What is the best thing to add to cumin dumplings

Dumplings are a kind of pasta that we are very familiar with, Chinese for dumplings is not just so simple, we have the custom of eating dumplings for the New Year, dumplings carry a lot of our emotions, dumplings have many ways to make dumplings, we can make a lot of different flavors of dumpling filling, and there are a variety of dumplings, such as the cumin dumplings we introduced below.

Cumin is also called fennel, cumin is a spice plant, cumin has a unique aroma, cumin can not only be edible but also medicinal, so the dumplings made of cumin have more therapeutic benefits.

Cumin is an important spice plant. Both the leaves and fruits have a specific aroma. After the young leaves are washed, cut finely and add salt and monosodium glutamate, sesame oil and other seasonings to mix, the taste is fragrant and can promote appetite.

It can also be used as a dumpling or bun filling. The fruit is mostly used as a spice, used in wine and candy, or added to fish, meat and sauce, which has the effect of removing the smell and increasing the flavor, and can increase the appetite; Ground into a powder can be used to make five-spice powder, which is used for flavoring pasta, etc. Cumin can also be used in medicinal diets, such as fennel fried kidney flower can tonify the kidney and relieve pain; Fennel beef stew can warm the liver and stomach, and relieve pain.

Fennel porridge can dissipate cold and relieve pain. Fennel ginger sugar soup can cure colds, hernia pain, stomach cold pain, etc.

Fennel is a vegetable that is mostly used to make dumplings and dumplings, and like its seeds (cumin), it has a special aroma that is popular in the north and rare in the south. Because "fennel" and "returning to the hometown" have the same sound, many places in the north like dumplings filled with fennel meat during the Spring Festival.

Fennel, minced meat (pork), green onion, ginger, five-spice powder, salt, chicken essence, sesame oil, light soy sauce, dumpling wrapper, water, salad oil.

Here's how. 1. After washing the fennel, control the moisture first, chop the green onion and ginger and put it into the meat filling.

2. Add an appropriate amount of salt, chicken essence, light soy sauce and five-spice powder to the meat filling. Then pour fragrant with hot salad oil, add sesame oil before mixing well, go in one direction, and stir well.

3. Chop the fennel to remove moisture and put it in the meat filling. Stir the filling well with chopsticks, also in one direction.

4. Then start making dumplings.

5. Sit on the pot with water, and put the dumplings after the pot is boiled.

Above we introduced what is cumin and what is dumplings, we used cumin as dumpling filling, not only the taste is very good but also has a good health effect and health care effect, cumin dumplings can play a role in kidney and stomach warming, liver protection and pain relief, etc., the above introduced the practice of cumin dumplings, you can refer to it.

How to make cumin dumpling stuffing?

Cumin is rich in vitamins, carotene, calcium and iron. It was especially good to wrap dumplings with fresh fennel.

First of all, wrap dumplings with cumin, pick and wash the fennel, and put it aside to control the moisture.

Then chop the meat, it doesn't matter if the meat should choose the fat and thin fat points, the cumin oil is not delicious, the meat filling is put into the flavor of the very fresh, oyster sauce, thirteen spices, and a little monosodium glutamate in turn, and then prepare a bowl of water, in the process of stirring the meat filling, stir the water clockwise into the meat filling several times, add peanut oil and stir evenly and put it aside, chop the cumin that controls the clean water, and the cumin is chopped as much as possible at one time, do not chop it again to prevent the cumin from coming out of the water, Put the chopped cumin into the seasoned meat filling and stir well.

Finally, before making dumplings, put the appropriate amount of salt into the prepared filling and stir well.

Ingredients: Fresh fennel, minced pork belly, cooking wine, soy sauce, eggs, scallion oil, oyster sauce.

Method, 1: Remove the old roots of the fennel you bought, soak in lightly salted water for 10 minutes, then control the moisture and set aside.

2: Then mince the fennel, add the scallion oil and mix well, add the pork belly to the soy sauce, oyster sauce, salt and cooking wine, stir well, marinate to taste.

3: Mix the prepared fennel with the minced meat, add a little more scallion oil, and mix well.

4) Add eggs, salt, water, a little starch to the flour, and form a dough.

5: Just wrap it up with your own skillful technique, and add a little salt to the pot when cooking to prevent the skin from breaking.

Summary of technical essentials:

1: Buy back fennel, don't change the knife directly, it is also the most taboo, you must soak it in light salt water first, add this 1 step, and the color of the dumplings will be more green.

2: There are many people who make a mistake and blanch the fennel, but they don't need it, soak it in light salt water and wash it, and just adjust the filling.

3: Whether it is fennel-stuffed dumplings or buns, do not put green onions, ginger, and other spices when adjusting the filling, as it will mask the fragrance of fennel after being added.

4: Another point, don't add sesame oil to the fennel filling, but you can put more lard and scallion oil.

5: Fennel itself has a salty taste, so when seasoning, be sure to put less salt or no salt, so as not to make it salty.

