Shepherd s cabbage, mushrooms, fungus, and dumplings are filled

Ingredients: dumpling skin, shepherd's cabbage, eggs, shiitake mushrooms, black fungus, green onions.

If you have time, you can make your own hot noodles.

Wrap dumplings, the finished product will be more beautiful, and the taste will be better)

Seasoning: salt, salad oil.

Oyster sauce and white pepper.

Method: Remove the roots of the shepherd's cabbage and clean it.

To prepare shiitake mushrooms and black fungus, you need to soak them well in advance. Appropriately increasing mushrooms is not only nutritious, but also more delicious.

Boil the water in a pot and blanch the shepherd's cabbage after the water boils. When blanching, grasp the ripeness of the shepherd's cabbage, which is very important, affecting the taste of the shepherd's cabbage filling, not too raw, the taste will be firewood, not too ripe, soft and rotten to lose the aroma. The taste of the shepherd's cabbage affects its umami.

Blanch the water pursed cabbage and squeeze out the water, chop and set aside.

The shiitake mushrooms and black fungus are also chopped for later use, and a little chopped green onion is prepared.

Beat the eggs. Note that salt cannot be added to the egg mixture.

Sit in the pot and pour the oil, the oil should be a little more, pour in the egg wash after the oil is hot, and quickly use chopsticks to disperse and turn off the heat. The eggs can be taken out of the pan when they are set, so don't fry them old. After scrambling the eggs, mix the oil and eggs directly into the filling, which is particularly fragrant.

Let cool and mix with chopped shepherd's cabbage, shiitake mushrooms and fungus, and season with salt, oyster sauce and white pepper.

Mix well to form the filling. Oyster sauce is not oil, it is an umami seasoning that can be bought in supermarkets.

With the dumplings I bought, I started to make dumplings. I prefer to cook vegetarian dumplings by steaming, which makes them more delicious. When wrapping, I also like to wrap this kind of willow leaf dumplings, which can be filled with more fillings. Take a dumpling wrapper and top with the filling.

Holding the dumpling with the left hand, the thumb and index finger of the right hand are staggered and sealed, and the kneading is made into this dumpling. Of course, you can make dumplings in the way you are most familiar with them, not necessarily this way.

Wrapped dumplings, vegetarian dumplings, the filling is more scattered, not as good as the meat filling. Wrap the dumplings in the basket, put them in the cage drawer after the water is boiled, time, and steam for 12 minutes.

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The steamed dumplings are out of the cage in time and can be eaten directly.

Seriously, such a filling, the dipping sauce is actually superfluous, and it kills its deliciousness with it, so don't do it.

Vegetarian dumplings with shepherd's cabbage.

Ingredients: 500 grams of shepherd's cabbage, 10 dried shiitake mushrooms, 4 large pieces of dried fragrant mushrooms, 1 small handful of black fungus, 4 tsp light soy sauce, 2 tsp vegetarian oyster sauce or vegetarian abalone sauce, about 5 grams of salt;

1.Blanch the shepherd's cabbage, drain the water, remove and chop, soak the dried shiitake mushrooms in advance, and drain. Soak the black fungus and wash it, and boil it in water for a while to make it softer. Drain.

3. Chop the shiitake mushrooms, black fungus and dried fragrant mushrooms separately.

3.With more oil, stir-fry the diced mushrooms until fragrant, add light soy sauce and vegetarian oyster sauce, mix well and simmer for a while. Allow to cool.

4.Shebuke, black fungus, shiitake mushrooms, mix well with salt, taste (a little salty is appropriate). Then add the dried cloves (with their own salty flavor) and mix well.

07.Egg stuffed dumplings with leeks.

Ingredients: 4 eggs, half a catty of leeks, 1 Knorr old hen soup flavored thick soup treasure, 2 teaspoons cooking wine (10 grams), 1 teaspoon sesame oil (5 grams), 3 teaspoons oil (15 grams), 1 teaspoon minced ginger;

Ingredients preparation: 1Wash the leeks and chop them, beat the eggs into a bowl and stir well to form an egg mixture, drop in 2 drops of oil and stir well.

