What is the best wild vegetable to use for dumpling filling?

I think it's best to use bracken to make dumpling filling, and this dish can be fried to make the dumpling filling the most delicious, heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then put in some bean paste, then add bracken, then add seasoning, stir-fry over high heat, and then use it to make dumpling filling.

1. Mountain celery. It is also called large-leaved celery, which is a kind of wild vegetable in the mountains of Jilin and Liaoning in our northeast China, which is very similar to the celery sold in the market in appearance, but the plant height is relatively short, about one-third of normal celery to about one-third. In addition, the ground part and root system of mountain celery can be eaten.

Mountain celery has a lighter flavor than celery, but the flavor is fresher. It is very fresh to chop mountain celery and pork belly to make dumpling filling, especially fresh mountain celery, which tastes even more fragrant. If it is mountain celery that has been frozen and stored, then the taste is worse.

2. Eleutherococcus senticosus. Eleuthero is a traditional Chinese medicine, and it is also a relatively common wild vegetable in Northeast China, pickled, fried, and stuffed with a relatively flavorful taste. It's just that the taste of eleuthero is a little special, and some people may not be used to it.

But I feel pretty good, and it is also a good choice to make dumplings with panax senticosus and pork belly and eggs.

3. Capsule. Capsule, which is also a relatively common wild vegetable, has a relatively light taste. But I recommend picking it in those places where it is relatively high, so that the shepherd's cabbage can have a stronger taste; If it is close to a pond or a low-lying plot, it will taste more watery and has no taste.

I feel that the taste is similar to that of baby cabbage, and it is relatively vegetarian, and men and women of all ages can adapt to this taste.

Personally, I feel that it is the most fragrant bun stuffed with mustard greens, and it is delicious to put in an appropriate amount of meat vermicelli and add a little oil.

【Fresh meat dumplings with shepherd's cabbage】

Ingredients: 500 grams of fresh pork, 500 grams of shepherd's cabbage, 500 grams of dumpling wrappers.

Prepare seasoning: salt, cooking wine, light soy sauce, oyster sauce, minced green onion and ginger, cooking oil.

Operation steps: 1. First buy the bought shepherd's cabbage, select the old leaves, clean it and put it in boiling water for 30 seconds, remove it to cool, squeeze out the water, and chop it.

2. Clean the pork, cut it into small pieces, and chop it into minced meat for later use.

3. Mix the chopped shepherd's cabbage and minced meat evenly, add an appropriate amount of salt, light soy sauce, oyster sauce and cooking wine, stir well, and then add a little water and stir well in one direction until it is strong.

4. Take a dumpling wrapper, put an appropriate amount of mixed meat filling, wrap it into your favorite shape, and pinch the edges.

5. After all the wrapping, cook it in the pot and enjoy it.

There are many kinds of wild vegetables, such as yellow flower seedlings, spiny cabbage, gray cabbage, wild celery, purslane, alfalfa, camelina and so on, and some wild vegetables that I can't name.

Nowadays, many people have eaten wild vegetables, because it is not only delicious, but also natural pollution-free green food, and some have medicinal value. Therefore, wild vegetables have also become an indispensable dish in some hotels and restaurants.

Among these wild vegetables, I think the most delicious is the camelina purse. In my memory, when I was a child, as long as you went to the field, you could see it everywhere, and the shepherd's cabbage in one place looked like.

As long as it is the season when the shepherd's cabbage is ripe, we will carry a bag, hold a knife, or a small shovel specially used to dig vegetables, and happily go to the ground to dig the camelina cabbage, we dig the vegetables, humming songs, running, jumping, making noise, laughing. Thinking about our time, we were really carefree and heartless. I want to go back to when I was a kid!

We take the dug camelina back home, pick and wash it, and the adults can use it to cook.

Capsule's cabbage can be used to make coleslaw. Put the washed shepherd's cabbage into a pot of boiling water and blanch it, then take it out and squeeze out the water, put it in a bowl, add salt, monosodium glutamate, vinegar, minced garlic, chili oil, stir well with chopsticks and eat. At that time, it was basically these kinds of seasonings, and there were not as many varieties as they are now, but they were already very delicious to eat.

Capsule's cabbage can also be used to make dumplings. The same is also to blanch the camelina with boiling water, take it out and let it cool and squeeze out the water, chop it with a knife, and if there is meat, you can add minced meat and wrap it into a meat dumpling. When you don't have meat, you can add some tofu, dried tofu, eggs, etc., and wrap them into vegetarian dumplings.

Because there was nothing to eat at that time, and the meat was rarely eaten, I thought that the shepherd's cabbage was particularly delicious, and it could also be improved and the food could be improved, so it was not bad to think about it. Now there is no land, and high-rise buildings have been built everywhere, so we don't have camelina here, and sometimes I miss it, I miss my life when I was a child, and I miss it. How many people are like me?

Summary. Hello dear <>

The method of wild vegetable dumpling filling: 500 grams of shepherd's cabbage, 300 grams of pork, a small handful of leeks, 500 grams of clams, an egg, salt, sesame oil, oil consumption, appropriate amount of soy sauce, 1000 grams of flour, appropriate amount of water. Pick the shepherd's cabbage.

