How to make the stuffing after the pork filling is fried, and the tips for how to cook the pork dump

Use pork belly to make dumpling filling, it is more delicious after stir-frying, master the skills, and the dumplings will be more fragrant with thick flavor and filling!

Dumplings are filled with meat and vegetarian filling, the meat filling is generally meat and vegetables to adjust the filling, and the vegetarian filling is generally eggs and vegetables to adjust the filling. I think the most fragrant is the meat-stuffed dumplings, no matter what kind of vegetables, with meat will taste a lot more fragrant.

Meat-stuffed dumplings can be made with pork, beef, and mutton, of which pork stuffing is the most common and the most popular, because compared with beef and mutton, pork is not only low, but also very fragrant, and there is no fishy smell, such as mutton, no matter how you deal with it, it is inevitable that there will be a smell.

There are two ways to adjust the filling of meat dumplings, raw filling and cooked filling, raw filling is to use raw meat to adjust the filling and wrap it directly into dumplings; Cooked stuffing is to make dumplings after the meat filling is stir-fried. The most common thing we usually use is raw dumplings.

Raw dumplings are the easiest, whether it is a dumpling restaurant or at home, most of them are filled in this way. Raw stuffed dumplings chop the meat and season it, add vegetables and wrap it into dumplings, the taste is tender and juicy, the boiled dumpling filling is not scattered, and the soup dumplings are also filled with this method to adjust the filling.

Cooked dumplings are first minced meat, stir-fried with seasonings and let cool, and finally add vegetables and mix well, you can make dumplings. The stir-fried dumpling filling is fragrant, and although the boiled dumpling filling has soup, it does not hold a group. This method of adjusting the filling has been passed down for a long time, such as the famous Laobian Dumpling Restaurant, which uses this method to adjust the filling.

I have been running a dumpling shop for 10 years, and I have always used raw filling to wrap dumplings, which reduces the step of stir-frying, and the filling can be quantified, and every kind of dumpling filling that comes out tastes the same no matter when. Occasionally, I ate the dumpling filling stir-fried by a friend, and the taste is really unique. Today, I will share this method of cooked dumplings, if friends like it, you can try it, it is very fragrant!

Ingredients: Dumpling filling: 500 grams of peeled pork belly, 250 grams of garlic moss.

Dumpling wrapper: high-gluten flour.

1000 grams, 500 grams of water, 4 grams of salt, egg whites.

2 pcs. Steps].

One, dumpling wrappers.

Pour 1,1000 grams of flour into a basin, add 4 grams of salt, beat in 2 egg whites, pour 500 grams of water in several portions, and stir as you pour.

2. Roll the flour into a flocculent shape with water, and it is best to wet all the flour.

3. Knead the dough into a dough until the surface of the dough is smooth, there is no flour on the basin, and it does not stick to your hands.

4. Seal the kneaded dough and let it stand for 20 minutes, and continue to knead it until there are no bubbles in the dough.

5. Seal the kneaded dough and continue to relax the dough, at this time you can adjust the dumpling filling.

In life, I believe that many people like fennel pork stuffed dumplings, which seems to be a simple step in the boiling process, but every detail should not be ambiguous, you can add fresh orange peel, an appropriate amount of brown sugar, ginger, and it is also a recipe with disease relief, friends can cook it yourself!

1. Remove the yellow leaves of fennel and subtract the roots.

2. Finely chop the fennel.

3. Add water to a boil in a pot, add fennel and stir-fry.

4. Take it out and cool it.

5. Squeeze out the water by hand after cooling.

6. Minced minced meat and ginger.

7. Pour the minced meat into a fennel bowl, add salt, monosodium glutamate, light soy sauce, five-spice powder, oil consumption and salad oil.

8. Stir well with chopsticks.

9. Mix the noodles in advance and knead them into long strips.

10. Cut the dough into a similar size and flatten.

11. Roll into thin slices.

12. Put an appropriate amount of filling in the middle of the dumpling skin.

13. Pinch it from the middle.

14. Then pinch from the side to the middle and wrap it into a crescent moon row dumpling.

15. The wrapped dumplings can be fried or boiled.

The practice of fennel pork stuffed dumplings is extremely simple, learn to make it at home, and it is a delicious enjoyment with broth, and you can enjoy the beauty of life.

Ingredients: wheat flour (600 grams) Pork (fat and lean) (300 grams) Lotus root (300 grams).

Seasoning: green onion (10g) ginger (10g) salt (10g) monosodium glutamate (5g) soy sauce (10g) sesame oil (25g) lard (refined) (50g) pepper (a little).

1.Wash the green onion and ginger and cut them into minced pieces and set aside; Wash the fresh lotus root, cut off the lotus root, cut it into shreds, chop it into minced pieces, squeeze out the water, and set aside.

2.Wash the pork, chop it into a filling, put it in a basin and add soy sauce, refined salt, monosodium glutamate, minced ginger and mix well, add an appropriate amount of water in stages, stir until it thickens, add minced lotus root, minced green onion, sesame oil, lard and mix well, that is, it becomes a filling.

