What is the most taboo to put in leek dumplings, and what should be put in the filling of leek dumpl

There are not too many taboos about leek dumplings. In general, depending on personal preference, it is recommended not to put cooking wine. And the taste of leeks will be rushed. Look at the preparation of a dumpling.

Nine vegetable egg dumplings preparation steps.

Ingredients: Nine vegetables, eggs, salt, cooking oil, shrimp skin, dumpling skin.

Production steps] 1. Nine vegetable egg-filled dumplings are very delicious, simple and homely, very fragrant and delicious. First of all, let's prepare all the ingredients needed to make nine-vegetable egg-filled dumplings, prepare a handful of nine-dish dumplings, and then prepare three eggs, a small handful of shrimp skin, and an appropriate amount of dumpling skin. We can prepare ready-made dumpling wrappers, and we have taught you how to make a large number of dumpling wrappers quickly.

After preparing nine vegetables, eggs, shrimp skin and dumpling skin, you can prepare an appropriate amount of cooking oil and salt. So let's start making this nine-dish egg-stuffed dumpling together.

2. Let's deal with the nine dishes first, choose the prepared nine dishes first, and then put them in a large basin, pour in the water that has not passed the nine dishes and soak it for half an hour, and add an appropriate amount of edible salt when soaking, so that the nine vegetables can be cleaned more cleanly. After soaking the nine vegetables, wash it very gently once or twice, and take it out to control the moisture after washing.

3. Put the nine vegetables that control the moisture on the cutting board, first cut off its old roots with a knife, and then cut it into small pieces. After cutting, put it in a large bowl and put it aside for later use, then process the eggs, beat the prepared three eggs into a small bowl, add a little edible salt and stir it up, and then fry it into broken eggs with oil, let it cool a little after frying, and then pour it into the nine dishes.

4. Add the prepared shrimp skin to the crushed eggs, then add an appropriate amount of salt and cooking oil, and stir it well with chopsticks. Edible oil must be added, otherwise it will be easier to get water, and after adding edible salt, you can lock in the moisture in the nine dishes.

5. After the filling is done, only dumplings are left. Dig the stuffing we mix with a spoon to the dumpling skin, put it in the middle of the dumpling skin, put it in and wrap it into dumplings, you can choose your favorite method when making dumplings, and put it aside for later use after wrapping it into dumplings.

6. Boil the water, boil about half a pot of boiling water, put all the dumplings in the pot after the water boils, and then start to cook the dumplings, and you can take them out after cooking. Because Jiucai is very easy to cook, as long as the dumplings float then it proves that the dumplings are cooked, and there is no need to add cold water again like meat-filled dumplings. After cooking, we can control the water and take it out, you can eat it with your favorite dipping sauce, or you can eat it directly, which is very delicious.

Tips] 1. Nine vegetables must be chopped a little bit, and cooking oil should be added when adjusting the filling.

2. When cooking dumplings, stir in one direction, and be gentle, don't spoil the dumplings.

Leek eggs are generally taboo to put green onions, five-spice powder, soy sauce, thirteen spices and other seasonings, green onions, five-spice powder, thirteen spices have a great taste, will cover up the umami of the leeks themselves, and soy sauce may make the color of the prepared leek filling black.

Leeks are generally made into dumpling fillings with eggs, pork, etc., so you can put cooking wine to remove the smell, or you can add a little sesame oil to enhance the fragrance.

When cooking dumplings, you can put some salt and cooking oil, salt can make the dumpling skin more tough, and cooking oil can increase the umami of dumplings and increase the brightness of dumplings.

Dumplings with leeks bai

The stuffing should be filled with refined salt, monosodium glutamate, and chicken.

Fine, pepper, sesame oil, cooking wine, oil dao, chicken powder and other condiments, the general version does not put soy sauce, right lard.

1. How to make leek-stuffed dumplings:

1) Ingredients: 2) Method:

1】 Finely chop the green onion and ginger.