2.After the pot is hot, put oil and boil until it is 50% hot, pour the egg liquid into the pot and use a spatula or chopsticks to break it up, fry it into a cloud shape, and put it out for later use.

3.Chop the eggs while they are hot and put them in a bowl, add the minced ginger, cooking wine and Knorr Old Hen Soup Flavor Soup Treasure and stir together until there are no obvious large particles in the soup.

4.After the soup treasure and eggs are fully integrated, add leeks and sesame oil and mix well to make a filling.

08.Zucchini oyster mushroom vegetarian stuffed dumplings.

Ingredients: 2 zucchini, 1 king oyster mushroom, 1 carrot, 500g flour, appropriate amount of salt, appropriate amount of sunflower oil, a little sesame oil;

Steps:1Chop the zucchini and carrots, the rice grains are large, and after marinating with salt for about 20 minutes, remove some of the moisture.

2.Plice the oyster mushrooms are finely chopped, and the oyster mushrooms do not need to kill the water and retain the original flavor.

3.Mix the prepared fillings together, add oil, salt, sesame oil, other seasonings, or add soy sauce and stir a little according to taste.

09.Cucumber and egg-stuffed dumplings.

Ingredients: 6 cucumbers, 3 eggs, 1 ham sausage, appropriate amount of fungus, appropriate amount of vegetable oil, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of flour, appropriate amount of dried shrimp;

Steps:1Wash the cucumbers, then shave them into thin strips and sprinkle salt to force the water out.

2.Scrambled eggs, cut the scrambled eggs into relatively small dices, cut the ham sausage into small dices, squeeze out the water from the cucumbers, cut them into foam after forming a ball, wash and cut the soaked fungus, and then mix the eggs, fungus, cucumbers, dried shrimps, ham sausages together, add an appropriate amount of salt, the salt here should be less, you can put less if you don't grasp it well, taste while putting it, and then add a small amount of sesame oil to enhance the flavor, and the filling is done.

Process: Mix. Taste: Salty umami.

Calories: Higher calories.

Ingredients: Cooking steps:

1.Prepare the food--

Wash the shepherd's cabbage, blanch it in water, chop it, and stir it with oil.

Wash the mushrooms and chop them with water.

2.Knead the flour with warm water, cover with a cloth and let rise for 25 minutes.

3.Beat the eggs well, fry them in oil and shovel them into pieces.

4.Put down the chopped shiitake mushrooms and put down the dried shrimps.

5.Put down the shepherd's cabbage.

6.Add some oil, salt, sugar, cooking wine, and chicken essence. Sesame oil, chopped green onion, fresh soy sauce, stir well.

7.Knead the dough long and make it into a mixture, roll out the dumpling wrappers and wrap the filling.

8.The water in the pot is boiling, put down the dumplings and boil, and then lie down in water for 2 times and cook.

Ingredient breakdown. Minced meat, shiitake mushrooms, fungus, flour, ginger and shallots, salt, dark soy sauce, light soy sauce, oil, sugar.

1. Add ginger and shallots, cooking wine, dark soy sauce, light soy sauce, eggs and sugar to the minced meat and stir in one direction.

2. After washing and blanching the shepherd's cabbage, add oil, then add chopped shiitake mushrooms and fungus.

3. Add an appropriate amount of salt to taste and stir well.

4. Add the minced meat and stir well.

5. Put the flour in a bread machine, knead it well, cut it into an agent and roll it into a dough.

6. Wrap in the filling.

7. Wrap them in turn.

8. Put water in the pot and bring to a boil, then put in the wrapped dumplings.

9. After boiling, add a little cold water (three times) until cooked and serve on a plate.

Ingredient breakdown. Capsule, pork belly, dumpling powder, shiitake mushrooms, ginger, sesame oil, peanut oil, five-spice powder, soy sauce, salt.

