce and stir well.

Add the cucumber juice to the flour and dough and let it sit for more than half an hour. Knead into a smooth dough, roll it into thin strips, roll it into a small dough, fill it with the filling, compact it with the back of a spoon, and wrap it.

Bring water to a boil in a pot, add the dumplings and gently push along the edge of the pot with the back of a spoon to prevent sticking.

Cook the dumplings until they float and your stomach bulges. Because the dumplings are vegetarian filling, they are easy to cook.

Ingredients: 3 cucumbers, 5 eggs, 3 tablespoons of cooked peanut oil, half a green onion, 1 tablespoon of sesame oil, a little white pepper, appropriate amount of salt, appropriate amount of flour and water.

How to do it]:

1. First of all, wash the cucumber, rub it into thin wires with a tool, and there will be water analysis in the process of wiping the silk, and then hold a handful of cucumber shreds to squeeze out the water. Squeeze out the cucumber water do not throw, use it to make dumplings noodles.

2. Slowly pour the cucumber juice into the flour and stir it into a dough flocculent.

3. Next, mix the dough into a very smooth dough with moderate hardness and softness, cover it with a damp cloth or plastic wrap, and let it relax for half an hour before use.

4. Beat the eggs, stir well in one direction, then fry them into small pieces, let them cool and set aside.

5. Chop the cucumber shreds with a knife, chop the green onions, and put them all into a large bowl with the filling.

6. Add the cooled eggs and a little white pepper, mix well, then add cooked peanut oil and mix well, and finally add an appropriate amount of salt and mix well.

7. Then roll the dough into long strips, cut it into small pieces of the same size, roll it out, wrap the dumplings and cook them before eating.

Cucumber three fresh filling:

Ingredients: eggs, cucumbers, fungus, vermicelli, salt, oyster sauce, scallion oil, pepper, shrimp.

Method: 1. Wash the cucumber, rub it into fine wires with a wiping bed, add a little salt and marinate for 20 minutes.

2. Beat the eggs into a bowl, add a little starch water, stir well with white vinegar, fry in an oil pan, and cool thoroughly.

3. Cut the fungus after soaking, and cut the vermicelli after soaking. Marinate the shrimp and cut into cubes.

4. Dry the cucumber again, chop it slightly with a knife, and keep the juice of the pickled cucumber for the dough.

5. Mix the above ingredients, add salt, pepper, oyster sauce and scallion oil to taste, and stir well.

6. Wrap it up with your own skillful technique, and remember to add a little salt to the pot when cooking to prevent the skin from breaking.

Chef Jian has something to say:

1. The ratio of flour and noodles is 500 grams of flour + 250 grams of water + 5 grams of salt + 1 egg + 20 grams of starch and evenly, slightly awake.

2. The white vinegar and water starch added to the egg liquid are added to make the eggs fishy and more tender after scrambling.

3. After the filling is mixed, don't adjust the filling directly, and then beat a raw egg into it and stir well, add this 1 step, which can lock the water without water, and increase nutrition.

4. Three fresh leeks and three fresh cucumbers, this kind of dumplings should not be frozen for a long time, and it is best to eat them freshly.

5. Cucumber-stuffed dumplings are very cooked, so don't cook them for a long time, and you can see the dumplings floating up and your stomach bulging.

I saw others make cucumber stuffed dumplings, and I came to try to wrap some today.

Step 1: Soak the cucumber in lightly salted water, then wash it and cut it into fine strips, add a little salt and marinate for a while. Pick out the shrimp line, remove the shell and head, wash and drain.

Step 3: Chop the drained shrimp, add a little cooking wine, ginger powder and salt and stir well, pour in the crushed eggs and squeeze the dried cucumber shreds, add an appropriate amount of pepper and mix well to start making dumplings.

Cucumber egg fungus filling.

Step 1: Soak the fungus in clean water, soak the cucumber in light salt water for more than ten minutes, then clean it, cut it into fine shreds, and add a little salt to kill the excess water.

Step 3: Clean the fungus, chop it and put it in a large bowl, put in the cooled egg pieces, add an appropriate amount of salt and pepper and mix evenly, squeeze out the cucumber shreds, and put the cucumber shreds into the filling after preparing the dumpling skin.

When making the filling, rub the cucumber into fine strips and cut it slightly, squeeze out the water, beat two eggs with an appropriate amount of salt and fry them in the oil pan, mash them while frying, the more broken the better, and let it cool after frying.

Then add the cooled eggs, tofu and shredded cucumber to the five-spice powder, chicken essence, minced green onion and ginger, etc., stir well and set aside.

The preparation of cucumber-stuffed dumplings is as follows:

Ingredients: 400 grams of cucumber, 250 grams of pork, 30 grams of sea rice, 200 grams of all-purpose flour, 1 coriander.

Excipients: appropriate amount of salt, 2 slices of ginger, 1 gram of Sichuan pepper powder, 10 grams of light soy sauce, 6 grams of cooking wine, chicken essence, 10 grams of lard, 2 grams of purple potato powder, 110 grams of water.

1. First of all, prepare all the ingredients.

2. After rinsing the golden hook sea rice, soak it in warm water for a while.

3. Wash the cucumber and rub it into fine strips, sprinkle a little salt and marinate for a while.

4. After washing the pork, cut it into small cubes with a knife, and chop the green onion and ginger.

5. Put the diced pork and chopped green onion and ginger into a cordless meat grinder to form a meat puree.

6. I am directly in the meat grinder and the filling, in the ground pork puree, first add cooking wine, and then according to personal taste, add an appropriate amount of salt and chicken essence to taste.

7. Add light soy sauce to season and mix the color.

8. Add peppercorn powder to increase the taste, and finally stir clockwise.

9. Put the pickled cucumber in dry water, put it into the stirred meat filling, put in the soaked sea rice, and add lard.

