How to make dumplings with bamboo shoots, and the steps of how to make bamboo shoots and melon stuff

The preparation of bamboo shoots dumplings is as follows:

1. Prepare the ingredients: minced meat and winter bamboo shoots.

2. Remove the shells and wash the winter bamboo shoots, blanch them for about 10 minutes and remove them.

3. Cut into thin strips.

4. Pour an appropriate amount of water into the minced meat and beat evenly.

5. Then add shredded bamboo shoots, minced ginger, 2 grams of salt, light soy sauce, dark soy sauce, sugar, white pepper, corn oil, corn starch and chicken essence.

6. Stir evenly in one direction and set aside.

7. Add 1 gram of salt to the flour, then pour 100 grams of boiling water, stir it into a flocculent shape with chopsticks, and then pour in 70 grams of cold water and stir.

8. Knead into a smooth dough, cover with plastic wrap and relax for about 20 minutes.

9. Roll the loose dough into long strips and divide it into small portions.

10. Roll out the small pieces of dough into a round dumpling wrapper and put in the filling.

11. Close the dumpling skin, pinch out the folds, and seal the mouth tightly.

12. After wrapping the dumplings, put them in the steamer in turn, boil the water over high heat and turn to medium heat, steam for 12 minutes to get out of the pot, and you can dip some vinegar when eating.

The preparation of pork dumplings with winter bamboo shoots.

Peel the pork belly and cut into pieces and mince or mince it.

Wash the green onion and ginger. Pour half a bowl of water. I grind the meat directly and then use the meat grinder to grind it! If you don't have one, rub it with your hands. Make green onion ginger water!

Then in the minced meat. Add a portion of white pepper. A pinch of salt. Light soy sauce. Dark soy sauce. One-third of the green onion ginger water. Start stirring in one direction!

Add the water from green onion and ginger three times. Stir in one direction each time and add a second time! Then put the minced meat in the refrigerator and set aside!

Peel the bamboo shoots. Then use a grater to rub into silk. Chop again!

Then put water in the pot. Add the chopped bamboo shoots in cold water. And then**. Bring to a boil and cook for another 20 seconds. Scoop it up and pass it in cool water.

Then squeeze out the bamboo shoot water. Place on top of the minced meat. Add the chopped green onions. Add salt. Light soy sauce. Dark soy sauce. Ground white pepper. Essence of chicken. Stir well and season twice!

That's how the stirred minced meat goes. You can make dumplings directly. You can also refrigerate for a while before wrapping! You can also make steamed bun filling!

Just make dumplings the way you are used to!

When cooking dumplings. Throw two green onions in the water. Put a pinch of salt. Dumplings are non-sticky and not easy to break!

This stuffing is really delicious.

Ingredients: Pork (fat) (250g) Zucchini (500g) Wheat flour (300g).

Seasoning: green onion (10 grams) ginger (5 grams) vegetable oil (10 grams) salt (5 grams) monosodium glutamate (2 grams) eggs (75 grams).

Crafting process. 1.Wash and grind the fresh pork into minced meat for later use;

2.Peel the zucchini, remove the seeds, shave into short threads, add a little salt and marinate slightly, pinch it with your hands, then rinse it with water, remove it and squeeze it dry;

3.Add 3 grams of salt, monosodium glutamate, oil, then add minced green onion and ginger, pour in the fresh pork filling and mix well;

4.Mix flour, 2 grams of salt, 35 ml of water and eggs, knead into a dough, then divide the dough into small pieces, roll it into a dough, and set aside;

5.Wrap the rolled dough with filling, knead it, wrap it into dumplings, and cook it in the usual way.

Ingredients: 1000g zucchini, 4 eggs.

Seasoning: shrimp skin, green onion, five-spice powder, salt, oil, monosodium glutamate.

1.Add warm water to the flour, add little by little, beat the flour into a snowflake-like floc by hand, and then knead the flour flocculent into a ball with a damp cloth and wake up for half an hour, knead it smooth.

2.Wash the zucchini, eggs, flour, soak in water and set aside.

