Dumpling practices all over China, there are several ways to make dumplings

Leek pork stuffed dumplings] Ingredients required: 1 kg of pork, 1 kg of leeks, 100 grams of oil, 5 grams of salt, 50 grams of oyster sauce, 20 grams of minced ginger, 5 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of cooking wine, 2 grams of thirteen spices, 2 grams of pepper, 2 grams of chicken essence, 50 grams of Sichuan pepper water

Steps:1Chop the pork with three parts fat and seven points lean into meat filling, and if there is fascia on the meat, it must be removed in advance.

2.Add oil to the pan, heat until smoking, turn off the heat and let the oil cool for later use.

3.Add light soy sauce, dark soy sauce, cooking wine, thirteen spices, pepper, minced ginger, oyster sauce, salt, chicken essence to the minced pork, stir well, then add 50 grams of pepper water, and put the meat filling clockwise for about 5 minutes.

4.Put the mixed pork filling in the refrigerator for more than half an hour, so that the meat filling and all the seasonings have a full integration and marinating process.

5.Wash the leeks, spread them out to dry, cut off the roots, and then chop the leeks into minced pieces. Put the minced leeks in a pot, add the cool oil and mix well.

6.Mix the prepared pork filling with the leeks mixed with oil, and finally add 5 grams of salt and mix well, and the pork leek filling is mixed.

Fried dumplings with fresh meat and green beans.

Raw materials, seasonings:

250 grams of minced pork belly, 20 green beans, 1 egg, 3 fresh shiitake mushrooms, 1 carrot, a few green onions, 3 grams of salt, 2 teaspoons of cooking wine, 1 gram of chicken essence, 2 teaspoons of dark soy sauce, 1 gram of ginger powder, 3 grams of five-spice powder.

Production method: Remove the two ends of the green beans, clean them, blanch them until they are half cooked, take them out and cut them into minced pieces, mince the meat, mushrooms, carrots and green onions, and then put them together in a large bowl, knock in the eggs, add salt, cooking wine, chicken essence, dark soy sauce, ginger powder, five-spice powder, and stir in the same direction with chopsticks for 2 minutes.

Take a dumpling wrapper, put it in the palm of your hand, put the appropriate amount of dumpling filling into the ** position, and fold it in half to make dumplings (see page 52 for the step diagram). Heat a frying pan, drizzle with 2 tablespoons (30ml) of oil, reduce the heat and add the dumplings without crowding. Fry on low heat for 2 minutes, then pour in half a cup of thickening water (100ml), sprinkle with raw white hemp, cover with a lid, turn to medium heat and fry for about 3 minutes, and fry until the soup is dry.

When you see that the soup is dry, sprinkle with chopped green onions, cover it with a lid, fry it for about half a minute, smell the aroma, hear a crackling sound, turn off the heat, smoke for 1 minute, and start eating!

Potstickers with lotus root and meat filling].

Ingredients: flour, minced meat, lotus root, cooking wine, pepper, chopped green onion, oil and salt.

Preparation: Add the flour to the water and mix into a slightly firmer dough, cover and leave for 20 minutes; Add an appropriate amount of salt, pepper, minced ginger and cooking wine to the minced meat, and stir in one direction to strengthen; Add an appropriate amount of ground lotus root and a little salt, mix well; Add minced green onion before wrapping and mix well. Divide the dough into small pieces and roll them into long strips, wrap the lotus root meat filling in the middle, pinch the upper end of the dough sheet tightly, and do not seal the two sides; Heat a pan with a little oil, put the potstickers in the pan and fry them, add water and cover to cook the potstickers; Remove the lid and fry the underside over low heat until golden brown.

Four different ways to eat dumplings to help you choose.

Dumplings can be said to be a kind of food that we have grown from snacks to big, especially during the Chinese New Year, many people are tired of eating during this period, but it didn't take long to want to eat again, it's so magical. Of course, people in different regions like to eat dumplings in different ways, but there are roughly 4 types in total, which one do you prefer? Next, let Huanjude dumplings help you make a choice.

