How to adjust the filling of dumplings in the Northeast is delicious, and how to adjust the filling

Ingredients: Eggs for two.

Pork to taste.

Celery to taste.

Onions, ginger and garlic Appropriate amount.

Salt to taste Cooked oil to taste.

Cooking wine to taste.

Soy sauce to taste.

Five-spice powder to taste.

Flour to taste.

The practice of dumplings stuffed in the Northeast.

Mix the flour: Add the flour to an appropriate amount of warm water and an egg and stir. Stir well, seal the dough and set aside to rise.

1.Cut the pork into slices, then shredd, and mince the ball.

2.Lightly boil the celery, remove and chop.

3Put the previously chopped pork and celery vegetables into a large bowl and stir in the soy sauce, cooking wine, five-spice powder, salt, cooking oil and eggs.

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1.At this time, the noodles have already woken up, take out the noodles, put an appropriate amount of cornstarch and knead the noodles.

2. Roll the dough into a cylindrical shape and divide the agent into equal parts by hand.

3.Roll out the dough.

4 packets of dumplings. Please click Enter a description.

Heat the water and put the dumplings in, put in a bowl of cold water after the water boils, and remove the dumplings three times.

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Tips: After the celery is cut, sprinkle some salt on top to kill the moisture so that the dumpling filling is not too runny.

If you want to make the Northeast dumpling filling, you can put some green onions, ginger and garlic after it is ready, and then put some starch liquid on him and stir it to make a very delicious dumpling filling.

Northeast dumpling stuffing is normal this hair is meat filling, how good it is to put oil six or nine folds to stir, and then put green onions, will not acidic 13 incense and so on and finally put salt and stir evenly, pay attention to stirring, just one direction to stir, so that these meat fillings are particularly delicious.

Hello, the Northeast dumpling filling, mainly used, pork belly, three thin and seven fat, stirred into dumpling filling, and then put some oil, first of all, put more green onion and ginger, 13 spice powder cooking wine, oyster sauce salt, monosodium glutamate, chicken essence and other seasonings, so that the dumpling filling is very delicious.

The Northeast dumpling filling has more Northeast characteristics is the sauerkraut stuffed dumplings, the Northeast sour cabbage is chopped and drained, and the pork filling is adjusted into a dumpling filling.

Soak the peppercorns in water, add soybean oil, add the refined salt chicken powder thirteen spices, light soy sauce oyster sauce, pepper water, and stir in one direction.

How to make the Northeast dumpling filling delicious? The Northeast flavor is very distinctive, pick it up and put all kinds of spices, put some ginger is very delicious, and the dumpling filling is very delicious.

Hello, how to make the Northeast dumpling filling delicious? First, make a bun of pork belly and stir it with celery, or then mix in leeks, add the seasoning and stir.

The main thing is to put an egg in the dumpling filling, put a little more meat, and then put the seasoning and everything is very good.

There must be a lot of things added, such as pork, green onions or pork, cabbage, I think I must buy some ingredients specially used to mix dumplings.

If you put a little chili pepper in the Northeast dumplings, it is more delicious and appetizing to eat like this.

The minced meat can be freely mixed and matched according to the taste.

How to make the Northeast dumpling filling delicious? For this question, find a chef to consult him, and he will tell you, how to choose the filling of Northeast dumplings? The vegetables are delicious, you can also go to the Internet to search for them, and there should be various ways to make Northeast dumpling fillings on the Internet, just ask.

According to the amount of filling and your own taste, add salt, chicken essence, soy sauce, oyster sauce, sesame oil.

The dumpling filling is first adjusted with water, then put oil in the pot, and fry the peppercorns, the filling is very fragrant, you can use green pepper and celery filling, or leek and shrimp filling are very delicious.

Dumpling filling is actually a family with a recipe, and one person has a taste. However, several characteristics can be roughly summarized:

Meat dumplings generally choose 3 points of fat and 7 points of lean pork belly, or grind or hide, do not add green onions and ginger first, soak ginger slices and green onion segments in warm water, and soak for half an hour. Generally, the same amount of water as the minced meat is sufficient.

Stir with chopsticks in one direction, and beat the soaked green onion and ginger water into the meat filling several times. Add oil to the pot, the amount of stir-fried vegetables can be, if there is more meat filling, you can add more appropriately, the green onion and ginger after soaking in water are dry and fragrant, add a few peppercorns, the oil is cooked, and pour it on the meat filling while it is hot.

Add salt, monosodium glutamate, light soy sauce, dark soy sauce, oyster sauce, a little pepper, a little sugar, and finally a little sesame oil. Can be mixed with other ingredients.

Vegetarian dumplings can be beaten with an egg, and the filling will not fall apart.

Mix with oil first, seal the mouth, and then add salt and other seasonings.

Hello! Dumplings are delicious when the filling is adjusted like this:

1.When choosing meat, it should be fresh, and it is generally advisable to have meat with three fat and seven lean ones.

2.The ratio of meat and vegetables should be appropriate, and generally speaking, the ratio of dumpling filling to vegetables should be 1:1 or 1:2.

