How to mix the filling of green vegetables and mushroom dumplings deliciously

It should be noted that after chopping the green vegetables, sprinkle a little salt and then squeeze out the water to avoid water when making dumplings. After washing the mushrooms, they can be chopped, then mixed with the green vegetables and meat filling, add peanut oil, peppercorn noodles, chopped green onions and a little salt, stir well, and the dumpling filling is ready.

Wash and blanch the green vegetables and shiitake mushrooms, cut the shiitake mushrooms into small pieces, chop the green vegetables, remove the water, add meat seasonings, such as oyster sauce, a small amount of soy sauce, pour a small amount of oil, add some sesame oil to adjust the filling.

After the spring vegetables and dumplings are cleaned, chop them into fillings, put an appropriate amount of oil in the pot, pick up the green onions, ginger, garlic, shreds, peppercorns, salt, shredded meat and thirteen spices and other ingredients, so the stuffing of green vegetables and mushroom dumplings is so delicious. Hope.

<> stuffing with green vegetables, shiitake mushrooms, and egg dumplings.

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Scallions. Amount. Oil to taste. Salt to taste.

Appropriate amount of oyster sauce. A collection of ingredients.

After the ingredients are washed, cut the green onions, beat the eggs with a little salt, and squeeze out the mushrooms and chop them.

Put water in a pot and bring to a boil, pour in the washed greens, blanch the water, remove and squeeze out the water.

Chop the greens and put them in a stuffing bowl.

Heat oil in a pan and pour in the egg mixture.

Put the scrambled eggs out and set aside, heat the oil in the pot, add the chopped green onion and stir-fry until fragrant, and pour it into the filling bowl.

Add salt, sugar and oyster sauce and mix well.

Finally, put the eggs together and mix well.

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Ingredients for shiitake mushroom and green vegetable dumplings.

One pound of small greens and 6 shiitake mushrooms.

Chives to taste and oil to taste.

Salt to taste, sugar to taste.

One teaspoon of concentrated chicken juice Seven or eight peppercorns.

Plain flour to taste Water to taste.

Preparation of shiitake mushroom and green vegetable dumplings.

Step 1Blanch the mushrooms and greens, squeeze out the excess water, and chop them.

Step 2: Finely chop the chives.

Step 3: Introduce an appropriate amount of oil into the wok, add Sichuan peppercorns and fry until fragrant.

Step 4: Remove the Sichuan peppercorns, add the chopped chives and shiitake mushrooms and stir-fry until fragrant, turn off the heat and let coolStep 5 Stir well with the fried shallots and shiitake mushrooms with salt, sugar and concentrated chicken juice.

Step 6: Add flour and water to form a dough with moderate softness and firmness, cover with plastic wrap and let it rise for 10 minutes, knead it into a small squeeze, roll it out into a thin crust and wrap it into a dumpling.

Step 7: Add the dumplings under boiling water and cook them twice!

This question is up to me, it takes a little time to type, so please be patient.

This question is up to me, it takes a little time to type, so please be patient.

Ingredients: Appropriate amount of dumpling skin, appropriate amount of pork filling, 5 shiitake mushrooms. Seasoning:

1 tablespoon salad oil, 4 grams of salt, 2 grams of chicken essence, 4 grams of ginger, 5 grams of cooking wine, appropriate amount of starch, a little white sesame seeds, and an appropriate amount of shallots. Method: 1. Put water in the pot and boil, put in the washed and stemmed mushrooms, blanch for about a minute, remove and rinse with cold water, drain and set aside.

2. Squeeze out the mushrooms and cut them into small cubes. 3. Take a large bowl, put the pork filling and diced mushrooms, put cooking wine, salt, chicken essence, starch, chopped green onion and ginger, sprinkle some sesame seeds, and mix well. 4. After the minced meat is stirred, add a spoonful of cooking oil and mix well (with edible oil, because the oil molecules will wrap the vegetable filling, the water molecules in the vegetable filling will not escape).