3.Put the flour into the basin, pour in water and form a dough, make it for about 1 hour, knead it thoroughly and knead it into long strips, divide it into small agents of about 10 grams each, press it flat one by one, roll it into a circle, the edge is thinner, the middle is thicker dumpling skin, wrap it in the filling, and knead it into a dumpling blank.

4.Put the pot on the fire, pour water to boil, disperse the dumplings into the raw blanks, gently push the dumplings in one direction with a spoon until the dumplings surface, cover the pot, simmer for four or five minutes with boiling but not rising heat, pour a little cold water, then boil and then pour cold water, cook until the dumplings are cooked thoroughly, and then eat.

Ingredients: pork, lotus root, flour, purple potato, sesame oil, salt, monosodium glutamate, green onion, ginger, soy sauce Preparation.

1.Wash the purple potatoes, slice them, and steam them in a steamer.

2.Peel and puree in a blender.

3.Pour the flour into the purple sweet potato puree, add water in batches, and form a dough with moderate hardness and softness, and let it sit for half an hour.

4.Dice the pork forearm and whisk it with a blender. Finely chop the green onion and ginger.

5.Pour sesame oil into the pork filling and mix well.

6.Then pour in minced green onion and ginger, cooking wine, monosodium glutamate, and beat the soy sauce in one direction.

7.Peel the lotus root, wash it and chop it.

8.Put the chopped lotus root into the pork filling, mix well, add an appropriate amount of salt and continue to beat well in one direction.

9.Knead the noodles well, knead them into long strips, and knead them into evenly sized pieces by hand.

10.Take a mixture, roll it out into a dumpling wrapper, and wrap it into a dumpling.

11.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. 12. Cook the dumplings until the dumplings float and the stomach is bulging.

1.Wash the fresh lotus root, peel it, cut it into slices, cut it into shreds, and cut it into minced pieces.

2.Wash the green onion and ginger and cut them into minced pieces.

3.Put the pork filling into a basin, add light soy sauce, salt, monosodium glutamate, minced ginger and mix well, add a little water in stages, stir in the same direction, stir until strong, add minced lotus root, minced green onion, sesame oil and oil and mix well to become a filling.

4.Put the flour in a bowl, pour in the water and form the dough and let it sit for about 20 minutes.

5.After kneading smooth, knead into long strips, add the agent, roll out into a dumpling wrapper, and wrap in the filling.

6.Pour water into the pot and bring to a boil, put in the dumplings, gently push the dumplings in one direction with a spoon to prevent the dumplings from sticking to the bottom of the pot, cover the pot, after boiling, pour in a little cold water, then boil and then pour cold water, cook until the dumplings are cooked thoroughly, and then eat.

1.Remove the leaves of the celery, wash it, blanch it with boiling water, take out a piece of cold water, drain the water and cut it into fine pieces, and squeeze out the water in the celery.

2.Finely chop the green onion, garlic and ginger and set aside.

3.Chop the pork into a puree, add sesame oil, minced garlic, dark soy sauce and salt and whip well in one direction.

Pork and celery dumplings.

4.Then put the minced green onion and celery into the meat filling, continue to stir until even, and the pork and celery dumpling filling is ready.

5.Take a dumpling wrapper and put it in your hand and add the appropriate amount of filling.

6.Fold the dumpling wrappers in half, pinch them tightly in the middle, and then gradually pinch them from the right end to the middle, and in the same way, pinch them tightly from the left end to the middle to form a crescent moon.

7.According to the above method, wrap all the pork and celery dumpling fillings.

8.Add enough water to the pot, bring to a boil and stir with a spoon before adding the dumplings. Then push the bottom of the pot with a spoon, cover the pot, and wait until the water boils again and the dumplings float to the surface.

Finely chop the green onion. 2. Slice the ginger and add a little water to break it with a food processor, filter off the ginger residue and set aside; Or cut directly into minced ginger.

3. After picking and cleaning the celery, blanch it in boiling water until soft.

4. Remove and cool and cut into granules.

5. Squeeze off the water by hand (don't squeeze it too dry, it will affect the taste).

Method 1: Add an egg to the minced meat.

2. Add an appropriate amount of ginger juice (or minced ginger) and stir until the egg mixture and ginger juice are completely absorbed into the meat.

3. Add an appropriate amount of dark soy sauce, light soy sauce, cooking wine, salt and sugar.

4. Add the chopped green onion and stir until the minced meat has a certain elasticity.

5. Add celery cubes, add an appropriate amount of shallot oil, and continue to stir well.

6. If you have time, you can put the adjusted filling in the refrigerator for more than 30 minutes to make it more flavorful.

7. Add an appropriate amount of water to the flour and knead it into a smooth dough (the amount of water is about 50%-60% of the flour), and relax for 31 minutes.

