How to make leek shrimp dumplings, how to make shepherd s cabbage shrimp dumplings

Dumplings are the traditional food of our country, every Spring Festival is also an indispensable ingredient on the dinner table of every household, from ancient times to the present, it is not only an ingredient, but also has the traditional Chinese culture of our country. Many people also love to eat dumplings. A large number of people prefer leek-filled dumplings, among which amaranth and shrimp dumplings are the most popular.

Let's introduce the specific method of this type of dumpling.

1Put wheat flour and water in the washbasin and knead the dough. Everyone, right? I don't want to go into details.

2Place the batter on the cutting board and prepare the rolling dumpling wrappers in advance.

3. Roll out the dumpling wrappers. It is also possible to buy existing ones.

4. Wash and chop the amaranth.

5 dumpling fillings reserved.

6. Reserve the shrimp for cleaning, and if it is very large, cut it.

7 This is the condiment needed to make dumpling filling: five-spice powder, ginger powder, monosodium glutamate, rice wine, salt, sesame oil, light soy sauce, oil.

8First, put the dumpling filling and shrimp into the basin together, add rice wine, light soy sauce and mix.

After 9, put the amaranth, then put in the five-spice powder, ginger powder, monosodium glutamate, sesame oil, oil, and finally put in the salt when the package is about to be packed. (Don't leave the salt too early to prevent the soup from coming out.) ）

10 wrapped dumplings. Everyone is ha, how to wrap it if you don't write.

11. Cook the dumplings.

12 Boil the dumplings in cold water.

13From now on, make soup. Raw materials required: sea vegetables, dried shrimp skin. [1]

14Finish chopping the ginger and garlic.

15Chop the sea weed.

16Put the bottom oil in the pot, and put the oil into the ginger and garlic pot after the oil is boiled. Then put in the water, put in the sea vegetables and dried shrimp skin, and then put in the monosodium glutamate, salt seasoning.

17Put the good soup into the bowl, and then put the dumplings into the bowl, and you can add some fragrant and chopped chives to decorate, and if you hate the greasy feeling, you can drip a small amount of vinegar, and the very fragrant dumplings will be done.

If you are afraid of greasy, taking dumplings with soup is very greasy, especially if you put a small amount of vinegar in the soup, a small amount is fine, and it is not easy to feel greasy at all.

After learning the practice of leek and shrimp dumplings, I firmly believe that many people have a more practical understanding of the practice of this type of dumplings. There may have been many people who couldn't help but want to give it a try. In the case of the New Year, making a plate of hot amaranth and shrimp dumplings and serving it to the dinner table will undoubtedly be a great surprise for one's loved ones, and it will also produce happiness and happiness for oneself.

Change the ingredients.

Flour. 500 grams.

Leek. 500 grams.

Shrimp. 300 grams.

Egg. 100 grams. Salt. 3 grams.

Essence of chicken. 5 grams.

Peanut oil. 10 grams.

Method: Read step by step.

First, mix the dough and add a little salt to the dough water to increase the gluten.

Pick and wash the leeks, wash and control the moisture, remove the shrimp skin, peel out the shrimp, and remove the shrimp line on the back of the shrimp.

Cut the shrimp into large pieces.

Cut the leeks into chopped leeks, put the shrimp in, add peanut oil and mix well, so that the leeks are wrapped in oil, so that salt and chicken essence are added and mixed well, and the leek filling is not easy to come out of the water.

Knead the dough well, roll it into long strips, knead it into a small agent, roll it into a slightly thicker dumpling wrapper in the middle and a thin side on the edge, take a dumpling wrapper, then beat an egg into the leek and mix well, and put the filling on the dumpling wrapper.

Pinch it with both hands, the potbelly dumplings are ready, put water in the cauldron to boil, boil the dumplings, cover the lid, sprinkle some cold water after boiling, cover the lid and cook again, so boil three times, the dumplings will be cooked thoroughly, after cooking, take out, dip in vinegar or garlic, delicious and delicious.

Precautions. When mixing the dough, use light salt water to increase the gluten of the dough, so that the rolled out dumpling skin is thin and gluten, and it is not easy to break the skin.

The skin should be slightly thicker in the middle and thin on the edge, so that the dumplings are generally thick and thin, and it is not easy to break the belly when boiled.

There is the pork stuffing with shepherd's cabbage, and the ingredients to prepare.

500 grams of minced pork.

500 grams of shepherd's cabbage.

3 green onions.

Salt, light soy sauce, sesame oil, oyster sauce, cooking wine, minced ginger, and thirteen spices.

Step 1Wash the shepherd's cabbage, put it in boiling water, add a little salt and vegetable oil, remove it when it changes color, pass it with cold water, squeeze out the water, chop it, and set aside.