5. Take a dumpling wrapper and spread it out in the palm of your hand, put the meat filling in the dumpling wrapper, and smear some water on the edge of the dumpling wrapper on the outside (the function of gluing the dumpling wrapper). 6. Fold the dumpling wrapper in half, work together with both hands, push out the pleats on the left side of the dumpling wrapper, and pinch it tightly with the right hand. 7. Pinch while pushing, pinch the entire edge, and the dumplings will be wrapped.

If you think this method is troublesome, then press both sides of the dumpling skin tightly with your hands, which is OK (northerners are wrapped like this, and the wrapping speed is relatively fast). 8. Cook dumplings: boil the water in the pot, put the dumplings, push it with a spoon to avoid sticking to the pot, cover the lid and boil, add a small half bowl of cold water, then cover the lid and boil, then pour in a small half bowl of cold water, open the lid and cook for about a minute after boiling again.

Ingredients: 500g pork.

500 g flour.

100 g cabbage.

Ingredients: Appropriate amount of oil.

Salt to the right amount and pepper powder.

Appropriate amount of green onion, appropriate amount of minced ginger.

Shiitake mushrooms to taste. Method: Chop the pork into a fine filling, wash the cabbage and cut the filling, tear the mushrooms into small flowers, blanch them in hot water and chop them into a fine filling.

Finely chop the green onion and ginger and set aside.

Add half a cup of water to the minced pork and stir it in one direction with chopsticks.

Add pepper powder, refined salt, monosodium glutamate, soy sauce and vegetable oil to the meat filling and stir well.

Then put the mushroom and cabbage filling into the meat filling, mix well, and the dumpling filling is ready.

Flour to taste, add water and form a smooth dough and let stand for 20 minutes.

Take a small piece of dough, roll it into long strips, and then knead it into small pieces.

Roll the small agent into a round and flatten, and then roll it into a small pancake.

Put the dumpling filling in the middle of the small pancake and wrap it into a dumpling.

Wrap all the dumplings.

Put an appropriate amount of water in the pot and bring to a boil, then add the dumplings and cook.

Take out the dumplings and start eating.

Precautions. When cooking dumplings, add salt to the water to prevent sticking.

1. Half a cabbage, six shiitake mushrooms, a carrot, a piece of ginger, two spoons of peanut oil, more than 7 to 8 peppercorns, 2 drops of old oil, a tablespoon of sugar, a little salt, a little mushrooms, and a little five-spice powder.

2. Chop the cabbage first and wrap it in gauze and squeeze the water, until there is no more water flowing out;

3. Then chop the shiitake mushrooms after removing the hard stems, the carrots are best rubbed into fine filaments with a fine rubber, and then put two tablespoons of peanut oil in the oil pot, first put 7 to 8 peppercorns and stir-fry them until they are fragrant, and then put the chopped mushrooms into the oil and stir-fry them and add a few drops of old oil and a little sugar, and then stir-fry a few times to smell the fragrance and set aside.

4. Chop the ginger according to the taste, chop it and set aside;

5. Put the cabbage and carrots in a large container, pour a tablespoon of sesame oil, stir evenly, and make all the vegetable grains evenly coated with a layer of oil, then put in the fried mushroom grains and ginger, add salt and mushroom essence, stir evenly after the five-spice powder, and fill the soup dumpling filling with a pot and it's done.

Green vegetables and mushroom dumplings stuffing is delicious:

If you want to make the dumpling stuffing delicious, you must put minced green onion and ginger, especially the meat stuffed dumplings, these are indispensable, if you don't put minced green onion and ginger, there will be some fishy smell, which will affect the overall taste, the meat filling needs to add an appropriate amount of water, whether it is pork filling or beef filling, it is very important to add an appropriate amount of water, and use chopsticks to stir in one direction after adding water.

