The practice of making mushroom dumplings, how to make mushroom dumplings

Step 1: Prepare the ingredients, first of all, prepare the ingredients for making shiitake mushroom dumplings, the ingredients for shiitake mushroom dumplings are: fresh shiitake mushrooms, pork belly, light soy sauce, dark soy sauce, coriander, edible salt, edible oil, eggs, flour, starch, ginger juice, five-spice powder, pepper water, etc., and then clean the fresh shiitake mushrooms bought from the supermarket, take them out and drain the water, and then chop the shiitake mushrooms into dices with a knife and put them in a clean bowl on the side for later use, and then clean the ginger, coriander, and pork belly, and then cut them into dices. Set aside in a bowl for later use.

Step 2: Prepare a clean pot, put in an appropriate amount of cooking oil, put the diced shiitake mushrooms into the pot and stir-fry, and when the shiitake mushrooms are fragrant, you can put a little edible salt to increase the taste of the shiitake mushrooms, and then you can put the shiitake mushrooms in the pot and put them in a bowl prepared on the side. Then add some light soy sauce, coriander, dark soy sauce, Sichuan pepper water, cooking oil and salt to prepare the filling.

Put the sautéed shiitake mushrooms and marinated pork belly in a bowl, then add some coriander and eggs to stir well.

Step 3: Prepare a clean container, put in some flour, starch, edible salt, eggs and an appropriate amount of water, stir well, and then knead until the dough is formed, and after the dough fermentation is completed, you can cut the dough into a small piece of dough, and then use a rolling pin to press the small dough into a dumpling skin, wrap the adjusted dumpling filling one by one with the dumpling skin, knead it into the shape of an ingot, and put it aside for later use.

Step 4: Prepare a clean pot, add an appropriate amount of water to it, boil over high heat, wait for the water to boil, and then put the wrapped mushroom dumplings into the pot to cook, before putting the dumplings into the pot, add an appropriate amount of edible salt to the water, so that the dumplings will not break the skin in the pot or stick together, after the dumplings are put into the pot, turn to low heat to cook the dumplings. When the water boils again, add a small amount of cold water, which can prevent the dumplings from breaking the skin after boiling for too long, because if the temperature of the water is too high, it will cause the dumpling skin to be cooked, but the dumpling filling is not cooked, and finally after the dumplings are all boiled and floating, the dumplings can be taken out of the pot and put on the plate.

Xianggu makes dumplings, first wash Xianggu with water, then boil it in hot water for a while, take it out, use cold water for a while, put some pork filling and green onion ginger in the cabbage, Xianggu dumplings are very delicious.

Ingredients for mushroom-stuffed dumplings.

500 grams of flour 500 grams of shiitake mushrooms.

250g pork and 1 green onion.

1 piece of ginger and 1 tablespoon of oyster sauce.

1 tablespoon pepper 1 tablespoon soy sauce.

1 tablespoon of cooking oil and salt to taste.

Preparation of mushroom-stuffed dumplings.

Step 1: Let's talk about how to deal with shiitake mushrooms. Fresh shiitake mushrooms are washed with water, and the stems of shiitake mushrooms are removed and not used, the taste of the shiitake mushroom handle is dry and hard, the taste of the filling is not good, and it is not easy to cook, so we don't use it, but don't throw it away, it's okay to keep it as a stew.

Step 2: Break the washed shiitake mushrooms in half, boil water, add the shiitake mushrooms and cook for a few minutes.

Step 3: Chill the shiitake mushrooms immediately.

Step 4: Squeeze the mushrooms again, take out some water, and chop them. Because after the mushrooms are chopped, there will be no separation of moisture, so be sure to grab a little before chopping, there will still be a lot of soup, when chopping slightly sticky, the soup will not run, and the filling will still be very tender.

Step 5 Chop the meat into a meat puree, add the chopped green onions, minced ginger, and then add oyster sauce, pepper, soy sauce, cooking oil, and salt to taste.

Step 6: Stir the meat and seasonings well.

Step 7: Then add the minced shiitake mushrooms, stir well, and it will become a filling.

Step 8 The dough should be mixed in advance, 500 grams of flour should be put into 250 grams of warm water and formed into a smooth dough. Divide the dough into small dough and roll out the dough. Make dumplings and make whatever you like.

