What kind of vegetables do you use to make dumplings? What vegetables can be used to make dumplings

The vegetables that are suitable for making dumplings are as follows:1. Leafy vegetables: Chinese cabbage, Chinese cabbage, leeks, coriander, fennel, spinach, snow red, etc.;

2. Rhizomes: celery, potatoes, radish, carrots, zucchini, bamboo shoots, etc.;

3. Fruits: cucumbers, eggplants, beans, winter melons, pumpkins, zucchini, tomatoes, etc.;

4. Mushrooms: mushrooms, fungus, etc.;

5. Wild vegetables: shepherd's cabbage, amaranth, spiny cabbage, dandelion, purslane, acacia flower, etc.

In winter, radish and cabbage stand aside, use it to make dumplings, which are tender and juicy and highly nutritious, and the family loves to eat them!

As the saying goes, "It's not as good as dumplings." "Dumplings are the Chinese nation.

Traditional cuisine. Both southerners and northerners are particularly fond of eating dumplings. In winter, if you can eat a bowl of steaming dumplings, you can feel a sense of happiness in an instant.

Another important reason why dumplings are so popular is that they can be combined with different vegetables and meats according to their own taste to make their favorite dumplings. For example: leek dumplings, cabbage dumplings, radish dumplings, beef dumplings, three fresh dumplings and so on.

In winter, my family's favorite dumpling is chayote.

Stuffed dumplings too.

Chayote is a vegetable with extremely high nutritional value, and it is also a veritable pollution-free vegetable. Chayote is rich in protein, fiber,Carbohydrates, vitamins,Riboflavin, calcium, phosphorus, iron, zinc and other nutrients. Among them, the calcium content is more than twice that of cucumber, winter melon and zucchini, and the iron content is 4 times that of pumpkin.

So, how do you make chayote dumplings delicious? Below, the chef will share the practice with you!

【Chayote stuffed dumplings】

Ingredients: chayote, pork belly, flour, green onion, ginger, salt, light soy sauce, oyster sauce, sesame oil, peanut oil.

The specific steps are as follows:

Step 1: Take a piece of pork belly, cut it into large pieces, then load it into a meat grinder, grind it into a meat filling, and put it into a basin.

Medium, add an appropriate amount of minced green onion and ginger, add an appropriate amount of salt, add an appropriate amount of light soy sauce, add an appropriate amount of oyster sauce, add an appropriate amount of peanut oil, drop two drops of sesame oil, stir well, marinate for 20 minutes, let the meat filling taste in advance.

Step 2: Take two chayote, clean them, remove the skin with a peeler, rub them into fine filaments with a silk grater, and chop them into small grains with a knife.

Step 3: Squeeze out the water in the chayote with both hands, then put it into a basin with meat filling, add an appropriate amount of cooking oil, add an appropriate amount of salt, stir well, and the vegetable filling is ready.

Step 4: Take an appropriate amount of flour, add an appropriate amount of water, knead it into a dough, let it rise for 20 minutes, then roll it into long strips, cut it into evenly sized dough, and roll it out into dumpling wrappers with a rolling pin.

Step 5: Take a dumpling skin and hold it in your hand, scoop in an appropriate amount of vegetable filling, fold the dumpling skin in half, pinch the edges tightly, press it with both hands, and a dumpling will be wrapped.

Step 6: Add water to the pot and boil, put in the dumplings, after the dumplings are in the pot, don't stir in a hurry, after boiling for 10 seconds, push it with the back of a shovel to prevent the dumplings from sticking to the bottom of the pot, after boiling, add an appropriate amount of cold water, boil 3 boils, add 2 cold water in the middle, cook until the dumpling skin is all bulging, and the dumplings are cooked.

In winter, this dish should be eaten more, the calcium is 2 times that of cucumber, and the iron is 4 times that of pumpkin, which is super fragrant for making dumplings! The dumplings are filled with chayote and wrapped up, which are tender and delicious, nutritious and satisfying, and the whole family loves to eat! If you like it, buy some chayote and go home and make it for your family!

I think you can use some shiitake mushrooms or cabbage to make dumplings, first prepare the shiitake mushrooms and chop, then prepare the cabbage and chop, then mix the two evenly and put in some pepper, five-spice powder, and then beat in an egg and wrap it in the dumplings.

Most of the green leafy vegetables are OK, as long as you choose what you like, for example, I often use celery, beans, green onions, carrots, cabbage, as long as you chop them and sprinkle some salt to squeeze out the water, and mix them with meat or eggs, which is very fragrant and refreshing.

After the beginning of spring, the spinach is fresh and green, and its juice is used to make dumpling wrappers with noodles, which reminds people of the gloomy scene of spring, and then paired with celery to adjust the filling, the taste is fragrant and the juice is rich. In spring, the climate is dry, people often feel dry mouth, dry breath, wheezing and upset, often eating some celery helps to clear away heat and detoxify, go to illness and strengthen the body and liver fire.

Cabbage, fungus, fennel, green onions and much more. These vegetables are chopped into a filling and mixed with pork in the dumplings, which not only looks very beautiful, but also very delicious and very appetizing.

Celery, cabbage, sauerkraut, leek, zucchini, cucumber, meat, diced mother-in-law, fungus, etc. Dumplings are a traditional Chinese food filled with dough and shaped like a half moon or ingot, and can be used to make steamed, fried or soup dumplings. Dumplings originated in the Eastern Han Dynasty and were pioneered by the medical saint Zhang Zhongjing.

There is a popular saying that "it is not as delicious as dumplings". During the Spring Festival, dumplings have become an indispensable delicacy. <

Celery, cabbage, sauerkraut, leek, zucchini, cucumber, meat, diced mother-in-law, fungus, etc. Dumplings are a traditional Chinese food filled with dough and shaped like a half moon or ingot, and can be used to make steamed, fried or soup dumplings. Dumplings originated in the Eastern Han Dynasty and were pioneered by Zhang Zhongjing, a penitent saint in the medical liquid shed.

There is a popular saying that "it is not as delicious as dumplings". During the Spring Festival, dumplings have become an indispensable delicacy.

Dumpling wrappers can also be made of hot noodles, puff pastry, egg steps or rice noodles; The filling and the heart can be meat or vegetarian, sweet or salty; Cooking methods can also be steamed, branded, fried, fried, etc. Meat stuffing has three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc., and vegetarian stuffing is divided into assorted vegetarian filling, ordinary vegetarian stuffing and the like. Dumplings are characterized by thin skin and tender filling, delicious taste, unique shape, complete range of raw materials and nutrients for the production of dumplings, and the cooking method ensures less loss of nutrients, and conforms to the connotation of Chinese color, flavor and food culture.

The vegetables that are suitable for making dumplings are as follows:1. Leafy vegetables: Chinese cabbage, Chinese cabbage, leeks, coriander, fennel, spinach, snow red, etc.;

2. Rhizomes: celery, potatoes, radish, carrots, zucchini, bamboo shoots, etc.;

3. Fruits: cucumbers, eggplants, beans, winter melons, pumpkins, zucchini, tomatoes, etc.;

4. Mushrooms: mushrooms, fungus, etc.;

5. Wild vegetables: shepherd's cabbage, amaranth, spiny cabbage, dandelion, purslane, acacia flower, etc.

Appropriate amount of dumpling skin, 300 grams of pork. x0d x0a Ingredients: Celery, chives, ginger, and cooked sesame seeds.

x0d x0a6, wrap until the end, and the dumplings are wrapped.