8. Take an appropriate amount of dough and knead it into uniform strips and cut it into small pieces.

9. Roll out the small agent into a dumpling wrapper.

10. Take an appropriate amount of filling and put it into the dumpling skin**.

11. Pinch the middle part first, and then use the thumb and index finger of the left and right hands to press the edge of the skin and squeeze it a little harder, and the dumpling skin can be completely pinched. (If you are a novice, you can prepare a bowl of water and dip your fingers in the semicircle of the dumpling skin to make it easier to pinch).

12. Arrange them one by one on a floured plate.

Boiled dumplings. First boil the water, add an appropriate amount of cold water after the water boils, add the wrapped dumplings, and wait for it to boil again, and the dumplings can be taken out after all the dumplings float (you can repeat it once, add cold water 2 times).

Prepare the mustard and soak for 2 hours, shredded. Prepare the minced meat. Heat the pan with cold oil, add green onions, ginger and garlic and stir-fry until fragrant. Add the minced meat, add cooking wine, thirteen spices, soy sauce and stir-fry. <

1. Prepare the mustard to soak for 2 hours and cut into shreds.

2. Prepare the minced meat.

3. Heat the pan with cold oil, add green onions, ginger and garlic and stir-fry until fragrant.

4. Add the minced meat, add cooking wine, thirteen spices, and soy sauce and stir-fry.

5. Add the shredded mustard of Li Xiaoming and stir-fry, add a little sugar, and remove the chicken essence from the pot.

Meat filling introduction: Meat filling is a common home-cooked dish, nutritious and delicious, suitable for all ages, meat filling usually refers to the whole piece of meat after processing into minced meat. The most common use of minced meat is to make dumplings or buns. Whether dumplings or buns are good or not depends on how the meat filling is.

Mix the meat filling: put ginger, salt, chicken essence, soy sauce, a little cooking wine, if there is that kind of ready-made meat filling limb adjustment sauce is more convenient, you can also add a cautious rotten five-spice powder, in short, it depends on personal taste, there are no special regulations.

Ingredients: 200 grams of minced meat, a few pieces of dried tofu, appropriate amount of green onions, ginger and garlic. Cut the dried tofu into small cubes, and mince the green onion, ginger and garlic.

Pour some cooking oil into the minced meat and beat the minced meat with chopsticks. Pour the minced meat into the pan and start stir-frying over low heat. When the meat filling turns slightly browned, add half a spoon of dark soy sauce.

Sauté until the minced meat is colored. Add 2 tablespoons of chili powder to the pan and stir-fry until the red oil is removed. Add minced green onion, ginger and garlic and stir-fry until fragrant.

Put the dried tofu in a pan and stir-fry well. <

Ingredients: 200 grams of minced meat, a few pieces of dried tofu, appropriate amount of green onions, ginger and garlic.

1. Cut the dried bean curd into small cubes, and mince the green onion, ginger and garlic. Pour some cooking oil into the minced meat and beat the minced meat with chopsticks.

2. Pour the minced meat into the pot and start stir-frying over low heat. When the meat filling turns slightly browned, add half a spoon of dark soy sauce.

3. Stir-fry until the meat filling is colored. Add 2 tablespoons of chili powder to the pan and stir-fry the red oil.

4. Add the green onion, ginger and garlic to the silver syrup, and stir-fry to bring out the fragrance. Put the dried bean curd into the pan and stir-fry evenly.

5. Pour 1 small bowl of water into the pot, then add a little salt and a little sugar to taste, and when the soup in the pot is almost collected, add a little chicken essence and stir-fry evenly.

Chop the pork into minced meat, slice the garlic and cut the green onion into sections. Heat the oil and sauté the garlic slices in a pan until fragrant. Sauté the minced pork in a pan until white. Add the bean paste and dark soy sauce. Sprinkle chopped green onions evenly before serving. <

Ingredients: peanut oil, bean paste, dark soy sauce, garlic, green onion, pork.

1. Chop the pork into minced meat, slice the garlic and cut the green onion into sections.

2. Heat the oil, put the garlic slices in the pot and stir-fry until fragrant.

3. Put the minced pork in the pan and fry until white.

4. Add the bean paste and dark soy sauce.

5. Sprinkle chopped green onions evenly before serving.

Stir-fried meat filling can also be used to make dumplings, steamed buns, or home-cooked dishes such as red pepper patties, steamed eggs with minced meat, and eggplant with minced meat, which are delicious and simple.

1. First of all, we first chop the fried meat, wrap it with filling, and it is better to chop it a little, and then chop the green onions, ginger and garlic for later use.

2. Peel the clam and clean it with water, then chop it, and finally clean the prepared leeks and chop them again.

3. Then pour an appropriate amount of oil into the pot where the clams are placed, then pour in an appropriate amount of soy sauce, and finally add salt and monosodium glutamate.

4. After adding sesame oil, then we put the chopped leeks into the pot and start stirring, stirring evenly. Finally, we can mix the noodles, proofing the noodles, make the agent and roll the skin, and start making dumplings.