1. Dumplings. The most common way to eat dumplings is boiled, and it is also one of the most popular, because the filling of dumplings can be changed with different ingredients, such as greens, shiitake mushrooms and carrots and almost any vegetable can be made into dumplings with different flavors. And boiled dumplings are more suitable to be eaten with some aged vinegar and sauce.

However, it should be noted that the dumplings should not be boiled for too long, and it is best to cook them slowly over low heat, so that the skin is not easy to break.

2. Steamed dumplings. Steamed dumplings are a popular way to eat in the northern region, it is very different from dumplings, it will feel softer and stickier to eat, and it is "water spirit" in one word, but it takes longer to make. If you want to make it yourself at home, you also need to buy a steaming drawer, which can be a lot of work, so most of them will buy it at the "steamed dumplings with big filling" shop.

3. Fried dumplings. Fried dumplings are actually steamed first, and then put into the oil pan to fry, which is generally used to eat leftover dumplings at home. This method can not only maintain the original flavor of the dumpling meat filling, but also make the taste more crispy, which is more popular with children.

Of course, many adults also like it, but there are few dumpling shops outside that sell them.

4. Potstickers. Potstickers are similar to fried dumplings, which are beneficial Many people think it is fried dumplings when they first see potstickers. In fact, it is still very different from fried dumplings.

Fried dumplings are steamed first, and then fried in an oil pan, while potstickers are raw dumplings put in hot oil, added to water and simmered slightly, and then fried in oil after the water is dry. The dumpling skin of this way of eating will be more tough, and there will be a thick layer of pot on the outside.

There are many ways to make dumplings, including the method of adjusting the filling and dumpling wrappers. So this range is huge. Here's how to make a dumpling, I hope it will help you.

Dumplings stuffed with black fish.

Ingredients preparation: black fish, nine dishes.

1.Let's first prepare a bowl of secret sauce for black fish to remove the smell and increase freshness: put three or five slices of ginger, 2 shallots, about 10 grams of peppercorns in the bowl, and finally pour an appropriate amount of boiling water to soak for more than half an hour, it is best to cover a plate, which can not only prevent the water from cooling too quickly, but also lock in the aroma.

2.Take fresh black fish to remove the internal organs and gills, the black membrane in the stomach is particularly fishy, and it should be cleaned together, and then remove the fish head, stick the fish bone from the tail of the fish to remove the fish meat, and then use a spoon to separate the fish meat and fish skin, the fish skin is very fishy, and it is not easy to chop, so it should be removed, and the good fish meat is chopped into meat puree.

3.Add a small amount of pureed fish to the secret sauce soaked many times, whip it in one direction while pouring, and whip it all the way to a thick slurry.

4.Then put in a spoonful of lard and finely chopped nine vegetables and whip it evenly, lard and nine vegetables are the theme of black fish stuffed dumplings, less one is not enough flavor, add lard can increase the flavor and remove the fish, add nine vegetables can improve the freshness, add together to make the dumplings are fresh, fragrant and tender! Finally, add an appropriate amount of salt and stir well, and the delicious black fish dumpling filling is ready, and the oil is not needed, because we have already added lard.

2.When adjusting the filling, add green onions, ginger, and pepper water to remove the fishy, and don't add cooking wine to remove the fishy, because the principle of cooking wine to remove the fishy smell is to rely on the volatilization of cooking wine when it is heated.

3.The fish filling must be whipped sufficiently, and the filling that is not fully whipped does not taste tender and smooth, and the taste is very poor!

1. Dumplings in fresh broth with bamboo shoots and mushrooms.

Raw materials, seasonings:

5 6 dried shiitake mushrooms, 1 winter bamboo shoot, half a carrot, 250 grams of pork belly, 1 egg, 1 gram of salt, 1 teaspoon of cooking wine, 1 gram of chicken essence, 1 gram of grass fruit powder, 1 gram of ginger powder.