3.When mixing the filling, it should be in one direction, and after the meat is sticky, then put Sichuan pepper powder, five-spice powder, salt, fresh ginger, monosodium glutamate, sesame oil, and continue to stir.

4.The oil in the filling should be boiled oil, and the meat filling is delicious.

5.Don't chop the meat stuffing too badly, and don't stir it too badly when stirring, generally beef and mutton filling, slightly thicker than pork.

Celery pork stuffed dumplings.

Step 1: Prepare celery, pork, and some seasonings, remove the celery leaves, wash the celery stalks in water, and make soup from the leaves.

Step 2: Add enough water to the pot, boil, put the celery into the pot, add some salt and cooking oil, and blanch the water. After blanching, when the celery has cooled, chop the celery into minced pieces and squeeze out the water from the celery with your hands.

Step 3: Rinse the pork and chop it into minced meat. Put it together with celery, add some minced green onion and ginger, add some salt, light soy sauce, dark soy sauce, cooked oil, stir well in one direction, and the pork and celery filling is ready.

Step 4: Wrap the dumplings, cook them in the pot and eat.

What kind of dumpling filling do you like to eat? Today I made mackerel stuffing (mainly responsible for the filling), before in Qingdao when a friend took me to eat a tomato egg, remember to today, at the time I thought it was a dark cuisine, eat the mouth really fragrant series hhhh

"Dumplings" Big meat and big fish can't be eaten every day.

Tender, juicy and delicious dumplings.

As long as the meat is fresh, put some water in the live filling, and be careful not to hurt the water, salt, and MSG. Soy sauce, peppercorn noodles, cooking wine put an appropriate amount, remember to add a little ginger, add a little sesame oil when you live out the fragrance, stir for a while, add cooked oil to do in advance, eat first, then put some green onions, what you like, chop the greens, stir well.

Preparation of meat buns with cabbage sauce:

1. Filling: 2 catties of cabbage, 1 catty of shiitake mushrooms, 2 catties of sauce meat.

2. Blanch the mushrooms and cabbage in hot water and cut them into cubes, stir in the diced pork sauce, add pepper, soup, salt and oil.

The key to the deliciousness of the dumpling filling is to adjust the ground meat, remember to put an appropriate amount of water when adjusting the ground meat, and then put eggs, salt, a little sugar, soy sauce, and then use chopsticks to stir in one direction. Next, you can put cabbage and greens, but these two dishes must be blanched, chopped, and squeezed out of the water before they can be mixed with the meat filling. And the leeks just need to be directly chopped and mixed with the meat filling.

The minced meat can be freely mixed and matched according to the taste.

If you master the stuffing skills, you won't go wrong with dumplings.

Next, I will talk about the filling techniques of three types of dumplings, as well as the method of making a secret dumpling dipping sauce.

1.Cabbage pork dumplings.

Ingredients: pork, cabbage, minced ginger, salt, light soy sauce, corn starch, sesame oil.

Filling tips: (1) Wash the pork, chop it into minced meat, and put it in a basin. Add the minced ginger, salt, soy sauce and corn flour to the filling and stir well as you add.

2) Slowly add a small cup of water to the minced meat, stir with chopsticks in the same direction while adding water, until the minced meat is gelatinous and makes a sound, and then put it in the refrigerator.

3) Chop the cabbage, add salt, mix well, let stand for 15 minutes, squeeze out the excess water, add sesame oil and mix well.

4) Pour in the cabbage and meat together and mix well.

Tips: If the mixed cabbage and pork filling is too damp, put it in the refrigerator for a while before using it.

2.Sauerkraut dumpling filling.

Ingredients: sauerkraut, refined pork belly, chopped green onion, minced ginger, soy sauce, chicken essence, salt, pepper, sesame oil, oil.

Filling skills: (1) Wash the pork belly, chop it into minced meat, and put it in a basin. Add soy sauce, chopped green onion, minced ginger, chicken essence, salt, sesame oil, and oil in turn, stirring well as you go.

2) Wash the sauerkraut, chop it and squeeze the water.

3) Heat oil in a pan, add a little peppercorns, fry until fragrant, and remove them. Sauté the sauerkraut in a pan.

4) After the sauerkraut has cooled, pour it into the meat and mix well.

Tips: Before pickling sauerkraut, there will inevitably be sediment. Be sure to wash it several times before cutting.

3. Meat-stuffed dumplings.

Ingredients: Refined pork belly, eggs, chopped green onion, minced ginger, salt, chicken essence, thirteen spices, pepper, scallion oil, sesame oil, soy sauce, light sauce.

Filling skills: (1) Wash the pork belly, chop it into minced meat, and put it in a basin. Add the minced ginger, egg, light soy sauce and dark soy sauce to the meat in turn, stirring well as you add them.

2) Add salt, chicken essence, thirteen spices, and pepper to the minced meat, and stir well as you go.

3) Add a small bowl of onion ginger water (made from onion and ginger), add the onion and ginger and stir at the water's edge to soften the meat.