Remove dead branches, impurities. Wash the shepherd's cabbage and soak it for a while to be clean. Boil water in a large pot, put in the washed shepherd's cabbage, blanch, blanch the pursed cabbage quickly cool the water, form a group of shepherd's cabbage dumplings, set aside, and dumpling noodles, put flour in a clean basin, put a small amount of salt to increase toughness, and knead into a dough.

Cover with a cloth and let rise for 15 minutes, cut the dough and roll it into long strips. Cut into dough, roll out into dumpling skin, cut capsule, leeks, meat filling, add salt, soy sauce, oyster sauce, sesame oil, and a small half bowl of water. Stir until all the water is in the meat, add the leeks and mix well.

Then add the shepherd's cabbage and mix well, and start to wrap the pork dumplings with shepherd's cabbage.

A complete list of wild vegetable dumpling fillings.

Hello dear <>

The method of wild vegetable dumpling filling: 500 grams of shepherd's cabbage, 300 grams of pork, a small handful of leeks, 500 grams of orange clams in Shenheng Group, an egg, salt, sesame oil, oil consumption, appropriate amount of soy sauce, 1000 grams of flour, appropriate amount of water. Pick the shepherd's cabbage.

Remove dead branches, impurities. Wash the shepherd's cabbage and soak it for a while to be clean. Boil water in a large pot, put in the washed shepherd's cabbage, blanch, blanch the pursed cabbage quickly cool the water, form a group of shepherd's cabbage dumplings, set aside, and dumpling noodles, put flour in a clean basin, put a small amount of salt to increase toughness, and knead into a dough.

Cover with a cloth and let rise for 15 minutes, cut the dough and roll it into long strips. Cut into dough, roll into dumpling skin, cut capsule, leeks, meat filling, add salt, soy sauce, oyster sauce, sesame oil, and a small half bowl of water. Stir until all the water is in the meat, add the leeks and mix well.

Then add the shepherd's cabbage and mix well, and start to wrap the pork dumplings with shepherd's cabbage.

How long have you been doing this.

It's been a long time, dear, oh<>

I want to do it too. Let's review it. Yes.

Wild vegetable dumplings and pork will be more delicious with mixed filling, and the ratio of wild vegetables to pork is 5:5 or 6:4

Then the dumplings made with such a filling will be very delicious, not only tender and juicy, but also have a strong taste of wild vegetables. The following is about "how to make wild vegetable dumplings delicious", interested partners can continue to read and understand.

1. First of all, we need to clean the wild vegetables, and at the same time wash them more often, after all, the wild vegetables will have the smell of earth.

2. After cleaning the wild vegetables, we have to blanch the wild vegetables, so that the blanched wild vegetables can remove the bitter taste, and the dumplings will be fresh and fragrant.

3. Then start to clean the pork, chop it into meat filling, and marinate it after chopping, when marinating, you can put in chopped green onions, minced ginger, salt, sugar, pepper, light soy sauce, and then stir well, and then add a total of three pepper water.

4. Finally, put the blanched wild vegetables into the marinated meat filling, the water of the wild vegetables must be squeezed clean, and then the wild vegetables and the meat filling can be fully stirred evenly.

The wild vegetables in the wild vegetable dumplings are a kind of shepherd's cabbage, which grows in the spring, and many people like to use this shepherd's cabbage to wrap dumplings, and the taste of the dumplings made is very good, so that people can't stop eating.

Zucchini egg filling, carrot and cabbage filling, leek egg filling, carrot egg filling.

Ingredients: 500 grams of flour.

Excipients: 500 grams of leeks, 250 grams of eggs, 100 grams of oyster mushrooms, 150 grams of tofu, 35 grams of minced ginger, 15 grams of five-spice powder, 1 tablespoon of oyster sauce, 1 tablespoon of chicken juice, 50 grams of olive oil, and a small amount of salt.

Steps: 1. Flour is made into a soft and hard dough with warm water, and covered with plastic wrap.

2. Boil water with bamboo cabbage and let it cool for later use.

3. Live into a red dough.

4. Wash and dry the leeks.

5. Scrambled eggs for later use.

6. Chop the oyster mushroom tofu and set aside, and the tofu is fried in oil.

7. Dry the leeks and chop them, add chopped oyster mushrooms and tofu. Minced ginger, chicken juice with oyster sauce, stirring with five-spice powder and olive oil, and salt don't be in a hurry. Put a pinch of salt when you wait for the pack. Leeks do not come out of the water with salt.

8. Roll the white dough into long strips, roll out the red dough into slices, wrap the white dough, and then go to Changlingpei to rub the strips early, and cut it when appropriate.

9. The dumplings are wrapped and the water in the pot is boiling. Under the dumplings, boil the pot once with cold water, then open it again, and then open the dumplings to catch the dumplings, and the vegetarian dumplings are lit with water twice. The point of the minced meat is three times in water.

10. Boiled dumplings.

Classic vegetarian stuffing, celery, leeks, peppers, cucumbers, beans, cabbage, and sauerkraut are all delicious.