Step 9: Finally, cook the dumplings. Bring water to a boil. Put in the dumplings and cook them over high heat, cook until the dumplings float, then cook for about 5 minutes until they are cooked.

Step 10: The finished product <>

Step 11: Cooking tips for finished mushroom-stuffed dumplings.

There is a lot of water in the mushrooms, and it is not easy to take them out after chopping, so you must rush out a little before chopping, so that there will still be a lot of soup, and when you chop it, it will be slightly sticky, and the soup will not run, and it will still be very tender when you do this. The stem of shiitake mushrooms is relatively dry and hard, and making the filling will affect the taste, so it is recommended to remove the handle and keep it for stew.

Ingredients: 500 grams of pork, 200 grams of shiitake mushrooms, 50 grams of white sesame seeds, 150 grams of green onions, salt, cooking wine, garlic, olive oil, soy sauce, chili noodles, 300 grams of flour.

Method: 1. Pour 300 grams of flour into the basin and add an appropriate amount of warm water to stir evenly into a flocculent, it is best to add it in batches when adding water, stir the flour while adding, and then knead it into a smooth dough, and let the dough rise for 30 minutes. Next, start to make the filling of the dumplings, cut the pork into dices and puree them into a basin, soak the mushrooms in water, cut the ginger into minced ginger, and cut the green onion into green onions for later use.

Add a little starch to the meat filling and grasp it evenly with your hands, then add an appropriate amount of salt, light soy sauce, cooking wine, sesame oil, pepper, beat an egg, and then stir together in one direction, and then cover with plastic wrap and marinate for about 20 minutes. Drain the mushrooms, wash them and cut them into minced pieces, put them in the marinated meat filling, then add minced ginger and green onions, a little salt, olive oil, light soy sauce, and continue to mix well in one direction.

2. After the dough is proofed, take it out and put it on the panel, sprinkle a layer of dry flour and knead it into slender strips, cut it into small agents with a knife, sprinkle some dry flour on the cut surface of the small agent and then flatten it with your hands, start rolling the dough, pinch the dough with the thumb and index finger of the left hand and slowly rotate it to the left, hold the rolling pin with your right hand and roll it up and down, roll it to the appropriate size, and the thickness you like. Pick up the dough with your left hand and use chopsticks to take out the appropriate amount of filling and put it on top of the dough, don't put too much stuffing, otherwise it will not be easy to wrap, first the middle and then the two sides of the pinched into the shape of ingots, you can also use your own technique to pinch the shape of the dumplings, and wrap all the dumplings in turn.

3. Prepare a bowl and add white sesame seeds and chili noodles, add oil to the pot and heat it, add minced garlic, add salt, vinegar, chicken essence, sesame oil and stir-fry evenly, then pour it into the bowl while it is hot, mix it with sesame seeds and chili noodles, mix evenly and the dipping sauce is ready. Let's start boiling dumplings, add enough water to a clean pot and boil over high heat, wait until the water boils and then put in the dumplings, and the dumplings will float up after a while, which is not cooked, add a little cold water to boil the pot again after the soup boils, boil 3 times, until the dumplings become transparent, you can take it out, you can put it in a bowl with the soup if you like to eat it, and dip it in the prepared ingredients to start it.

In fact, how to make mushroom dumplings is more delicious, I personally think that this dumpling needs to depend on everyone's taste, after all, you can add some other food to make dumplings. You can put some other food in it, such as carrots, you can also put some corn, add some meat, and stir with shiitake mushrooms to make dumplings. Such dumplings come out very fragrant and very tasty.

Ingredients: shiitake mushrooms, kiwei shrimp, chives, eggs, ginger.

Method 1: Chop the shrimp, add cooking wine, salt, ginger, monosodium glutamate, thirteen spices, and marinate for a while.

2. Blanch the mushrooms, chop and marinate the shrimp filling, add egg whites, a little sesame oil and chives, mix well and stir until strong.

3. Flour + starch, mix with dough, and let rise for ten minutes.

4. Roll out the skin, wrap the dumplings, and cook for 10 minutes.

Hello! For the specific preparation of shiitake mushroom pork and carrot dumplings, please refer to it, thank you!

