How to adjust the filling of cabbage dumplings, how to adjust the filling of cabbage

Dumplings are particularly loved by northerners, relatively speaking, southerners do not often eat dumplings, and dumplings have no soup in the north, while there is soup in the south, so it is called dumplings. Of course, dumplings and dumplings are the same, but the habits and customs are different. Whether the dumplings are delicious or not, the most important thing is the production of the dumpling filling.

Here's how to make the filling of baby cabbage dumplings.

Dumplings stuffed with cabbage. It is a home-cooked staple food, cabbage is the best time to eat this season, and eating more vegetables in spring is good for people's health. In particular, if you eat bok choy as a filling, you can eat more vegetables than usual.

Dumplings with thin skin and large filling, more suitable for children who don't like to eat vegetables.

First, the production steps of the cabbage dumpling filling.

1.Add water to the white flour and let it rise.

2.Remove impurities from the bok choy. Rinse.

3.Add salt to the minced pork. Stir well with monosodium glutamate, sugar, cooking wine, soy sauce, white pepper, sesame oil, and an appropriate amount of minced green onion and ginger. Peel and cut the shrimp and put them in the pork filling.

4.Put water in the hot pot, boil the water and put the cabbage to blanch, remove and chop.

5.Put the chopped bok choy into the minced meat and stir well.

6.Knead the proofed dough into long strips, then knead it into small balls of similar size, and roll out the skin. Start making dumplings.

7.This is a wrapped dumpling.

8.Put water in a pot, boil the water and put it into the wrapped dumplings. In the process of boiling, cold water should be added while the water is boiling, and cold water is generally added about three times to cook, so that the dumplings are easy to cook.

9.Boiled dumplings.

2. Tips.

The cabbage must be cooked and removed when blanched.

Many people will think that dumplings stuffed with cabbage are the best to make, as long as they are chopped and added with various seasonings. In fact, this is not the case, after the introduction, you should know that the cabbage should be blanched in water before making dumpling filling, and it must be blanched before it can be fished out. Friends who love dumplings can read it carefully, and then try to make their own, so that you can say goodbye to frozen dumplings.

Filling method steps for cabbage:

Step 1: 1 cabbage, 4 eggs, appropriate amount of shrimp skin, a little ginger, and an appropriate amount of green onions.

Step 2: Start mixing noodles. Slowly pour an appropriate amount of warm water into the flour and mix it into a slightly harder dough. Next, cover with plastic wrap and let stand for 1 hour. (The dough must be left to rest for a long time to make the dumpling skin taste good.) ）

Step 3: Wash the cabbage and chop it.

Step 4: Add 1 tablespoon of salt to the chopped cabbage, mix well and marinate for 10 minutes.

Step 5: After marinating, drain the water from the cabbage.

Step 7: Pour an appropriate amount of oil into the pan, pour the egg mixture into the pan after the oil is hot, fry until the eggs are solidified, then quickly break up, and then let cool for later use.

Step 8: Add the eggs, minced ginger, minced green onion and shrimp skin to the cabbage, then add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a pinch of salt and a little chicken essence to taste.

Step 9: Pour an appropriate amount of oil into the pot and heat it, then add a few peppercorns to fry the fragrance, then remove the peppercorns and pour the hot oil into the filling.

Step 10: Pour a little sesame oil into the filling, then mix well and the dumpling filling is ready.

Step 11: Remove the dough from the basin and knead it on a panel until the surface is smooth.

Step 12: Roll the dough into long strips.

Step 13: Cut the dough into evenly sized pieces.

Step 14: Flatten the sliced dough. (This makes it easier to roll the skin later.) ）

Step 15: Roll out the dough into a dumpling wrapper with thin edges and a slightly thicker middle.

Step 16: Take an appropriate amount of filling and put it on the dumpling wrapper.

Step 17: Pinch the dumplings tightly. Wrapped dumplings.

