How to eat the leftover dumpling wrappers

What to do with the leftover dumpling wrappers?

n A variety of ways to eat dumpling skins, you can make sweet and salty dim sum, which is beautiful and delicious!

1. Fruit pile dumplings. Preheat the oven at 250 degrees, evenly coat the surface of the dumpling wrapper with a small amount of butter, then put it on tin foil and sprinkle an appropriate amount of white sugar on the dumpling wrapper. Bake the wonton skin in the oven for 6-8 minutes, until the surface is browned and crispy, then take the wonton skin out and cool it for later use.

Wash and cut your favorite fruits into small pieces. Prepare a bottle of thick yogurt, stir the yogurt and lemon juice well, pour it into the slightly upturned dumpling skin after baking, put the fruit on it, and drizzle a little yogurt.

2. Dumpling skin version of egg tart. Prepare wonton wrappers, plain milk, animal butter, condensed milk, egg yolks, sugar, and cake flour. Mix together the ingredients except the dumpling wrappers and stir well.

Sift in the cake flour and stir well, sieving twice. Place the dumpling wrappers in the nonstick cake tin, pour in the egg mixture, and place in the oven. With a ding, this dumpling skin version of the tart is ready.

Crispy on the outside and tender on the inside, it is more fragrant than ordinary tart skin.

3. Pizza with meat dumplings. Prepare a variety of favorite vegetables and minced meat, and if you have a machine, you can use the machine to put all the ingredients in it and grind it together, and if not, you can chop it with a knife. Once wrenched, add salt and black pepper or other favorite seasoning and stir well.

Coat the dumpling wrappers with a layer of oil, place them in a paper cup tray, and smooth the bottom to hold the other ingredients. Add the minced meat, a few green beans and mozzarella cheese and place in the oven or fryer. Finally, remember to take it out and eat it hot, take a bite, it will be crispy on the outside and tender on the inside, crunchy!

4. [Dumpling skin lucky bag] Raw materials: dumpling skin, leeks, eggs, coriander, edible oil, thirteen spices, oil consumption, black sesame.

1) Prepare some dumpling skins, then evenly coat the dumplings with cooked oil, cover them with a layer of dumpling skins, and stack the dumpling skins in turn.

2) Press the stacked dumpling wrappers by hand, roll them out with a rolling pin, and put them on a plate for later use.

3) Put an appropriate amount of water in the steamer, put the steaming drawer, put the rolled dumpling skin into the steamer, and steam on high heat for 8 minutes.

4) Boil water in a pot, put in the coriander after the water boils, blanch and remove it, disassemble the coriander and put it on a plate for later use.

5) After washing and chopping the leeks, put them in a bowl, pour in the scrambled eggs in advance, add an appropriate amount of thirteen spices and oil, stir evenly and set aside.

6) After 8 minutes, take out the steamed dumpling wrappers and uncover them layer by layer (the dumpling wrappers are very light and soft at this time).

7) Put the adjusted leek filling in the dumpling skin, wrap it and fry it with coriander stalks, brush the oil in the pan, and put it in the wrapped lucky bag.

8) After placing the lucky bag in the pot, pour in the beaten egg mixture, sprinkle in some black sesame seeds, cover the pot and simmer for 2 minutes.

9) After 2 minutes, turn off the heat, take out the fried lucky bag and put it on a plate, and cut the eggs with a knife.

You can also make mille-feuille cakes and scallion pancakes, which are relatively simple, so I won't talk about them one by one.

The leftover dumpling wrappers can be used as noodle soup, steamed and eaten, or eaten as wonton. Here's how to do it:

A new way to eat steamed dumpling wrappers:

Spare ingredients: 250 grams of dumpling skin, 100 grams of glutinous rice, half a carrot, half a corn, 3 garlic mosses, 4 tablespoons of soy sauce, 5 shiitake mushrooms;

Production process: The first step is to prepare an appropriate amount of glutinous rice, wash it with water, then control the moisture in it, put the glutinous rice into the rice cooker, cook it according to the usual method of cooking glutinous rice, and then put the steamed glutinous rice out for later use;

The second step, after the carrot is cleaned, take half of the root, peel and peel it, cut it into dices, soak the mushrooms in water in advance, remove the roots, squeeze out the water, cut them into cubes about the same size as the carrots, and cut the garlic moss into dices after processing;

The third step, after processing the ingredients, add an appropriate amount of cooking oil to the wok, add diced carrots, mushrooms, garlic moss and corn kernels, stir-fry evenly, and then add a little salt to taste, after the ingredients are fully fried, put the boiled glutinous rice into it;

The fourth step is to quickly stir-fry evenly to make the glutinous rice loose, add some soy sauce to taste, stir well, let it cool, prepare the dumpling skin, put an appropriate amount of glutinous rice filling in it, and then knead it tightly with your hands to make it look like roasted wheat, and make all of it according to this method;

The fifth step is to put the finished dumpling wrappers in the steaming drawer, put them in the pot through the water and start steaming, and it will be steamed in about 10 minutes.

