Home cooked recipe for bitter vegetable vegetarian dumplings, celery vegetarian dumpling stuffing

The main ingredient is bitter herbs.

Choose fresh bitter herbs, wash and drain the water, then put them in a pot and blanch them with water, remove them and set aside.

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Chop the blanched bitter herbs and set aside.

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Another main ingredient: Beat the eggs, put them in a hot pan with oil and stir-fry them.

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Chop the hard-boiled eggs and set aside.

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Put the chopped bitter herbs and eggs into a basin, add oil, oyster sauce, very fresh flavor and salt, and stir well.

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After rolling out the dumpling wrappers, we can use the adjusted bitter vegetable egg filling to make the dumplings.

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Put enough water in the pot, boil over high heat, pour the wrapped dumplings into the pot, cook over high heat and serve.

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The method of making vegetarian dumplings with bitter vegetables is to wash the bitter herbs, and then chop the bitter herbs with a hot soup. Then put the scrambled eggs and seasonings into the chopped bitter vegetables, and then add an appropriate amount of soybean oil. Finally, roll out the dough and make dumplings.

Home-cooked recipe for bitter vegetable vegetarian stuffed dumplings. First of all, wash the bitter herbs. Cut, good with salt. Kill out a certain amount of moisture. Then scrambled eggs, water. You can also put in some fungus. Stir. The dumplings that came out were very delicious.

Celery vegetarian fried dumplings:Ingredients: 220 grams of celery, 250 grams of flour, 4 eggs, 1 tablespoon of peanut oil, 1 teaspoon of chicken essence, 4 grams of salt, 2 chives.

1. Knead the flour into a dough with an appropriate amount of water to form a moderately soft and hard dough, cover with plastic wrap and let the dough rise for 30 minutes.

2. Clean the celery and cut the coarse celery into thin strips with a knife.

3. Beat four eggs, fry them into pieces and let them cool for later use.

4. Chop the celery as well.

5. Finely chop the chives.

6. Mix all the fillings, don't mix them now, in case the celery is juiced out of the salt.

7. Take out the dough and knead it vigorously, knead it into strips and cut it into equal amounts.

8. Press the agent flattened.

9. Roll out a thinner dumpling wrapper, and cover the other agents with plastic wrap to prevent the skin from drying out.

10. After the dough is rolled, mix the filling well, take a dumpling wrapper and put an appropriate amount of trap in the middle.

11. Wrap it into your favorite, and so on to wrap the rest of the dumplings.

12. Brush the pan with a layer of oil, place the dumplings and fry them over low heat until the bottom is golden brown.

13. Pour in the water at the bottom of the dumplings, cover the pot and simmer until the water is dry.

14. Very fragrant crispy fried dumplings.

I think the dumpling filling should be drained before the dish is drained, so that the dumpling filling can be fully added to the dumpling skin, otherwise it will only cause the dumpling to break the skin when it is boiled in water. The ingredients in the filling can be adjusted according to your taste, generally celery, shrimp, leeks, eggs, mushrooms, fresh pork filling, (pure lean or fat and lean combination) depending on your taste. In fact, dumpling filling is the key to doing good things to make dumplings, and kneading dough is also very important to grasp the strength, and these small steps cannot be neglected; So I think the most critical part of making dumpling filling is to drain the water, which is often forgotten or ignored by people.

I hope you can make fragrant dumplings, so stay tuned for your good news...

[Ingredients] 2 pieces of northern tofu, 1 small piece of carrot, 1 small handful of vermicelli, 1 small piece of mustard, 2 pieces of celery [seasoning] 2 tablespoons light soy sauce, 1 2 teaspoons sugar, appropriate amount of salt, a little pepper, 1 tablespoon sesame oil [Celery vegetarian steamed dumplings].

1. Cut the northern tofu into 2 large slices horizontally, fry both sides with hot oil and cut them into cubes after cooling.

2. Cut the carrots and mustard into small cubes; Soak the vermicelli until soft and finely chopped; Pick the celery, cut it into small cubes, and all the ingredients are ready.

3. Fry the minced mustard and diced carrots with an appropriate amount of oil, then pour in the vermicelli and diced tofu, quickly add the seasoning, mix well to turn off the heat, add celery and mix well, and wait for the filling to cool.

Let's talk about the dumpling filling method I made myself: Ingredients: one winter bamboo shoot, one pound of shiitake mushrooms, 3 eggs Method:

1. Peel the shells of winter bamboo shoots, cut them into uniform slices, put them in a pot of boiling water and cook for about 10 minutes, and it is best to put a small amount of salt in the water to cook together. After boiling the winter bamboo shoots, take them out and let them cool, chop the winter bamboo shoots into minced pieces, and set them aside. 2. Wash the mushrooms, blanch them in boiling water, remove them, chop them into minced pieces, and put them together with the end of the winter bamboo shoots for later use.

3. Put three eggs in a little salt and beat well, stir-fry in the oil pan, it is best to fry a little, so that it is easy to mix the filling. 4. Add salt to the minced winter bamboo shoots, minced mushrooms, and broken eggs (it is best to put more, until the taste is salty), mix the chicken essence and sesame oil together, and put it for about half an hour after mixing. I don't like meat very much at home, I eat more vegetarian food, if girls are afraid of fat, eat this dumpling is the best, you can go home and try it.

Sauerkraut, flour, eggs, green onions, ginger and garlic, dark soy sauce, salt, soaked and leaked powder.

01 First of all, we mix the flour well, do not add too much water, let the flour slightly harder, then add baking powder and set aside for 10 minutes.

