How to make leek dumplings delicious, how to make leek stuffed dumplings delicious

<>Leek dumplings] main ingredient.

500g of wheat flour

500g of leeks

Accessories. Water 280g

330g of meat puree

Okio big barbecue sauce to taste.

Pepper to taste.

Cooking wine to taste. Steps.

1.Add water and about 3 grams of salt to the flour and stir and knead well and set aside (lazy people still use a bread maker to stir the ground).

2.Finely chop the leeks and marinate them with a little salt, let them dry after they have been marinated.

3.Add barbecue sauce, pepper, cooking wine to the meat puree, and stir with water little by little until thick.

4.Before preparing the bun, add the pickled leeks to the meat puree and mix well (this is done to avoid further water from the salted leeks and affect the thickness of the meat filling).

5.Divide the dough into small doses of about 15 grams (in fact, it still feels too big, so you can use as little as possible).

6.Roll into thin slices.

7.Wrap in leek filling.

8.Boil water in the pot, put in a spoonful of salt, then put the wrapped dumplings in, then gently shake the pot (so as to avoid the dumpling skin sticking to the pot), cover and boil, add water 2 times in the middle, boil (don't cover the lid for the next 2 times), and the dumplings can be eaten.

Tips: When cooking dumplings, put a little salt in the pot, and then gently shake the dumplings when they are just put into the pot to ensure that the dumplings do not stick to the pan.

It is a ...... good healthIf you looked.

Dumpling wrappers can be eaten like this.

How to cook leek dumplings? Put the eggs in a pan and stir well, pour in the leeks and carrots, salt chicken essence and oyster sauce Stir well, ready to start wrapping.

The leek-stuffed dumplings made by following the steps are more delicious.

1. Prepare the flour, pour an appropriate amount of warm water slowly, stir while adding, pay attention to the water can not be mixed at one time, otherwise it will lead to uneven mixing and mixing into dough.

2. Start kneading the dough repeatedly with your hands, cover the lid and let it rest for a while.

3. Chop the leeks and put them in a pot, add 1 tablespoon of cold cooking oil to the chopped leeks and mix well to prevent the leeks from producing less juice.

4. Beat the eggs, add a little water and salt and stir well.

5. Heat the wok, pour in an appropriate amount of cooking oil, pour in the egg mixture, quickly fry with a spatula, and let it cool.

6. Put the dough on the cutting board again, knead it smoothly and roll it into round strips, cut it into small agents, bridle it into dumpling skin, and make it in two parts.

7. Now adjust the filling, pour the egg crushed into the leek filling, add 2 tablespoons of oyster sauce, 1 tablespoon of salt, 1 tablespoon of pepper and stir well, you can wrap it, don't adjust the filling in advance.

8. Sprinkle a little salt when the water in the pot boils, put in the dumplings, turn clockwise along the edge of the pot with a spoon, cover the lid, boil again and add water twice, and cook.

1.Handling of leeks. The processing of leeks is the most important part, because it is necessary to wrap it while it is fresh, and add a lot of salt, so there will be problems with water analysis, and this trick is to solve it.

First clean and then grab the tail to dry, at this time do not rush to cut, but to put it in a ventilated and cool place to dry, and then cut after the surface can not see obvious moisture, of course, the board should also be protected and dried.

2.Add an appropriate amount of minced shrimp skin. Sometimes the taste of the food is bland, and children will get tired of it easily, so shrimp skin can make them fall in love with this staple food again.

When all the ingredients are ready, take an appropriate amount of shrimp skin and chop it in, stir it well, you can smell an umami taste, and it will be more obvious after cooking, and children will never dislike leek stuffed dumplings again.

3.Add a little lard. From the aspect of flavoring, it has the same effect as shrimp skin, both for better taste, and it is easy to obtain in an ordinary kitchen.

Prepare a large jar at the time of the Chinese New Year to basically eat for a year, if you are afraid of gaining weight, you can add a little less, just eat a fragrance, and it is also conducive to making the nutrition of other dishes comprehensive.

4.Don't put thirteen spices. I don't know when it became the standard for cooking, no matter what you fry, you have to add a little at the end, sometimes it will be more fragrant, but sometimes it will be self-defeating, such as in the dumpling filling should not be added.

Originally, the leek eggs were fresh and fragrant, and the taste would not be too strong, but after adding thirteen spices, the seasoning overwhelmed the taste of the ingredients themselves, but they could not eat the original leek flavor.

5.The amount of filling and skin should match. Those who are skilled can see at a glance how much stuffing should be and how many noodles should be filled, and it is of course best if it is just right, and if it is not suitable, you must not let the stuffing be left.

If there is too much noodles, you can keep it for other meals, and the filling will change flavor after a long time, so don't be lazy when the filling is too much, hurry up and wrap it with a little noodles, the big deal is to freeze it into quick-frozen dumplings and cook them directly next meal.