1. Fresh shepherd's cabbage.

2. Blanch the shepherd's cabbage in boiling water.

3. Chop the pork belly into a filling by yourself, so that the meat is fragrant.

4. Chop the shepherd's cabbage and stuff.

5. Dried shiitake mushrooms.

6. Put a little five-spice powder, minced ginger, soy sauce, salt and sesame oil into the meat filling for later use.

7. Put the noodles in a basin with water dumpling powder and wake up for a while.

8. Prepare dumplings.

9. Wrapped dumplings.

10. Boiled dumplings.

11. The thin skin and filling are very delicious at first glance.

Wash the fresh shepherd's cabbage, then wash off the dust with water, drain the water and set aside; Soak the mushrooms with an appropriate amount of water and an appropriate amount of flour to rinse them, drain them and set aside; Soak the fungus in warm water for half an hour, remove and drain the water for later use. Chop the above ingredients, add an appropriate amount of oil, salt and pepper to taste, beat a raw egg and put it in, stir well, and the delicious dumpling filling is ready.

Wild vegetables have been eaten by many people living in the countryside, wild vegetables do not refer to a certain kind of vegetables, it is a general term for wild vegetables, wild vegetables are a very delicious vegetable, the quality of wild vegetables is very high, it is a miraculous product of nature, and wild vegetables even if they live in muddy places It itself will rarely be polluted, wild vegetables are fresh and delicious, the nutritional value is very high, and it is one of the valuable ingredients, so do you want to know the whole list of wild vegetable dumpling filling? Let's take a look.

1. Wild vegetable pork dumplings.

1.First we need to prepare the flour, and then put an appropriate amount of water in the flour and stir it into a dough.

2.Wash the wild vegetables and blanch them with boiling water, at this time we don't need to wait until the pot is boiled and then take them out, it only takes about 20s to be enough, and the wild vegetables are drained out of the water and then cut into powder for later use.

3.Prepare the meat filling, put the pork filling into a basin, add Sichuan pepper powder, minced ginger, light soy sauce, soy sauce, monosodium glutamate and other seasonings, then stir well, and then add green onions, coriander, sesame oil, etc. to continue stirring, and finally add a little salt to taste.

4.Put the cut vegetables in the meat filling and stir well, and finally pour in a little cooking oil so that the meat filling is ready.

5.Knead the good noodles well, add the agent, roll out the skin, wrap the dumplings, put water in the pot, and wait for the water to boil, boil the dumplings until the water boils, and the delicious wild vegetable and pork dumplings are completed!

2. 3. Fresh wild vegetable dumplings.

1.First of all, we need to prepare a pound of flour, and then put water in the flour and stir it into a ball.

2.After washing the wild vegetables and blanching them, it only takes about 20s to do so.

3.At this time, we are ready to adjust the filling, the process is similar to the above, just need to replace the pork with fungus, shiitake mushrooms, and dried shrimp.

4.Finally, after cooking, take it out, and the delicious three-fresh wild vegetable dumplings are complete.

3. Mackerel and wild vegetable dumplings.

1.First of all, we need to prepare an appropriate amount of flour, and then put an appropriate amount of water in the flour and stir it into a dough.

2.Wash the wild vegetables and put them in the pot and blanch them with boiling water, at this time we don't need to wait until the pot is boiling and then take them out, it only takes about 40s.

3.Stir the prepared mackerel into a minced meat and add various seasonings and wild vegetables to it.

4.Boil the water, boil the dumplings, and then remove them when the pot is boiled again.

The method of filling mushroom fungus dumplings is as follows:Ingredients: 1 kg of pork belly (ground meat), 10 shiitake mushrooms, 2 fungus, a handful of coriander, 5 shallots, 1 tender ginger, 1 egg.

Excipients: appropriate amount of salt, a little chicken essence, a little starch, appropriate amount of sesame oil, a little black pepper.

1.Cut the egg whites, green onion and ginger into the foam, stir with the meat foam and set aside, then chop the coriander, shiitake mushrooms, and fungus into the meat and stir.

2.After stirring, add salt, chicken essence, black pepper, starch and finally drizzle sesame oil and stir again. Mix according to personal taste.

3.Add cooking oil to the pot, put the stirred filling into the pot and stir-fry over low heat until fragrant.