02 Stir-fry the eggs in a pan and set aside.

03 Finely chop the prepared sauerkraut, add the green onion, ginger, garlic and scrambled eggs, and mix well.

04 Roll out the flour with a rolling pin and wrap the filling into the dumpling wrapper, so that the delicious sauerkraut vegetarian dumplings are ready.

Everyone, give it a thumbs up.

A complete set of vegetarian dumplings

Shrimp mushroom vegetarian stuffed dumplings].

Ingredients: Pleurotus eryngii, shiitake mushrooms, carrots, oil, salt, green onions, ginger, thirteen spices, oyster sauce, light soy sauce, sugar

Steps:1Cut off the roots of the shiitake mushrooms and wash them, and peel and wash the carrots.

2.Blanch the oyster mushrooms and shiitake mushrooms until tender, then finely chop the oyster mushrooms and shiitake mushrooms, the carrots into minced pieces, and the green onion and ginger into finely chopped pieces.

3.Put the carrots, shiitake mushrooms and oyster mushrooms together in a pot, then add salt, thirteen spices, oyster sauce, light soy sauce and a little sugar, and stir well in one direction.

4.Add oil again and stir well so that the filling of the dumplings is ready. The oil used for the filling should be cooked oil or salad oil, the salad oil does not need to be refined, after the vegetable oil is refined, it is cooked oil, put the oil into the pot, heat it until it smokes, turn off the fire, and let the oil cool, it is cooked oil, and you can mix the filling.

Cabbage egg vermicelli stuffed dumplings].

Ingredients: 1 cabbage, 3 eggs, 1 handful of vermicelli, appropriate amount of oil and salt, 1 green onion, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce, 1 teaspoon Sichuan pepper powder, 1 teaspoon thirteen spices

Steps:1Soak the vermicelli in warm water, soak the vermicelli until there is no hard core, and cut the vermicelli into small pieces.

2.Chop the cabbage, sprinkle in half a spoon of salt, knead the cabbage by hand, marinate for a few minutes, then add water to wash the cabbage to remove the salt taste, take out the cabbage and use your hands to clean the water and set aside.

3.Peel and wash the carrots, then chop the carrots and green onions.

4.Add oil to the pot and heat it, pour in the egg mixture, spread it out, wait until the egg liquid is heated to a slight solidification, stir it in a circle with chopsticks, stir the eggs into small pieces, and set aside.

5.Put the cabbage in a bowl, add chopped vermicelli, egg cubes, minced carrots, minced green onions, then add cooked oil, or salad oil is OK, oyster sauce, light soy sauce, Sichuan pepper powder, thirteen spices, stir well with chopsticks in one direction, and the dumpling filling is ready.

Zucchini egg-stuffed dumplings].

Ingredients needed: zucchini, eggs, green onions, pepper, oil, salt

Production Steps:1Wash the zucchini, scrape off the skin, remove the pulp, rub the zucchini into shreds with a silk grater, then chop the zucchini shreds, add a little salt and marinate slightly.

2.Squeeze out the water from the marinated zucchini by hand, chop the green onion and set aside, and beat the egg into a bowl.

3.Add oil to the pot and heat it, pour in the egg mixture, spread it out, wait until the egg liquid is heated until it is slightly solidified, then stir it with chopsticks, stir the eggs into small pieces, and put them out for later use.

4.Chop the zucchini, egg cubes, chopped green onion, salt, chicken essence, thirteen spices, pepper, sesame oil, stir well, and the filling is ready.

Method: 1: Wash the Chinese cabbage, chop it, put a little salt, yard for 10 minutes, squeeze out the water and set aside.

2) Finely chop shiitake mushrooms.

3) Minced olive vegetables (can be filled with minced olive vegetables on the market).

4: Put the rest together and mix it first, and finally add mushrooms and salt to make dumplings you like. 1 cucumber, 1 large green pepper, half a carrot (carrot), 2-3 leaves of Chinese cabbage (with leaves), 5-6 shiitake mushrooms.

Chop it all. Chinese cabbage (add a small spoon of salt) and cucumber should be dried by hand, and the filling: mix together, add vegetarian chicken essence (add more), vegetarian oyster sauce (the filling will stick together), a little soy sauce, peppercorn noodles, and vegetable oil.

It's done (you have to put the noodles together before you have gluten) This ratio can make 40 small dumplings. Filling: chopped cabbage (Chinese cabbage), diced carrots, diced shiitake mushrooms, diced peanuts (can also be without), fried steamed buns and oil, a little clove fritters, minced ginger, thirteen spices, salt 1, filling:

Carrots, cabbage (the largest portions), shiitake mushrooms, black fungus, fine vermicelli, all crushed and blended, add salad oil and salt and stir well, do not stir-fry.

2. Preparation: Make a dough with your own flour and good dough, and wrap it with filling. The water can be boiled in the pot.

3. How to season vinegar: use vinegar and a little soy sauce and a little sesame oil (you can also add chili oil or mustard according to personal taste).

Ingredients: Dumpling wrappers (thick) about 20 sheets.

2 eggs.

Carrot 1/2 root.

20 fungus.

10 mushrooms.

Shopee A handful.

Fans 1 handful.

The seasoning is as follows: Fuel consumption in moderation.

Salt to taste sesame oil to taste.

Pepper to taste.

Sugar: Appropriate amount.

Vegetarian dumplings, just because the meat is too expensive.

Shiitake mushrooms, black fungus, and vermicelli are soaked for more than half an hour in advance.

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Wash the shrimp skin, put oil in the pan and stir-fry until fragrant.

This step is important!

Whether the finished product tastes good or not has a lot to do with the shrimp skin.

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All the ingredients were chopped, and in order to make myself look comfortable, I chose to pose for a photo