Method: Finely chop the pork belly, blanched bamboo shoots, soaked shiitake mushrooms and carrots. Pour the cut ingredients into a large bowl, knock in the eggs, add salt, cooking wine, chicken essence, grass fruit powder, ginger powder, and stir in one direction with chopsticks for 2 minutes.

Take a dumpling wrapper, put it in the palm of your hand, put an appropriate amount of dumpling filling into the ** position, fold it in half, and press the two sides of the dumpling tightly with your hands until the filling is not exposed. Pour the wakami soup packet into a bowl, pour in hot water and stir well. Boil a pot of water, put in the dumplings, boil again and add a small bowl of cold water, repeat 3 times, the dumplings come to the surface, scoop them up with a colander, and put the dumplings into the miso soup base prepared in advance, and serve.

2. Steamed dumplings with sauerkraut and fresh meat and willow leaves.

Raw materials, seasonings:

1 egg, 1 lotus root, 200 grams of sauerkraut, 400 grams of pork belly, 1 gram of chicken essence, 1 teaspoon of cooking wine, 1 gram of ginger powder, 1 gram of grass fruit powder, 1 gram of large cooking powder, 1 gram of Sichuan pepper powder

gram, 1 teaspoon of dark soy sauce, salt to taste.

Production method: peel, wash and mince lotus root, wash and squeeze dry and mince sauerkraut, peel and wash pork belly and mince it. Then put it in a large bowl, knock in the eggs, add salt, cooking wine, chicken.

Fine, ginger powder, grass fruit powder, large seasoning powder, Sichuan pepper powder and dark soy sauce stir in one direction for 2 minutes.

Take a dumpling wrapper, put it in the palm of your hand, put an appropriate amount of dumpling filling into the ** position, and fold it in half to make a willow leaf-shaped dumpling. Put the dumplings into the steamer, steam them in cold water over high heat, and then steam them for 10 minutes.

Sauerkraut pork dumplings.

The most appetizing dumplings, sauerkraut, retains the nutrients of the original vegetables to the greatest extent, and is rich in nutrients such as vitamin C, amino acids, organic acids, dietary fiber, etc., combined with fresh meat, sour and mellow, light and refreshing.

Ingredients: pork, sauerkraut, green onion, ginger, soy sauce, salt, pepper powder, monosodium glutamate, oil Production steps:

1.Add minced green onion and ginger, soy sauce, salt, peppercorns, monosodium glutamate and oil to the pork filling and mix well.

2.Wash and chop the sauerkraut.

3.Squeeze out the sauerkraut and put it in the meat filling and mix well.

4.Use the mixed bread dumplings and boil them in a pot of boiling water.

Chestnut fresh meat dumplings.

Sweet and crunchy in taste, water chestnuts are rich in nutrients, containing protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, and carbohydrates. Combined with the floral fragrance of lilies and the fresh fragrance of meat, the texture is tender and relish.

Ingredients: fresh water chestnut, fresh lily, fresh minced meat, green onion, coriander Steps:

2.Wash and peel the horseshoe and chop it, and wash and chop the lily.

3.Put the chopped water chestnuts and lilies in the fresh minced meat, add a little salt and mix well.

4.Use the mixed bread dumplings and boil them in a pot of boiling water.

Celery lotus root dumplings.

Celery is a high-fiber vegetable with good anti-cancer and anti-cancer effects, and lotus root is a good nourishment. The unique aroma of celery and the crisp lotus root are very fragrant and delicious.

Ingredients: minced pork, celery, lotus root, green onion, minced garlic, minced ginger, seasoning with dumpling filling, salt, dark soy sauce.

Production Steps:1Cut the lotus root into cubes, blanch and drain.

2.Add pork and celery, minced green onion and ginger minced together.

3.Add all the seasonings, add 2 tablespoons of water and stir well.

4.Use the mixed bread dumplings and boil them in a pot of boiling water.

Pork with green onions, scrambled eggs with leeks, beef buns, and lamb filling.

Preparation of colored dumplings.

To make delicious colorful dumplings, we first need to prepare the ingredients, which are red cabbage, spinach, carrots, flour, pork, chicken, cheese, salt, and oil.

