How to adjust the filling of onion stuffed dumplings delicious

1.Start by preparing the materials you need. Oil, salt, soy sauce, chicken essence, chopped peanuts, carrots, shiitake mushrooms, pork, onions, so that the ingredients are ready.

2.Next, chop the pork, add soy sauce and stir well, marinating for about five minutes.

Add chopped peanuts, such dumplings will be very fragrant, and the onions are washed with water and soaked for about three minutes, so that the eyes will not be spicy when cutting. Cut the onion into cubes.

Cut the carrots into cubes as well, wash the shiitake mushrooms and cut them into strips, put the chopped onions, carrots, shiitake mushrooms and pork together and add oil and stir well. Then add soy sauce, salt, and monosodium glutamate.

Ingredients for beef and onion-stuffed dumplings.

One pound of beef and two onions.

One pound of dumpling wrappers and one spoonful of light soy sauce.

Half a spoon of dark soy sauce and salt to taste.

Thirteen spices to taste ginger.

Preparation of beef onion-stuffed dumplings.

Step 1: Beat the beef into minced meat, chop the onion as much as possible, mince the ginger, add an appropriate amount of salt, light soy sauce, dark soy sauce, cooking wine, thirteen spices (you can also use the meat filling seasoning package bought in the supermarket) and stir well.

Step 2: Start wrapping with the purchased dumpling wrappers (you can also roll out the dough by yourself), wrap them and steam them in the pot for 15 minutes, and then the dumplings will come out of the pot.

Beef and onion stuffed dumplings.

Here's how to do it: 1. Finely chop the onion.

2.Add oil to the pan and sauté the onion until soft.

3.Chop the beef, add the sautéed soft onion, add salt, thirteen spices to taste, mix well.

4.Buy ready-made dumpling wrappers.

5.Press and shape with a dumpling maker.

6.This is a wrapped dumpling.

7.Bring water to a boil in a saucepan.

8.Put the dumplings down and cook until the water boils.

9.Pour in another pot of cold water.

10.Bring to a boil again until the dumplings float on top of the pot.

11.Remove it.

Onion-stuffed dumplings, onions are on the market this season, 1 yuan a catty, fresh and delicious. Onions are also rich in nutrients, containing vitamins and minerals, and the spicy taste of onions can diffuse wind and cold, resist influenza viruses, and have a strong bactericidal effect. The taste of onions is spicy and slightly sweet, crisp and delicious, usually my onions are constant, not only can be fried and eaten, mixed and eaten, but also can be used as fillings, which is an affordable and nutritious vegetable.

Usually eat more is very good for health, I use it to wrap dumplings, so that the filling is fragrant and juicy, especially delicious, tender and flavorful, the ingredients used: 500 grams of flour, 250 grams of water, 1 onion, an appropriate amount of meat filling, minced green onions, minced ginger, 1 spoon of oyster sauce, 1 spoon of light soy sauce, a few drops of dark soy sauce, a little salt, 2 spoons of peanut oil.

Steps: Step 1: Add water to the flour and stir evenly, mix into a dough with moderate softness and hardness, and let it stand for a while to knead well, so that the gluten of the dough increases and it is not easy to break the skin.

Step 2: Add 2 tablespoons of pepper water to the meat filling and stir vigorously, then add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, a few drops of dark soy sauce, a little salt, minced green onions, minced ginger and stir well, and finally add 2 tablespoons of peanut oil to lock in the moisture and let it stand to taste.

Step 3: At this time, peel the onion, chop it into minced pieces, do not add salt to remove the water, and retain the water in the onion, which is not only nutritious but also tastes better.

Step 4: Put the chopped onion into the meat filling, mix well, and the dumpling filling is ready.

Step 5: Knead the dough well, knead it into small pieces, the size is arbitrary, then press it flat and roll it into a slightly thinner dumpling skin.

Step 7: Take a dumpling wrapper, wrap it with the filling, pinch it tightly with both hands, and the dumpling is ready.

Step 8: Repeat the steps of making dumplings and put them on the curtain.

Step 9: Put water in a larger pot to boil, boil the dumplings, sprinkle some cold water after boiling, keep it not too open, repeat 3 times, and the dumplings will be cooked thoroughly.

Step 10: Take out the dumplings and eat, smash the garlic into garlic paste, pour in vinegar and light soy sauce and mix well, the dipping taste is more beautiful. Have you ever eaten onion-stuffed dumplings? In this way, the filling is fresh and fragrant and tender, locks the water and improves the freshness, and it is 10 times better immediately.

1. The onion is very flavorful, you don't need to remove the excess water, just mix it directly into the meat filling.

2. The preparation of the meat filling can be more flavorful, and finally put in peanut oil to lock in the moisture well, and the dumplings wrapped are fragrant and juicy.

