How to adjust the filling of leek dumplings, how to adjust the filling of leek dumplings

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.

1.Handling of leeks. The processing of leeks is the most important part, because it is necessary to wrap it while it is fresh, and add a lot of salt, so there will be problems with water analysis, and this trick is to solve it.

First clean and then grab the tail to dry, at this time do not rush to cut, but to put it in a ventilated and cool place to dry, and then cut after the surface can not see obvious moisture, of course, the board should also be protected and dried.

2.Add an appropriate amount of minced shrimp skin. Sometimes the taste of the food is bland, and children will get tired of it easily, so shrimp skin can make them fall in love with this staple food again.

When all the ingredients are ready, take an appropriate amount of shrimp skin and chop it in, stir it well, you can smell an umami taste, and it will be more obvious after cooking, and children will never dislike leek stuffed dumplings again.

3.Add a little lard. From the aspect of flavoring, it has the same effect as shrimp skin, both for better taste, and it is easy to obtain in an ordinary kitchen.

Prepare a large jar at the time of the Chinese New Year to basically eat for a year, if you are afraid of gaining weight, you can add a little less, just eat a fragrance, and it is also conducive to making the nutrition of other dishes comprehensive.

4.Don't put thirteen spices. I don't know when it became the standard for cooking, no matter what you fry, you have to add a little at the end, sometimes it will be more fragrant, but sometimes it will be self-defeating, such as in the dumpling filling should not be added.

Originally, the leek eggs were fresh and fragrant, and the taste would not be too strong, but after adding thirteen spices, the seasoning overwhelmed the taste of the ingredients themselves, but they could not eat the original leek flavor.

5.The amount of filling and skin should match. Those who are skilled can see at a glance how much stuffing should be and how many noodles should be filled, and it is of course best if it is just right, and if it is not suitable, you must not let the stuffing be left.

If there is too much noodles, you can keep it for other meals, and the filling will change flavor after a long time, so don't be lazy when the filling is too much, hurry up and wrap it with a little noodles, the big deal is to freeze it into quick-frozen dumplings and cook them directly next meal.

How to wrap a bun stuffed with leeks.

The ingredients that need to be prepared for the production of leek stuffed buns are leeks, sesame oil, light soy sauce, cooking wine, Sichuan pepper, ginger, green onions, salt, eggs, self-rising flour and pork filling, add an appropriate amount of warm water to knead the dough into the self-rising powder, then cover with plastic wrap, put it in a warm place and wake up for 20 minutes, then put the peppercorns in boiling water and soak it, add sesame oil, cooking wine, minced ginger, minced green onions, light soy sauce, salt, eggs and stir well, add cool pepper water, and stir evenly in one direction, from slow to fast, Sichuan pepper water can be added in two times, cut the washed and dried leeks into segments, put them in a bowl, and then add some salad oil, olive oil, leeks in the filling, so that it is not easy to change color, but also particularly moist, after 20 minutes, knead the dough that has opened, and then divide it into two halves and knead it into long strips, knead it into a dough of uniform size, sprinkle some thin dough and knead it evenly, and then roll it into a slightly thicker dough in the middle and a thin dough around it, and wrap the filling evenly in the skin to make it into the shape of a bun. Then you can put it in a warm place to wake up for 10 minutes, and then put the buns on the steamer on the steamer, and after the buns are steamed, you can take them out and eat, and the taste is very delicious.

Recipes and tricks for leek filling.

You need to prepare eggs first, beat them into a bowl, then stir them well, then add some water, salt and stir well, so that the eggs will be more soft, add an appropriate amount of oil to the wok, pour the eggs into the fry and fry them out, after the eggs are scrambled, you can pick and clean the leeks, prepare the leeks, don't cut them too long when cutting, and then put the leek eggs into the big bowl, add thirteen spices, salt, oil, and then put the eggs and leeks in the seasoning bowl, and then add the condiments. After mixing evenly, the leek egg filling is ready, and it can be used to make bun pies and dumplings, and the taste is very good.

Benefits of eating leeks.

Eating some leeks properly can play a role in enhancing appetite, it contains plant aromatic volatile oils, which can increase appetite, pregnant women, children and the elderly eat some leeks appropriately, which can make the health situation better.

