How to mix the dumpling stuffing with leeks and meat filling, and how to adjust the filling with lee

Step 11 of the leek pork dumpling fillingFinely chop the green onion and ginger.

Step 22 of the leek pork dumpling fillingAdd minced ginger, soy sauce, cooking wine, Sichuan peppercorns, salt, chicken broth and a little sugar to the minced pork.

Leek pork dumpling filling step 33Stir vigorously with chopsticks in one direction.

Leek pork dumpling filling preparation step 44After adding the minced green onion, pour an appropriate amount of sesame oil on the chopped green onion and stir slightly to evenly match.

Leek pork dumpling filling practice step 55Pick and wash the leeks, control the water, and cut them into minced pieces with a top knife.

Leek pork dumpling filling practice step 66Add the minced leeks to the minced meat.

Leek pork dumpling stuffing step 77Stir gently and do not over-stir.

The practice of leek pork dumpling filling step 88Place the appropriate amount of leek pork filling in the dumpling wrapper.

If you are buying a commercially available dumpling wrapper, it is best to brush a small amount of water on the edge of the dumpling wrapper (half circle is sufficient), so that it is easier to glue and the wrapped dumpling will not break when cooked.

Leek pork dumpling stuffing step 99Fold it in half and pinch the edges slightly.

The practice of leeks and pork dumplings filling step 1111Wrapped.

The practice of leek pork dumpling filling step 1212Wrap it all up.

The practice of leeks and pork dumplings filling step 1313Cook in a pot of boiling water.

Material. 150 grams of semi-fatty pork, 100 grams of leeks, 20 dumpling wrappers, salt, pepper, minced ginger, a little peanut oil, a few drops of sesame oil, aged vinegar, chili paste, light soy sauce, soy sauce.

Method. 1.Chop the pork into minced meat and finely chop the leeks.

2.Put the chopped pork and leeks on a plate, add salt, soy sauce, pepper, minced ginger, a little peanut oil, (if there is sesame oil, drop a few drops), then mix well and set aside.

3.After the water boils, put the wrapped dumplings in the pot, after the water boils, add some cold water, and repeat this three times to scoop up the floating dumplings.

4.Prepare a small bowl, put some aged vinegar, chili sauce, light soy sauce and mix well, it is the sauce for eating dumplings.

The specific preparation of leek meat stuffed dumplings is as follows:

Ingredients: 500g minced pork, 50g leeks, 50g shredded radish, a little salt, a little cooking oil, a little green onion, a little ginger, a little yeast, a little milk, a little sugar, a little cooking wine, a little light soy sauce, a little soy sauce, a little oyster sauce, a little chicken broth mix, a little thirteen spices, a little sesame oil.

1. First blanch the prepared shredded radish, blanch and remove it.

2. Then use a knife to wash and chop the prepared leeks.

3. Then use a knife to chop the green onion and ginger and put it into the prepared meat filling.

4. Then add the prepared sugar, cooking wine, light soy sauce, soy sauce, oyster sauce, chicken powder, thirteen spices, salt, sesame oil, cooking oil and a little water, mix well.

5. After mixing well, add the blanched shredded radish, leeks and oil, and mix well again, so that it is ready.

Dumplings stuffed with leek meat Stuffed with leeks Dumplings Pasta Home Cooking Recipes Cooking Tips Recipes Cuisine.

1. Clean and wash the leeks and dry them to remove moisture;

2. Pork is three points fat and seven points lean, chopped into minced meat;

3. Use a food processor to mix the small ginger with an appropriate amount of water and stir it into juice, and use a filter spoon to separate the juice from the minced ginger (ginger juice is fishy, and children don't like to eat ginger, so it's just right);

4. Mix ginger juice, egg white of an egg, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of salt, and appropriate amount of starch into the meat filling one by one, and stir the meat filling in the same direction each time;

5. After the drying of the thick roots of the leeks is cut off, try to chop them as much as possible, add the meat filling and stir, at this time, you must not stir and grasp it elegantly by hand, so that the meat filling and the leeks are as sticky and mixed as possible. Finally, add a small amount of soy sauce, then add a small amount of salt, and finally adjust the filling, stir it vigorously, and the filling must be mixed evenly!

Leek meat stuffed dumplings are a kind of pasta belonging to Shandong cuisine and Anhui cuisine series, with delicious taste, smooth and fragrant taste, and are deeply loved by the majority of people.

Ingredient breakdown.

400g minced meat

200g of leeks

50g of ginger and 30g of green onions

Salt to taste, pepper to taste.

Appropriate amount of monosodium glutamate. Light soy sauce to taste.

Salty and umami taste. The mixing process takes half an hour.

