How to adjust the filling of leek egg vermicelli dumpling filling

A simple way to make a dumpling stuffing with leek egg vermicelli.

The history of dumplings in China is very long, and the development of the varieties has been very rich, the style is becoming more and more novel, and the taste is constantly innovating, but no matter how it changes, cabbage dumplings and leek egg dumplings are the most common dumplings with two kinds of fillings among the people, and they are also indispensable delicacy on the New Year's holiday table. Today I would like to share with you the easy-to-learn method of leek, egg, vermicelli, and dumpling filling.

Tools Raw materials.

Leeks (500g).

Eggs (250g).

Sweet potato vermicelli (100g).

Flour (to taste).

Thirteen spices to taste.

Salt to taste. Essence of chicken to taste.

Cooking oil to taste.

Method steps.

1 7 Step by Step Reading.

Dough: Because the dough of dumplings needs to wake up, it is better to wrap when making dumplings, and the dumplings are also more delicious, so first put the dough aside to rest and set aside, and then use the time to rest the dough to adjust the filling.

Cleaning leeks: Wash the selected leeks with water 2-3 times, and then put them aside to control the water, because if the water is too large, the dumpling filling soup will be too much, sticky when wrapping, and the taste will also decrease.

Fried vermicelli: take a small amount of cooking oil and pour it into the pot to heat, pour the sweet potato vermicelli into the oil pot after the temperature rises, the vermicelli next to the oil noodles will expand rapidly under the action of high temperature, turn the vermicelli with chopsticks after the expansion is over, and after both sides are fried evenly, you can turn off the fire and take out the vermicelli, put it in the basin ready to mix the filling, and after a little cooling, the fried crispy vermicelli will be crushed, and a little oil will be left in the oil pan for scrambled eggs, and the rest will be poured out.

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Scrambled eggs: Add a little salt to the egg mixture, beat and stir well, ** Scrambled the eggs. When scrambling eggs, use chopsticks to quickly rotate and stir the egg mixture, and after scrambling the eggs, the eggs are in the shape of small spikes, so you don't need to bother to make small egg pieces when mixing the filling.

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Mix the filling: Chop the water-controlled leeks into the broken fried vermicelli, the scrambled eggs are basically cooled, and then pour them into the filling basin, add salt, thirteen spices, chicken essence, a raw egg and a little oil, and stir well.

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Wrapping dumplings: Knead the dough into thin strips, then cut it into small pieces, sprinkle it evenly with flour, press the dough pieces into a flat shape with your fingers or palms, roll out the dough sheet with a rolling pin, use chopsticks or spoons to dig out the appropriate amount of dumpling filling and put it in the middle of the dumpling skin for kneading, and a complete dumpling will come out. Making dumplings is a technical job, and it may not be good at first, but as long as you learn patiently, you will gradually become proficient.

Cooking dumplings: All the raw materials for the dumpling filling are either already cooked or can be eaten directly, so when cooking in the pot, you must be careful not to cook for too long.

Once or twice to ensure that the dumpling skin is cooked.

Precautions. Try to chop the leeks as much as possible, if it is too long, it is not easy to wrap.

All the raw materials for the leek egg vermicelli dumpling filling can be eaten directly, so if you are worried about the taste is not good, you can try it while adjusting it until you are satisfied.

This stuffing is also delicious when it comes out and the fried cabbage wedges are also delicious.

Food: Dumpling filling, leek eggs, vegetarian dumpling filling.

Wash the leeks and control the water, beat the eggs and fry them into small pieces. Vermicelli cooked and diced. Put the scrambled eggs and diced vermicelli together, add oil, soy sauce, ginger, minced garlic and other seasonings and mix well, and then add leeks and mix well.

First of all, wash the leeks and control the dry water, and then beat a few eggs, if you like to eat more eggs, you put more, don't like to eat eggs very much, you put less, adjust the eggs, and then put them in the pot to beat the broken eggs, and then soak you well, soak the noodles in advance, boil it with fire, and after it is rotten for a while, chop it and put it together with the eggs, with oil, shallots, ginger, peppercorns, noodles, etc., you can use whatever flavor you like, and then put the leeks and replace them with dough to wrap vegetarian dumplings, It's so delicious, you can try it.

How to make the leek egg pure bright vermicelli dumpling filling:Ingredients: leeks, eggs, vermicelli.

Excipients: edible oil, edible salt, soy sauce, dark soy sauce, sesame oil. Guess the spike.

1. First, chop the leeks.

2. Then pour an appropriate amount of cooking oil into the pot.

3. After the oil is hot, put the vermicelli into the pan and fry it.

4. After the vermicelli is fried, take it out of the cutting board and chop it.

5. Then fry the eggs.

6. After the eggs are fried, pour in the leek foam and powder to make mega strips.

7. Then add an appropriate amount of salt and soy sauce.

8. Add a little dark soy sauce and sesame oil.

9. Then stir well with chopsticks.

10. In the last step, the method of filling the dumplings with leek egg vermicelli has been completed.

Chop the leeks, scramble the eggs and chop them for later use, soak the vermicelli in advance, then mix it and add the seasoning and stir wellThe specific steps are as follows.