Eating some leeks can also achieve the effect of benefiting the liver and stomach, because it contains sulfide and volatile essential oils and other substances, which can achieve the effect of regulating liver qi, and the effect of strengthening the stomach and keeping warm is also very good.

Eating leeks can also achieve a laxative effect, because it contains crude fiber and vitamins, which can make the intestinal peristalsis faster, make the digestive function better, prevent bowel cancer and habitual constipation, and let the debris in the digestive tract be wrapped and discharged out of the body.

The method of adjusting the filling of leek meat dumplings is as follows:1. Wash the leeks and dry them for surface moisture, chop them for later use.

2. Add an appropriate amount of vegetable oil and stir well to prevent dehydration when adding salt.

3. Select three points of fat and seven points of lean pork and cut it into large pieces, and then use a knife to chop it into minced meat, so that the meat filling tastes more chewy.

4. Add cooking wine, light soy sauce, salt, oyster sauce, sesame oil to the minced meat, and whip in one direction, so that the stirred filling will be more viscous and fragrant.

5. Energize until completely absorbed, then let stand for 20 minutes to make dumplings.

Leek, also known as yang grass, grass stalactites, long-lived leeks, aphrodisiac grass, flat cabbage, etc. Leeks are perennial herbaceous plants of the lily family, 20-45cm tall, and have a particularly strong odor. The leaves, flowers and flowers of leeks are eaten as vegetables, and the seeds can be used as medicine.

Leeks are native to southeastern Asia and have been widely cultivated around the world. Leeks are adaptable, cold and heat resistant. It has a special strong odor, the rhizome is horizontal, the bulb is narrow and conical, and it grows in clusters; Scaly outer skin yellowish-brown, reticulated fibrous; leaves basal, strip-shaped, flattened; Umbel inflorescence, apical.

Cantonese leek dumpling filling preparation method:Ingredients: 1 kg of leeks, 1 egg, a small amount of salt, 500 grams of pork, half a carrot.

Steps: 1. Prepare the ingredients, chop the leeks and carrots.

2. Chop the leeks and marinate them in salt for about 10 minutes.

3. Dry the leeks, chop the carrots, pork and eggs, and stir well.

4. The leek filling is complete, and you can start making dumplings.

Let's deal with the leeks first, select the prepared leeks first, and then put them in a large pot, pour in the water that has not been the leeks and soak it for half an hour, and add an appropriate amount of edible salt when soaking, which can make the leeks cleaner and cleaner. After soaking the leek, wash it very gently once or twice, and take it out to control the moisture after washing.

3. Put the dried leeks on the cutting board, first cut off its old roots with a knife, and then cut it into small pieces. After cutting, put it in a large bowl and put it aside for later use, then process the eggs, beat the prepared three eggs into a small bowl, add a little edible salt and stir to disperse, and then fry the oil into broken eggs, after frying, let it cool a little first, and then pour it into the leeks.

4. Add the prepared shrimp skin to the minced leek eggs, then add an appropriate amount of edible salt and cooking oil, and stir it well with chopsticks. Cooking oil must be added, otherwise the leeks are easier to get out of the water, and after adding edible salt, the water in the leeks can be locked.

5. After the filling is done, only dumplings are left. Dig the stuffing we mix with a spoon to the dumpling skin, put it in the middle of the dumpling skin, put it in and wrap it into dumplings, you can choose your favorite method when making dumplings, and put it aside for later use after wrapping it into dumplings.

6. Boil the water, boil about half a pot of boiling water, put all the dumplings in the pot after the water boils, and then start to cook the dumplings, and you can take them out after cooking. Because leeks are very easy to cook, as long as the dumplings float then it proves that the dumplings are cooked, and there is no need to add cold water again like meat dumplings. After cooking, we can control the water and take it out, you can eat it with your favorite dipping sauce, or you can eat it directly, which is very delicious.

The blending of leek dumpling fillings can be matched according to personal taste, and Yumaiwu offers a common practice here:

Ingredients: leeks, minced pork, ginger, green onions, salt, soy sauce, cooking wine, pepper, light soy sauce, chicken essence, sesame oil.

