How to make mushroom lean meat dumpling filling, fresh mushroom pork stuffed dumplings

Preparation of pork stuffed dumplings with shiitake mushrooms.

Ingredients. 200 grams of minced meat, 200 shiitake mushrooms, dumpling wrappers (appropriate amount) seasoning. 4 grams of refined salt, 2 grams of chicken essence, 2 grams of sugar, pepper (appropriate amount), 5 grams of cooking wine, 5 grams of light soy sauce, stock (appropriate amount) (if there is no broth, you can substitute it with water), salad oil (appropriate amount), minced green onion and ginger (appropriate amount).

1 Add salt, sugar, chicken essence, pepper, cooking wine, dark soy sauce, light soy sauce, salad oil, minced green onion and ginger to the pork filling, stir in one direction, then add the stock in turn to make it strong.

2 Blanch the mushrooms, drain and chop them finely.

3. Take the dumpling wrapper, put an appropriate amount of filling, and pinch it tightly.

4 Pour water into the pot. Bring the water to a boil and add the dumplings. After boiling, add cold water, and after boiling again, add cold water again, a total of three times.

5 After the last point of water, roll and serve on a plate.

Oyster mushrooms with different vegetables, fruits or meat will taste different, and mothers can carry out food pairings according to their own taste. Below, we will introduce several mushroom dumpling fillings in detail for everyone.

Oyster mushroom water chestnut thin dumpling filling.

Ingredients: oyster mushroom, raw pork, bud rice, water chestnut, rice wine, light soy sauce, custard powder, salt, cooking oil, sugar.

Method: 1. Soak the dried mushrooms in water, soak them until soft, chop them and put them in a bowl.

2. Wash the raw pork and cut it into minced meat.

3. Set aside the buds you bought back and take out the small corns, and chop them one by one according to washing and chopping or preservation.

4. Wash and peel the horseshoe and chop it.

5. Use wine, light soy sauce, custard powder, salt, edible oil, and sugar to adjust the flavor sauce according to a moderate proportion.

6. Put the top oyster mushrooms, meat foam, water chestnuts, and bud rice into the sauce and mix sufficiently, so that it is done.

Oyster mushroom dumpling filling.

Ingredients: lean meat filling, radish, shredded green onion, ginger foam, cooking oil, salt.

Method: 1. Soak the dried mushrooms in water, soak them until soft, chop them and put them in a bowl.

2. Wash the radish, cut it into strips or use a special tool for wiping silk to make it into fine wires.

3. Add shredded green onions, ginger foam, sesame oil, salt and mix evenly with lean meat filling.

4. Add the radish strips and minced oyster mushrooms to the meat filling and stir to make the oyster mushroom dumpling filling.

Oyster mushroom bud rice amaranth lean dumpling filling.

Ingredients: oyster mushroom, raw pork, bud rice, amaranth, wine, light soy sauce, custard powder, salt, edible oil, sugar.

Method: 1. Soak the dried mushrooms in water, soak them until soft, chop them and put them in a bowl.

2. Wash the raw pork and cut it into minced meat.

3. Set aside the buds you bought back and take out the small corns, and chop them one by one according to washing and chopping or preservation.

4. Wash and chop the amaranth.

5. Use wine, light soy sauce, custard powder, salt, edible oil, and sugar to adjust the flavor sauce according to a moderate proportion.

6. Put the top oyster mushrooms, minced meat, amaranth, and bud rice into the sauce and mix well, so that it is done.

In the eyes of many people, you are successful, and you are perfect. But only you know that you don't have anything, because the most important thing is that your health is gone. So, what should you do if you want to get back healthy?

In fact, it can be recovered from diet. So, let me teach you how to make this dish of shiitake mushroom and lean pork dumplings.

Wash and chop the soaked shiitake mushrooms into minced pieces.

Chop the lean meat you bought into a filling, and stir it out with a machine, so you still have to work hard and chop it slowly with a knife.