Step 18: Cook the dumplings. Bring half a pot of water to a boil, put the dumplings in the pot, and add a spoonful of salt (salt will prevent the dumplings from sticking). While cooking the dumplings, you can close the lid of the pot until the dumplings are ripe.

Step 10: Remove and serve.

Say a few more words. To make this stuffing, it is best to choose the cabbage that is more tender, it is heavier in the hand, the dish looks fresh, and there are more green parts in the leaves, and the filling will be more delicious in this way, and interested friends can try it.

Sauerkraut stuffed dumplings are an authentic home-cooked practice, and the filling is more fragrant when you add this step to the gourmet cooking skills.

Ingredients: First of all, you must prepare a good sauerkraut, and then you must prepare half a catty of meat filling (the kind of meat filling made of fatty and thin pork belly).

Seasoning: vegetable oil, soy sauce, salt, MSG, peppercorn noodles or five-spice powder, green onion, a little minced ginger.

Production method: 1, first of all, the bought sauerkraut is washed in warm water (generally washed twice to get the peculiar smell), then stomp it, put the sauerkraut stuffing in warm water and take out the water (if necessary, you can also do this step again, this is also to remove the peculiar smell in the sauerkraut, otherwise the sauerkraut stuffed dumplings made are not delicious), put the sauerkraut in a ball on the plate for later use.

2. Put the meat filling in a small basin, first put in salt, MSG, soy sauce and a little ginger, and then use chopsticks to stir the meat filling (be careful not to put water, and stir in one direction, which is very important), and then put in vegetable oil (to put more), then put in chopped green onions, pepper powder or five-spice powder, and finally put in the sauerkraut and mix well. (Don't make a mistake about the order of the seasonings).

3. And noodles, and the water of noodles is generally warm in winter, cool in summer, warm in spring and autumn (that is to say, if it is winter to use slightly warm water, summer to use cold water, so that the noodles wake up quickly, generally the dough wakes up well when the dumpling skin will not break, in addition to adding a little salt to the water of the noodles can also prevent the skin from breaking when cooking dumplings), after the noodles wake up, they should be kneaded for a while and then made into dumpling skins can be wrapped.

The method of adjusting the stuffing of cabbage-stuffed buns is as follows: Liang Xiangxia:Tools and materials: kitchen knife, cutting board, chopsticks, basin, bowl, pork, salt, cooking wine, light soy sauce, oyster sauce, cabbage, water, salt, green onion.

1. Chop the pork finely, add salt, cooking wine, light soy sauce and oyster sauce, mix well and leave for 15 minutes.

2. Clean the cabbage oak.

3. Finely chop. <>

4. Add finger salt to soften and squeeze out the water.

5. Finely chop the green onions.

6. Mix cabbage, chopped green onion and minced meat into a filling.

The preparation method of the filling of the cabbage-stuffed bun is as follows:Ingredients: cabbage, minced meat.

Excipients: salt, ginger, green onion, thirteen spices, shiitake mushrooms, chicken essence, soy sauce, oil consumption, sesame oil, eggs.

1. Wash the cabbage, chop it and put it in a basin, sprinkle with some salt and stir well, and let it stand for about 10-20 minutes.

2. Prepare the minced meat.

3. Wash and chop the ginger into minced pieces, wash and chop the green onions into chopped green onions, put them together on the meat filling, and put thirteen spices.

4. Pour an appropriate amount of cooking oil into the wok and heat it, and pour it on top of the thirteen spices to stimulate the fragrance.

5. Stir well and let the minced meat sit for a while.

6. See that the cabbage has come out of the water, wrap the cabbage with coarse gauze, and squeeze it to leak excess water.