2.Finely chop the green onions and set aside.

3.Put the pork filling into a basin, pour in the prepared light soy sauce, sesame oil, oyster sauce, cooking wine, minced ginger, thirteen spices, stir well, add an appropriate amount of water in stages, and stir well in one direction.

4.Put the chopped shepherd's cabbage and green onions into the meat filling bowl and continue to stir well. The pork stuffing with shepherd's cabbage is completed.

Another one is the shepherd's cabbage egg vermicelli filling, and the ingredients are prepared.

500 grams of shepherd's cabbage.

Eggs 4 pcs.

Vermicelli 200 grams.

Salt, vegetable oil, oyster sauce, sesame oil, and thirteen spices.

Step 1Wash the shepherd's cabbage, put it in boiling water, put a little salt and vegetable oil, remove it when it changes color, pass it with cold water, squeeze out the water, chop it, and set aside.

2.Heat the oil in a hot pan, heat the oil temperature for eight layers, beat the eggs, fry until eight are ripe, and chop them out of the pan for later use.

3.Soak the vermicelli in water until soft, finely chop and set aside.

4.Place all the ingredients in a large basin and stir well.

Dumpling dough, the ingredients to prepare.

1000 grams of flour.

500 grams of water.

Step Mix flour and water into a dough, which is as soft and hard as an earlobe, and the net value is ten minutes, and you can roll out the skin and wrap dumplings.

Open the water in the pot and cook the dumplings before serving.

Tip 1It is best to use three points of fat and seven points of lean pork, chopped into meat filling, and the taste will be better.

2.The filling should be stirred in one direction while stirring.

3.After boiling water in the pot, put a little salt to prevent the dumpling skin from breaking, after the dumplings are boiled, add cold water, boil, twice in a row, boil until the dumplings float, you can take out and eat.

Put the shepherd's cabbage aside with hot water.

Cook the prawns and pick out the shrimp lines.

Chop the superheated shepherd's cabbage.

Chop the scrambled eggs, cut the shrimp into small pieces, add chopped green onion and ginger foam, add sesame oil, salt and chicken essence to taste.

Mix the noodles, wrap the traps, and make dumplings.

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Ingredient breakdown. Ingredients.

300 grams of shepherd's cabbage.

Shrimp to taste. 2 eggs.

400 grams of flour.

Accessories. 2 tablespoons of peanut oil.

2 tablespoons of sesame oil. 1 spoonful of oyster sauce.

A pinch of salt. A pinch of green onions.

A pinch of ginger. Salty flavor.

Cooking process. One hour is time-consuming.

Easy difficulty. Steps to prepare the shrimp dumplings with shepherd's cabbage.

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The taste of spring.

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Prepare all the ingredients.

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Add water to a boil and add the shepherd's cabbage.

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Blanch the shepherd's cabbage for 2 minutes.

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Chop the shepherd's cabbage. Please click Enter a description.

Peel the prawns. Please click Enter a description.

Finely chop the shrimp. Please click Enter a description.

Eggs scrambled. <>

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Chop the green onion and ginger. <>

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Capsule. Shrimp. Place the eggs in a basin.

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Scallions. Ginger. Fuel. Sesame oil. Salt to taste.

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Mix well and set aside. <>

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And good dough.

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Make the dumpling wrappers.

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Start making dumplings.

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Bring water to a boil and add a pinch of salt so that the dumplings don't stick together.

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Put in the dumplings. Please click Enter a description.

Cover the pot and bring to a boil over high heat.

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The dumplings are boiled and floating.

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The practice of leek shrimp dumplings, first of all, and noodles, this process must be alive and well, or not far from earning, and secondly, the leeks should be selected to be neither old nor tender, and then after the eggs are broken, fry and cool the spare leek eggs, and the shrimp can be put together and stirred evenly, and the dumplings are particularly fresh and fragrant.

1.Peel the shrimp and wash them several times with baking soda water to wash them white. Marinate with cooking wine, salt, pepper, water starch.

2.Pick the leeks and cut them into small cubes. Pour some olive oil, in order to prevent the soup from coming out 3Pour olive oil into the pan, then mix the leeks and shrimp together and pour some oyster sauce and mix well.

4.Add water to the flour and mix well, not soft or hard.

5.Finished product.

Wash and mince the leeks, pick the shrimp line, then cut into cubes, add salt, oil, monosodium glutamate and oil, set aside, prepare dumpling wrappers, you can.

Leek shrimp dumplings, in fact, is very good to make, you chop the leeks, and then put the shrimp in the water, after it is cooked, then peel the shrimp out, chop it, stir it with the leeks, put a variety of seasonings, and the dumplings are particularly delicious.

