The question about dumpling filling, how or dumpling filling

You're using good meat, maybe a little more lean meat, less water. Small restaurants use "meat head", fat and oil, if they use good meat filling, they will add a lot of water to the filling, commonly known as "water filling", so that the stuffed dumplings taste tender.

It should have nothing to do with whether you put the vegetables or not, maybe your dumpling filling is too full? Or there's too much meat, and the vermicelli isn't cooked or something.

You shouldn't put vermicelli, the one that absorbs water, so it's dry.

It's not because there is too much lean meat, it's good to have three fat and seven thin, and the impact of the dish is not too great.

The best ratio of lean meat to fatty meat is 7:3 or 6:4 to make meat dumplings, otherwise the mixed filling is too dry and oily, and it is not delicious.

How much pork can you have in a restaurant, hehe.

Otherwise, you will lose money.

300g of mutton, 200g of carrots, 500g of flour, 40ml of oil, appropriate amount of salt, 20g of green onions, 10g of ginger, 3g of Sichuan pepper, 15ml of cooking wine, 10ml of soy sauce, pepper, 5ml of sesame oil, 15ml of vinegar, seasoning soy sauce.

Method. 1. Wash the lamb first. Cut into small pieces.

2. Soak the peppercorns in hot water and let them cool for later use. 3. Chop the mutton into a puree, and slowly add pepper water in the middle.

4. Chop the green onion and ginger and put it in the meat filling. 5. Pour in cooking wine and soy sauce and mix thoroughly. 6. Wash the carrots, cut them into slices and blanch them in hot water.

7. Chop into minced pieces. Carrot and lamb filling put together.

8. Add peanut oil, salt, pepper and monosodium glutamate.

9. Mix well in one direction for later use.

10. Add water to the flour and form a dough and let it sit for 20 minutes.

11. Cut and rub into long strips and cut into evenly sized pieces.

12. Press the flat branch with your hand as if it were rotten. Roll out into dough.

13. Just put in the minced meat and wrap it up.

14. Put water in the pot, put the dumplings into the pot when the water boils, pour a little cold water into the pot, and pour cold water again when the pot is boiling. Repeat three times. Wait for the dumplings to float.

Mutton, pork, radish, green onion and ginger, Sichuan pepper, oil, salt, etc.

Method: 1. Pour the water into the flour at a ratio of 2:1 to form a soft dough, and set aside for later use; 2. Soak the mutton in clean water for a period of time, soak out the blood water of Mengli Qi, rinse it well, and cut it into small pieces; 3. The ratio of pork and mutton is 3:

7. Put the fat and lean pork and mutton in small pieces together in a meat grinder to form a meat filling; 4. Clean the radish, soak the pepper in boiling water in a small amount, skim out the pepper after cooling, leave only the pepper water, beat the water of the small half bowl of pepper into the meat filling 5-6 times, and beat the water while stirring; 5. Add light soy sauce, an appropriate amount of salt, a small spoon of sesame oil, two tablespoons of oil to the beaten meat filling, stir well, and cut the radish into shreds; 6. After chopping, take out the excess water by hand, put it together with the meat filling, mince the green onion and ginger and pour it into the meat filling, and stir well; 7. Rub the awakened dough and put the agent; 8. Rolling the skin and stuffing; 9. Cook the dumplings after the water boils. Tips: 1. When mixing noodles, half of the water should be added little by little to make moist dumpling noodles; 2. According to their own taste, you can add a small amount of pork to the mutton and grind it together, the pork is oily, which can make the meat filling more delicious, of course, you can also use pure mutton if you like the taste of mutton, this is your own taste, you can put more pork if you don't like to eat the taste of mutton, we follow the ratio of mutton seven points pork and three points; 3. Add a small amount of pepper water to the meat filling, which can remove the smell of mutton and make the meat filling more delicious. 4. Radish is stuffed, radish is cold, mutton is warm, just neutralized, and it is not hot in summer; 5. After chopping the radish, take out some water by hand, otherwise the meat filling is too thin to wrap.

There are many dumpling fillings, depending on what you like to eat, let's introduce a recipe.

Steps to make white radish nine-vegetable egg dumplings:

Prepare the ingredients]: white radish, nine vegetables, eggs, flour, pork.

1.Wrap dumplings first adjust the noodles, the noodles of the dumplings should be adjusted with cold water, the cold water is adjusted to make the noodles gluten, and it is not easy to break the skin when wrapping, the noodles of the "soft dumplings, hard noodles" should be adjusted a little softer, add a little salt when adjusting the noodles, which can increase the toughness of the noodles, and put the adjusted noodles aside and let it for a while.

2.Let's prepare some meat filling, chop the pork in an appropriate amount and marinate it: add salt, light soy sauce, peppercorn powder, oyster sauce powder and mix well and marinate for about 15 minutes.

Because it is not mainly stuffed with pork, the pork is just marinated and flavored, and there is no need to add pepper water to stir.