2] Add minced ginger, soy sauce, cooking wine, peppercorns, salt, chicken powder and a little sugar to the minced pork and stir with chopsticks in one direction.

4] After adding the minced green onion, pour an appropriate amount of sesame oil on the minced green onion and stir slightly, evenly pick and wash the leek, control the water, cut the top knife into minced and add the minced leeks to the meat filling.

7] Stir gently evenly, do not over-stir.

8】 Put an 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.

9] Fold it in half and pinch the edges slightly.

Stuffed with leek and shrimp dumplings.

1. Cut the lean pork into cubes about centimeters, add cooking wine and soy sauce and submerge for more than 20 minutes, 2. After taking the shrimp line, cut the shrimp into the same size as the meat, add a small amount of soy sauce and cooking wine and drown for 20 minutes (dark soy sauce for meat and light soy sauce for shrimp).

3. Finely chop the leeks, add minced ginger, salt, monosodium glutamate, a small amount of five-spice powder, an appropriate amount of peanut oil, a small amount of sesame oil, submerged meat and shrimp and stir well.

Stuffed pork and leek dumplings.

Preparation: 2 catties of pork with skin (pork belly or front rump tip), 2 catties of leeks (choose green vegetables, the fine kind of purple roots), a small piece of ginger, salt, cooking wine.

Preparation of leek-stuffed dumplings:

Wash the pork and cut it into large pieces, add a piece of ginger, boil it, and don't put too much water;

Turn the pot to remove the foam, open the lid, and cook over low heat;

Cook until the meat is cooked thoroughly with chopsticks, leaving a little white and thick broth;

Cut the pork into small cubes, put it in a basin, pour in the broth, mix evenly, let the soup absorb into the meat, it is best not to make the soup, there is more broth to leave some;

Add a little cooking wine (not too much, too much stuffed soup will also affect the taste), minced ginger;

Pour in the chopped leeks (mm long), after stirring, pour in some olive oil or cooked peanut oil, stir well;

Before wrapping, add salt and stir well; (The oil encapsulates the water in the leeks and pork, and if you put salt, it will not be easy to kill the water).

Add an egg and noodles to the dumpling wrapper, make it a little harder, and try to make it as thin and big as possible (you can also buy ready-made ones);

After wrapping, make boiling water, put in the dumplings, and boil the pot for a little (the skin is just cooked, and the leeks will be self-ripening after the pot, so don't overcook);

Ingredients: flour: 400 grams;

Leek: 1 handful;

Eggs: 3 pcs.;

Fans: 1 handful;

Tofu: 1 piece;

Pepper: to taste;

Five-spice powder: appropriate amount;

Salt: to taste;

Sugar: to taste;

Salad oil: to taste;

Essence of chicken: a little;

Preparation of egg dumplings with leeks.

1. Add flour and water.

2Stir into a snowflake shape.

3Knead into a smooth dough, cover with a damp cloth and let rise 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 oil pan, pour in the egg mixture, spread in the oil pan, let cool and set aside (3 eggs).

6. Fry the diced tofu in an oil pan until it changes color, let it cool and set aside.

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 put in an egg and stir evenly.

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

9 doses are flattened and rolled into a dumpling wrapper with thin edges and thick middle.

10 packets of mixed filling, kneaded into dumplings.

11. Place the wrapped dumplings on the board or curtain.

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

When preparing the leek filling, add this step, the leeks are crispy and green without water, and they are really fragrant.

You don't need to put onions, ginger and garlic, and the following describes the method:

Ingredients: 200 grams of leeks, 2 eggs, 1 spoon of pepper, 1 spoon of Sichuan pepper powder, 1 spoon of cooking wine, appropriate amount of salt (according to personal taste), appropriate amount of vegetable oil, 2 drops of vinegar, 60 dumpling wrappers, 1 spoon of salt (dipping sauce), 1 spoon of vinegar (dipping sauce), 1 spoon of light soy sauce (dipping sauce), 1 spoon of chili oil (dipping sauce), 1 2 spoons of sugar (dipping sauce), a little monosodium glutamate.