4) Add scallion oil, sesame oil and chopped green onion, stirring well while adding.

Tips: (1) When mixing the filling, it should always be mixed in one direction, which is conducive to the flavor of the seasoning, and the onion and ginger water can penetrate into the filling, making the filling delicious and soft.

2) After the meat is mixed, put it in the refrigerator and freeze it slightly. It would be better to make dumplings.

Secret dumpling dipping sauce].

Ingredients: vinegar, chili powder, green onion, garlic, light soy sauce, sesame oil, cooked sesame seeds, salt.

Compound skills: (1) Wash the garlic, mash it into garlic paste, wash the onion, chop it into powder, put it in the first bowl together, add salt and mix well.

2) Take the second bowl and add the paprika. Heat the oil in a pan, fry the chili peppers over low heat, remove and throw away. Pour the hot oil over the paprika to make chili oil.

3) Pour the aged vinegar into a hot pan sautéed with chili peppers and bring to a boil.

4) Pour the hot vinegar into the third bowl, then add the soy sauce, sesame oil, cooked sesame seeds and warm water in turn and stir well.

5) Pour these three bowls into a large bowl, stir well, and the secret dumpling dipping sauce is ready.

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Step 1: Wash the pork you bought with water, put it on a cutting board and cut it into small pieces with a knife, add an appropriate amount of ginger slices and put it on top of the pork, and chop it into minced pieces. To season, ginger is an indispensable condiment, put ginger slices and pork together to chop, can let the ginger juice infiltrate into the meat, so that it can play a fishy effect, after the pork filling is chopped in a clean basin, add a little salt, beat in an egg pepper, oyster sauce, and then start to stir, and when stirring, be sure to stir in a clockwise direction until the meat filling is strong. The next thing to do is to prepare an appropriate amount of peppercorns, clean them with water first, put them in a small bowl, add a little water, soak them in peppercorns for 25 minutes, pour this peppercorn water into the meat filling after soaking, and generally stir while pouring flowers and watering, which can not only make the dumpling filling fully absorb the juice, but also play a role in removing the fish, so that the taste of the adjusted dumpling filling will be more tender.

In this way, the dumpling filling is almost there, and then cover it with plastic wrap and put it in the refrigerator to refrigerate, and then take it out after an hour, you can wrap the dumplings, and the dumplings can be put into the pot after all the dumplings are wrapped.

As the saying goes, "Dumplings are delicious, but they are comfortable", dumplings, everyone likes to eat, should be the most common food for our people.

During the New Year's holidays, there are happy events at home, holidays and weekends, relatives and friends gather, have a meal of dumplings, roll up their sleeves, make dumplings together, cook a big pot, steaming, simple, delicious and happy.

My child goes to school early and doesn't know what to eat for breakfast every day? Wrap some dumplings and freeze them, and you don't have to worry about breakfast for a week.

The dumplings sold in the supermarket are expensive, and they are not at ease, so our dumplings are all wrapped by ourselves, which are much more delicious than those sold, and they are particularly delicious!

Whether dumplings are good or not, the key is to adjust the filling.

So, how should the dumpling filling be adjusted? Teach you a universal recipe for meat filling, everyone learns to make it, a bite full of fresh juice, delicious to burst!

There are many kinds of dumpling fillings, and my son likes to eat meat filling, so I am the best at mixing meat filling!

Eat radish in winter and ginger in summer, and now the radish is smart, tender and delicious, delicious, and it is good for the body to eat often.

However, many children don't like to eat turnips, and my son doesn't usually eat them. Therefore, I often secretly wrap radishes in dumplings, and he never dislikes them, on the contrary, he likes them very much!

This is the radish fresh meat dumplings made last night, from the beginning of the dumplings, until before going to bed, my son has repeatedly asked and confirmed, I must eat dumplings for breakfast today, haha, I haven't done it for a long time, I'm a little hungry!

The dumplings made by themselves, all of them are thin and filling, real materials, one top two, my son ate 20 for breakfast, saying that they are very delicious, so delicious!

Our dumpling skin was bought, and for the first time I found that the dumpling skin sold downstairs was very soft, just like the skin I rolled out, which was very good.

Let's talk about how to mix the filling.

There is a lot of water in the radish, and if you adjust the filling directly, it will make the filling water; If you squeeze out the water inside, the fresh juice in it will be wasted, which is a pity, and the flavor of the mixed meat filling will be much inferior.

So, after chopping the radish, add salt, squeeze it with your hands a few times, don't pour out the oozing water, and then beat them all into the minced meat, so that you can have the best of both worlds!

Fresh meat should be fat and lean, use a meat grinder to beat it slightly, the time is as short as possible, not too bad, a few seconds is enough. If it's a squeeze meat grinder, just shake it out.

Add salt, cooking wine, light soy sauce, dark soy sauce, and black pepper to the minced meat, stir constantly in one direction, and add the radish juice that has just oozing out while stirring, a small amount of many times, so that the minced meat can absorb as much water as possible.