First of all, we need to prepare to clean all the vegetables, especially for spinach, we have to blanch them with boiling water, and then we have to chop all the vegetables. We need to use a blender to crush all the vegetables into juice, and then after straining out the juice, the rest of the vegetables can be set aside. Then we prepare all the vegetable juices, knead them into a dough and let it rise for 20 minutes.

Choose a piece of chicken breast and remove the fascia before chopping, or try using a blender to mash the chicken into a puree. For a part of the chicken puree, it is necessary to mix well with the remaining vegetable fragments from the juice, and then add an appropriate amount of salt, sesame oil, and light soy sauce to taste. Then we use the same method to process the pork puree, which can be mixed with the carrot crumble to form the pork carrot filling.

For the remaining part of the chicken puree, add a small amount of salt and grated cheese and mix it to make a cheese chicken filling. Then cut the noodles into evenly mixed dough, then roll them into dumpling wrappers, and then start making dumplings. After wrapping it all, boil it in a pot and you can eat.

Watermelon rind dumpling filling

Dumpling filling: watermelon rind, green onion, ginger, salt, monosodium glutamate, sesame oil.

Production method: 1. Remove the flesh and skin of the watermelon, shave it into fine strips, salt it for 30 minutes, squeeze out the water, and mix in green onions, ginger, salt, monosodium glutamate, sesame oil and other seasonings.

2. Finally, add the shrimp (not too much) so that the watermelon rind dumpling filling is ready.

Dumplings features: made. The dumplings are crisp and refreshing, with just the right amount of sweet and salty.

If the watermelon rind is not shredded, it can be chopped, and it can also be mixed with meat filling (as in normal dumpling filling), which makes the dumplings particularly refreshing.

Beef dumpling filling

Dumpling filling: beef, white radish, onion, egg, ginger juice.

Production method: 1. Remove the fascia, wash the beef, grind it into fine mushrooms, mix well with tender meat powder, cooking wine and peanut oil, let it stand for about 40 minutes, then add ginger juice and 250 grams of water and stir well.

2. Peel and wash the radish, cut it into thick slices, cook it in a pot of boiling water, remove it, chop it into fine grains with a knife on the vegetable pier, wrap it in gauze, squeeze out the water, and chop the onion finely.

3. Add the minced beef to the radish and minced onion, then add refined salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch and egg liquid, mix well, and the beef dumpling filling is ready.

2. Tender meat powder can also be replaced with baking soda, but the amount should not be too much.

3. White radish can also be replaced with leeks and celery in the ingredients, and green onions can be replaced if there are no onions.

Vegetarian three fresh filling

Dumpling filling: winter bamboo shoots, shiitake mushrooms, eggs.

Production method: 1. Peel the shells of winter bamboo shoots, cut them into uniform slices, put them in a pot of boiling water and cook for about 10 minutes, and it is best to put a small amount of salt in the water to cook together. 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, chop them into minced pieces, and put them together with the end of the winter bamboo shoots for later use.

3. Put three eggs in a little salt and beat well, stir-fry in the oil pan, it is best to fry a little, so that it is easy to mix the filling.

4. Add salt, chicken essence and sesame oil to the minced winter bamboo shoots, shiitake mushrooms, and broken eggs, and mix them well for about half an hour to make dumplings.

Stuffed with leek pork dumplings

Dumpling filling: pork, salt, five-spice powder, light soy sauce, cooked oil, sesame oil, cooking wine, leeks.

Production method: 1. Chop the pork into a puree, add two spoons of water and whip in one direction, add salt, five-spice powder, light soy sauce, cooked oil, sesame oil, cooking wine and whip, put it in the refrigerator to marinate for a while.

2. Wash the leeks and cut them into minced pieces.

3. Add an appropriate amount of water to the flour and form a smooth dough, cover with plastic wrap and let stand for half an hour.

4. Put the leeks in the minced meat and mix well.

5. Knead the dough into long strips and roll it into dumpling wrappers.

6. Wrap the filling in the dumpling wrapper.