Types of fillings for dumplings:1. Mushroom fillings include oyster mushrooms, shiitake mushrooms, slippery mushrooms, king oyster mushrooms, bisporus mushrooms, enoki mushrooms, and straw mushrooms.

2. Meat stuffing includes three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc.

3. Vegetarian stuffing is divided into assorted vegetarian stuffing, ordinary vegetarian stuffing, etc.

The method of filling the shepherd's cabbage egg fungus dumplings: blanch the shepherd's cabbage and control the water to dry, then chop the shepherd's cabbage, then cut the carrot into cubes and chop it, fry the eggs in the pot, and then stir them apart; After that, put the eggs, or radish, fungus, and shepherd's cabbage into a container, add salt, chicken essence, cooking oil, pepper, sesame oil, and soy sauce and mix well.

As we all know, whether dumplings are delicious or not has to account for seven points, so let's talk about how to make the dumpling filling of the very delicious shepherd's cabbage egg fungus dumplings.

01 Prepare the soaked fungus, eggs, shepherd's cabbage, and a carrot, then blanch the shepherd's cabbage and control the dry.

02 Then chop the shepherd's cabbage, the more chopped the better.

03 Next, dice the carrots and chop them.

04 Stir-fry the eggs in the pan and stir together.

05 After that, put the eggs, or radish, fungus, and shepherd's cabbage into a container, add salt, chicken essence, cooking oil, pepper, sesame oil, and soy sauce and mix well, so that the filling of the shepherd's cabbage egg fungus dumplings is ready.

1. Two balls of shepherd's cabbage, 3 eggs, 10 dried shiitake mushrooms, a green onion, three slices of ginger, an appropriate amount of thirteen spiced dumpling powder, put less, 600g of ultra-refined flour, 300g of water, two tablespoons of corn oil, a small spoon of sesame oil, an appropriate amount of light soy sauce, 10g of salt and 12g, and an appropriate amount of sugar.

2. Remove the yellow leaves of fresh shepherd's cabbage, wash it 3-4 times, blanch it in boiling water, cool it 2 times, then form a ball and set aside. Add water to the flour and form a dough, put it aside to rest, and wait for the process of resting to mix the filling.

3. Chop the shepherd's cabbage, soak the dried shiitake mushrooms in warm water in advance and cut them into cubes, do not pour the mushroom water, put oil in the pot, fry the green onion and the mushrooms, and then put the mushroom water to simmer, wait for the water to dry and put the fried shiitake mushrooms on a plate for later use, after the eggs are beaten, fry them into broken eggs with oil, and set aside.

4. Put oil in the pot again, after the oil is hot, add minced ginger and green onions, fry until fragrant, add light soy sauce, sugar, and a little bit of thirteen-spiced dumpling powder, and let the light soy sauce turn off again, turn off the heat.

5. The next thing is to put the shepherd's cabbage, fried mushrooms, and chopped eggs, add sesame oil and salt at the same time, and the other half of the chopped green onion, seasoning, and stir well.

6. Twisting the agent, rolling the skin, and making dumplings.

<> "Celery mushroom corn stuffed dumplings recipe encyclopedia."

Steps. Prepare the materials.

1000g of mangweed, 350g of flour skin, 180g of sweet corn, 500g of oyster mushrooms, stool mushrooms, and shiitake mushrooms. Cutting: Wash and blanch the mangweed, chop it with water, soak the mushrooms in the yam powder skin and chop them, and chop the oyster mushrooms.

Stir-fry: Pour oil into the pot, add minced ginger and stir-fry until fragrant, then add the crushed black pepper and jujube duan, stir-fry evenly, turn off the heat and let cool before serving. (You can also pour the remaining ingredients into the pot and fill it in the pan).

Adjustment: Put all the processed ingredients into a basin, add a spoonful of vegetarian oyster sauce, two dark soy sauces, three spoons of light soy sauce, an appropriate amount of salt, one peppercorn powder, a spoonful of matsutake mushrooms, a spoonful of vegetables, and finally put a spoonful of sesame oil and stir well.