How to make dumplings What are the different ways to make the filling

Dumplings, I'll tell you a few simple ones, not looking for any information, but the kind I usually make

Vegetarian filling. Leeks and eggs my favorite.

1: Mix the noodles first, warm and cold water can beat an egg in the noodles, so that the noodles are very chewy. Correct.

After putting it in a basin to wake up, cover it with a lid or cover it with a clean hand towel. In this way, the noodles will not dry

2 After the leeks are cleaned, finely chop them and put them in a pot for later use.

Crack a few eggs, which I usually do, with 4 eggs in a bundle of leeks. Stir the eggs and add salt to a little more, because you won't put salt in the leeks later.

Heat the pot, add more oil, not too much, just about the same. Then the oil boils, and you add the eggs, and when you add the eggs, you quickly stir them with chopsticks in the same direction, and then the eggs will be more broken.

Put the chopped leeks into the pot and turn off the heat at this time.

Most people get a lot of water out of the leek filling, so much so that the dumplings boil as soon as they are cooked.

But if you follow my method, it's much easier, because the salt is added to the eggs, and the leeks are poured into the pot and mixed together, and then they are put in a basin and wrapped, and the filling will never come out of the water.

It's tiring to play so much, so be it.

I'll also have celery meat, pork, shallots, zucchini, eggs, and steamed dumplings with donkey meat.

Pork and cabbage filling, very delicious. Cabbage is easy to come out of the water, remember to kill the water when the live stuffing is ......

Cabbage is rich in vitamin C, crude fiber, calcium, phosphorus, iron, carotene, thiamine, etc., which has the effects of nourishing yin and moisturizing dryness, skin care and beauty, nourishing the stomach, removing annoyance and quenching thirst, diuretic and laxative, clearing heat and detoxifying. Pork is rich in protein, fat, carbohydrates, calcium, iron, phosphorus and other components, which have the functions of replenishing deficiency and strengthening the body, nourishing yin and moisturizing dryness. The combination of pork and cabbage is more nutritious and has a better taste, creating a classic dumpling flavor.

You can add an appropriate amount of egg liquid to the minced meat, and the resulting dumpling filling will taste better.

It depends on what kind of filling you like to eat, because there are indeed a lot of dumpling fillings. For example, pork, beef, or chicken filling, etc.

A few dishes of chicken-stuffed dumplings

Recipe 1: Chicken and shiitake mushroom dumpling filling.

Wash and chop the shiitake mushrooms; Chop the chicken breast, add chopped green onion, minced ginger, salt, soybean oil, and monosodium glutamate to taste; Put the shiitake mushrooms in the minced meat and mix well.

Recipe 2: Chicken and shrimp dumplings filling.

Chop the cooked shrimp, chicken, carrots, and green onions respectively; Eggs are scrambled in oil and then chopped; Put all the filling in a bowl, add salt and a few drops of sesame oil, (salt is according to personal taste, you can taste it) and stir well.

Recipe 3: Chicken and cabbage dumplings filling.

Wash and chop the chicken, wash and chop the Chinese cabbage into minced pieces; Add a little salt, monosodium glutamate, sugar, sesame oil, cornstarch, and mix well with chicken and cabbage.

Recipe 4: Chicken and celery dumpling filling.

Cut the celery into cubes and put it in a juicer and stir it up (the celery juice can be left and in the dough for making dumpling wrappers); Chop the chicken into a pot, add chopped green onion, ginger powder, Sichuan pepper, light soy sauce, dark soy sauce and sesame oil, mix vigorously in one direction, then add minced celery and stir well.

Recipe 5: Chicken and green pepper dumplings filling.

Wash the green pepper and cut it into shreds, then cut it into small pieces and chop it in salted water for 10 minutes, dry and set aside; Chicken breast needs to be loosened and then minced, so that the meat filling will not be hard; Finely chop the green onion, ginger and garlic, add it to the meat, mix well, add the green pepper and stir clockwise.

Recipe 6: Chicken and radish dumplings filling.

Chop the chicken and green onion and ginger together and put it in a pot; Rub the white radish into shreds, pass it in boiling water, then pass it in cold water, squeeze out the water, chop it and put it in the chicken, stir it with oil, put salt, thirteen spices, and chicken essence, and mix it together for two or three minutes until it is sticky.

Recipe 7: Chicken and onion dumpling filling.

Prepare an appropriate amount of fatty chicken, the fatter the better, chop into minced meat, the finer the better; Finely chop a chives; You don't need too many onions, just one, it's used to bring out the fishy smell, and you should chop it into a filling; Put them all together and stir well, and add the seasoning according to your taste.

