How to make leek dumpling filling, how to make leek dumpling filling

The leek dumpling filling method is as follows:1. Wash the leeks first, drain the water, and then cut them into fine cubes. Then add an appropriate amount of salt and cooking oil, grab and mix evenly. This keeps the leeks from raw water.

2. Cut the pork into small pieces, then chop into puree, and chop the meat puree with a knife to taste better. Add pepper water to the meat puree in batches and stir until the meat is fluffier and tastes better.

3. Mix the meat puree and leeks thoroughly, add pepper, light soy sauce, dark soy sauce, thirteen spices, and chicken essence to taste.

4. Finally, wrap it in dumpling wrappers and put it in the refrigerator to freeze, which is very convenient to eat and take.

5. Cook the dumplings in the pot and remove them to control the moisture. If you can't finish eating, put it in the refrigerator and freeze it.

Steps for leek dumpling filling:Ingredients: 400 grams of flour, 400 grams of leeks, 5 eggs, 1 ham sausage.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder.

1. Add flour and an appropriate amount of water to form a dough, cover with plastic wrap and put it on hold.

2. Pick the leeks and soak them in light salt water for 10 minutes, wash them well, and control the moisture.

3. Beat the eggs and stir well with a little water, add an appropriate amount of oil to the wok, pour in the egg liquid after the oil is boiled, stir while pouring, and try to stir as much as possible.

4. Finely chop the leeks.

5. Add an appropriate amount of salad oil and mix well, this step is very important, and then add ingredients to mix the filling, and the leek filling will not come out of the water.

6. Chop the ham sausage and add all the ingredients to the bowl.

7. Add five-spice powder and salt and stir well.

8. Make dumplings according to your preference.

9. Add an appropriate amount of water to the pot, put the dumplings into the water after boiling, pay attention not to stick, boil and pour cold water, then boil and then pour cold water, and boil for the third time to take out, and the dumplings are cooked just right.

10. Remove from the pot and serve on a plate.

Ingredients: 300 grams of pork, 150 grams of leeks.

2. Prepare a piece of fat and thin pork, wash it, cut the pork into long strips, and then chop it again.

4. Add chili powder, salt and an egg to a bowl and stir well.

5. After stirring well, add leeks, stir well again, and the finished product is as follows.

How to cook leek dumplings? Put the eggs in a pan and stir well, pour in the leeks and carrots, salt chicken essence and oyster sauce Stir well, ready to start wrapping.

The dumplings are so delicious, because the dumpling filling is filled with water soaked in green onions, ginger and garlic!

First add minced ginger, minced green onion, pepper, salt and other seasonings to the ground minced meat and stir evenly, stir in one direction when stirring, so that the trap will not spread out, can coagulate together, and then put the cut leeks into the stirring, note: after adding leeks, don't add salt, before putting leeks, add salt, otherwise leeks are easy to come out of the water.

There is a lot of leek water, and then put salt when you start wrapping it, so that the leek water will not come out quickly.

Ingredients: 300 grams of leeks, 1 4 tbsp salt.

Method 1Wash and mince the leeks, put them in a container and add salt and mix well.

2.Let method 1 stand for 20 30 minutes, wait for it to slightly come out of the salt water juice, then press the water of the vegetable filling slightly, add the fresh meat filling and stir evenly in the clockwise direction.

Vegetarian: 1. Cut the leeks into small pieces, and cut the eggs into small cubes after they are scrambled;

2. Mix the two, add five-spice powder, and mix well with chicken essence, salt and oil.

Pork and leek filling: 1. Stir the pork belly, wash and chop the leeks, mix the two, add salt, chicken essence, beat one or two eggs, mix these ingredients evenly, and put them in the refrigerator for a while (so that the dumplings will be more juicy, and the wrapping is also easier to wrap).

Finely chop the leeks, scramble the eggs, stir them together, add salt, monosodium glutamate, sesame oil, and stir well.

Ingredients: minced meat, chopped leeks, minced green onion and ginger, you can put an appropriate amount of dried bean curd and chop and stir.

Ingredients: salt, soy sauce, sugar (a little) or monosodium glutamate.

Salty according to your preference.

1. Meat filling:

Ingredients: minced meat, chopped leeks, minced green onion and ginger, you can put an appropriate amount of minced green onion and ginger Ingredients: salt, soy sauce, sugar (a little) or monosodium glutamate, cooking wine, pepper, sesame oil, adjust the meat filling: put an egg in the meat filling of the above ingredients, except for the leeks) first put together and stir in one direction until the stirring is viscous until the leeks love to come out of the soup, so the leeks should be washed and dried in advance, and after the noodles are ready, stir in the meat filling.

2. Vegetarian filling. Leeks are made according to the above method, and the eggs should be fried with cooking oil first, and then salt and shrimp skin are also good.