3.After washing the white radish, rub it into shreds with a cutting board, add an appropriate amount of salt and marinate for about 15 minutes, then squeeze out the water in the radish, chop it finely and set aside.

The white radish is freshly pulled back from the ground, and it is very tender, so there is no need to blanch, and the blanching will lose its original umami. Scrambled with a minced egg is ready.

4.After a small handful of nine vegetables are picked and washed, cut into fine pieces, radish and nine vegetables are a perfect match, they are paired with dumplings, so fresh that they don't drip.

5.Finally, put the marinated meat filling, radish and egg crush, and minced nine vegetables together, add an appropriate amount of cooked oil, salt and stir evenly, and the delicious dumpling filling is ready.

When adjusting the filling, you should put a little more cooked oil, when burning the cooked oil, put in the appropriate amount of peppercorns, large petals, ginger slices, onion shreds and fry together, and then take out the seasoning to cool after frying.

6.The dumpling noodles are well risen, kneaded into long strips, kneaded into small agents of equal size, rolled into a thin dumpling skin, and the middle wrap is adjusted with the filling, when I wrap the dumplings, I fold the dumpling skin in half, pinch it in the middle, pinch it tightly and squeeze it to the middle, and a dumpling that is not good-looking is wrapped.

Nutritional value of white radish.

1.Enhance the body's immune function

Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance;

2.Aids digestion:

The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite, and help digestion;

3.Helps in the absorption of nutrients:

The amylase in radish can decompose starch and fat in food and make it fully absorbed;

4.Anti-cancer anti-cancer:

Radish contains lignin, which can improve the viability of macrophages and engulf cancer cells. In addition, radish contains a variety of enzymes that can decompose carcinogenic nitrite amine and have anti-cancer effects.

Common dumplings in the market include dumplings stuffed with leek and eggs, dumplings stuffed with cucumber, dumplings stuffed with cabbage and black fungus, pork and cabbage dumplings, and ginseng dumplings.

Every time the beginning of autumn or the New Year, every household will prepare a large pot of dumplings, and it looks very happy. Next, I will explain to you in detail what the dumplings are filling.

01 Egg dumplings with leeks.

The raw materials of leek egg stuffed dumplings are leeks, eggs and dumpling skins, first chop the leeks, then break the eggs, then scramble the eggs, and then add the leeks and stir to make leek egg filling, and then start making dumplings.

02 Cucumber-stuffed dumplings.

Cucumber stuffed dumplings are also very delicious, cucumber also has the effect of beauty and beauty, so cucumber stuffed dumplings are loved by many women, we can cut cucumber into shreds, and then add an appropriate amount of minced meat to make cucumber filling.

03 Dumplings stuffed with cabbage and black fungus.

The raw materials of cabbage and black fungus stuffed dumplings are cabbage, black fungus and dumpling skin, first chop the cabbage, then add the black fungus, and you can also add an appropriate amount of chopped green onions.

04 Pork and cabbage dumplings.

Pork and cabbage dumplings are probably one of the most popular dumplings, clean and shred the cabbage, then add the minced meat and stir well.

05 Ginseng dumplings.

In winter, ginseng is one of the best-selling products, and ginseng dumplings are also particularly popular in Shandong, which can play a role in replenishing qi and blood, and it also has a unique taste when eating.

Dumplings have a lot of fillings, such as pork filling, beef filling, shrimp filling, etc., introducing several dumpling fillings.

Shrimp nine-vegetable dumpling filling.

Cut the nine vegetables into small pieces and put them on a plate, and remove the shells of the shrimp and cut them into small cubes; Put an appropriate amount of cooking oil in the pot, put nine vegetables and fry over high heat for 2 minutes, add fresh shrimp and stir-fry half-cooked, add salt, oyster sauce and five-spice ingredients; When it is half-cooked, add the chicken essence, put it on a plate and let it cool.

Shrimp corn dumpling filling.

Scrape the corn with a knife, blanch it and remove it, and let it cool for later use; Chop the green onion and finely chop the ginger; Pick out the shrimp line, wash and drain the water, cut half into small pieces, and chop half into shrimp puree; Add chopped green onion, ginger, 1 egg, 1 teaspoon cooking wine, 2 teaspoons light soy sauce, 1 teaspoon water, 1 teaspoon pepper to the shrimp puree, stir in one direction; Add the remaining shrimp, add 2 teaspoons of salt, 1 teaspoon of chicken essence, stir well in one direction, add corn kernels and mix well.

Shrimp and cucumber dumpling filling.

Remove the head and tail of the shrimp, remove the shrimp line, cut into small cubes, and marinate with salt, cooking wine, and minced ginger for half an hour; Scramble a few eggs and spread them apart; Cut the cucumber into cubes, put some salt and marinate for a while, and pour out the water when it comes out; After mixing the three ingredients, burn sesame oil with Sichuan pepper, pour it on the filling and stir well, add some soy sauce and mix well.