Get some coriander and minced ginger for later use.

Wash and chop the cabbage, wrap the chopped cabbage and squeeze out the water.

5.Pour the shiitake mushrooms, cabbage, coriander and ginger into the meat filling and stir well, add the appropriate soy sauce, salt and sesame oil and season to taste.

6.Bought dumplings wrapped in filling.

7.Finish. Shiitake mushroom lean meat dumplings are not difficult to make, and you should be able to see from the above step introduction. So now, you can go to the kitchen and try it out. If you sweat it yourself, you will find out how sweet this dish is.

Dumplings are the traditional food of our country, with a long history, a variety of ways to eat, a variety of fillings, including the rich food culture of our country, among which the pork filling is the most popular, and the mushroom is a kind of mushroom vegetable with high nutritional value and very popular, the following will introduce you to the practice of pork mushroom dumplings.

Ingredients: pork belly, oyster mushrooms, green onions, ginger, eggs, sweet paste, five-spice powder, salt, oyster sauce, cooking oil, flour, Sichuan peppercorns.

and noodles. Add an appropriate amount of flour to the basin, add a little salt, can increase the toughness of the dumpling skin, stir while adding water until it becomes a flocculent, knead into a smooth dough, cover with plastic wrap to rise and set aside.

Make the minced meat. 1. Soak some peppercorns in boiling water and let them cool for later use;

2. Clean the pork belly and control the moisture to chop into meat puree;

3. Clean the oyster mushrooms, boil water in a pot, blanch the oyster mushrooms after the water boils, cool the water, squeeze out the water, and cut them into dices;

4. Finely chop the green onion and ginger;

5. Put the meat puree, diced mushrooms, green onion and ginger foam in a basin, add an egg, five-spice powder, oyster sauce, salt and cooked oil;

6. Heat oil in a wok, add two spoons of sweet noodle sauce to the hot oil, and add a little vinegar, so that the sweet noodle sauce is easy to fry and not hold together. Add the fried sweet noodle sauce to the meat filling (our family loves to eat so put the sauce, and those who don't like the sauce can not add the sweet noodle sauce);

7. Stir in one direction, add a small amount of pepper water several times when stirring, until the stirring is strong. So that the meat filling is ready.

Pinch the dumplings. 1. Knead the dough into long strips and cut it into small pieces, press it flat, and roll it into a dumpling wrapper;

2. Take an appropriate amount of meat filling and add it to the dumpling skin, pinch tightly;

3. Boil water in a pot, put the dumplings after the pot boils, and change the heat to cook after the dumplings are floating, and keep the water just boiling. Cook the meat dumplings for a long time, with a few times of water in the middle, and you can eat them in about 10 minutes.

Tips: 1. Adding salt to the noodles can increase the strength of the noodles when mixing, and it is not easy to break when cooking;

2. Add pepper water to the meat filling, the boiled dumplings are more tender and have a better taste, and water can be used without pepper water;

Ingredients: 400 grams of pork meat, 100 grams of fresh mushrooms, 300 grams of dumpling powder;

Seasoning: 1 egg, ginger, green onion, pepper, light soy sauce, sesame oil, chicken powder, starch, cooking wine;

Dipping sauce: garlic, ginger, light soy sauce, vinegar, sesame oil, and chili pepper.

Specific steps: 1. Filling:

1. Chop the pork into minced meat, add a little starch to grasp well, then add an appropriate amount of salt, light soy sauce, cooking wine, chicken powder, sesame oil, pepper, beat an egg, stir fully in one direction, cover with plastic wrap and marinate for about 20 minutes;

2. Wash the mushrooms and cut them into minced pieces, cut the ginger into minced pieces, and cut the green onions into flowers;

3. Put the shiitake mushrooms, minced ginger and chopped green onion into the marinated minced meat, and continue to mix well in one direction;