The preparation of leek dumpling filling is as follows:

Ingredients: 1 kg of black pork hind legs, 2 leeks, 12 black tiger shrimp (a little less), appropriate amount of minced ginger, chive root, 3 eggs, appropriate amount of salt, light soy sauce: dark soy sauce:

Oyster sauce: Steamed fish soy sauce 3:1:

2:1, five or six peppercorns, an appropriate amount of salad oil for cooking peppercorns, and half a cup of cooking wine.

1. Grind the meat in a meat grinder, mince the ginger and chives. You can also use meat filling directly, and don't grind the meat yourself too badly to become minced meat, that kind of meat is not fragrant.

2. Beat three eggs and set aside, add half an eggshell of cold water and stir well.

3. Peel the black tiger shrimp and remove the head to the shrimp line, cut it into sections for later use, there are only 8 in the picture, and then I felt that it was too little and put four or five.

4. Light soy sauce, dark soy sauce, oyster sauce and steamed fish soy sauce according to 3:1:2:

Pour in the ratio of 1, cover half a cup of cooking wine, and then add an appropriate amount of salt, the amount of salt needs to consider the saltiness of all the previous seasonings. If you don't feel that the color is enough, you can increase the proportion of dark soy sauce to 2. Steamed fish soy sauce is not optional.

5. Stir well in one direction.

6. Pour an appropriate amount of salad oil into the wok, heat a few peppercorns in the chain oil, then take out the Huaqiao hail pepper, pour the hot oil into the filling and cook it. Sichuan pepper must not be paste, if it turns black, the filling will taste mushy. Continue stirring to combine.

7. Put oil in the pan and scramble the eggs, break the eggs, as long as there is no obvious egg liquid, there is no need to fry them very old.

8. Pour into the filling.

9. Stir well.

10. Pour the shrimp into the filling and continue to stir clockwise.

11. Finally, cut the washed leeks into sections, pour them into the filling little by little, until they are completely stirred, and then continue to stir in one direction.

12. Stir the filling.

13. Then you can make dumplings. I won't repeat the part of making dumplings, there are many tutorials on how to make dumplings and beans, **will be more intuitive than**, it is difficult for me to shoot while making dumplings**.

14. Cook dumplings. **The middle is almost the state of the dumplings that are about to be cooked, this time according to the standard Min Tomato sail with thin skin and large filling, so the dumpling wrap is very ......You can only put a dozen of them on a plate.

15. Boiled dumplings.

16. Start.

Dumplings are our traditional Chinese food, and they are an indispensable delicacy on our table during the Chinese New Year. There is a popular saying that "dumplings are not delicious", which shows that dumplings are deeply loved by the public. Eating dumplings is also a unique custom of our Chinese during the Spring Festival, and it is a delicacy that cannot be replaced by any mountain and sea delicacies.

After washing the leeks, hold the roots of the leeks with both hands and shake the water vigorously to effectively remove the water.

A little cooking wine can be added to the egg liquid to effectively remove the fishy smell, and the eggs made by adding boiled water will be fresher and more tender.

Leeks must be chopped as much as possible, add an appropriate amount of cooked oil to the chopped leeks, stir well, so that the leeks do not come out of the water, and the dumplings will not break the skin.

Eggs should be beaten in one direction. Beat the eggs as much as possible so that the scrambled eggs will be larger.

Adding a little white sugar to the egg liquid can increase the coagulation temperature of the protein heat denaturation, delay the aging of the egg white, and the water retention of the sugar can increase the softness of the egg, help the fluffy and soft scrambled eggs, and also adjust the taste to be more delicious, but the amount of sugar should not be too much, unless you like to eat sweet scrambled eggs.

Add an appropriate amount of water to the beaten egg mixture and beat it evenly, cold or lukewarm water, which can effectively reduce the shrinkage of the egg mixture after it meets the hot oil, and will not fry old, hard and shriveled.

All the seasonings for this dish should be added when beating the eggs.

We first pick the prepared ingredients, remove the old leaves and rotten leeks, then clean them, shake off the water, and then put them in a pot and control the water a little for later use.

Then we will beat the prepared eggs into a bowl, beat them with chopsticks, then add a small amount of cooking wine, and then add some cold boiling, stir well and set aside.

Add oil to the pot, pour in the beaten egg liquid after the oil is hot, then turn on low heat and fry slowly, quickly break it with chopsticks, so that the egg liquid is fried, and after the chopsticks are broken, it is put out and dried for later use.

The preparation of leek-stuffed dumplings is as follows:1. Add a small amount of warm water to the flour and stir it into a flocculent with chopsticks.

2. Knead the dough, cover with plastic wrap and let it stand for a while.

3. Soak the leeks in salted water for 20 minutes, wash them and chop them.

4. Wash and chop the pork. The ratio of fat to lean pork I use is 1:9. It is also possible to use lean meat entirely.

5. Beat the eggs into a basin, beat them, and add a little water, so that the scrambled eggs are more tender.

6. Heat the pan with cold oil, put a little oil in the pan, and pour in the egg mixture.

7. Stir-fry over medium-low heat, after the egg mixture is fixed, cut and mix with a spatula and spread into small pieces. Then serve it out to cool.