Ingredients: 60 grams of fresh shiitake mushrooms.

Carrots 100 grams.

Pork belly 220 grams.

Dumpling wrappers 45 sheets.

1 egg (50 grams).

Green onion 15 grams.

Ginger 2 grams. Cooking wine 3 grams.

Chicken essence grams. Salt 3 grams.

Preparation of shiitake mushroom pork carrot dumplings.

1.Wash all materials that need to be washed. Finely chop the shiitake mushrooms, mince the carrots, mince the pork, and finely chop the green onion and ginger.

2.Take a large clean bowl, pour in minced meat, carrots, shiitake mushrooms, green onion and ginger, beat in an egg, add cooking wine, salt, chicken essence.

3.Stir the filling with chopsticks in one direction for about 3 minutes. It can be used to make dumpling fillingTipsIf you use pork belly, the filling will be more moisturizing, and if you use pure lean meat, you need to add additional salad oil.

Guiding words: Dumplings are a kind of food that many people like to eat, so how to use shiitake mushrooms to make a dumpling? The next thing I brought to you is to collect and sort it out'Shiitake mushroom dumpling method, welcome to read!

Materials

Ingredients

400g flour

Pork 250g

Shiitake mushrooms 400g

Seasoning

Salt to taste.

Essence of chicken to taste.

Mix the sail oil to taste.

Pepper to taste.

Step 1

1.Wake up with cold water and dough for 1 hour;

2.Remove the stems of the mushrooms, wash them with boiling water, blanch them, drain the water and chop them;

3.Adjust the meat filling: add salt and pepper to the meat filling, first fry the oil 7 into heat, add 3-5 peppercorns, star anise, open the oil and remove the pepper star anise, then pour into the meat filling and stir evenly in one direction, add soy sauce and chicken essence and continue to stir and mix thoroughly;

4.Add shiitake mushrooms and stir well;

5.Add minced green onion and ginger and stir well;

6.making dumplings;

7.Add an appropriate amount of water to the pot, put in the wrapped dumplings after the water boils, and then add cold water after boiling the pot and repeat 2 times to get out of the pot, and the dumplings are cooked just right.

8.Remove from pan and serve.

Preparation of shiitake mushroom dumplings

How to make it.

Step 1: Prepare the ingredients. 400 grams of plain flour, 1 piece of northern tofuShiitake mushrooms150 grams, 200 grams of rape, 1 carrot, appropriate amount of green onion, appropriate amount of ginger.

Step 2: Bring the water to a boil, slowly pour in the flour and stir with chopsticks until there is no dry powder.

Step 3: Knead into a smooth dough, then cover with plastic wrap and let it sit for about 20 minutes.

Step 4: Start preparing the stuffing. Handle the tofu first, there is a lot of water in the tofu, if you make the filling, put it in the steamer cloth, twist it vigorously, and try to wring out the moisture inside.

Step 5: Clean the rape, then blanch it in a pot of boiling water for about 30 seconds, then quickly remove it and put it in cold water.

Step 6: Blanch the mushrooms in a pot of boiling water for about 1 minute, then remove them and put them in cold water for later use.

Step 7: Wring out the rape and chop the water, wring out the mushrooms and chop the water, peel and chop the carrots, and then put them in a pot with the tofu, and then put the minced green onion and ginger into the pot.

Step 8: Pour a little oil into the pot and heat it, then put the peppercorns into the pot, stir-fry until fragrant, remove the peppercorns, and then turn off the heat.

Step 9: Pour the hot oil of Sichuan pepper on the minced green onion and ginger, then add 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, chicken essence, sesame oil and white pepper to taste.

Step 10: Stir well and the filling is ready.

Step 11: Remove the awakened dough and knead until smooth.

Step 12: Roll the dough into long strips and cut into small pieces.

Step 13: Take a small agent and roll it into a skin.

Step 14: Put an appropriate amount of stuffing into the skin (don't put too much stuffing, the toughness of the hot dough is worse than that of ordinary dough, if you put too much stuffing, it is easy to break when wrapping).

Step 15: Pinch the skin into the shape of a dumpling.

