Preparation of dumpling filling, preparation method of dumpling filling

How to adjust the best dumpling filling? Here's how to do it.

Raw materials: pork, sauerkraut, green onion, ginger, onion, salt, monosodium glutamate, chicken essence, spice powder, compound soy sauce, cooking oil, sesame oil.

Step 1: Cut the pork (fat 3 and lean 7) into small pieces, cut the sauerkraut into small pieces, and beat the green onions, ginger and onions into juice (chop them and soak them in green onion and ginger water). Put powdered seasonings (salt, monosodium glutamate, chicken essence, spice powder) in the meat filling, then put water-based raw materials (green onion and ginger water, compound soy sauce), add green onion and ginger water 3 times, each time you need to stir the meat filling until it is viscous and strong, and finally put oily materials (cooking oil, sesame oil).

Step 2: After the meat filling is stirred, put it in the refrigerator to refrigerate and make it solidify, the sauerkraut is simply watered in boiling water, and the sauerkraut can be scooped up without waiting for the water to boil again, so as to ensure its acidity and crispness, after the sauerkraut is squeezed out by hand, put it in the meat filling and continue to stir for a while, and the pork sauerkraut filling is completed.

Step 3: 1 pound of noodles plus about 220 grams of cold water, 2 times halfway, 15 minutes each time, knead the noodles, it is recommended that when rolling the dumpling skin, you can be slightly thicker, so that the dumplings are full of fragrance, boil the dumplings in water, the dumplings float and bulge, about 3 minutes, the food is completed, you can pay attention to me, there is a compound soy sauce in it, the oil and spice powder will also be launched one after another, and you can leave a message if you have any questions.

Dumplings filledModulationThe steps of the method are as follows:

Tools: 200g shrimp, 300g pork, 300g corn kernels, 30g minced green onion, 20g ginger, 4g cooking wine, 2g light soy sauce, 2g dark soy sauce, 2g sesame oil, 1g sugar, 2g chicken laughing essence, 1g salt, 1g white pepper powder, 1g sesame oil, 2g cooked sesame seeds.

gFinely chop the shrimp and set aside.

g mince the pork and set aside.

3. Add minced pork and shrimp to a bowl.

4. Pour in an appropriate amount of minced green onion and ginger.

5. Add 4g cooking wine, 2g light soy sauce, 2g dark soy sauce and 2g sesame oil.

6. Add 1g sugar, 2g chicken essence and 1g salt.

7. Pour in 300g corn kernels.

8. Stir well.

9. Add 1g of white pepper.

10. Add 1g of sesame oil to the hole.

11. Sprinkle with 2g cooked sesame seeds.

Summary. Mix the seasoning in the minced meat and stir well, then add the vegetables;

If you use meat and vegetable filling, blanch the vegetables with water first, squeeze out the excess water after chopping, and put them in the meat filling and stir slightly;

It is better to use half-fat and half-lean leg meat to make dumpling filling, and edible oil can be added to the whole lean meat, which can play a role in lubrication, and can also be beaten into eggs to increase freshness;

Don't put too much seasoning, just add salt, soy sauce, and chicken essence.

Preparation method of dumpling filling.

1.Mix the seasoning in the minced meat and stir well, then add the vegetables; 2.If you use meat and vegetable filling, blanch the vegetables with water first, squeeze out the excess water after chopping, and put them in the meat filling and stir slightly; 3.

It is better to use half-fat and half-lean leg meat to make dumpling filling, and edible oil can be added to the whole lean meat, which can play a role in lubrication, and can also be beaten into eggs to play the role of virtual combustion and freshness; 4.Don't put too much seasoning, just add salt, soy sauce, and chicken essence.

For example: pork rind and pork leek cabbage dumplings 1, chop the prepared Chinese cabbage, and then add 1 teaspoon of salt to marinate, about 15 minutes; 2. Wash the leeks, drain them with water, then cut them all into minced pieces and set aside; 3. Boil, **, use pepper and oil, squeeze some pepper oil; 4. Chop and beat the pork, add 1 tablespoon of soy sauce, then pour in the pepper oil, then stir well; 5. Pour the pickled cabbage and the spare leeks together, add salt and sesame oil, and continue to stir evenly.

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The best thing to eat is of course vegetarian dumplings, and the specific method is as follows:

Ingredients: 1 handful of dried fungus, 1 handful of dried shiitake mushrooms, 4 eggs, 1 small handful of shrimp skin, 1 carrot.

Excipients: 1 tablespoon salt, 1 teaspoon cooking wine, 1 teaspoon light soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sesame oil.

Steps: 1. Prepare all the ingredients.

2. Put dried shiitake mushrooms and dried fungus into clean water to soak, if you are in a hurry, you can use warm water, but not only hot water.

3. Put the soaked shiitake mushrooms and fungus in a pot of boiling water, blanch them, remove them, drain them and set aside.

4. Knock the eggs into a bowl, add 1 teaspoon of cooking wine, 1 teaspoon of salt and 1 tablespoon of water, and beat with an egg whip until scattered.

5. Heat the wok, put in more oil than usual to stir-fry, after the oil is hot, pour the egg liquid into the pot, stir-fry over high heat until the egg liquid has just solidified, don't fry it old.

6. Put the scrambled eggs in a bowl and crush some with a spoon to make it easier to wrap the filling.

7. Clean the carrots, peel off the skin, and rub them into fine threads with a silk grater.

8. Clean the carrots, peel off the skin, and rub them into finer filaments with a grater.

9. Squeeze out the blanched shiitake mushrooms by hand and put them in a food processor to crush.

10. Put the fungus in a food processor and stir it. You don't need to crumble too much, just a few seconds. Or it is okay to cut it with a knife.

