How to make fresh meat dumplings delicious, the home cooked practice of corn fresh meat dumplings

1.Wash and peel the pork.

2.Wash the shallots, peel the corn and wash it for later use.

3.Mince the pork.

4.Place in a bowl. Add salt, sugar, cornstarch to taste.

5.Add the chopped shallots.

6.Finally, add the corn kernels.

7.Stir well.

8.Take a dumpling wrapper and add the minced meat.

9.Kneaded into dumplings, the shape depends on what you like.

10.After wrapping it all, if you can't finish it, you can put it in the refrigerator and freeze it, and take it as you go.

11.Boil water in a soup pot and add the dumplings.

12.It's cooked, fished out, and ready to eat.

Ingredients. Corn.

250g pork.

400g excipients. Oil. Amount.

Salt. Amount. Sugar. Amount.

The taste is extremely fresh. Amount.

Oyster sauce. Amount.

Cornstarch. Crumb.

Green onion. 50g

Dumpling wrappers. 300g

Steps. 1.Wash and peel the pork.

2.Wash the shallots, peel the corn and wash it for later use.

3.Mince the pork.

4.Place in a bowl. Add salt, sugar, cornstarch to taste.

5.Add the chopped shallots.

6.Finally, add the corn kernels.

7.Stir well.

8.Take a dumpling wrapper and add the minced meat.

9.Kneaded into dumplings, the shape depends on what you like.

10.After wrapping it all, if you can't finish it, you can put it in the refrigerator and freeze it, and take it as you go.

11.Boil water in a soup pot and add the dumplings.

12.It's cooked, fished out, and ready to eat.

Pork and leek stuffed dumplings.

Material. Flour, pork knuckle lead meat filling, leeks, salt, dumpling filling seasoning, light soy sauce, cooked oil, sesame oil, cooking wine, water.

Method. 1.Pork stuffing (the ratio of fat three and thin seven can be, bought in the supermarket ready-made, however, I feel the best taste is to chop it myself), add two teaspoons of water, add salt, dumpling filling seasoning, light soy sauce, cherry blossom oil, sesame oil, cooking wine and stir vigorously, put it in the refrigerator to marinate for a while.

2.Wash the leeks and finely chop them.

3.Put the leeks in the minced meat and mix well (put the leeks at the end, so that the water is not good) 4Add an appropriate amount of flour and water to form a smooth dough, cover with plastic wrap and let stand for half an hour.

5.Knead the dough into long strips, knead it into small pieces, and roll it out into a dumpling wrapper.

6.Wrap the dumpling wrapper in the filling.

Method. Stir the pork and cabbage together.

Then put the stirred filling in the water, and the bread is good.

After that, put the wrapped dumplings in the pot and cook, so that the spring queen will be bright and smooth!

How to do the stone carving in front of the slippery wax? I think it's easier to buy those lines and chop them with a knife first, and then come to Bao Xin to slip and call this flower to be buried, if you sit up and eat it again, you can cook it with water a little.

Here's how to do it. Preparation of shallots and meat filling: raw pork, shallots, ginger, salt, thirteen spices, light soy sauce, sesame oil, monosodium glutamate, chicken essence, raw eggs, abalone juice.

1.Fresh meat is a block, cleaned and peeled and reserved, green onions are washed and reserved, the raw pork is cut into a small piece, and Chang Ran takes a knife and gradually chops it.

2.Pat the shallots with a knife to flatten the shallots, so that the filling is chopped to prevent the green onions from splashing.

3.Chop the flattened shallots into the meat, add ginger to chop the stuffing together, gradually chop the ginger and garlic into the meat, so as to maintain the symmetry of the chopping, chop one side, turn over the bottom of the knife and chop it again, so reciprocating, chop the dumpling filling carefully.

Material. 300g dumpling wrapper, 300g ground meat, 250g chopped shallots, 2 tsp salt, 1 tsp monosodium glutamate, 1 tsp rice wine, a little sesame oil.

Method. 1.Wash and drain the shallots, then mince and set aside.

2.Take a large container and mix the prepared ingredients, the remaining ingredients and seasonings together, and gently beat until there is a sticky green onion filling.

3.Take a piece of dumpling skin, put an appropriate amount of chopped green onion meat filling in the middle part, fold the upper and lower sides of the skin in half and glue it, and then fold the pattern in order at the interface to make it more sticky.

4.After boiling a pot of water, then put in the wrapped fresh meat and scallion stuffed dumplings, boil and add a glass of water, continue three times in the cong hall, and remove it.

Prepare the meat filling, wrap the dumpling skin, and put it in the pot. Finish.

Fresh meat dumplings first mix the fresh meat filling, prepare the pork and green onions, and stir well.