Ingredients: 400g wheat flour, 250g fennel, 3 eggs;

Excipients: Appropriate amount of olive oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of soy sauce, appropriate amount of green onion and ginger, appropriate amount of sesame oil, egg fennel stuffed dumplings.

1. Wheat flour and form into a dough awake.

2 scrambled eggs. Stir-fry some.

3. Pick and wash the fennel and chop it.

4Place the fennel in a container, add olive oil, soy sauce, monosodium glutamate, minced green onion and ginger and stir.

5. Stir well and add eggs, salt and sesame oil.

6. Mix evenly into a dumpling filling.

7. Make the dough into a dough of uniform size, and then roll the dough into a circle to form a dumpling wrapper.

8Place the filling in the middle of the dumpling wrapper.

9Close the front and back of the dumpling wrapper, pinch from one end to knead tightly, and the dumplings are wrapped.

10Add water to a pot and bring to a boil, and put the dumplings into the pot to boil. Cook and serve.

Tips: Cook dumplings in wide soup over high heat. The egg fennel stuffed dumplings are very well cooked, and after the dumplings are put into the pot and boiled, add some cold water and then boil the pot, and they are cooked.

Delicious and fragrant, balanced nutrition.

The fennel leaves are very fine and soft, you can't scrub them when cleaning, if you want to wash them cleanly, add water to the basin, add a little baking soda and stir evenly, soak the fennel for about 3 minutes, then rinse it and drain it, so that the wash is absolutely clean. Washing other vegetables or fruits can be soaked in baking soda for a while, which can effectively remove pesticides and wash more cleanly. Cut the fennel into small pieces, the finer the better, the same as cutting leeks, cut it right at once, don't chop the filling again.

Chopped fennel is stirred with a little cooking oil to lock in moisture on the surface, which is a key step in keeping the fennel green. Some people will add edible alkali to fennel dumpling filling, saying that it can keep fennel green, which is wrong. Edible alkali will destroy the nutrients of fennel, fresh and tender fennel does not need to add alkali, if it is a fennel seedling, the stem becomes harder, you can add some edible alkali, so that fennel will not be hard to eat, so only fennel is suitable for fragrant alkali.

Vegetarian dumplings are inseparable from eggs, 8 non-stupid hen eggs are stirred into the bowl, add oil to the pot, pour in the egg liquid and stir into broken eggs with chopsticks after the oil is hot, turn off the heat and put it out, let it cool for later use. In addition to fennel can be mixed with eggs to make dumpling filling, you can also use pork belly, whether it is fennel meat buns or fennel pork dumplings must add an octopus, the taste will be more fragrant, this is the secret way of eating by the seaside, you must try this method if you have not eaten it.

When wrapping fennel-stuffed dumplings, don't wrap them directly! Add this step, the fennel is more flavorful, the broken eggs are cooled and poured into the fennel, add more cooking oil, an appropriate amount of salt, stir well, and the fennel dumpling filling is ready. Fennel itself is a condiment, so onions, ginger and garlic do not need to be added, they will be flavored, and five-spice powder and soy sauce can not be added, which is unpalatable and affects the emerald green color.

Only cooking oil and salt need to be added to ensure the umami flavor of fennel to the greatest extent, and it is also the best way to eat it.

When the dumpling filling is adjusted, the dumplings will be made very quickly, and it is good to wrap them tightly and not reveal the filling according to their usual methods. Add more water to the pot, pour in the dumplings after boiling, cook dumplings must be boiled in the water pot, cold water pot is not advisable, vegetarian dumplings do not have to be boiled three boiling pots, two boiling pots in the middle of the pot to order a cold water to cook. The eggs themselves are 7 ripe, fennel is very easy to cook like leeks, and the vegetarian dumplings should not be overcooked, and the vegetable filling will not taste at all if it is too bad, and only unpalatable.

The fennel dumplings made in this way are also emerald green when cooked, and the dumpling skin is a refreshing green color. The filling of the dumplings is salty and light, the cooking of the dumplings is suitable, there is no broken skin, the fresh fragrance is beautiful, it is fresher than the three fresh dumplings, it is too delicious.

Summary of fennel dumplings: 1. Chop fennel and lock in the moisture with cooking oil first, which is a magic weapon to keep the emerald green. 2. Remember not to add edible alkali to fresh fennel.

3. Fennel likes oil, and adding more cooking oil will make it more fragrant. 4. Vegetarian fennel dumplings, green onions, and ginger do not need to be added, only cooking oil and salt need to be added.

In the late autumn season, many families like to eat hot soup and hot porridge for breakfast, in fact, there is a very popular breakfast - fennel pork dumplings. The fennel leaves have a delicate fragrance, which is a perfect match with pork, and it is particularly satisfying to eat. But many people still don't know how to adjust the dumpling filling, many people take one step less, today share the detailed steps of adjusting the dumpling filling.

In autumn, eat more dumplings with this filling, which are nutritious and delicious, with thin skin and fragrant filling, tender and juicy, super delicious.

The specific method of fennel pork dumplings].

Ingredients: Prepare 350 grams of all-purpose flour, an egg white, a little salt, a little water, 500 grams of pork belly, a handful of fresh fennel, a little sesame oil, a little pepper, a few slices of ginger, a little green onion, a little pepper, etc.

