How to make the dumpling wrap dumpling filling delicious, how to make the dumpling wrap filling deli

Teach you a new way to eat dumpling wrappers.

A new way to eat dumpling wrappers, simple and delicious.

Ingredients: 500 grams of wheat flour, 600 grams of shepherd's cabbage Accessories: 50 grams of shrimp skin.

Seasoning: 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 10 grams of green onions, 30 grams of vegetable oil, 10 grams of sesame oil.

Production process. 1.First, pick up the impurities of the shepherd's cabbage and wash it with water; 2.Chop the shepherd's cabbage and put it in a pot;

3.Add shrimp skin, refined salt, monosodium glutamate, soy sauce, chopped green onion, vegetable oil, sesame oil to the shepherd's cabbage pot, mix well to form a filling;

4.Mix the flour with water to form a dough with moderate hardness and softness, and knead well;

5.Roll into long strips, cut into small dough and roll out into dumpling wrappers; 6.Wrap the stuffing and knead it into raw dumplings;

7.Put it in a pot of boiling water and cook, remove it and put it in a bowl;

8.Dip in seasoning and serve.

Fabric] dough (about 2 cups of flour).

Filling] 500 grams of shepherd's cabbage, 400 grams of pork filling, 1 tablespoon of Shao wine, minced green onion, minced ginger, appropriate amount of salt, appropriate amount of sesame oil.

1.Remove the old leaves and roots, wash and put it in boiling water with a little salt, blanch it, and soak it in cold water immediately after taking it out;

2.Chop the pork filling finely, stir-fry in all the seasonings, and stir-fry in a hot pan with oil until medium-rare;

3.Drain the water and chop the shepherd's cabbage, put it in the cold meat filling and mix well, add sesame oil;

4.After the dumpling wrapper is ready, wrap in an appropriate amount of filling and pinch the shape of the shape;

5.After the water is boiled, put the dumplings in the dumplings, cook until they float, and then tap the water twice twice to remove and eat.

Caution in operation. 1.Shepherd's cabbage is more "eating" oil, so you should put more meat filling and sesame oil, otherwise it will taste dry and bad taste;

2.Shepherd's cabbage is not only delicious, but also very nutritious, it is a food that softens the liver and nourishes the lungs as much as you might want to eat in spring, but because shepherd's cabbage contains oxalic acid, it will be more beneficial to the body to blanch it with hot water when eating;

<> Ingredients: wheat flour (600 grams), pork (fat and lean) (300 grams), camellia (500 grams).

Seasoning: green onion (25 grams), ginger (5 grams), salt (10 grams), soy sauce (25 grams), pepper (2 grams), monosodium glutamate (2 grams), sesame oil (20 grams).

How to make it: 1.Wash the shepherd's cabbage, blanch it slightly in boiling water, remove it, soak it in cold water, then remove it, squeeze out the water, and chop it into pieces; Wash the pork and chop it into a puree; Peel the green onion and ginger, wash it, cut it into minced pieces, and set aside.

2.Put the pork puree into a basin, add minced green onion, minced ginger, soy sauce, refined salt, monosodium glutamate, pepper, sesame oil and mix well, then add minced shepherd's cabbage, mix well to form a filling.

3.Put the flour into the basin, pour in water and form a dough, 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 in water and boil, divide the width and distribute the raw dumplings, gently push the dumplings in one direction with a spoon until the dumplings surface, cover the pot, simmer for four or five minutes with a boiling but not rising heat, pour in a little cold water, then boil and pour cold water, cook until the dumplings are cooked thoroughly, and then eat.

Delicious and rich in filling dumplings have always been a delicacy in people's hearts, especially during the New Year's holidays, dumplings are one of the indispensable protagonists on the table. If you want to make dumplings delicious, adjusting the filling is the most important step! How to adjust the dumpling filling to be delicious?

The chef teaches you 2 tips, the dumplings are not only tender but also delicious! After getting tired of eating dumplings with leek pork and cabbage pork, I recommend everyone to eat this kind of filling, lotus root pork stuffed dumplings. The lotus root festival in autumn is fat and white, crisp and refreshing.

Pork lotus root dumplings.

Ingredients: 500 grams of pork, 1000 grams of lotus root, 3-5 green onions, appropriate amount of ginger, appropriate amount of thirteen spices, 3 tablespoons of refined salt, a small bowl of light soy sauce, appropriate amount of corn oil.

Cooking steps:1Lotus root, green onion, ginger chopped into small crumbs, last time it was stewed by hand, this time it was lazy to use the machine to beat, but I still feel that the taste of hand-chopped out is better.

2.Put some corn oil or other vegetable oil and dry to room temperature after heating.

3.Put an appropriate amount of light soy sauce on the minced meat at once and stir in the same direction.

4.Five to ten minutes or so will make it a sticky shape.

5.Pour all the ingredients together, add salt and thirteen spices and stir evenly, and those with heavy flavors can add an appropriate amount of dark soy sauce, and then prepare the dough.

6.Pour all the ingredients into a macro drawback, put salt, thirteen spices and dried cooking oil and stir evenly, and those with heavy flavors can add an appropriate amount of dark soy sauce, and then prepare the dough.

7.The final product is light in color because only light soy sauce is added, but the taste is still great.