3. Take a dumpling skin and put 20 grams of meat filling inside; 4. Fold the dough in half and wrap it again; 5. Squeeze the stuffed dumplings from both sides to the middle; 6. Until it becomes a dumpling shape.

The children in the family like to eat corn dumplings, so today I made a meal of corn lean meat dumplings for him to eat, one person can eat 15 dumplings, it is really delicious, let's take a look at the home practice of corn lean meat dumplings.

Lean meat, corn, eggs, chives, peanut oil, soy sauce, salt, cooking wine.

01 Prepare all the ingredients: lean meat, 1 corn, 1 egg, 2 chives.

02 Clean the lean meat, cut it into small pieces, and then put it in a meat grinder to crush.

03 Add an appropriate amount of peanut oil, salt dannian and cooking wine to the meat foam, stir well, and marinate the orange for a beat.

04 Wash the corn and peel it into grains.

05 Add the corn to the meat foam and stir well;

Crack the eggs in again and stir well again, stirring in the same direction, so that the meat foam will be more sticky.

06 Dip your hands in water, wrap around the dumpling skin, then put in the filling, and then knead, the following three pictures are the steps, friends who don't know can learn it.

07 Stick a fresh-keeping bag on the cutting board so that the dumplings do not stick to the cutting board, and then arrange the finished dumplings neatly one by one.

08 Sweep a layer of peanut oil on the steamer, and then spread the dumplings one by one in a circle.

After the water is boiled, put in the dumplings and steam, if you steam two layers, it takes half an hour to steam before you can steam them.

09 While steaming dumplings, you can get sauces.

Chop the chives, add an appropriate amount of soy sauce, aged vinegar and peanut oil, and stir well.

10 After the dumplings are steamed, don't be in a hurry to remove the lid first, turn off the heat and simmer for another two or three minutes before lifting the lid, so that you can enjoy the delicious corn lean meat dumplings.

In this cold season, whether it is morning or evening, come to a big bowl of hot dumplings, and bite into them with meat, mushrooms and corn. Sweet, drink some dumpling soup, feel the warmth from the inside out, a sense of happiness arises spontaneously! The following is a complete list of pork and corn dumplings that I share with you, let's take a look!

The practice of pork and corn dumplingsIngredients

Ingredients.

300 grams of flour.

3 sweet corns.

Method:

1. Add an appropriate amount of flour and warm water to form a moderately dry and wet dough, wrap it in plastic wrap and make it for 30 minutes.

2. Prepare the ingredients for the filling when making noodles.

3. Chop the pork, shiitake mushrooms, ginger and garlic, and scrape the corn with a knife.

4. Mix all the fillings, add the seasonings and stir well to form the dumpling filling.

5. Press the dough out of the long strips with a dough sheeter, and then press the dumpling skin with the dumpling skin mold.

6. After all the pressure is completed, some flour should be glued to the surface to prevent sticking.

7. Take a dumpling wrapper and put the filling.

8. Close the mouth and pinch out the dumplings.

9. Wrap all the dumplings in turn, you can boil the water when making dumplings, and put the dumplings in the pot after the water boils.

10. When the water in the pot is boiling, add a small half bowl of cold water, 3 times in turn, the dumplings swell, float, and are cooked.

PrecautionsIt is best to choose pork with a little fat for dumplings, so that it tastes smoother and smoother.

1. Corn-stuffed dumplings.

Ingredients: 1000 grams of pork filling (half fat, half lean or four lean and six fat), 2 fruit corns, 2 egg whites.

Light soy sauce 30-40 grams and salt 2 grams.

2. Practice. Step 1: Peel the fresh fruit corn and wash it.

Step 2: Divide the washed corn into two, sort them out one by one, and set aside.

Step 3: Put the pork filling prepared in advance in a large bowl or basin, prepare a rubber spatula or a pair of chopsticks, and mix the filling later.

Step 4: Add two egg whites.

Step 5: Add about 30 to 40 grams of light soy sauce.

Step 6: Add two grams of salt.

Step 7: Use a rubber spatula or chopsticks to stir the filling in one direction.

Step 8: After stirring until you can't see anything added, the filling should already be strong, that is, it is already a very tight and close ball. Stir well and add the spare corn. Continue stirring in the direction you just went to and mix the corn kernels with the meat filling completely.

Step 9: Once the finished product is ready, it's time to make dumplings!

2. Corn meat dumplings.

Ingredients: 300 grams of dumpling flour and 165 grams of water.

Excipients: 250 grams of pork filling, appropriate amount of corn kernels, appropriate amount of chopped green onion, appropriate amount of ginger powder, appropriate amount of Sichuan pepper powder, appropriate amount of eggs, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of peanut oil, appropriate amount of cooking wine, salt, appropriate amount of sesame oil.