3.Rub the zucchini and marinate in salt for 10 minutes to remove moisture.

4.Beat the eggs, fry the eggs, add the chopped green onions, shrimp skin.

5.Put all the above ingredients together, add salt, monosodium glutamate, and five-spice powder and stir well.

6.Knead the dough into thin strips, knead the dough, then roll out the skin and wrap the filling. Make a small bowl with your left hand and pinch the sides of the dumplings with your right hand.

7.Put a little salt in the pot when cooking dumplings to prevent the dumplings from sticking together.

8.After the water boils, add a small bowl of cold water, and after boiling again, you can see that the dumplings have surfaced, turn off the heat, and use a colander to remove the dumplings.

1. Cut the zucchini into shreds and sprinkle a little salt in the container, let it sit for a while to remove the zucchini's own water, squeeze it dry and set aside.

2. Crack the eggs into the container and beat them, chop the green onions, and have some shrimp skin.

3. Stir-fry the eggs, shrimp skin and chopped green onions, crush the eggs, and serve.

4. Put the processed zucchini and eggs together, mix thoroughly, add a little sesame oil and a small amount of salt, and wrap the dumplings.

1.Chop the green onion, ginger and garlic.

2.Wash the mushrooms and blanch them in hot water and chop them.

3.Add water to the minced meat and mix well with chopped green onion and ginger, rice wine, sugar, and salt (put at the end) in one direction.

4.Peel the zucchini, shave it into shreds, squeeze out the water and set aside.

5.Wash the shrimp skin, squeeze out the water, stir-fry in oil until fragrant, and chop it for later use.

6.Add olive oil to the pot and mix with minced meat, shredded gourd, chopped shrimp skin, chopped straw mushrooms, minced garlic and salt.

The main ingredient is unknown. 1 tender pumpkin.

1200 grams of pork.

Dumpling wrapper 1300 grams.

Eggs for two. Accessories.

100 grams of peanut oil.

10 grams of salt. 4 scoops light soy sauce.

Two tablespoons of oyster sauce. Two tablespoons of cooking wine.

Step 1: How to make pork and pumpkin stuffed dumplings.

Preparation of ingredients. Step 2: Preparation of pork tender pumpkin stuffed dumplings**.

Peel and wash the pork, cut it into small pieces, and put it in a meat grinder to beat until minced. The pork is more tender and has a better taste on the front leg, and if you don't have a meat grinder, you can chop it into minced meat with a knife.

Step 3: Home-cooked cooking of pork and pumpkin stuffed dumplings.

Step 4: A simple way to make pork and pumpkin stuffed dumplings.

Add salt, light soy sauce, oyster sauce, cooking wine, thirteen spices.

Step 5: How to eat pork tender pumpkin stuffed dumplings.

Beat well with chopsticks, wrap in plastic wrap and let stand for a while.

Step 6: How to make pork and pumpkin stuffed dumplings.

Remove the stems of the tender pumpkin, wash it, sassafrass the shreds, sprinkle in salt and mix well, and marinate for 20 minutes.

Step 7: How to fry pork tender pumpkin stuffed dumplings.

Squeeze the pumpkin shreds dry and chop them a little.

Step 8: How to cook pork tender pumpkin stuffed dumplings.

Put the chopped tender pumpkin into the minced meat and beat evenly, then pour in peanut oil and beat evenly, and the meat filling is mixed.

Step 9: How to stew pork and pumpkin stuffed dumplings.

Take a dumpling wrapper, dip the edges in a little water, and add a spoonful of minced meat.

Step 10: How to stir-fry pork and pumpkin stuffed dumplings.

Knead into the shape of a dumpling.

Step 11: How to stir-fry pork and pumpkin stuffed dumplings.

After doing it in turn, put it in the refrigerator and freeze it for more than three hours, and then put it in a plastic bag to freeze it.

Step 12: How to make pork and pumpkin stuffed dumplings.

Boil the pot with boiling water, add a little salt, put in the dumplings, shake the pot to prevent the dumplings from sticking together, and serve on a plate after cooking.

Finished product drawing. Cooking skills.