Easy difficulty. Steps to make leek-stuffed dumplings.

Prepare the ingredients, wash the leeks, peel the ginger, wash the green onions, and set aside the minced meat.

Minced meat chopped on a cutting board (I love minced meat, it's hot, and today I only bought minced meat that was in the freezer.) ）

Finely chop the ginger, finely chop the green onions, and prepare to mix with the minced meat.

Add light soy sauce, a pinch of salt and pepper to the minced meat, and mix well with minced ginger and green onions.

After the meat filling, put it for a while to let the meat filling taste.

Finely chop the leeks. Put a little salt in the leeks.

Squeeze the pickled leeks and add them to the pre-prepared meat filling.

Pull the leeks to the middle of the meat filling, add sesame oil and monosodium glutamate, and mix the dumpling filling thoroughly.

After the adjusted dumpling filling, you can start making dumplings.

Set up a position and start making dumplings. (The dumpling wrapper was bought from the vegetable market) and it was finished in a while.

Look, I also wrapped a few potsticker dumplings.

Cooked finished product.

Fried finished product.

Detail of the finished product.

The last one, isn't it tempting?

Tip 1The leeks are pickled and flavorful, and they can be well integrated with the meat filling.

2.When frying potstickers, add a little oil to the pan and add a little water, and the dumpling skin will be cooked.

Kitchen utensils used: pans, pots.

First beat an egg into the meat filling, then put in the pepper noodles, salt, soy sauce (light soy sauce), oyster sauce, monosodium glutamate, stir well, let it for a while, cut the leek into the foam, pour some oil into it and stir evenly, so that the salt does not like to get out of the water, and then pour some oil into the meat filling and mix well, and then pour the leeks into the mixture to make dumplings. Scrambled eggs can also be added to the dumplings, shrimp can also be added, or mixed with sesame oil.

Dumplings stuffed with leeks and pork are the most classic and popular dumplings, and there are probably no people in the north who can't make them. However, each family has one taste, and each family is different. I don't dare to say how mine is, anyway, people who have eaten it say it is delicious.

I also have a few tips, including a common dumpling method, to share with you.

1. Leeks should be chosen with confidence: It is said that the pesticide residues of leeks are very serious and difficult to control, so buy organic leeks from the supermarket. Washed leeks must be water-controlled to avoid bringing too much water into the filling; Chopped leeks are mixed with oil first, which is called "oil seal", which can prevent the leeks from directly contacting the salt and precipitating too much water;

2. It's best to cut the meat filling yourself: don't buy ready-made meat filling, think about it, if it's you, will you grind the best meat into meat filling**? Lean meat is not tasty, and it is better to bring a little fat; The cut meat filling must be marinated in advance to taste, with sesame oil and good soy sauce, it must be oh!

This is the secret of the deliciousness of my dumplings - it was spread today;

3. When accompanying the filling, pay attention to always stirring in the same direction: whether it is adding oil, adding salt, chicken essence, ......Remember it's all in the same direction. If "I don't know if the direction is wrong", the stuffing will fall apart and not hold together;

4. Cold water and noodles: the ratio of noodles and water is 2:1, that is, 500 grams of flour with 250 grams of water, if you want the noodles to be softer, add a little more water.

The living noodles should be awake and sober thoroughly, and it is best to knead them several times in the middle, and then wake up after kneading. Let the dough have a certain gluten to press out the dumpling skin that is not easy to cook. As for how to press out a thin and even dumpling skin, "no other, only familiar with it", do more;

5. Try to use less seasonings: five-spice powder, pepper powder, etc. will cover the fragrance of leeks; The spicy flavor of the leeks itself is enough to remove the fishy smell of the meat, so the green onion and ginger are not necessary. Shrimp, dried shrimp and the like can be added a little, but if you want to eat pure meat and leek aroma, you can avoid it.

I will add a little fungus, which is more nutritious, and the light taste of the fungus can enhance the flavor and freshness of the dumplings;

6. Do you want to beat water in the meat filling: Usually you have to beat some water into the meat filling for buns and dumplings in order to make the meat filling soft and smooth and have a good taste, but I never beat water when I make leek dumplings, because the leeks have a lot of water, and there is no possibility of squeezing water, so there is no need to beat water in the meat filling.

For southern friends, pasta may not be favored, but there is a kind of pasta that most people are indispensable, and that is "dumplings". Since ancient times, dumplings are a symbol of reunion, dumplings to eat during the New Year, dumplings to eat when family gatherings, and dumplings to eat when friends gather, the existence of dumplings not only brings a fragrant taste to everyone, but also brings a taste of happiness to everyone.