Method:1Wash the leeks and cut them into small pieces, put them in a bowl, add salt and marinate for 20 minutes, squeeze out the excess water and set aside;

2.Put the pork filling into a bowl, add light soy sauce, soy sauce, cooking wine, pepper, salt, and chicken essence and stir well to make the meat filling flavorful;

3.Add the pickled leeks to the pork filling, add shallots, minced ginger, a small amount of salt, mix well, and squeeze out the water of the filling;

4.Put the leek pork stuffing into the dumpling skin, pinch the dumplings and seal them, and put them in a hot pot to cook;

5.Finally, sprinkle with a little sesame oil and chicken essence for a richer taste.

The resulting leek dumpling filling is delicate and delicious. According to personal taste, the amount of salt, soy sauce, vinegar, etc. can be appropriately increased or decreased to match different flavors.

How to adjust the filling of pork and leek dumplings, the choice of pork and seasoning are all key. Pork is pork belly, hip tip meat, front and rear leg meat, and the fat-to-lean ratio is 3 to 7. After the pork is minced, it can be seasoned, take 500 grams of pork filling as an example:

Add 5 grams of light soy sauce, 5 grams of monosodium glutamate, 50 grams of oyster sauce, 30 grams of minced ginger, 5 grams of cooking wine, 2 grams of sugar, 2 grams of white pepper, 2 grams of thirteen spices, and 5 grams of salt. Stir the ground pork and all seasoning inclusions well. When the pork filling is seasoned and stirred, it is best to add soaked green onions, ginger, and water, and whip the meat filling without a vertical smile while adding water.

Pick the celery leek, wash it, control the moisture, chop it, mix it with sesame oil to lock in the moisture, and then mix it evenly with the adjusted pork filling.

Leek-stuffed dumplings are made with leeks and other spices.

Wash the leeks and finely chop them for later use. Put the minced pork in a large bowl, add an appropriate amount of minced ginger, minced garlic, soy sauce, salt, sesame oil and white pepper, and stir well. Add the minced leeks to a bowl and mix well.

If you want a more delicious taste, you can also add some other ingredients such as shrimp and shiitake mushrooms, and the seasoning can also be adjusted according to personal taste. The prepared leek filling can be used to make dumplings, wontons and other foods.

When making dumpling filling, you should ensure the hygiene of the kitchen and operating tools, and keep your hands clean to avoid contaminating the filling. Put the mixed dumpling filling in an airtight container and keep it in the refrigerator to avoid bacterial contamination of the filling, and it is also convenient for the next time.

Precautions for making dumpling filling

1. Meat selection: Choose fresh meat that looks bright red to the naked eye, no bruising, and no tendons as the filling.

2. Vegetable selection: Choose fresh, clean, and green vegetables as fillings, such as leeks, spinach, tofu, etc., and avoid using expired and spoiled vegetables.

3. Taste: The filling should have a soft taste, not too dry or too moist, master the proportion of the filling, and avoid too salty and too sweet.

4. Seasoning: Add salt, soy sauce, cooking wine, minced ginger, minced green onion and other seasonings to enhance the taste and aroma of dumplings, but they should be adjusted according to personal taste.

5. Stirring skills: You can use chopsticks or knives and forks when stirring the filling, but do not over-stir, so as not to make the filling too sticky or lose the taste.

Ingredients: 260g leeks, 5 eggs, 1200g shrimp, 700g dumpling skin.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of five-spice powder, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of water.

Preparation of shrimp, eggs, leek dumplings.

1. Scrambled eggs, crush them and cool them for later use.

2. Wash and chop the leek socks for later use.

3. Remove the shell of the shrimp and remove the shrimp line, soak it with salt and cooking wine for ten minutes and set aside.

4. Dumpling wrappers for later use.

5. Take a large bowl, put the scrambled eggs, leeks and shrimp together, add salt, light soy sauce, soy sauce, five-spice powder, sesame oil, and chicken essence.

6. Stir well and mix into a filling for later use.

7. Take a dumpling wrapper and put it in your hand, put a little leek egg, and then put a shrimp on top.

8. Wrap it up.

9. Wrap it all.

10. Boil the pot with water, add a little salt, put it in a sticky pan, and put the wrapped dumplings in.

11. Cover the hail and boil for a while, then open the lid and cook until the skin is cooked.

12. Eat.