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

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.

Leek-stuffed dumplings method

Ingredients: leeks, pork belly, ginger

Seasoning: salt, sesame oil, Sichuan pepper powder, oyster sauce, light soy sauce, pepper.

1. Mix the meat filling first, advise friends, try not to buy the ground meat filling on the market, three points fat and seven points thin, chop it at home, add salt, pepper powder, oyster sauce, light soy sauce, pepper, and stir in one direction.

2. Wash the nine vegetables, be sure to control the water and control the water, remove the roots of about 1 cm, which is easy to hide dirt, cut into minced pieces, add a spoonful of cooking oil, stir evenly, lock the water of the nine vegetables, and mix evenly.

3. Pour the meat filling into the leek nine vegetables, continue to stir in one direction, mix well and marinate for 5 minutes, so that the filling is tender and juicy, and it is very delicious.

4. Before starting to make dumplings, pour in a spoonful of sesame oil, an appropriate amount of salt, scoop the filling into the dumpling skin, press it into the shape of a dumpling, pinch it tightly and tighten it to prevent the filling from being exposed.

5. Boil water in the pot, don't put too many dumplings at a time, gently push the bottom of the pot with a wooden spatula, boil and boil into the cold water three times, and wait for it to float again, you can take it out and put it on the plate.

6. Dumplings are tender and juicy, nutritious and flavorful, and children can eat a lot at a time, and children order three times a week.

Summary of tips. 1. Don't be in a hurry to put salt in the cut nine vegetables, there will be a lot of water, before starting to wrap, put sesame oil and salt, so that it is just right to cook.

2. Nine vegetable fillings, including other fillings, don't put cooking wine, this is a lot of people are used to, when cooking dumplings, cooking wine will evaporate at high temperature, leaving part of the grain taste, sealed in dumplings, unpalatable and peculiar.

How to choose nine dishes.

First: Nine vegetables with yellow, messy, yellow, and insect eyes must not be bought, and they should not be given for free, and they look too stout, and they may use too much fertilizer to buy carefully.

Second: we need to choose nine vegetables with thick roots, as well as smooth root cuts, fresh and green colors are good, such nine vegetables have high nutritional value; On the contrary, the nine vegetables with thin and uneven roots are not fresh and nutritious.

Thirdly, we grasp the root of the nine vegetables and observe the leaves, which are very fresh if the leaves can stand upright, and if the leaves are loose and drooping, they are not fresh.

Fourth: Nine vegetables are divided into wide leaves and narrow leaves, and the leaves of the wide leaf nine vegetables are light green, with less fiber and better taste; The leaves of the fine-leaved nine vegetables are slender, the leaf color is dark green, the fiber is more, and the taste is not urgent, and the wide leaves are thick.

Fifth: Pinch the roots, the nine vegetables that can be pinched with your fingers are fresher because there is less water loss.

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.

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.

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.

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.

Steps: Wash and cut 500g of leeks, put a little salt, and season.

750 grams of pork, a little ginger, 2 eggs, 2 spoons of light soy sauce, 2 spoons of sesame oil, 10 grams of salt (depending on the individual), 1 spoon of cooking wine (a little), a little oil, a little 13 spices, a little olive oil. Put together and stir.

Follow one direction and let the meat and spices blend well.

Put the stirred meat into the leeks and continue to mix and stir, being sure to stir in one direction.

When the mixing is complete, it's time to start wrapping.

<> Extended information: The effect of leek dumpling filling: leeks are evergreen in all seasons, but the leeks in spring are the most delicious and tender, and it is recorded in the "Compendium of Materia Medica" that leeks are spring fragrant, spicy in summer, bitter in autumn, and sweet in winter. into the liver, stomach, and kidney meridians.

It has the effect of warming and appetizing, promoting qi and blood, tonifying the kidney and helping yang, and dissipating stasis. Leek leaves are sweet, pungent and salty, warm in nature, and enter the liver, stomach and kidney meridians. Warm and circulate qi, disperse stasis and detoxify.

Leek seeds are spicy, salty, and warm, and enter the liver and kidney meridians. Nourish the liver and kidneys, warm the waist and knees, and strengthen the yang and essence. Whole leeks can nourish the kidneys and stomach, inflate lung qi, disperse stasis and stagnation, calm the five organs, carry out qi and blood, stop sweating and astringency, and dry hiccups.

It is mainly used for the treatment of impotence, **, spermatozoa, polyuria, cold pain in the abdomen, deficiency and heat in the stomach, diarrhea, white turbidity, amenorrhea, leucorrhoea, low back and knee pain and postpartum hemorrhage.