Recipe 8: Chicken and corn dumpling filling.

Prepare chicken breast, corn, dumpling wrappers, onions, king oyster mushrooms, fatty meat; Peel the corn and dice the chicken breast, onion, king oyster mushroom, fatty meat, etc.; Add sesame oil, pepper, monosodium glutamate and salt and mix well.

Recipe 9: Chicken fennel dumpling filling.

Wash and chop the chicken breast, wash and chop the fennel, take a small piece of green onion and chop it; Heat the pan, pour the oil, when the oil is 7 hot, add the minced green onion, fry until golden brown, turn off the heat and let it cool (make green onion oil); Put the minced chicken in a pot, put an egg, stir the egg and the chicken in one direction, pour in an appropriate amount of dark soy sauce, and then stir well in the same direction; Pour the green onion oil and fennel into the basin together, and then put an appropriate amount of sesame oil and salt (because the dark soy sauce is salty, you should put less salt at this time); Arrange the ingredients and continue to stir in the direction until the meat and fennel are evenly matched.

Recipe 10: Chicken and cowpea dumpling filling.

Wash and chop the cowpeas and set aside; Chop the chicken breast and green onion into a puree with a knife, add salt, light soy sauce, cooking wine, oyster sauce and eggs after putting them in a pot, stir well, and then add two spoons of sesame oil; Mix the minced meat with the cowpeas thoroughly.

1. How to make pork dumpling filling.

Ingredients: 2 catties of fat and lean pork filling, a handful of chives, appropriate amount of sesame oil, appropriate amount of salad oil, appropriate amount of soy sauce.

Method: Wash the shallots first, and then prepare the minced meat.

Chop the shallots into small pieces, then chop for a while and chop them into small pieces.

Add the chopped green onions to the minced meat, then pour in the salad oil, sesame oil, soy sauce and salt, and stir.

We have to stir for a longer time, we just stir and feel tired three times, and that's it.

Then it's time to prepare the dumplings, wrap them, and knead them.

2. How to make mushroom dumpling filling.

Ingredients: 400 grams of pork meat, 100 grams of fresh shiitake mushrooms, 300 grams of dumpling powder.

Seasoning: 1 egg, ginger, green onion, pepper, light soy sauce, sesame oil, chicken powder, starch, cooking wine.

Dipping sauce: garlic, ginger, light soy sauce, vinegar, sesame oil, and chili pepper.

Method: Chop the pork into minced meat, put in a small amount of starch to grasp evenly, then add an appropriate amount of salt, cooking wine, light soy sauce, chicken powder, pepper, sesame oil, and finally beat an egg, stir in one direction, then seal it with plastic wrap, and marinate for about 20 minutes.

Wash the shiitake mushrooms and chop them into minced pieces, chop the ginger into minced pieces, and cut the green onions into flowers.

We marinate the shiitake mushrooms, chopped green onions, and minced ginger into the meat and stir well.

According to my favorite chops, curry, pork, lamb, coriander, 2, mackerel, 3, pork, green pepper, 4, squid, leek, 5, beef, radish, 6, fungus, eggs, 7, three fresh fillings, 8, pork and green onions, 9, pork sauerkraut, 10, pork fennel, 11, pumpkin, shrimp filling, 12, pork mushroom filling, and the rest celery, spinach, watermelon rind, tomatoes, etc.

I hate sauerkraut stuffing the most.

Procedure material. 150 grams of semi-fatty pork, 100 grams of leeks, 20 dumpling wrappers, salt, pepper, minced ginger, a little peanut oil, a few drops of sesame oil, aged vinegar, chili paste, light soy sauce, soy sauce.

Method 1Chop the pork into minced meat and finely chop the leeks.

2.Put the chopped pork and leeks on a plate, add salt, soy sauce, pepper, minced ginger, a little peanut oil, (if there is sesame oil, drop a few drops), then mix well and set aside.

3.After the water boils, put the wrapped dumplings in the pot, after the water boils, add some cold water, and repeat this three times to scoop up the floating dumplings.

4.Prepare a small bowl, put some aged vinegar, chili sauce, light soy sauce and mix well, it is the sauce for eating dumplings.

There are many types of dumpling fillings, mainly divided into vegetarian fillings, meat fillings, seafood fillings, etc. Common leeks and eggs, pork and green onions, three fresh shrimps, etc. The method is like a side dish first, then a live filling, adding condiments and other processes.