2. Making dumplings:

1. Add an appropriate amount of boiling water to the dumpling flour, stir it into a snowflake shape with chopsticks, then add a little cold water, knead it into a smooth dough (the ratio of hot and cold water is about 1:9), cover it with plastic wrap and let it cook for 20 minutes;

2. Put the dough on a flour-sprinkled board and knead it into strips, and then divide it into uniform small agents;

3. Sprinkle a layer of flour on the small agent, and then flatten it into a small round cake;

4. Roll the rolling pin with one hand, pinch the edge of the small round cake with the other hand and rotate it, and roll it into a dumpling wrapper with thick middle and thin edges;

5. Put the mixed filling into the dumpling skin** and wrap it into dumplings.

3. Fried dumplings:

1. Put an appropriate amount of water in the steamer, put the dumplings on the steaming plate, cover the pot, and steam over high heat for 8 minutes;

2. Put oil in a frying pan, put in the steamed dumplings, and fry them over low heat until golden brown on three sides;

Ground pork, beans, flour.

Auxiliary ingredients: salt, light soy sauce, dark soy sauce, sugar, white wine, cold vinegar, black pepper, minced ginger, minced garlic, sesame oil, edible oil, chicken essence, shiitake mushroom.

Method 1Dough. Add white sugar to the yeast, use water and noodles close to body temperature, coat the surface of the dough with cooking oil, wrap it in plastic wrap, and let it rise to 2 times the original size!

2.Add all the trimmings to the pork filling to flavor the meat filling. Blanch the beans in boiling water, let them cool and chop them, then stir in the meat filling. Note that the meat filling should be stirred in one direction clockwise, and the beans should be stirred in the same direction after being added, so that the soup will not be released and the filling will be lumped.

3.Roll out the skin and stuffing to make steamed buns, put in a pot with cold water, let rise for about 20 minutes for the second time, light the fire, 20 minutes after the water boils, turn off the heat and steam for 5 minutes, and remove from the pot.

Sour cowpeas, minced pork, shiitake mushrooms.

Seasoning: chili pepper, Sichuan pepper, green onion, ginger and garlic, cooking wine, salt, sugar, chicken essence, pepper.

Method: 1. The capers should also be washed and soaked slightly to make them not too salty, and then chopped.

2. Prepare minced meat, small chili rings, Sichuan pepper, green onion, ginger and garlic.

3. Pour a little oil into the pot, stir-fry the chili pepper and pepper after the oil is hot, then fry the chives, ginger and garlic, and then fry the minced meat, so as to cook the fragrance with some cooking wine.

4. After the minced meat is cooked, stir-fry the sour cowpeas in the pot for two minutes.

5. When the capers are dry, add the shiitake mushrooms and continue to stir-fry, then add a little water to cover and stir-fry over low heat.

6. Add a little soy sauce, sugar, chicken essence and pepper, sprinkle with minced chives.

Need to prepare pepper, blended oil, chicken essence, salt, mushrooms, pork, flour, first add an appropriate amount of water to the flour, live into a dough, and then wake up for 60 minutes, remove the pedicle of the mushroom, clean it and blanch it in boiling water, drain the water and then chop it, add the appropriate amount of pepper and salt to the pork filling, add the appropriate amount of oil to the pot, burn to 7 into heat, put the pepper star anise into it and fry it, and then remove the pepper star anise, pour the oil into the meat filling and stir evenly, Add some chicken essence soy sauce and stir, add an appropriate amount of shiitake mushrooms, minced ginger, minced green onions, stir well to start making dumplings, after the dumplings are wrapped, add an appropriate amount of water to the pot, put the dumplings in after boiling, and then order a few cold water to eat out of the pot, the taste is delicious.

The nutritional value of shiitake mushroom lean meat dumplings.

Shiitake mushroom lean meat dumplings are very rich in shiitake mushroom, which can reduce cholesterol and prevent the appearance of arteriosclerosis, and it also contains interferon inducers, which can resist cold viruses and improve the body's immunity, and the probability of disease is not so strong.