7. Wash and chop the shiitake mushrooms and put them into the meat filling together with the processed cabbage.

8. Add salt, chicken essence, soy sauce, oyster sauce and sesame oil and stir well.

9. Beat in a local egg and stir well.

10. The fragrant bun filling is ready.

Put the cabbage in a pot, add vermicelli, egg pieces, carrots, minced green onions, and then add cooked oil, or you can also use the oil to eliminate the spine, light soy sauce, Sichuan pepper powder, thirteen spices, stir well with chopsticks, and the stuffing of the bun is ready.

Steps for cabbage fungus stuffed dumplings:

Ingredients: 1 cabbage heart, 1 fungus (dry), 4 eggs, 2 tablespoons shrimp skin, appropriate amount of oil and salt, 1 green onion, 1 teaspoon Sichuan pepper powder, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce

Steps:1The fungus should be soaked in advance, soak the dried fungus in cold water for 3-4 hours, fully soak the fungus, remove the roots of the soaked fungus, and wash it. Wash the shrimp skin.

3.Add the egg mixture, spread it out, wait for the egg liquid to solidify slightly, stir the eggs into small pieces with chopsticks, put them out to cool and set aside, if the scrambled egg pieces are relatively large, chop them with a knife.

4.Chop the fungus, chop the cabbage into minced pieces, add a little salt, grasp it well with your hands, and after the cabbage is out of the water, the cabbage will be cleaned of water, not too dry.

5.Put the scrambled eggs, fungus and cabbage in a pot, add the cooked oil, shrimp skin, chopped green onion, salt, oyster sauce, peppercorn powder, light soy sauce, and stir well with chopsticks, so that the dumpling filling is ready.

Cucumber and egg-stuffed dumplings steps:

Ingredients: 2 cucumbers, 4 eggs, 3 tablespoons of cooked oil or salad oil, 1 tablespoon of sesame oil, half a green onion, a little white pepper, appropriate amount of salt

Steps:1Wash the cucumbers, use a silk grater to rub the cucumbers into shreds, add a little salt, mix well, marinate for 10 minutes, squeeze the cucumber shreds out the water by hand, and then chop the cucumber shreds.

2.Knock the eggs into a bowl, stir well in one direction, and finely chop the green onions.

3.Add oil to the pot, add the egg liquid, wait for the egg liquid to solidify slightly, stir quickly with chopsticks, stir the eggs into small pieces, put the egg pieces out, let them cool and set aside, if the egg pieces are large, use a knife to chop the egg pieces.

4.Put the cut cucumber into a pot, add minced green onions, egg pieces and a little white pepper, cooked oil, sesame oil, oyster sauce, mix well, add an appropriate amount of salt, stir well, and the filling is ready.

1.Wash the pork and chop it into a puree. Wash the green onion and ginger and chop them separately.

2.After washing and chopping the cabbage, mix well with oil.

3.Pour the minced meat, chopped green onion and minced ginger into the cabbage, beat in the eggs, and stir clockwise.

4.When the filling is gelatinized, add cooking wine, salt, sesame oil, mix well and then make dumplings.

Cabbage meat stuffed dumplings may have not been eaten by many friends, but they are really delicious Ingredients Pork belly is more than 2 catties.

1 and a half cabbages.

Dark soy sauce 10g

Light soy sauce 10g

Sugar 1 1/2 scoops.

Pepper to taste.

Salt oil 50g

Preparation of cabbage meat stuffed dumplings.

Prepare one and a half cabbages.

Wash the cabbage, shred it and marinate it with salt for 40 minutes.

Put water in the pickled cabbage.

Remove the cabbage from the water and squeeze the water dry.

Chop the cabbage that has been drained.

Put light soy sauce and dark soy sauce in the cut meat and chop it into minced meat.

Put the minced meat in a basin, squeeze out the chopped cabbage again and put it in the basin, then pour oil on the cabbage, add salt, pepper, and sugar and stir well.

Knead the pre-kneaded dough into long strips and cut into pieces.

Use a rolling pin to form a thick dumpling wrapper with a thick middle and a thin edge.

The cabbage dumplings are wrapped.