It's not surprising that dumplings are wrapped in dumpling wrappers these days, but it's not easy to make other delicacies with dumpling wrappers.

Eat the leftover dumpling wrappers and cook them in a pot and eat them as noodles.

If you have leftover dumpling wrappers, you can feed them to the pigs, or you can throw them away, which is basically useless.

You can put the rest directly into the boiled water, and then make some noodle soup directly for him, which is better.

The leftover dumpling wrappers can be made into fried dumpling wrappers as follows:

1. Stack the leftover dumpling wrappers one by one, add a little flour between each sheet to prevent adhesion, and then cut two knives horizontally and vertically with a knife to cut into tic-tac-toe shapes, so that the dumpling wrappers will become small triangles and rectangles.

2. Add oil to the pot, put the cut dumpling skin in the hot oil temperature, and you will be pleasantly surprised to find that the dumpling skin will swell and slowly bulge in the middle, the skin is thin and crispy, beautiful and delicious, and you can take it out when fried until golden on both sides.

Eat an appropriate amount of leftover dumpling skin, take one and brush it with oil, stack it with a dumpling skin, continue to brush with oil, and then stack it with a dumpling skin, so that seven or eight sheets are superimposed.

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Then roll out the pancakes with a rolling pin. Then the half-rolled dumpling wrappers are steamed in the pot.

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Then remove from the pan and pour oil and stir-fry chopped chives. Add the pre-chopped shredded potatoes and carrots and stir-fry until raw.

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Add an appropriate amount of salt, a little chicken essence and a spoonful of light soy sauce, stir-fry and remove from the pan. Spare.

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Steamed dumpling wrappers are peeled off one by one while they are hot. Roll the fried shredded potatoes.

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When you eat it, you dip it in your favorite chili sauce, which is especially delicious. Mom is no longer afraid of wasting dumpling wrappers haha.

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It can be pulled into slender strips of boiled noodles to eat, or you can make some other filling packets, other flavors of dumplings, such as mushrooms, corn, shrimp, etc., you can also make cakes with some fruit jam in them, bake them in the oven, or make them into sauce cakes.

It can be fried, oven-baked, or wrapped in something else.

Wrap sugar-filled dumplings or make dough sheets.

1. Chop the cleaned lean meat into minced meat.

2. Add an appropriate amount of oil, salt, soy sauce and sugar to the meat filling and stir well.

3. Finally, add the chopped green onion, stir well, and the meat filling is ready.

4. Take a dumpling wrapper and put the meat filling in the middle.

5. Take another dumpling wrapper and cover it on top, then pinch the edges of the two overlapping dumpling wrappers and press it with a fork.

6. After the electric baking pan is preheated, brush with oil, put in the wrapped lean meat pie, and fry it slowly on low temperature.

7. Since the meat filling is raw, the temperature must be lower, fry for a while, turn the noodles several times, and fry slowly.

8. Fry until golden brown on both sides, and the fragrant lean meat pie is ready to be cooked.

Leftover dumpling crusts. Make the braised noodles. Of course, you can also put the remaining dumpling wrappers. Anew. Roll into skinned dumplings. Packs. Knead into a dough. Make noodles. Anyway. As long as it doesn't break. All are edible.

Generally speaking, the leftover dumpling wrapper can be used to make cakes, especially the kind of cakes with bread filling, and you can also use dumpling wrappers to make potstickers, which is more delicious.

I think the leftover dumpling wrappers can be used to make dough sheets.

Every time you make dumplings, you can't perfectly grasp the ratio of filling and skin, although the remaining skin is not expensive, but you don't want to waste it, have you ever had such troubles? Don't worry, dumpling wrappers can also be used to make these delicacies, so let's learn from them

1. Scallion pancakes. I want to eat scallion pancakes, but the steps of mixing and rolling noodles are too troublesome, and it is too much time to go to bed in the morning Don't worry, as long as there are dumpling skins, you can make fragrant scallion pancakes in ten minutes

Ingredients: dumpling skin, chopped green onion, oil, salt.

2. Cover with another dumpling wrapper, smear with oil, salt and chopped green onions.

3. Repeat the previous step and overlap 4-5 dumpling wrappers.

4. Finally, cover a dumpling wrapper, press it with your hand, and roll it out horizontally and vertically with a rolling pin.

5. Put a little oil in the pan and fry the front and back sides until the surface is golden brown.

2. Splash noodles with oil. The dumpling skin is easy to paste into a dough when boiled directly into the pot, which affects the taste and is not good-looking

Ingredients: dumpling wrappers; green onions, ginger, garlic; soy sauce, salt, vinegar; Chilli flakes.

Detailed explanation of the steps: 1. Wash the green onions, ginger and garlic, mince them and set aside.

2. Pull the dumpling wrappers into noodles and cook them in boiling water.

3. Add green onion, ginger, garlic, salt, vinegar, soy sauce mixture and chili noodles, and pour in hot oil.

3 Mexican shrimp crackers.

Tired of eating Chinese food, it's time to change your style and try this simple, delicious and nutritious version of the prawn pancakes in dumpling wraps

Ingredients: dumpling wrapper, fresh shrimp, bell pepper, pear, tomato paste, mayonnaise, soy sauce, vinegar, chopped green onion, sesame seeds.