First of all, you can cut some bamboo shoots and melons into small pieces, then add an appropriate amount of pork to make some dumpling filling, and finally wrap the dumplings, which will taste more delicious.

Material. Lettuce.

Flour. Ground pork.

Minced ginger. Spring onion. Salt. Light soy sauce.

Ground white pepper. Water.

Method. 1.Put the flour away, slowly add water, stir it with chopsticks to form a flocculent, then knead it into a dough and let it sit for a while. This is the time to prepare the filling.

2.Add minced ginger, light soy sauce, white pepper, salt and chicken essence to the minced pork, stir well, and marinate for more than an hour.

3.Finely dice the lettuce and the green onions.

4.Knead the proofed dough into a smooth dough and knead it into a suitable size.

5.At this time, mix the lettuce and green onions into the meat filling to prevent the soup from being mixed too early. (After the dough is ready, stir in the lettuce and green onions to prevent the soup from being too salted too early.) ）

6.Roll out the dough into dumpling wrappers.

7.Scoop up a little filling with a spoon and fill it on the skin and press it with the back of the spoon.

8.Knead in the middle.

9.From the right, fold one fold and one fold and pinch slowly.

10.Turn the dumplings upside down, in the other direction, fold one fold again, and slowly knead one fold. In this way, the crescent-shaped dumplings are pinched.

However, such dumplings personally think that they are suitable for making fried dumplings, and the shape of the fried dumplings is beautiful, if it is a boiled dumpling with thin skin and large filling, it is still a big belly, and the dumplings with narrow wings are delicious.

11.In this way, it's all wrapped.

12.Use a small bowl to adjust the batter, you can use flour to adjust it, you can also use starch to adjust it, it's all about the same. However, the starchy batter makes the kaza more crispy and delicious.

13.Put a little oil in the pan, put the fried dumplings in the pan, and pour in the prepared batter, because it is a meat filling, the water content can not exceed one-third of the dumplings.

14.Cover the lid (be sure to cover the lid, it is not easy to cook without a lid.) Boil the water over high heat, then cook it over low heat (slow baking over low heat, Kazha is golden, and Kazha is thick and fragrant, delicious), and fry it until it is golden Kazha can be out of the pot.

Ingredient breakdown. 400g of flour

4 eggs. Lettuce leaves 300g

Oil to taste. Salt to taste.

Appropriate amount of five-spice powder.

Sesame oil to taste. Light taste.

Cooking process. Half an hour takes time.

Normal difficulty. Lettuce leaf dumplings preparation steps.

Flour with a pinch of salt, mix well and form a smooth dough and let rise for 20 minutes.

Put the lettuce leaves in the pot and drain them, squeeze them dry, and chop them into pieces.

Heat oil in a pan and stir-fry the eggs until they are chopped.

Add lettuce leaves, add salt, five-spice powder and sesame oil and mix well.

Roll out the awakened dough into slices (I don't dare to say round slices, because I don't roll them out).

Wrap into dumplings. Boil water in a pot, put some salt in the water and cook.

Introduction: Winter bamboo shoots are bamboo shoot buds that grow from bamboo side buds, because they have been growing in the soil, so the bamboo shoot buds will be particularly fresh. Let's take a look at the content of the winter bamboo shoot dumpling filling method I have sorted out for you.

Materials:

500 grams of pork belly, 300 grams of peeled winter bamboo shoots, 50 grams of green onions, a small piece of ginger, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of light soy sauce, a little dark soy sauce, a little chicken essence.

The preparation of pork dumplings with winter bamboo shoots.

Peel the pork belly and cut into pieces and mince or mince it.

Wash the green onion and ginger. Pour half a bowl of water. I grind the meat directly and then use the meat grinder to grind it! If you don't have one, rub it with your hands. Make green onion ginger water!

Then in the minced meat. Add a portion of white pepper. A pinch of salt. Light soy sauce. Dark soy sauce. One-third of the green onion ginger water. Start stirring in one direction!

Add the water from green onion and ginger three times. Stir in one direction each time and add a second time! Then put the minced meat in the refrigerator and set aside!