Shrimp and pork dumpling filling.

Chop the pork, wash the shrimp and chop the filling, pour in the soy sauce to marinate the meat filling; Chop the cabbage heart finely, add green onions, ginger, peanut oil, mix well, pour into the marinated meat filling, and stir in one direction; Add an appropriate amount of broth, add salt, monosodium glutamate, sesame oil, adjust the taste, the filling is viscous, put it in the refrigerator and freeze it for 2 3 hours to become a "paste" dumpling into a ball, soup is more, and the taste is good.

Shrimp and shiitake mushroom dumpling filling.

Minced shrimp and pork, add oyster sauce and soy sauce to marinate for preparation; Wash after soaking the autumn fungus in warm water, wash the small mushrooms after soaking them in warm water (don't pour the mushroom water if you like the dumpling juice is abundant, the upper layer of water can be used in the filling), wash and chop the green peppers, chop the fungus mushrooms and green peppers and mix well; Take out the marinated meat filling, add the mushroom fungus and green pepper pieces, then add the minced green onion and ginger, add sesame oil, peanut oil and salt to taste and mix well to taste (if you like, you can add pre-cooked pepper water or pepper and other condiments here).

Shrimp and celery dumpling filling.

Shrimp need to be marinated in cooking wine to get rid of the fishy smell; Prepare a small amount of pork minced filling; Cut the celery, carrots, shrimp, fungus, into small cubes, add minced ginger and pork puree, add an appropriate amount of black pepper, five-spice powder, sesame oil, salt, monosodium glutamate, and stir well.

Shrimp radish dumpling filling.

Wash and chop the green onions, ginger and shrimp and set aside; Chop the pork into minced meat, add an egg white, salt, soy sauce, whip until strong, then add chopped green onions, ginger and shrimp, stir well; Rub the white radish into shreds, blanch in cold water, chop and wring out the water; Add the chopped radish to the minced meat, add salt, monosodium glutamate, sugar, pepper and peanut oil, and stir well.

Dumplings generally have fillings such as pork and purse, leek eggs, corn pork, mushroom pork, pork and shrimp. Most of the fillings of dumplings are made with vegetables and meat, and the texture will be different depending on the filling.

Freshly wrapped dumplings are frozen in the refrigerator and can generally be stored for about 2-3 months.

Boiled dumplings generally take about 10-15 minutes to cook, while frozen dumplings will cook longer.

Dumplings can be prepared and eaten by steaming, boiling, frying, frying, and other cooking methods.

Fish filling: Ingredients: 1 large grass carp or mullet, about 1000 grams, 100 grams of pork fat, 300 grams of leeks, 2 egg whites, 15 grams of refined salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of monosodium glutamate, 15 grams of chicken essence, 25 grams of sesame oil, 30 grams of refined oil.

Method: 1After the grass carp is slaughtered, the head and tail, bone spurs and fish skin are removed, and the fish meat is minced into mushrooms; Pork fat meat minced into puree; Wash the leeks, cut them into fine grains, add sesame oil and refined oil and mix well.

2.Put the fish head and fish bones into the pot, mix with water, add pepper, cooking wine, chicken essence, boil until the soup is milky white, filter off the residue, and it becomes fish soup.

3.Add the minced fish to the fat meat puree and mix well, then add refined salt, monosodium glutamate, egg white and stir, add the cold fish soup while stirring, until the stirring is strong and the fish soup is added, and then mix well with the leek grains to serve.

Note:1Fish meat must be deboned to ensure that it is safe to eat. It's best to use larger fish or fish with fewer bone spines.

2.The minced fish and fatty meat puree should be finely ground to be able to eat more water and the filling will be tender.

3.Leeks can only be added last.

Three fresh filling: raw materials: 200 grams of fresh shrimp, 100 grams of sea cucumber with water, 150 grams of winter bamboo shoots, 200 grams of pork front meat, 10 grams of ginger, 20 grams of green onions, 20 grams of minced ginger, 50 grams of minced green onions, 1 egg white, 10 grams of refined salt, 3 grams of pepper, 30 grams of cooking wine, 10 grams of monosodium glutamate, 10 grams of chicken essence, 10 grams of sugar, 25 grams of sesame oil, 350 grams of broth.

Method: 1Wash the shrimp and chop them into puree, add refined salt and egg white and stir well; Put the water sea cucumber into the pot, add ginger slices, green onion knots, cooking wine, chicken essence, and broth to taste, and pick up and cut into fine grains; After the bamboo shoots are cut into fine grains, put them in a pot of boiling water and remove them.

2.Peel and wash the meat before the pig, grind it into a mushroom, add refined salt, pepper, cooking wine, sugar, monosodium glutamate and an appropriate amount of water, whip evenly, and then add shrimp puree, water sea cucumber grains, winter bamboo shoots, minced ginger, minced green onion, sesame oil and evenly, it is ready.