Difficulty analysis: the correct way to adjust the dumpling filling.

2: Then according to the degree of dryness and wetness of the flour, slowly add a little water to the flour, stir the flour into a flocculent, then knead the flour by hand for more than 10 minutes, knead the dough into a dough, then cover the dough with a layer of plastic wrap, and let the dough rise for about 40 minutes, so that the dough will swell.

3: While the noodles are rising, start to make the fennel pork filling, remove the pork belly, wash the pork belly, then put the pork in a food processor and chop the pork into minced meat (or chop the pork belly into minced meat with a knife).

4: Remove the yellow leaves of the fennel, then pinch off the older rhizomes, then put the leaves of the fennel in salted water, then soak for about 15 minutes, then control the moisture, chop the fennel into fine pieces for later use.

5: Put the pork in a container, stir with fennel segments, then prepare a bowl, add ginger and peppercorns, add a little water, soak the ginger peppercorns in water, and then pour it into the fennel dumpling filling, so that the pork filling is fresher and more fragrant.

7: Place the dough on the board, then knead it into long strips, then cut it into small pieces, then place it on the board, and roll it out into a circle with a rolling pin in the direction of the direction.

8: Put the dumpling wrapper in your hand, then put the adjusted dumpling filling on the dumpling wrapper, then knead it into an ingot-shaped shape with your hands, and then put the dumplings all in one container, do not glue the dumplings together.

Tips for cooking dumplings: When cooking dumplings, many people need to boil the boiling water in a pot under cold water (this is not right), you need to heat the boiling water, then turn to low heat until it is warm, you can also sprinkle some salt, and then put in the fennel pork dumplings, wait for the dumplings to cook until they float, do not stir with a shovel, the dumplings are very easy to break the skin, wait for the dumplings to cook, and then cover the pot and simmer.

Sauce: Dumplings can be steamed and boiled to eat, the dumplings are very juicy, the soup is delicious, the dumpling filling is very tender, you can also mix some sauce, add light soy sauce, vinegar and chili oil, add salt and sugar, the dumplings are dipped in the sauce, it is so delicious.

Dumplings don't just cabbage and pork dumplings, they taste particularly fragrant with fennel, super delicious, don't miss it in autumn.

How to make cumin dumpling filling, there are 4 steps to eat in Okiga. 100 grams of fennel, 100 grams of pork filling, 100 grams of dumpling skin, 3 grams of five-spice powder, 5 grams of cooking wine, 5 grams of light soy sauce, and 2 grams of salt are prepared. The following are the specific operation steps for cumin dumpling filling:

Step 1: Finely chop the fennel.

Remove the fennel and mince and set aside.

Step 2: Stir well.

Ready-made pork belly filling, add five-spice powder, cooking wine, light soy sauce, and salt and stir well.

Step 3: Pour in the fennel.

Pour in the fennel and stir well, wrap the dumplings in the wrappers.

Step 4: Put water into the pot.

Put water into the pot, boil over high heat, put in the dumplings, stir to prevent sticking, cook over high heat, light water, and boil again.

Fennel dumpling method]:

1.Prepare a large pot of water, add an appropriate amount of salt, stir to melt, and soak in the picked fennel seedlings for 15 minutes. Soaking in salt water kills the eggs that remain in the fennel seedlings and keeps the fennel seedlings green.

2.Chop the pork into minced meat, add an appropriate amount of light soy sauce, cooking wine, salt, oyster sauce, chopped green onion, minced ginger, pepper and barbecue sauce, stir well, then beat an egg, pour in an appropriate amount of water several times, stir the minced meat, and marinate in the refrigerator for 10 minutes.

3.Mix the dumpling noodles, knock an egg into 500 grams of flour, add 250 grams of water and 20 grams of cornstarch, stir well, knead into a smooth dough, cover with plastic wrap and set aside.

4.After the fennel seedlings are dried, cut into fine powder, put them in the braised meat, add an appropriate amount of vegetable oil, stir well and set aside.

5.It's good to make dumplings in the way you like and are good at. When cooking dumplings, put a little more water and add a spoonful of salt to prevent the dumplings from sticking to your hands and breaking the skin.

A few words of nagging:1No matter what kind of dumplings you wrap, adding an egg and an appropriate amount of starch and salt when mixing the dough can make the dumpling skin more elastic and make the dumpling skin transparent and beautiful.

2.When mixing dumplings with fennel filling, do not add sesame oil, five-spice powder and other flavored spices, which will mask the fragrance of fennel itself.

3.When dumplings are mixed with fennel filling, adding eggs can lock in the moisture and nutrients of the meat, and the resulting dumplings are delicious and juicy. Adding barbecue sauce to the filling will make the flavor rich, juicy but not greasy, and will make the fennel taste richer but not greasy.

4.After adding the seasoning to the meat filling, stir it, and put it in the refrigerator to refrigerate so that the meat filling is cold and solidified, and the cooked dumplings are wrapped in juicy.