8. Add a little more oil to the pot, pour in the pork over low heat, and stir-fry.

9. Turn off the heat and let cool after the meat changes color.

10. Pour the cold pork and eggs into the leeks, and put more oil in the fried pork, so you don't need to put oil now, if the oil is not much, you can put a little more. Add salt to taste.

11. Go to a small piece of dough, knead it for a while, roll it into long strips and cut it into even pieces with a hob.

12. Roll out the small pieces of dough into thin sheets, put in an appropriate amount of vegetable filling, and wrap them. There are many ways to make dumplings, so let's choose according to your preference.

13. Boil a pot of boiling water and put a little salt to prevent the dumplings from sticking. Put the dumplings in when the water is boiling. Once the water is boiling again, add a spoonful of cold water. Generally, two or three times of cold water is fine. The dumplings are cooked when they float on the surface of the water.

Preparation of leek dumpling filling

Method 1: Pork and dumplings filling method: wash and drain the nine vegetables and chop them for later use; Chop the pork, add a little cooking wine, and use chopsticks to beat the meat foam in one direction; Add the minced ginger and stir well in the same direction; Add nine vegetable foam, add an appropriate amount of salt, oyster sauce, light soy sauce, chicken essence powder, pepper and sesame oil and mix well.

Method 2: Nine-vegetable pork stuffed dumplings:

Ingredients required: 1 kg of pork, 1 kg of nine vegetables, 100 grams of soybean oil, 5 grams of salt, 1 tablespoon of oyster sauce, 20 grams of minced ginger, 5 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of cooking wine, 2 grams of thirteen spices, 2 grams of white pepper, 2 grams of monosodium glutamate, 150 grams of warm water

How to do it

1.Choose pork foreleg meat with 7 points lean meat, 3 points fatty meat, or you can use pork belly, peel the pork, and then cut it into small pieces.

2.Then chop the pork into minced meat. Buy the minced pork and chop it yourself at home, and eat it with confidence, it is better than the minced meat that is ground out by the machine. Heat soybean oil in a pot until smoking, turn off the heat and let the oil cool for later use.

3.Put the minced meat into a large bowl, add half of the cooled oil, then add minced ginger, white pepper, oyster sauce, thirteen spices, cooking wine, sugar, monosodium glutamate, light soy sauce, dark soy sauce, and stir well with chopsticks. Use chopsticks to stir the minced meat in a clockwise direction, while stirring, pour in warm water in batches until all the warm water is stirred into the minced meat, and then add salt to stir the minced meat until it becomes sticky.

Put the mixed meat filling in the refrigerator and refrigerate for about 30 minutes, so that the meat filling and all the seasonings have a full integration and marinating process.

4.Wash the nine vegetables, drain the water, and then chop the nine vegetables into minced pieces.

5.Put the nine vegetables in a pot, add the remaining half of the oil, mix well, and wrap the nine vegetables with a layer of oil, so that the water will not be salted when mixing the filling. This is a trick for making nine-dish dumplings without water.

6.Put the adjusted meat filling into the nine-vegetable basin, stir it well with chopsticks, and the nine-vegetable pork filling will be adjusted.

【Basic ingredients】Leeks, tofu, eggs, salt, cooking oil, sugar, pepper, dried shrimp, [production steps].

1.Prepare a handful of leeks, pick and wash them, and chop them with a knife.

2.Prepare another piece of tofu and two eggs, put on gloves and crush both the eggs and tofu.

3.Heat the oil in the pan, put the eggs and tofu in the pan, then add a little salt to taste, stir-fry and let cool for later use.

4.Put the cut leeks into the pot, add a spoonful of cooking oil first, so that the mixture is even, which can prevent the leeks from coming out of the soup, and then add a little sugar, eat without heartburn, and a little pepper, it will not hurt the stomach, 5Then add the fried eggs and tofu crumbles, and finally add a large spoonful of delicious dried shrimp.

The point is that the leek stuffing must not be grabbed and mixed, but mixed like me, and the leek stuffing is mixed like me, and the leek stuffing is not out of the soup when it is wrapped. When eating, it is not heartburn, it does not hurt the stomach, it is not greasy, it is light and delicious, and the leek egg and tofu filling is mixed.

6.Take a sheet of dough, put the right amount of filling, fold it in half, wrap it in the way you like, and a beautiful dumpling like this one is wrapped.

7.Boil the water in the pot in advance, put in the dumplings, after all the water is in, gently push it with a spoon to prevent it from sticking together, after the water boils, light the cold water once, stir it again, and finally cook it until the dumplings are bulging, float up and cook, take them out and put them on the plate.

The delicious leek dumplings are ready, they are delicious, there is no soup, and the skin is not broken.

Tips] 1Add a spoonful of seasoning oil to the leeks to prevent the leeks from coming out of the soup. Add a little sugar, it won't taste heartburn, and a little pepper will not hurt your stomach.

2.Don't grab the leek stuffing and mix it, you have to mix it like I do, and the leek stuffing that is so adjusted will not make soup when wrapping.