11. Put the processed fungus, shiitake mushrooms, shredded carrots and eggs into a bowl, soak the shrimp skin to remove some of the salt, and put it in a bowl, then add an appropriate amount of oyster sauce, light soy sauce, salt and sesame oil.

12. Stir well with chopsticks, and the vegetarian filling is ready.

Here's how:Ingredients: 300 grams of shepherd's cabbage, 200 grams of minced meat, 500 grams of dumpling powder, appropriate amount of water, a little minced green onion and ginger, half a spoon of dark soy sauce, 2 spoons of light soy sauce, half a spoon of oyster sauce, appropriate amount of salt, a little sesame oil.

1. Wash and chop the fresh shepherd's cabbage, or chop the frozen blanched shepherd's cabbage after thawing.

2. Add minced green onion and ginger to the meat filling, appropriate amount of dark soy sauce, light soy sauce, oyster sauce and salt, and stir well.

3. Then add the shepherd's cabbage, mix well and add an appropriate amount of sesame oil.

4. Add an appropriate amount of flour and water, knead into a smooth dough, and let rise for 10 minutes.

5. Knead the dough into long strips and divide it into small evenly sized pieces.

6. Put an appropriate amount of capsule, meat trap in the middle of the dumpling skin.

1) 200g pork and cabbage filling, 200g lean meat filling, 40g dried sea rice minced, 200g cabbage squeezed out of water, 60g diced mushrooms, 50g cucumber, 10g minced green onion and ginger, 10g salt, 15g spice oil, 30g cooking wine, 30g soy sauce, after beating the pork belly filling, add the above mixture and stir well.

2) 300g minced pork, 50g minced searice, 80g shrimp, 100g leek, 2 eggs, 25g oyster sauce, 30g salt, 50g soy sauce, 100g spice oil, mix well.

For the preparation method of dumpling filling, let's take beef as an example to illustrate.

Recipe 1: Beef and green onions.

Chop the beef stuffing, wash and slice the ginger, wash and cut the green onion into small pieces; Put the ginger and green onions into a food processor and crush them in turn, and don't break the green onions too much; Beat the beef filling into eggs, add chopped ginger and green onions, add light soy sauce, black pepper, and an appropriate amount of salt to taste; Finally, add sesame oil and stir in one direction, you can add a small amount of water, and stir until the meat is sticky.

Recipe 2: Beef onions.

Beef minced filling, minced ginger and shallots; Put the ginger and shallots into the oil and fry over low heat until fragrant, remove and put in a bowl; Add the ground beef, stir in a little thirteen spices, cooking wine, salt, chicken essence, light soy sauce, and mix well.

Recipe 3: Beef celery.

Chop the beef and stir in one direction with a little water; Put minced green onion and ginger, pepper, refined salt, soy sauce, monosodium glutamate, salad oil, and a little sesame oil in the beef filling; Blanch the celery in water, cut it into minced celery and mix it in the ground beef.

Recipe 4: Beef lotus root.

minced beef, minced lotus root, minced green onion and ginger; Mix all the ingredients together, add oil, salt, soy sauce and pepper water, and stir clockwise to puree.

Recipe 5: Beef potatoes.

Chop the beef filling, take three garlic sprouts and chop them (those who don't like the taste of garlic sprouts or have a bad stomach can replace the garlic sprouts with green onions), slice the potatoes, put them in the steamer, steam them (about 15 minutes), and mash them into mashed potatoes; Heat the oil in the pot, add the beef and fry the water, add ginger, dark soy sauce, salt, pepper powder, chicken essence, dumpling powder, stir-fry evenly, add garlic sprouts, mashed potatoes, continue to stir-fry evenly, and put the fried filling on a plate.

Recipe 6: Beef with shiitake mushroom filling.

Chop the beef and mince the green onion and ginger; Add green onion and ginger foam, light soy sauce, 1 egg, thirteen spices, sesame oil, be careful not to be too thin, it feels smooth; Wash the mushrooms, boil the water to prepare to scald the mushrooms, first scald the mushroom legs, then put the mushrooms after the water is boiled, open about twice and take them out to cool and then squeeze the water, which can be wrapped in gauze and squeezed; Chop the mushrooms into the meat filling, add two tablespoons of paste, two teaspoons of salt, and then add a small amount of sesame oil and mix well.

Recipe 7: Beef radish filling.

Chop the beef stuffing, peel the cherry radish and rub it into thin strips; Boil the water, after the water boils, put in the rubbed radish shreds and blanch for 2 minutes, after blanching, let the water cool down, and then squeeze out the water for later use; Add chopped green onion and oil to the ground beef, stir clockwise, put it for 3 minutes, add shredded radish squeezed out of water, add salt and monosodium glutamate and mix well.

When preparing dumpling filling, first pay attention to the appropriate ratio of meat and vegetables, generally the ratio of meat and vegetables is about 1:1, which not only tastes good, but also has more comprehensive nutrition. At the same time, the fiber contained in vegetables can promote intestinal peristalsis and facilitate digestion.

Secondly, the seasoning should be added in order, otherwise, it will affect the reputation and taste of the dumpling filling.

In order to prepare the dumpling filling, the minced meat should be stirred with a little water, then add salt, soy sauce, ginger and other condiments to stir, and then add monosodium glutamate to continue stirring.

At the same time, add a little water (or a raw egg) at a time and stir vigorously in one direction to make it a paste.

Finally, when the dumplings are to be made, add the chopped green onions, vegetables and vegetable fillings mixed with sesame oil, blending oil and cooking wine to the meat filling.

You can also add a little sugar and continue to whip in one direction to form a paste, and you can make a delicious and delicious dumpling filling.