Shrimp to the shrimp line and then chopped for later use, should not be too broken, five eggs are fried together and cooled and then chopped for later use, should not be too broken, minced leeks and shrimp, eggs are mixed together, only put peanut oil, sesame oil and salt, nothing else, original, fragrant and delicious.

To make leek shrimp dumplings, chop the leeks, peel the prawns, cut the shrimps, and pour oil, salt, and Huo line.

The recipe for leek shrimp dumpling stuffing is as follows:

First of all, add an appropriate amount of water to the flour and form a soft and hard dough; Wash the leeks and cut them into finely chopped leeks; Peel off the shrimp from the shrimp, remove the shrimp line and chop the shrimp surimi into granules;

Put the minced shrimp and ginger into a large bowl with the filling, and stir in the oil, salt, light soy sauce, vinegar and oyster sauce at the same time. Marinate for a while to allow it to absorb the flavor.

Add the chopped leeks and mix well.

Knock in an egg, stir well, and the dumpling filling is ready. Everyone knows that the leek is added to the raw egg, it is easy to get out of the water, then knock in an egg first, mix a part of the dumpling filling, after wrapping these fillings, and then knock in the second egg, and so on, until all the dumplings are wrapped, so that the dumpling filling can be reduced.

Take out the dough, knead it into small pieces of the same size, roll out the slightly thicker and thinner dumpling skin in the middle, put the filling in the middle, and knead it into dumplings with both hands.

Repeat until all the dumplings are wrapped. In fact, it is to wrap all the dumplings according to personal habits. Once all the dumplings are wrapped, put them in a pot of boiling water and cook. When eating, you can dip it in garlic, vinegar or chili oil, which is very delicious.

Preface. Leeks are all like to eat, and the delicious flavor of dumplings is the best, with tender shrimp, delicious - my favorite. I got the true biography of my mother to make dumplings, maybe because I love to eat dumplings, especially leeks vegetarian dumplings...

Material. Ingredients: 450g flour, 2 prawns, 500g leeks, 2 eggs;

Excipients: appropriate amount of peanut oil, appropriate amount of salt, 2g of chicken essence

Shrimp dumplings with leeks.

Add water to the flour and form a dough with moderate firmness and softness, let it rise for about 15 minutes, and knead well.

Pick and wash the leeks and control the moisture.

Melt the prawns and peel off the shells.

Finely chop the leeks.

Dice the shrimp. Put the leeks and diced shrimp together in a pot, add salt, chicken essence and peanut oil and mix thoroughly.

Roll the dough into small pieces and roll out into a round dumpling wrapper.

Crack a pure raw egg into the dumpling filling or mix a portion well.

Place the dumpling filling on the skin.

Pinch in the middle.

Just pinch it with both hands.,It's not good to take pictures by yourself.。。

All the dumplings are wrapped.

Put water in the pot, put the dumplings into the water after the water boils, boil three times, and the dumplings can float.

Delicious dumplings...

Tips: 1. Raw eggs are easy to get out of the water when they are put in the filling, you can first roll out the dumplings and tell them to roll out more, put an egg in the filling, mix less filling, and then roll out the skin and wrap the filling so repeatedly, and you can wrap it. It can effectively prevent dumplings from being released due to the water problem of raw eggs.

2. Wrap dumplings with raw eggs, which should be wrapped and boiled, and cannot be placed to avoid the dumplings from breaking the skin.

The preparation of shrimp dumplings is as follows:

Ingredients: 150 grams of Zhongyu dumpling powder, 400 grams of fresh shrimp, 150 grams of grass carp meat, 8 water chestnuts, a little green beans, a little sweet corn kernels, 2 green onions, 2 slices of ginger.

Excipients: salt to taste, a pinch of white pepper.

2. Mix the flour with an appropriate amount of light salted water and form a hard dough, cover it with a damp cloth and let it rise for half an hour.

3. Peel the middle of the grass carp.

4. Remove the fish bones.

5. Chop the minced fish (the fish meat can stick to the knife), add a small amount of salt, white pepper and green onion and ginger water in one direction to make fish gelatin and set aside.

6. Pick the shrimp with a toothpick and wash the shrimp line.

7. Press the shrimp one by one with the knife surface, and grind it hard to become shrimp paste.

8. Add a little salt, white pepper, green onion and ginger water in one direction to make shrimp puree.

9. Add the prepared fish gelatin, add the blanched sweet corn kernels, green beans and water chestnuts and continue to mix in one direction.

10. Take out the awakened dough, knead it and cut it into dough, roll it into a thin skin, wrap it with the adjusted filling, and boil it in a pot of boiling water over high heat until the dumplings float.