Ingredients: 250g leeks, 3 eggs, 40g dry vermicelli, 2 seasoning spoons of salt, 2 spoons of sesame oil, 2 spoons of peanut oil, a little 13 spice powder, 1 spoonful of light soy sauce, 2 or 3 slices of ginger.

1. Disassemble and wash the leeks, drain and chop them.

2. Put the cut leeks in a ventilated place to cool, and you can turn them in the middle.

3. Soak the dried vermicelli in boiling water for about ten minutes.

4. Scrambled eggs, pour in the egg liquid after the oil is hot, low heat, and quickly stir the eggs clockwise with chopsticks until the eggs are scrambled, so that the egg pieces are relatively small, and occasionally the big ones can be processed with a spatula. Eggs are cooled and set aside.

6. After the vermicelli is water-controlled, first cut it with kitchen scissors, cut it into small pieces, and then put it on the cutting board to chop it.

7. Finely chop the ginger.

8. Add two tablespoons of peanut oil to the leeks and mix well. (This is a key step to prevent leeks from coming out of the water, so be sure to pay attention to them).

9. Put the egg vermicelli and leeks together, pour the minced ginger into it, sprinkle with thirteen spice powder, a spoonful of light soy sauce, and mix well.

10. Add two seasoning spoons of salt to the filling (salt should be put later).

11. Put two spoons of sesame oil (ordinary small soup spoon) and mix well.

12. Mix well to make dumplings.

Dumplings must be a frequent guest on the table of every household, and they are on a par with steamed buns and rice. However, because the filling inside each type of dumpling is different, dumplings can be divided into various types. If you want to talk about this dumpling filling, many people like to eat dumplings filled with leeks and egg vermicelli dumplings, and they also like to eat dumplings with this filling, if you want to learn how to do it, you can follow the footsteps.

Ingredients: 400 grams of flour, 1 handful of leeks, 3 eggs, 1 handful of vermicelli, 1 piece of tofu.

Seasoning: appropriate amount of salad oil, appropriate amount of salt, a little chicken essence, appropriate amount of pepper, appropriate amount of five-spice powder, appropriate amount of sugar.

1.Flour and water.

2.Stir into a snowflake shape.

3.Knead the dough into a smooth dough and let it rise with a damp cloth for 20 minutes.

4.Wash the leeks and control the moisture. Soak the vermicelli until soft, wash the tofu and cut it into cubes for later use.

5.Remove from the frying pan, pour in the egg mixture, spread it in the frying pan, let it cool and set aside.

6.Stir-fry the diced tofu in a pan of oil until it changes color, then let it cool for later use.

7.Chop the leek vermicelli, add the scrambled tofu and eggs, pour in an appropriate amount of oil and mix well, then add salt, chicken essence and other seasonings according to personal taste, mix well, and then add an egg and stir evenly.

8.Knead the dough well, divide and roll into long strips, and cut into small pieces.

9.Press the agent flattened and roll out into a dumpling wrapper with thin edges and thick middle.

10.Wrap in the prepared filling and knead it into a dumpling stock.

11.The wrapped dumplings are placed on a cutting board or curtain.

12.Bring the water in the pot to a boil, put the dumplings one by one, then boil over high heat, then change to medium heat and cook until the dumplings float, then remove them.

Preparation of leek egg vermicelli filling: Ingredients: a handful of leeks, 6 eggs, a handful of vermicelli, an appropriate amount of salt, 1 teaspoon of chicken essence, 3 grams of pepper, 3 grams of large powder, two teaspoons of light soy sauce, two teaspoons of dark soy sauce, and 2 teaspoons of sesame oil.

Specific steps: Step 1: Wash the leeks and control the moisture.

Step 2: Chop and set aside.

Step 3: Soak the vermicelli until soft.

Step 4: It is best to soak in a pot of water for 10 minutes before chopping.

Step 5: Beat six eggs, depending on the number of people, and beat a few more if there are more people.

Step 7: When the ingredients are ready and put together, add salt, chicken essence, pepper, seasoning powder, light soy sauce, dark soy sauce and sesame oil.

Step 8: Just mix it, you can make dumplings or pies.

Preparation of leek egg vermicelli dumpling filling:Ingredients: 2 eggs, appropriate amount of leeks, appropriate amount of vermicelli.

Excipients: light soy sauce, oyster sauce, peanut oil, salt, black pepper to taste.

Steps: 1. Crack the eggs into a small bowl and beat them evenly with chopsticks. Then prepare a non-stick pan, heat the pan with oil, pour in the beaten egg mixture, stir-fry it into small pieces with chopsticks, and set aside.

2. Remove the old leaves from the leeks and clean them. Cut into small pieces of about centimeters. Soak the vermicelli in cold water in advance until soft, and also cut it into small pieces. Scrambled eggs let cool and cut into roughly sized pieces.

3. Put the leeks, eggs and vermicelli into a large bowl, add peanut oil, light soy sauce, oyster sauce, salt and black pepper in turn, and stir well. The leek, egg, vermicelli, and dumpling filling is ready.