Eating some mushroom lean meat dumplings can also make the intestinal peristalsis faster, effectively remove the garbage in the body, improve the symptoms of unobstructed stool, and avoid too much fat being absorbed by the body.

Ingredients. 1000 grams of pork foreleg meat, 500 grams of shiitake mushrooms, appropriate amount of dumpling skin.

Accessories. 1 tablespoon oil, 1 tablespoon salt, 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 shallot, 1 piece of ginger, 10 Sichuan peppercorns, 1 teaspoon sugar, 1 teaspoon sesame oil.

Method. <>

Clean the pork front leg and cut it into large pieces.

Put a blender knife in a cup in a Western chef and put the meat pieces into the cup.

Set the highest setting and turn for three minutes, stir the meat pieces into minced meat, pour out and set aside.

Rinse the mushrooms and drain the water.

Then pour the shiitake mushrooms into the chef's cup.

Set the highest setting and turn for one minute to crush the mushroom cubes.

Add cooking wine, soy sauce, oyster sauce, green onion and ginger water, a little sugar and salt to the minced pork, stir well until all the seasonings are absorbed.

Pour the minced shiitake mushrooms into the meat filling, then add an appropriate amount of salt and sesame oil, and stir well. The filling is ready.

Take a piece of dumpling wrapper, put a spoonful of meat filling in the middle, and wrap the dumplings.

Wrap all the dumplings in turn, you can eat them fresh, or you can put them in the refrigerator and freeze them.

Add water to the cup of the kitchen machine, set the temperature to 100 degrees, the time is 20 minutes, after the water boils, put in the dumplings, stir lightly to avoid sticking to the bottom, add a small half bowl of cold water after boiling, and then pour in a small half bowl of cold water after boiling again, repeat three times until the dumplings all float, you can take out and enjoy.

Regardless of the north and south, Chinese are good at dumplings, dumplings are packed in a variety of ways, and the fillings are very rich. The following is the recipe for shiitake mushroom and lean meat stuffed dumplings that I recommend to you for your reference.

Ingredients for shiitake mushroom and lean meat dumplings

Steps to make dumplings stuffed with lean mushrooms

1.Soak the shiitake mushrooms in advance.

2.Prepare a carrot and dumplings.

3.Chop the lean meat into minced meat and add an egg, soy sauce, oyster sauce, salt, pepper and starch.

4.Add the seasoning to the lean meat and stir well.

5.Rub the carrots into shreds, drain the mushrooms and chop them into minced pieces.

6.Pour the chopped carrots and shiitake mushrooms into the lean meat filling that was mixed well.

7.After mixing evenly, pour in an appropriate amount of oil and mix well, and then add an appropriate amount of salt.

8.Stir the upper gluten thoroughly with chopsticks.

9.Take a dumpling wrapper and wrap it in an appropriate amount of filling to make dumplings.

10.Put the wrapped dumplings in a pot and cook, and put the water three times after boiling.

1.High-quality pork: white and hard fat, with a flavor. The outside of the meat often has a slightly dry film, the meat is tight and elastic, and the depression is immediately restored after finger pressing.

2.Sub-fresh meat: the meat color is darker than that of fresh meat, lacks luster, and the fat is grayish-white; The surface is sticky, with a slight rancid musty smell; The meat is soft and elastic, and the recess cannot be restored in time after light pressure; The surface of the meat is moist after it is cut, and cloudy juices will ooze out.

Spoiled meat is sticky, has a dry surface, and is gray-brown in color; The meat is soft and inelastic, and the recess cannot be restored after acupressure, leaving obvious traces.

3.Dead pork: Do not buy those with a dark red appearance and purple bruises in the capillaries between the muscles.

4.Rice pork: The meat contains cysts, which are the larvae of the green worm. Its most striking feature is that there are oval-shaped, milky-white, translucent blisters in the lean meat, which vary in size, and from the outside, it looks like the meat has rice grains sandwiched between them.