Peel the bamboo shoots. Then use a grater to rub into silk. Chop again!

Then put water in the pot. Add the chopped bamboo shoots in cold water. And then**. Bring to a boil and cook for another 20 seconds. Scoop it up and pass it in cool water.

Then squeeze out the bamboo shoot water. Place on top of the minced meat. Add the chopped green onions. Add salt. Light soy sauce. Dark soy sauce. Ground white pepper. Essence of chicken. Stir well and season twice!

Stirred up. That's how minced meat is. You can make dumplings directly. You can also refrigerate for a while before wrapping! You can also make steamed bun filling!

Just make dumplings the way you are used to!

When cooking dumplings. Throw two green onions in the water. Put a pinch of salt. Dumplings are non-sticky and not easy to break!

This stuffing is really delicious.

Tips:

Pork should be fatty to be delicious. If you don't use pork belly. It is also possible to use pork with 3 fat and 7 lean.

The ratio of pork and bamboo shoots can also be adjusted according to your taste. Put more food you like!!

The preparation of pork dumplings with winter bamboo shoots.

Peel the pork belly and cut into pieces and mince or mince it.

Wash the green onion and ginger. Pour half a bowl of water. I grind the meat directly and then use the meat grinder to grind it! If you don't have one, rub it with your hands. Make green onion ginger water!

Then in the minced meat. Add a portion of white pepper. A pinch of salt. Light soy sauce. Dark soy sauce. One-third of the green onion ginger water. Start stirring in one direction!

Add the water from green onion and ginger three times. Stir in one direction each time and add a second time! Then put the minced meat in the refrigerator and set aside!

Peel the bamboo shoots. Then use a grater to rub into silk. Chop again!

Then put water in the pot. Add the chopped bamboo shoots in cold water. And then**. Bring to a boil and cook for another 20 seconds. Scoop it up and pass it in cool water.

Then squeeze out the bamboo shoot water. Place on top of the minced meat. Add the chopped green onions. Add salt. Light soy sauce. Dark soy sauce. Ground white pepper. Essence of chicken. Stir well and season twice!

That's how the stirred minced meat goes. You can make dumplings directly. You can also refrigerate for a while before wrapping! You can also make steamed bun filling!

Just make dumplings the way you are used to!

When cooking dumplings. Throw two green onions in the water. Put a pinch of salt. Dumplings are non-sticky and not easy to break!

This stuffing is really delicious.

Asparagus crystal dumplings preparation steps.

Steps for making asparagus crystal dumplings: 1 1 Blanch the asparagus in boiling water and remove it.

Steps for making asparagus crystal dumplings: 2 2 Finely chopped and a small part for garnish.

Steps for asparagus crystal dumplings: 3 3 Add egg white, salt, light soy sauce, cooking wine, ginger and shallots, and pepper to the minced pork and stir.

Steps for making asparagus crystal dumplings: 4 4 Add the asparagus minced again.

Steps of asparagus crystal dumplings: 5 5 Mix together into asparagus meat filling.

Steps for asparagus crystal dumplings: 6 6 Add corn starch (about 10:2) to boiling water and stir well.

Steps of how to prepare asparagus crystal dumplings: 7 7 slowly knead into a smooth dough.

Steps for making asparagus crystal dumplings: 8 8 Divide the dough into several small squeezes, take a small squeeze and roll it out into round dough sheets.

Asparagus crystal dumplings to prepare steps: 9 9 put in the filling.

Steps to prepare asparagus crystal dumplings: 10 10 folds in half and pinch the edges tightly.

Asparagus crystal dumplings steps: 11 11 Wrap around the middle and pinch the interface tightly.

Steps for making asparagus crystal dumplings: 12 12 Put carrot slices under the pad and put them in the steamer.

Steps for asparagus crystal dumplings: 13 13 After boiling water, steam for about ten minutes.

Asparagus crystal dumplings preparation steps: 14 14 Under the decoration of asparagus and wolfberries left in front of you, the fresh and elegant asparagus crystal dumplings are baked.