Method: Step 1: Pour 165 grams of water into the bread bucket;

Step 2: Add another 300g of dumpling powder;

Step 3: Put the bread bucket with the ingredients into the Dongling 1352AE-3C bread maker, and use the noodle menu and noodles for 10 minutes;

Step 4: Mix after 10 minutes;

Step 5: Take out the dough and put it in a basin to cover with plastic wrap to rest the dough.

Step 6: Use the resting time to mix the filling: put all the ingredients except the corn kernels into the pot;

Step 7: Stir well with a silicone knife or chopsticks;

Step 8: Add the corn kernels;

Step 9: Stir well again and set aside:

Step 10: Take out the dough, knead the dough and divide it into dumpling agent;

Step 11: Use a rolling pin to roll out some dumpling wrappers;

Step 12: Take a dumpling and put the filling in the middle;

Step 13: Wrap into a dumpling shape.

3. Corn meat dumplings.

Ingredients: 250 pieces of all-purpose flour, 350 grams of pork, 1 lead rice of Yusun Sun, 1 piece of ginger, 3 green onions, 1 tablespoon of oil, 2 tablespoons of salt, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of starch.

Steps: Raw materials;

Put the corn creds into the bowl, cut the green onion into good green onions, chop the ginger and put it in the bowl;

Add a spoonful of salt, sugar, oil, a spoonful of soy sauce, oyster sauce, starch and mix clockwise;

Pour 250 grams of flour into the plate, add half a spoon of salt, mix with chopsticks to form a flocculent shape while pouring water, and knead into a smooth dough;

Wake up for 20 minutes, squeeze the dough and roll out the dumpling skin;

Add the filling; pinching;

Put water in the pot, pour in a spoonful of salt, boil the dumplings in water, boil again and pour in water to continue boiling, repeat 4 5 times;

until the dumplings are all floating, scoop them up; Finished product.

Ingredients: corn, lean meat, carrots, peppercorn powder, corn starch, dumpling wrappers Method: 1One corn, peel off the leaves, break off the corn and wash it, and put it on a plate for later use1 carrot, peeled and cut into small pieces.

3.Chop the meat finely, add an appropriate amount of cornstarch and stir well.

4.Put the corn, carrots, minced meat in a large bowl.

5.Beat in 2 eggs (one egg is recommended) and stir wellAdd an appropriate amount of salt, chicken powder, and Sichuan pepper powder and stir well.

7.Take a dumpling wrapper and put in an appropriate amount of traps.

8.Fold the edge in water and pinch it tightly.

9.Then fold it in half from the middle of the trap.

10.Dip in some water, pinch tightly, 11Put it next to each other on a plate and set aside.

12.Bring the water to a boil in a pot, put it in the compartment, and put the dumplings on top.

13.Cover and steam for 10 minutes.

14.It can be eaten on a plate (you can also mix a bowl of sauce and eat it)15Bring the water to a boil in a pot and put the dumplings in the pot.

16.Wait until the dumplings float and they are cooked.

17.Scoop it up, pour it into the soup and eat.

The process of making is divided into two parts, the filling and the dumpling skin, of course, the dumplings can be bought ready-made, and the filling can also be bought ready-made.

Prepare the ingredients for the filling.

Wash and drain the corn.

Wash the green onions and cut them into chopped green onions for later use.

Peel and chop the pork belly into a meat filling, add all the seasonings and stir vigorously.

Add the corn kernels.

Mix well and add chopped green onions.

Stir well to combine.

Once the filling is ready, start making the dumpling wrappers.

Prepare the ingredients for the dumpling wrappers.

Slowly add the water to the flour and pour it while gently stirring with chopsticks until flaked.

Start kneading the dough by hand, knead the dough until smooth, cover with plastic wrap and let it rest for 30 minutes.

Take it out and divide it into portions that fit the size of the self-case plate, and I divide it into three portions. Roll out the dough into thin slices.

Press on the rolled dough sheet with a splitting die.

Prepare the ingredients

Dumpling wrapper 600g

Pork belly 500g

1 carrot.

Eggs a.

Light soy sauce to taste.

Dark soy sauce to taste.

Pepper to taste.

Essence of chicken to taste.

Salt to taste. Ginger to taste.

Cooking wine to taste.

Step 1Crack the pork and set aside.

2.Carrots finely chopped.

3.Corn washed.

4.Add cooking wine and ginger foam to the pork. Light soy sauce, dark soy sauce, salt. Eggs, pepper, chicken bouillon.

5.Then add the corn and carrots and beat together until you are strong, and beat in one direction. Stuffed.

6.Take a piece of skin. Wrap with stuffing.

7.Fold in half to form a moon. Once glued, use a knife to shape the corners.

8.Fold in half to form a moon. Once glued, use a knife to shape the corners.

9.Sit in a pot and heat it, put it in the steaming compartment, boil it over water, and steam for 15 minutes.