For minced meat, feed the meat with water or oil first, then add seasonings to taste, and then add vegetables.

Buy this book and check it out!

Five Hundred Kinds of Chinese Dumplings".

How can I tell you one by one?!

Yes: Pork stuffing with leeks, pork stuffing with cabbage, pork stuffing with cabbage, stuffing with three fresh fungus, stuffing with mushroom and chicken, stuffing pork with sauerkraut, stuffing pork with celery, stuffing with shrimp and leeks, stuffing with pork with pickled cabbage, stuffing with fish, stuffing with beef and mushrooms.

1. How to make dumplings: make dumplings, put the dumpling filling into the skin**, if the technology is not skilled, don't put too much filling. Pinch ** first, then pinch both sides, and then squeeze the edges of the dumpling skin from the middle to both sides, so that the dumplings will not leak the soup when they are cooked.

2. The origin of the name of dumplings: In the long process of its development, dumplings have a variety of names, such as "prison pills", "flat food", "dumpling bait", "powder horn" and so on. In the Tang Dynasty, dumplings were called "soup prison pills"; In the Yuan Dynasty, it was called "Shi Luo Jiaoer"; At the end of the Ming Dynasty, it was called "Pink Corner"; In the Qing Dynasty, it was called "flat food" – and now, the northern and southern names for dumplings are also different.

Northerners call it "dumplings". Many areas in the south call it "ravioli". Dumplings are different due to different regions, their fillings are different, and the names are varied, including pork dumplings, mutton dumplings, beef dumplings, three fresh dumplings, red oil dumplings, soup dumplings, flower vegetarian dumplings, fish dumplings, crystal dumplings and so on.

In addition, because of its different ripening methods, it is also called fried dumplings, steamed dumplings, etc. Therefore, eating dumplings on the first day of the Lunar New Year is a good enjoyment in spirit and taste.

There are many flavors of dumplings filling, and my personal favorites are pork cabbage, pork celery, camellia, leek eggs, and beef filling. When making the filling, stir the meat filling vigorously in one direction, and put the seasoning as you like.

Hello, we Ping bai

Commonly eaten are: leek meat filling, cabbage meat filling, fennel.

Basically, any vegetable can be broken to make dumpling wrapper, and the dumpling filling depends on your personal preference, such as leek eggs, pork celery, pork cabbage, you can do it.

There are many brands of dumplings, including pork and green onions, leek eggs, beef and mutton and other ......There are a lot, such as leek eggs, first scramble the eggs and then wash the leeks and cut them, put the scrambled eggs and leeks together, and add salt, thirteen spices and other powders.

There are many types of dumplings, if there are entrepreneurs who want to learn dumpling technology, professional research and development of core secret recipes, all taught;

Shrimp dumplings】 [Crystal shrimp dumplings] The dumpling filling is shrimp, chives, ginger, and shredded radish.

Peel and cut the shrimp into pieces, peel and shred the carrots, chives and ginger respectively, add oil, salt, cornstarch, and stir well.

The dumpling skin is made of all-purpose flour, add water to knead the smooth dough, divide it into small balls, roll out the skin, put it in the filling, and wrap it into dumplings.

The water is boiled, the dumplings are put into the pot, and when the dumplings float up and are fished out, the delicious dumplings are cooked.

Cabbage pork filling: Cabbage pork filling is a more common dumpling, minced pork, minced cabbage, simply add salt and other seasonings, you can fry it first and then wrap it, or you can directly stir it evenly and wrap it like this.

Celery and pork filling: Celery pork stuffed dumplings are also relatively common, celery can enhance the umami of pork, and the combination with pork is just right.

Shiitake mushroom pork filling: Shiitake mushroom pork filling is often seen in supermarkets, and it tastes better when boiled in water.

Shrimp filling: Compared with the cabbage and pork filling in front of it, etc., the cost of shrimp stuffed dumplings is relatively high, because shrimp is more expensive than pork, but although it is expensive, the taste is good, and it is very tender when you bite into it.

Celery beef filling: Celery beef stuffed dumplings, its taste is incomparable to celery pork stuffed dumplings, especially for friends who like to eat beef, celery beef stuffing is simply perfect.

Carob minced meat filling: I don't know if you have eaten this, my grandmother likes to wrap this stuffing very much, because she will grow her own vegetables, the beans are picked in her own field, especially fresh, generally fried first, and then to wrap dumplings, after wrapping, steamed, not boiled with water, steamed out is more delicious. Then cook some chicken soup, the dumplings are still delicious of grandma's brand, hahahaha.