Therefore, dumplings have become a common preference of many people, like me, it is a veritable dumpling control, and a dumpling feast once a week is essential.

There are many ways to eat dumplings, frying, frying, steaming, and boiling are all suitable, but the best way to reflect the deliciousness of dumplings is boiled dumplings. Boiled dumplings are original, you only need to cook the dumplings with water, no need to add any accessories, and what you eat is the most original taste of dumplings. And this, the test is the dumpling filling.

There are also many ways to make dumpling filling, the most well-known is leek filling, leek has a pleasant aroma, no matter what it is paired with, it can convey a fragrant taste. Although this combination is very common, if you want to taste good, you must not only keep the leeks crisp, but also ensure that the pork is smooth and not fishy, or you need some small skills. What do you need to pay attention to in a good leek pork filling?

Today, I will share with you the practice of our family, and friends who like to eat dumplings may wish to learn it!

1.Leeks should be fresh and pork should be tender

Leeks are a common vegetable that can be grown all year round. But there are a lot of leeks on the market, how can you pick the right leek?

First, leek leaves can stand upright, so that leeks are fresher; second, the roots of the leeks are flat and there are no new parts; thirdly, the yellow leaves of leeks are few and the leaves are greenish; If these three points are met, it is a fresh leek.

Pork needs to choose three parts fat and seven points lean, fat and lean, and the taste is more tender.

2.Chop the pork puree by hand

Although many people now use a meat grinder directly, the hand-chopped pork puree is more viscous and stronger, if time permits, it is better to choose the hand-chopped pork puree!

3.The oil and salt should be put at the right time

Leeks have a lot of water, so after chopping leeks, you should first add an appropriate amount of cooking oil. Cooking oil can help the leeks lock in moisture and also make the filling fresher; Secondly, edible salt needs to be added after all the fillings are mixed well, so that the leek filling is not easy to come out of the water.

Of course, some friends may care about the taste of raw pork, and add some cooking wine or five-spice powder to taste, so that not only can not remove the fishy, but also affect the original aroma of leeks. In fact, you can add some minced ginger appropriately, or add ginger juice directly, which can not only make the pork fishy, but also increase the taste of the dumplings. The pork is not fishy and tender, and the leeks are fragrant and refreshing, which is the most attractive taste of pork dumpling filling.

Ingredients: leeks, pork, flour, salt, light soy sauce, oyster sauce, light soy sauce, chicken essence, cooking oil.

The specific steps are as follows:

Step 1: Make dumplings with noodles first, and the dumpling skin bought outside is not as delicious as rolling it yourself.

Take a basin, add an appropriate amount of flour, add an appropriate amount of salt, stir well, add salt to increase the gluten of the flour, stir while adding cold water, stir into a dough, knead it into a smooth dough, wrap the dough with a softer dough, the ratio of noodles and water is 2:1, after the dough is kneaded smooth, cover the drawer cloth, and relax for 10 minutes.

Step 2: Pork belly is the first choice for making dumplings, and the meat filling should be chopped by yourself as much as possible, and the ground meat filling is not delicious. Take an appropriate amount of pork belly, cut it into small pieces, chop it into minced meat, put it in a basin, add an appropriate amount of salt, oyster sauce, light soy sauce, chicken essence, stir in one direction, so that the minced meat is easy to hold together, stir evenly, and marinate for 15 minutes.

Step 3: After the leeks are cleaned, drain the water completely, do not let the water outside the leeks enter the leek filling, cut the leeks into small pieces, the position of the leek head is easy to hide sediment, and it is necessary to cut it and throw it away.

Put the cut leeks and meat filling together, add an appropriate amount of cooking oil first, stir evenly, seal the water in the leek, and then add an appropriate amount of salt to taste, so that the leeks are not easy to get out of the water, and after stirring evenly in one direction, the vegetable filling will be adjusted.

Step 4: Take out the dough, knead it, roll it into long strips, cut it into evenly sized flour, sprinkle with an appropriate amount of dry flour, press the dough with your hands, and then use a rolling pin to roll out the dough with a thick middle and thin edges, take a dumpling wrapper, add an appropriate amount of vegetable filling, wrap the vegetable filling, and a dumpling is wrapped!

Expand your knowledge:

When wrapping leek dumplings and adjusting the filling, keep in mind 2 points and 3 points.

Point 1: Choose pork belly for pork, chop the meat filling by yourself, don't use a meat grinder, don't draw water in the meat filling, and stir the meat filling in one direction.

3. Don't put it: Leeks themselves have a spicy flavor that can remove the fishy smell of pork. Therefore, when adjusting the filling, do not add condiments such as green onions, ginger, and five-spice powder.