2. Knock the eggs into a bowl, add salt, pepper, cooking wine, and two drops of vinegar and stir well.

3. Heat the oil and scramble the eggs.

4. Finely chop the leeks.

5. Put it in a bowl, add vegetable oil and mix well.

6. Put the cooled eggs in a bowl as well.

7. Add Sichuan pepper powder and salt and stir well. The stuffing is ready.

8. Take a dumpling wrapper and add the filling.

10. Boil water in a pot, add the dumplings, cook until all the dumplings float up, and then remove them. Almost two or three times of water.

11. Let's mix a dipping sauce: salt, vinegar, light soy sauce, sugar, chili oil, and monosodium glutamate into a small saucer and stir well.

12. a finished product.

Do you want to put "green onions, ginger and garlic" in the dumpling filling? Keeping these correct practices in mind, dumplings are delicious when eaten.

Green onions and ginger are condiments and vegetables that the body needs. Although leeks have a unique taste. Green onions and ginger that can be seasoned and needed by the body must be put in it. As for garlic, everyone's tastes and needs are different. You don't have to put it down!

If there is no meat in the leek filling, don't put anything, if you are wrapping dumplings with leek meat, then you should put ginger, green onions or less, no matter what the filling of the dumplings seems to be without garlic.

It must be put without negotiation, put the green onion, ginger and garlic in the pot, use this oil to mix the meat filling, add some chopped green onions, and finally add leeks!

This depends on the personal liking, if you like to eat, put it all, if you don't like to eat it, there is no need, depending on your taste.

It doesn't matter if you put it or not, because the taste of leeks is very heavy, and the green onion and ginger can't play a role in enhancing the flavor. However, if you want to fill the meat, you can put some green onion and ginger in the pulp, which will be more delicious.

You don't need to put garlic, but you can put green onion and ginger according to your liking, and many people don't like to eat ginger.

Leek meat stuffed dumplings, you need to put some green onions, ginger and garlic, you can choose one of the three, according to personal preferences, you can also put more;

Leek vegetarian dumplings, such as leek egg filling, you don't need to put them, they are already delicious!

Ingredients: 500g of sticky rice flour, 250g of all-purpose flour, 200g of chives.

A pinch of salt and an egg.

The practice of Jiangxi cuisine brought by the guests every day is step 1Pour the rice flour and flour into a basin and mix with water, stir well, and add 2 chivesCrush the peanuts, beat the eggs together and stir, pay attention to the peanuts crushed to soak in cold water for ten minutes.

Finally, add salt, you can try the saltiness yourself.

3.Pour oil into the pot and heat it, put the mold in the oil pan and heat it, pick it up and pour a tablespoon of the stirred ingredients, and put the loaded mold into the hot oil pot.

4.The oil should be submerged in the mold.

5.When the moon is cooked, it will take off the mold, and then you can fry the next one, and so on, and turn it when it starts to be fried, so as not to blow it up.

6.Fry until golden brown and then start the pot, don't eat it hot, it will be more crispy when it is cold!

7.The mold looks like this.

It should be that the green onion and ginger must be put in, and the garlic can be put or not.

You can't put ginger in leek stuffing! Putting ginger affects the taste!

There is no need to put green onions, ginger and garlic.

Steam for 20 minutes.

Ingredients: 2 eggs, 130g leeks, 200g dumpling skin, appropriate amount of oil, appropriate amount of salt, half a spoon of five-spice powder.

1. Beat the eggs with salt and fry them in an oil pan.

2. Finely chop the eggs.

3. Add the finely chopped leeks.

4. Add some oil, salt and five-spice powder and mix well to form a filling.

5. Take a piece of dumpling skin, put in the filling, and wrap it into a dumpling shape.

6. Wrap all the dumplings and put them in the steaming grid.

7. Transfer to the steamer and steam for 20 minutes.

8. Lift the cover. 9. Clip out the dumplings.

There is nothing that can or cannot be put into the stir-fry, as long as you want to, there are also sweet cones sprinkled with green onions. Keep the key point in mind, this is not divided into any dishes, as long as it is sticky and fishy, you must put green onions without negotiation, but also put garlic and cooking wine, as long as you add meat and fry onions, ginger and garlic must be put resolutely no, you can't get rid of the strange smell of meat.