Many people buy too many shallots at one time, put it for a long time will be damaged, the case of shallot leftovers is not as good as cutting the shallots for making dumpling filling, the method of shallot dumpling filling is simple, the nutritional content is also very high, in addition, it is easy to digest and absorb, it is helpful to replenish blood gas and adjust the human body, so the shallots can usually be used to make dumpling filling, and they need to be matched with raw pork, so the taste is good, the nutrients are also high, and it is a more common filling composition.

Recipe effect. Malnutrition and recuperation, nourishing qi and blood nourishing, nourishing yin and nourishing blood, health care and recuperation, and recipes for adolescents and children.

Recipe condiments: shallots (10 grams) ginger (5 grams) salt (5 grams) chicken essence (2 grams) raw eggs (75 grams) processing technology.

1.Wash and grind the fresh meat into a dumpling filling and set aside.

2.Divide the shallots into two, remove the thick skin and both sides, cut a slice first, then cut into minced pieces, give oil, salt, chicken essence and fresh dumpling filling, and then stir to form a shallot filling.

3.Mix wheat flour, 2 grams of salt, 30ml of water, and raw eggs, knead them into a batter, then divide the batter into a small piece, roll it into a rolling dough, and set aside.

4.Wrap the stuffing in the rolled dough, knead it, wrap it into dumplings, and cook the vegetables in the usual way.

Recipe Nutrition Facts.

Raw pork (fat and lean): Raw pork has a variety of protein foods and essential oleic acid, and shows hemoglobin (organic chemical iron) and cystine to promote iron digestion and absorption, which can improve iron deficiency anemia; It has the effect of tonifying the kidney, strengthening yang, nourishing qi and nourishing blood, nourishing yin and moisturizing dryness; However, because the cholesterol content in raw pork is high, obese people and people with more blood sugar are not suitable for eating more.

Onions: Shallots are the most common ingredients on the table of ordinary people, regardless of Chinese restaurants or Western restaurants, shallots are widely used, the nutrients and colorfulness of shallots are very its unique role is also to become the leader of raw materials. Shallots have the ability to exude cold, resist the flu, and kill strongly.

bacteria, improve appetite, promote digestion, soften blood vessels, lower blood pressure, prevent blood clots, lower blood sugar, anti-cancer and prevent cancer, reduce cholesterol, prevent osteoporosis and fever and cold; It can also treat indigestion, poor appetite, and internal arrest of food accumulation.

Whole wheat flour: Wheat flour contains protein, carbohydrate compounds, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which have the functions of calming the brain and kidneys, strengthening the intestines, removing heat and quenching thirst, and mainly smelting irritability, irritability, thirst, diarrhea, carbuncles, wounds, bleeding and scalds.

Health Tips. It has a unique body-strengthening effect.

How to choose shallots.

Buy shallots, the drier the skin, the better, and the more inseparable the curling, the better; On the surface, it is best to be able to see that the fully transparent skin contains brown lines.

There are two kinds of shallots: orange and yellow peel and blue-purple peel, and the layers of orange and yellow peel shallots are thicker, more watery, and the taste is more crisp; The blue-purple skin has less water and the layers are thinner. The yellow ** ones are sweeter, and the purple ones are spicier.

Onions are very common home-cooked dishes, not only good quality and low price, but also high nutritional value, onions can sterilize, prevent colds, anti-aging, protect cardiovascular and cerebrovascular, reduce blood pressure and blood lipids, especially purple onions have higher nutritional value. We usually use onions when we make fried barbecue, there are onions in borscht, fried squid also needs to add some onions to enhance the flavor, as well as onion fried fungus, onion scrambled eggs, there are many methods, the onion stuffed buns, have you ever eaten it? The onion and fresh meat are stirred together to wrap the buns, which is not only delicious, the meat is fragrant, but also nutritious, lowering blood pressure and blood lipids.

Today, I will share with you how to make pork and onion stuffed buns. Everyone usually eats more onions to protect cardiovascular and cerebrovascular diseases.

Ingredients】 Lean pork filling, onion, green onion, ginger, five-spice powder, salt, teriyaki soy sauce, oyster sauce, cooking wine, egg.

How to make] 1, and noodles. Put the flour in a container, add a pinch of sugar, dry yeast and stir to combine. White sugar is added to promote fermentation. Warm water at 40 degrees Celsius and a dough of moderate firmness and softness, covered with plastic wrap to rise twice as large, the time is about two hours.

