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Anonymous users2024-02-07Ingredients. Ingredients: 500g minced pork, 400g leeks, 400g dumpling skin, 400g accessories: appropriate green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of Sichuan pepper powder, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken powder, appropriate amount of sesame oil.
Steps. Step 11 of the leek pork dumpling fillingFinely chop the green onion and ginger.
Step 22 of the leek pork dumpling fillingAdd minced ginger, soy sauce, cooking wine, Sichuan peppercorns, salt, chicken broth and a little sugar to the minced pork.
Leek pork dumpling filling step 33Stir vigorously with chopsticks in one direction.
Leek pork dumpling filling preparation step 44After adding the minced green onion, pour an appropriate amount of sesame oil on the chopped green onion and stir slightly to evenly match.
Leek pork dumpling filling practice step 55Pick and wash the leeks, control the water, and cut them into minced pieces with a top knife.
Leek pork dumpling filling practice step 66Add the minced leeks to the minced meat.
Leek pork dumpling stuffing step 77Stir gently and do not over-stir.
The practice of leek pork dumpling filling step 88Place the appropriate amount of leek pork filling in the dumpling wrapper.
If you are buying a commercially available dumpling wrapper, it is best to brush a small amount of water on the edge of the dumpling wrapper (half circle is sufficient), so that it is easier to glue and the wrapped dumpling will not break when cooked.
Leek pork dumpling stuffing step 99Fold it in half and pinch the edges slightly.
The practice of leeks and pork dumplings filling step 1111Wrapped.
The practice of leek pork dumpling filling step 1212Wrap it all up.
The practice of leeks and pork dumplings filling step 1313Cook in a pot of boiling water.
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Anonymous users2024-02-06How do you make dumpling meat filling? First make green onion and ginger water, soak the green onion and ginger star anise pepper in boiling water, stir the pork in the meat grinder, add chopped green onions, eggs, raw onions, oyster sauce, salt, pepper, sesame oil, a small amount of ginger water, and stir evenly.
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Anonymous users2024-02-05How do you make dumpling meat filling? Prepare green onions, ginger and star anise, heat water to soak the juice, use a meat grinder to crush the pork, add chopped green onion and eggs, light soy sauce, oyster sauce, salt and pepper, sesame oil and stir well.
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Anonymous users2024-02-04The minced meat is delicious only when it is done in this way.
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Anonymous users2024-02-031. Watermelon rind dumpling filling.
Dumpling filling: watermelon rind, green onion, ginger, salt, monosodium glutamate, sesame oil.
How to make:1Remove the flesh and skin of the watermelon, shave it into fine strips, salt, marinate for 30 minutes, squeeze out the water, and mix in seasonings such as green onions, ginger, salt, monosodium glutamate, sesame oil, etc.;
2.Finally, add the shrimp so that the watermelon rind dumpling filling is ready.
Characteristics of dumplings: The dumplings are crisp and refreshing, moderately sweet and salty.
2. Vegetarian and three fresh fillings.
Ingredients: one winter bamboo shoot, one pound of shiitake mushrooms, 3 eggs.
Method:1Peel the shells of the bamboo shoots, cut them into even slices, put them in a pot of boiling water and cook them for about 10 minutes, preferably with a small amount of salt in the water. After boiling the winter bamboo shoots, take them out and let them cool, chop the winter bamboo shoots into minced pieces, and set them aside.
2.Wash the mushrooms, blanch them in boiling water, remove them, and chop them into minced pieces of the manuscript together, and put them together with the end of the winter bamboo shoots for later use. Training.
3.Put three eggs in a little salt and beat well, put them in the oil pan and stir-fry, preferably a little small, so that it is easy to mix the filling.
4.Add salt to the minced bamboo shoots, minced shiitake mushrooms, and crushed eggs, mix the chicken essence and sesame oil together, and leave it for about half an hour to make dumplings.
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Anonymous users2024-02-02The original name of dumplings is "Jiao'er", which is said to have been invented by Zhang Zhongjing, a medical saint in China, and has a history of more than 1,800 years. Let's take a look at the method of dumpling filling of the dish, for your reference only! Thank you!
The preparation of shepherd's cabbage dumplings
Prepare the flour, add cold water and egg whites, knead into a smooth dough, cover with plastic wrap and leave for 20 minutes. (Dough ingredients: 500 grams of flour, 1 egg white, 1 gram of salt, about 220 grams of cold water).