Step 17: Pour an appropriate amount of water into the pot, put the dumplings into the pot after the water boils, and steam on high heat for 12 minutes.

Step 18: Let's get started.

Say a few more words. 1. The water content in the tofu is relatively sufficient, so if you use it to make filling, you must wring out the water in the tofu first.

2. The toughness of the hot dough is slightly worse than that of ordinary dough, so when making dumplings, be careful, and in addition, don't put too much filling.

Dumpling wrappers. Pork.

Shiitake mushrooms are a food.

Green onions are a food.

Ginger Xiangke food. Salt. Essence of chicken.

Light soy sauce. Wine.

Recipe: Peel and chop the pork into minced meat, and cut the mushrooms, ginger and green onions into cubes.

Prepare the raw materials.

Add an appropriate amount of salt, chicken essence, cooking wine, and light soy sauce and stir well.

Prepare containers for dumplings.

5.Prepare a small bowl of water and put it with the dumpling wrappers for easy use.

6.Take a dumpling wrapper and put the meat filling on the dumpling wrapper**.

7.Dip your index finger in a small bowl a little water and apply a half-circle around the edges of the dumpling wrapper.

8.Fold the dumpling wrappers in half.

9.Squeeze the meat filling and fix it in the middle, which can also make the overlapping dumpling wrappers better together.

10.Counterclockwise, start the pleats from the right.

11.After beating the five pleats, the dumplings are wrapped.

Flour, shiitake mushrooms, rape, green onions, salt, chicken essence, cooking wine, sweet noodle sauce, cooked oil, sesame oil.

Method. 1. First things first. It's just noodles, of course, you have to put in some effort.

2. Chop the washed rape and green onions into dices and set aside.

3. Chop the shiitake mushrooms into small cubes and set aside.

4. Put the raw materials and seasonings such as chopped shiitake mushrooms and rape into the basin, and then add salt, monosodium glutamate and other seasonings and mix well.

5. After the filling is adjusted, you can open the bag (needless to say). After that, boil in a pot of boiling water.

Tips. 1. If the rape is too tender and cut, the soup will come out, and you can wrap the filling with a cage cloth and squeeze it slightly into the water.

2. No cage cloth can also be used for net gauze.

3. Be sure not to squeeze too much soup from rape, otherwise all the nutrients will run away.

Steamed dumplings with mushrooms and filling method two.

Material. Pork filling, shiitake mushrooms, dumpling skin, cooking wine, salt, chicken essence, starch, chopped green onion, minced ginger, sesame seeds.

Method. 1.Prepare the materials.

2.Put water in a pot and bring to a boil, put in the washed and stemmed shiitake mushrooms, blanch for about a minute, remove and rinse with cold water, drain and set aside.

3.Then drain for a while, you can squeeze the mushrooms out of the water by hand, put them on a cutting board and take a knife to cut them into small cubes.

4.Take a large bowl, put the pork filling and diced mushrooms, put the cooking wine, salt, chicken essence, starch, chopped green onion and ginger, sprinkle some sesame seeds, and mix well.

5.After the minced meat is stirred, add a spoonful of cooking oil and mix well (with cooking oil, the oil molecules will wrap around the vegetable filling, so that the water molecules in the vegetable filling cannot escape).

6.Take a dumpling wrapper and spread it out in the palm of your hand, place the meat filling in the dumpling wrapper, and rub some water on the edge of the dumpling wrapper on the outside (the effect of gluing the dumpling wrapper).

7.Fold the dumpling wrapper in half, put the outer dumpling wrapper together with the left hand side and slowly push out the pleats, and then pinch it tightly with the right hand.

8.Pinch while pushing, pinch the entire edge, and the dumplings are wrapped. If you think this method is troublesome, then press both sides of the dumpling skin tightly with your hands, which is OK (northerners are wrapped like this, and the wrapping speed is relatively fast).

9.Bring the water to a boil, put in the dumplings, push with a spoon to avoid sticking to the pan, cover and bring to a boil, add a small half bowl of cold water, and then cover the lid and bring to a boil.

10.Then pour in a small half bowl of cold water, boil again, open the lid and cook for about a minute, see that the dumplings are all floating and cooked, you can take them out and start moving.