2. Wash the green onion and ginger, mince and set aside.

3. Put the lean meat filling into a container, add minced ginger, pepper, cooking wine, salt, braised soy sauce, oyster sauce, and then beat an egg, stir clockwise, stir until the meat filling is thick and strong. In this way, the minced meat will not have a fishy smell, and the egg will make the minced meat more tender. Stir until the meat filling is thick and strong, put in the green onion, pour sesame oil on the green onion (so that there is no cooked onion flavor) and add a little cooking oil at the same time, continue to stir, let the oil wrap the meat filling, lock in the moisture, and make the meat filling delicious and tender.

4. Wash the onion and cut into cubes. We often feel spicy eyes and even tears when cutting onions, here is a way to cut onions without tears, peel the onion, cut off the head and tail, soak in clean water, the water is not over the onion, soak for 20 minutes, take it out and then shred and slice it will not be spicy eyes.

5. Put the chopped onion cubes into the meat filling and stir well in one direction.

6. Put the awakened noodles on the board and knead them to remove the air, make them into an agent of uniform size, and set aside.

7. Roll out the agent into a thick dough in the middle and thin around it, put the meat filling in the middle, and wrap it into a bun.

8. Cover the wrapped buns with plastic wrap and let rise for 20 minutes.

9. Boil the water, put the awakened buns into the steamer, turn off the heat after steaming for 15 minutes, and remove the pot after three minutes, so that the steamed bun skin does not collapse and is very soft.

10. The skin is soft, take a bite full of meat fragrance, tender and juicy pork onion stuffed buns, and eat.

Diced onion. Finely chop the ginger. When the oil temperature in the wok is 5 hot, add the minced meat and fry until it changes color, add minced ginger, soybean paste, sweet noodle sauce, salt, pepper, light soy sauce, dark soy sauce, chicken essence and stir well, put it out to cool, and add diced onion.

Mix well. Flour to taste 1 bag of yeast powder.

Take 3 tablespoons of flour, pour in half a bag of yeast powder and 2 tablespoons of white sugar pork and onion stuffed buns**Pour warm boiled water again and again and stir into flocculent pork and onion stuffed buns The home-style method kneads into a smooth dough, try to be softer, cover with plastic wrap, and put it in a warm place to ferment (I usually eat at 8 o'clock in the morning and make noodles around 11 o'clock in the afternoon).

Ask how many grams of salt.

The appropriate amount is based on the taste, the heavy taste is clear, and the appropriate amount is put.

After waking up, knead the dough a few times, then knead it into strips, knead it into an even agent, take an agent and press it flat, and roll it out with a rolling pin to form a thick dough in the middle and thin on both sides.

Question: I make breakfast, and I mix a lot of stuffing at one time.

Then put more salt.

Ask me why the filling I mix feels a little bitter on the aftertaste.

You may be because you have been boiling for a long time.

Question: Do you leave MSG alone?

If you want to mix a lot of ingredients, add more to the appropriate amount.

Ask how many grams of filling this is the ratio.

If you have a lot of filling, go with more.

For example, 500 grams of meat, 400 grams of onions, and 6 grams of ginger should be doubled in seasoning.

It's double the ratio of my seasoning.

Have a great day

After an hour, cut the onion into small cubes, chop the meat, mix the seasoning, fill the noodles with slices, and cook in the pot for 2o minutes.

The specific steps for the delicious onion dumpling filling are as follows:Ingredients: flour, water, onion, meat.

Excipients: minced green onion, minced ginger, oyster sauce, light soy sauce, dark soy sauce, salt, peanut oil.

1. Add water to the flour and stir evenly, mix into a dough with moderate softness and hardness, and let it stand for a while to knead well, so that the gluten of the dough increases and it is not easy to break the skin.

2. Add 2 tablespoons of pepper water to the meat filling and stir vigorously, then add 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, a few drops of Lao Bangli, a little salt, minced green onion and minced ginger and stir well.

3. Finally, add 2 tablespoons of peanut oil to lock in the moisture and let it stand to taste.

4. At this time, peel the onion and chop it into minced pieces.

5. Put the chopped onion into the meat filling, mix well, and the dumpling filling will be mixed.

The onion dumpling filling is adjusted as follows:Ingredients: 2 onions, 300 grams of minced pork, 500 grams of flour.

Excipients: 1 tablespoon of oil, 3 grams of salt, 1 teaspoon of cooking wine, 1 teaspoon of light soy sauce.

Steps: 1. Flour with purple cabbage juice and flour first and form a flocculent.

2. Knead it smoothly again, cover it with plastic wrap and let it go for a while.

3. Add the pork and chop the green onion and ginger.

4. Add light soy sauce, five-spice powder, white pepper powder, salt, oil, cooking wine and stir well.

5. Cut the onion into small cubes.

6. Put in the pork filling and mix well.

7. Knead the dough again.

8. Divide into small agents.

9. Roll out the skin. <>

10. Take a dough and put it in the filling.

11. Wrap up.

12. Put the wrapped dumplings in boiling water and cook.