Dice the meat, add chopped green onion and ginger, mix well, pour in soy sauce and oyster sauce, mix well, and let stand for 15 minutes.
Blanch the shepherd's cabbage and chop it.
Cut the leeks into small pieces and mix with the chopped shepherd's cabbage and pour in the peanut oil.
Pour in the diced meat with sauce, add salt and mix well.
The good noodles are made into agents and rolled into dumpling wrappers.
Take a dumpling wrapper and wrap it in an appropriate amount of filling.
Add water to the pot and put half a green onion to boil, then add the dumplings and cook.
Cooking skills
1. Capsule's pursed cabbage contains calcium oxalate, so it must be blanched, but not for too long, otherwise the taste will be very poor;
2. Chop the water after blanching, don't cut it first and then blanch it;
3. Egg whites are added to the dumpling skin, which makes the taste more elastic and not easy to cook;
4. Add green onion segments to the boiled dumplings, so that the cooked dumplings are not easy to stick.
Preparation of vegetarian dumplings
Wash and soak the cauliflower, fungus, vermicelli, and purslane until soft (dried purslane should be soaked 2 days in advance before soaking), and after soaking, chop the four ingredients.
Wash and chop the coriander, spinach and cabbage, dry and wash the fragrant, chop together with the gluten, mince the green onion and ginger, and put all the above ingredients into a basin.
Use a small bowl to put the sesame paste and bean curd and fermented bean curd juice together, add monosodium glutamate and sesame oil and mix well, pour it into the above basin, then add peanut oil and an appropriate amount of salt, and mix the dumpling filling evenly.
Mix the flour and water into a dough for 1 hour and start making the dumplings.
Once all wrapped, cook in water and serve.
Cooking skills
The above ingredients can be increased or decreased according to personal preference. Tianjin people like to put red pink skin on the vegetarian dumplings on Chinese New Year's Eve, but I think there are pigments, so they are all fans. Also, because it is a vegetarian dumpling, especially if there is a dry purslane in it, it is recommended to put more oil, otherwise there will be a little firewood.
I added 100 grams of oil and I didn't feel a lot of oil when I ate it, so it depends on my personal preference.
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Anonymous users2024-02-01Hello subject! The filling of dumplings can be matched with pork and leeks, or you can use pork and shepherd's cabbage to make the filling together.
You can use the remaining dumpling skin, the supermarket also sells dumpling skin, do not knead the dough, the cooking method is simple, and more importantly, it can increase the cooking skills, the filling can be adjusted at will, but it is recommended to use the vegetarian filling as the mainstay, the vegetarian filling is easy to cook, the color of the fried is also good-looking, the meat filling is cooked slowly, and the slightest inattention will be fried. >>>More
There are various problems when cooking dumplings, some of which are broken skin, sticky skin, and some are undercooked. It really responds to the sentence "It's easy to eat dumplings, but it's hard to cook dumplings". >>>More
The practice of dumpling skin and oil poured noodles.
When making dumpling wrappers, beat one or two eggs per 500 grams of flour and add an appropriate amount of water to mix the dough evenly; Place the noodles in a basin, cover and let it sit for 5 minutes. Dumplings wrapped in such dough, even if the noodles are soft, the soup in the filling is too much, or the cooking time is longer, there will be no adhesion and belly breakage of the dumplings. This is because when boiled, the protein shrinks and solidifies, and the dumpling skin is more structured. >>>More
The recipe for the raw dumplings is as follows: peel the white radish and cut it into small pieces, put it in the ginger slices, put it in a blender and stir it into pieces; Cut the cabbage and carrots, add an appropriate amount of salt to grasp and marinate; Add water to the flour and mix it into a flocculent shape, knead it into a dough and leave it for 15 minutes; Cut the chopped green onions, squeeze out the water from the prepared greens, add sesame oil, five-spice powder, and add salt; Roll the dough into long strips, cut into small pieces, sprinkle with flour and roll out into thin slices; Put the stuffing in the middle, pinch the middle first, then pinch the sides, pinch tightly, and no air can be left; Pour in an appropriate amount of water and put in the dumplings, stir gently with the back of a spoon, and cook.