10. Stir all the ingredients well.

11. Add the weighed flour and water to the bread machine, add purple sweet potato flour and 1 gram of salt, and start the dough mode.

12. After kneading the mixed dough by hand, let it stand for a while.

13. After standing the dough, knead it evenly with your hands and then knead it into long strips, and knead it into a consistent size.

14. After flattening the agent, use a rolling pin to roll out a thin round dough.

15. Put an appropriate amount of prepared filling into the rolled dough.

16. Wrap it into the shape you like.

17. Wrap all the dumplings in turn.

18. After pouring an appropriate amount of water into the pot and boiling, sell Hong put the wrapped dumplings into the pot, boil over high heat and add a little water, repeat 3 times, and turn off the heat when you see all the dumplings floating on the water.

The method of adjusting the filling of cucumber stuffed dumplings is as follows:Ingredients: 300 grams of pork filling, 500 grams of flour, 500 grams of cucumber, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of rock wax oil, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of chicken essence.

1. Add chopped green onion and ginger to the minced meat. Then add soy sauce, salt, sesame oil, and stir well with chicken essence. Marinate for 10 minutes.

2. Wash the cucumbers and cut them into cubes. Place the diced cucumber in a hand blender. Whip into minced cucumbers.

3. Squeeze out the excess water from the crushed cucumbers.

4. Add the jujube hand cucumber juice to the meat filling little by little, and beat evenly to make the meat filling strong and sticky.

5. Add the minced cucumber and stir well to form the filling.

The cucumber meat dumpling filling is made as follows:Ingredients: 750 grams of flour, 400 grams of water, 500 grams of pork belly, 200 grams of shrimp meat, 8 slices of ginger, 50 grams of green onions, 1000 grams of cucumber, 1 tablespoon of light soy sauce, 1 teaspoon of salt, 1 teaspoon of fragrant powder, 1 teaspoon of sesame oil, 30 grams of peanut oil (edible oil).

Steps: 1. Cut the pork into cubes and chop it into meat filling.

2. Pipi shrimp can be cut into 5 to 6 sections.

3. Wash two yellow-skinned and green cucumbers.

4. Peel the skin and rub it into thick wires.

5. If the water content of the cucumber pulp is too large, it can be reserved for other purposes. After wiping, put it on the cutting board and cut it into a few knives to form a filament about 2 cm long. Cucumbers have a lot of moisture and should not be too crumbled.

6. Squeeze out the cucumber slightly and set aside.

7. Stir all the fillings well.

In the impression of many people, there are only two kinds of cucumber food: stir-fried and cold salad, but in fact, it can also be made into cucumber food dumpling filling, and the taste is also very good. Gourmet cucumber food dumpling filling method, let's take a look at the following.

First, the practice of cucumber food dumpling filling

Add the flour to the flour several times in small amounts of cold water and form a soft dough, cover with a damp cloth and leave for 20 minutes.

2.Clean the two old cucumber food, peel off the skin, cut it in half, and remove the cucumber food pulp inside.

3.Rub the cucumber food into shreds with a silk grater, add a spoonful of salt, mix well, wring out the water after one minute, and cut the wrung out cucumber food shreds into fine pieces.

4.Beat three eggs, heat the oil to put the eggs in the pan, and stir them with chopsticks to form a "star egg".

5.Put the cucumber food, minced meat, eggs, green onion, ginger and garlic together, mix with 3 tablespoons of cooking oil, and then add all the seasonings and mix well to form a dumpling filling.

6.Knead the dough smooth, first roll the dough into long strips, then cut it into small dough pieces, flatten them, and roll the small dough into a dumpling wrapper with a slightly thicker middle and a slightly thinner edge.

7.Place the amount of stuffing you think is right on the skin.

8.Use the technique you can master to put the dough together without leaking the filling.

9.Boil a pot of boiling water and cook the dumplings.

Tips:

1.When cooking dumplings, you can sprinkle a little salt into the water, and the dumplings will not stick after being served.

2.After the cucumber food is shredded, marinate it with salt and wring it out of the water, and then mix the filling, so that there will not be too much water.

2. The nutritional value of cucumber food

The first point is the anti-tumor effect.

Cucurbitacin C contained in cucumber food has the effect of improving human immune function and achieving the purpose of anti-tumor.

In addition, the substance can also ** chronic hepatitis and persistent hepatitis, and has a prolonging survival effect on patients with primary liver cancer.

The second point is the role of anti-aging.

Cucumber food is rich in vitamin E, which can play a role in prolonging life and anti-aging;

The cucumber food enzymes in cucumber food have strong biological activity and can effectively promote the body's metabolism. Rub the juice with cucumber food**, which has the effect of moisturizing and stretching wrinkles.

The third point is the role of preventing alcoholism.

The alanine, arginine and glutamine contained in cucumber food have a certain auxiliary effect on liver patients, especially for patients with alcoholic cirrhosis, and can prevent and treat alcoholism.

Point 4: The effect of lowering blood sugar.

The glucosides and fructose contained in cucumber food do not participate in the usual sugar metabolism, so diabetics use cucumber food instead of starchy food to satisfy hunger, and blood sugar will not only not rise, but even decrease.

Point 5, the role of strengthening the body.

Propanol disic acid, which is found in cucumber food, inhibits the conversion of sugars into fats. In addition, the fiber in cucumber food has a certain effect on promoting the elimination of putrefactive substances in the human intestine and lowering cholesterol, which can strengthen the body.

Point 6, the effect of strengthening the brain and calming the nerves.

Cucumber food contains vitamin B1, which is beneficial to improving the function of the brain and nervous system, calming the nerves and assisting insomnia.