Detailed explanation of the steps: 1. Put the dumpling skin in the pan and fry it, and put it on the rolling pin while it is hot to bend it.

2. Peel and remove the head of the shrimp and fry them in a pan, then cut them into small pieces, add chopped green onions, mayonnaise and tomato sauce and stir well.

3. Shred the bell pepper and pear, add an appropriate amount of soy sauce, vinegar and black sesame seeds and stir well.

4. Put the filling in the pancake and serve.

4 pineapple pie. If you want to eat sweets, but you are worried about gaining weight if you are high in calories, you can make a sweet pineapple pie at home with dumpling wrappers

Ingredients: dumpling wrappers, pineapple, eggs.

Detailed explanation of the steps: 1. Cut the pineapple into small pieces and mix well with honey. Put it in the pan and stir-fry until it is semi-soft, then add a small half bowl of starch water, stir while adding, and when the pineapple filling becomes sticky, put it out for later use.

2. Coat the dumpling wrappers with a thin layer of butter, fold the three dumpling wrappers together, roll the dumpling wrappers into an oval shape with a rolling pin, brush a thin layer of butter on the dough sheet, fold twice in the middle, and continue to roll out into a rectangle.

3. Put the pineapple into the dumpling wrapper and seal with egg mixture.

4. Pour oil into the pot, burn until it is 60% hot, when the oil level fluctuates frequently and there is a little smoke, put the pineapple pie down and fry it until golden brown and take it out

If you accidentally make too many dumpling wrappers, you can try these methods, simple and fun, I once shared, today I think you may use it again, and you can also play with your children! Transform into scallion pancakes.

Ingredients: dumpling skin, chopped green onion, cooking oil.

Method: 1. Stack 3 pieces of dumpling wrappers on top of each other, grease the joints, and sprinkle chopped green onions and a little salt on the surface. 2. Roll up the dumpling wrapper into a long strip, and then coil it into a circle, and the adhesive can be dipped in a little water. 3. Press the round dough flat with the palm of your hand, and then roll it out with a rolling pin.

4. Warm the pan with cold oil, put in the rolled scallion pancakes, and fry over medium heat until golden brown on both sides.

Transform into a banana and red bean pie.

Ingredients: dumpling wrapper, bean paste filling, banana, cooking oil.

Method: 1. Crush the banana and paste the appropriate amount of bean paste.

2. Take a dumpling wrapper, scoop a small spoon of mashed banana and bean paste filling respectively and put it in the middle of the dumpling wrapper, dip the corner in some water, then take a dumpling wrapper and cover it with overlap, and press it around the perimeter with a fork to fix it. 

3. Put a small amount of oil in the pot, after the oil is hot, add the banana pie and bean paste pie in turn, and fry over medium heat until the dumpling skin is translucent.

If you make too many dumpling wrappers, you can make baked shallot cakes to eat, or you can put them in the refrigerator to freeze them, and when you make dumplings to eat, take them out and use them.

To make a cookie-like snack, grease the dumpling wrappers, sprinkle with sesame seeds and seaweed, oven bake until golden brown, and finish with pepper and salt.

I would like to share with you several ways to make dumpling wrappers, one of which my children and I love to eat, and it is great to use it for breakfast or snacks, and children can't stop eating!

Cheese chips. Ingredients: dumpling wrappers, cheese powder, olive oil, basil, salt, pepper.

Method: 1. Spread a layer of olive oil on the dumpling skin and sprinkle cheese powder and basil evenly.

2. Preheat the oven to 250 degrees, put the dumpling wrappers in the oven, bake for about 5 minutes, and the color can be golden brown.

3. After baking, take it out and sprinkle with salt and pepper while hot.

Scallion pancakes. Ingredients: Dumpling wrappers, chopped green onions, pepper, peanut oil, salt.

2. Fold the dumpling wrappers and roll them up along the long axis.

3. Coiled the strip-shaped dumpling wrappers in a circle, and then flattened the plated dumpling wrappers. Roll out the cake with a rolling pin.

4. Remove from the pot, pour oil, medium and low heat, and fry on both sides until golden brown.

Lazy version of scallion pancakes.

Ingredients: Dumpling wrappers, chopped green onions, oil, salt.

2. Use a rolling pin to roll out the dumpling wrappers into pancakes.

3. Pour oil into the pot, fry slowly over low heat, golden brown on both sides, and slightly bulge in the middle.

Banana pie. Ingredients: Banana, dumpling wrapper, oil.

2. Put a little oil in a frying pan, put the wrapped banana pie in the pan, fry it on both sides, and it can be slightly yellow.

Finally, this banana pie is something that our family loves to eat. This is the easiest to make, with the least ingredients, and the sweetness of the banana and the crispiness of the dumpling wrapper are just right. Children love to eat, whether it is breakfast or snacks, it is a healthy and delicious choice.

Now I know what to do with the leftover dumpling skin!