Green onions and ginger are condiments and vegetables that the body needs. Although leeks have a unique taste. Green onions and ginger that can be seasoned and needed by the body must be put in it. As for garlic, everyone's tastes and needs are different. You don't have to put it down!

Be sure to put it, otherwise the taste will be much worse, but the ginger should be put less.

Dumplings with nine-dish fillings are relatively common dumpling fillings, and they can be eaten without special circumstances. But if it is on fire, it is not recommended to eat it.

Let's take a look at how to make this dumpling:

Beef nine-vegetable dumpling filling method:

Wash and drain the water and then chop the nine vegetables, you can sprinkle some salt to kill the water, and you can also do without the heavy taste; The lean beef is cut into small pieces first, and then slowly chopped; Add pepper noodles, chili noodles, salt, green onions, ginger and garlic, an egg and a small amount of walnut oil; Stir well, put less salt, and eat the nine dishes of beef with the word "fresh".

Pork three fresh dumplings and dumplings:

Ingredients: 500 grams of pork with fat, 150 grams of nine vegetables, 100 grams of water fungus, about 150 grams of fresh shrimp.

Ingredients: 10 grams of ginger.

Ingredients for marinating shrimp: salt, pepper, 3 grams of cooking wine, 5 grams of shredded green onions, 5 grams of shredded ginger.

Seasoning: 5 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate or chicken broth (optional), 1 gram of pepper, 1 gram of thirteen spice powder, 20 grams of soy sauce, 5 grams of dark soy sauce, 5 grams of cooking wine, 10 grams of oyster sauce (optional), 150 grams of Sichuan pepper water, 5 grams of sesame oil, 45 grams of vegetable oil.

Dough: 500 grams of flour, 3 grams of salt, 250 grams of warm water, 1 egg white.

The production process. 1. Soak the fungus with warm water a few hours in advance, this kind of fungus soaked in warm water is full and moisturizing, and the taste is the best. 15 grams of Sichuan pepper, pour about 200 grams of hot water, soak into thick Sichuan pepper water, let it cool, filter and weigh 150 grams for later use.

2. Choose 500 grams of pork with fat, and control the fat-to-lean ratio at 2:8 or 3:7, which is the best taste and will not consume too much fat.

Ground the meat twice or stuff it by hand. 10 grams of ginger, cut into very fine minced ginger, to eat ginger without ginger, mix with the meat filling.

3. Add 5 grams of salt, 5 grams of sugar, 2 grams of monosodium glutamate or chicken powder (optional), 1 gram of pepper, 1 gram of thirteen spice powder, 20 grams of soy sauce, 5 grams of dark soy sauce, 5 grams of cooking wine, 10 grams of oyster sauce (optional), stir well. Stir the meat in one direction, and use the method of "a small amount and many times" to beat 150 grams of thick pepper water. Stir until the meat filling is pressed and elastic, and the meat filling is stirred.

Put the processed minced meat in the refrigerator and marinate for more than 2 hours to allow the flavors to fully blend.

4. About 150 grams of fresh shrimp to ensure that there is one fresh shrimp in each dumpling. Remove the shrimp threads, clean them, dry them and put them in a bowl. Add a trace of salt, pepper, 3 grams of cooking wine, 5 grams of shredded green onions, 5 grams of shredded ginger, marinate for 30 minutes, remove the fishy, enhance the freshness, and absorb the flavor.

5. 150 grams of nine vegetables, choose the net. Rinse and drain and finely chop. Select the old roots at the bottom, dry the water, and cut into small cubes.