If there is cabbage in it, then don't add too much water, the cabbage itself contains a certain amount of water, put the seasoning in the meat filling, many people like to mix the meat filling and vegetables, and then put the seasoning into the meat filling, stir well, you should put all kinds of seasonings in the meat filling and stir evenly, and then add other dishes you want, so as to make the taste better.

You don't need to put too much seasoning, whether it's making dumplings or cooking, if you put too much seasoning, it will affect the taste of the food. You don't need to put messy seasonings, just some soy sauce, MSG, and salt, so that the dumpling filling will be delicious.

Delicious dumpling fillings and:

Chicken winter bamboo shoots filling, you need to prepare some green onions, winter bamboo shoots, chicken breast, meat Hongchai soup, monosodium glutamate, salt, ginger, sesame oil, first clean the chicken breast meat and chop it into puree, cut the winter bamboo shoots into dices, put them in the oil pot and stir-fry them. Put the chicken puree into a basin, add some monosodium glutamate, refined salt, broth, cooking wine, minced ginger, green onion, and then add some minced winter bamboo shoots and stir well, you can start wrapping.

First, wash the shiitake mushrooms and cabbage, then cut them into small pieces, and then prepare the meat filling, so that the dumpling filling is ready.

Cabbage and shiitake mushroom buns.

Since I was a child, I have loved vegetarian buns, and I only love to eat cabbage and mushroom filling.

Ingredients: Dough: 500g of refined flour, 5g of dry yeast, 300g of warm water, 1 teaspoon of sugar, filling: 1 large cabbage, 25 shiitake mushrooms, 1 tablespoon of sesame oil, appropriate amount of salt, a little sugar, appropriate amount of chicken essence.

Preparation: Dissolve the yeast in warm water and let it sit for a short while.

After sifting the flour, add 1. Knead into a smooth dough, cover with a damp cloth and place in a warm place to rise. The dough is twice as large as before.

To make the filling, wash the cabbage and chop it, add an appropriate amount of salt, wait until the cabbage comes out of the water, and squeeze out the water of the cabbage.

Add a little water to the mushrooms and steam for 5 minutes (microwave on high heat for 2 minutes is OK), cut into small cubes after steaming, squeeze out the water, mix with 3, add sesame oil, add salt and chicken essence according to your taste, put a little sugar to hang the umami.

After the dough is ready, roll it into long strips, use small pieces to cut it into small pieces, and roll it into a bun skin, not too thin. Add the filling and wrap it into a bun.

The wrapped buns are allowed to stand for 20 minutes, then steamed for about 8 minutes.

Tip: To see if the dough is good, poke the dough with an appropriate amount of flour with your fingers, and the hole is not retracted, then it is ready.

The longer the dough is kneaded, the better the steamed buns will taste, but not for too long.

Adding a small amount of sugar to the dough can help fermentation, and the steamed bread will be sweeter, but not too much, otherwise it will inhibit the fermentation.

The water in cabbage and shiitake mushrooms must be squeezed dry, and shiitake mushrooms must be steamed.

Meat bun with shiitake mushrooms and cabbage.

Ingredients: large bag of flour, shiitake mushrooms, pork, ginger, soy sauce, cooking wine, cabbage, refined salt, thirteen spices, sugar, chicken essence, oil, sesame oil, monosodium glutamate.

Preparation: 1Stir the large bag of flour with milk, cover with a lid and let it rise for a while.

2.Chop the cabbage and add a small amount of salt to drain the water.

3.Heat the shiitake mushrooms and soak them in water and chop them, chop the ginger, and stir the meat well.

4.Add ginger, soy sauce, cooking wine, monosodium glutamate, thirteen spices, sugar, chicken essence, oil, sesame oil, refined salt in turn and stir well in one direction.

5.Knead the flour into an agent and roll it out into a round skin and wrap it.

6.After the water boils, steam the buns immediately.

Shiitake mushroom and cabbage stuffed dumplings method

Filling: eggs, black fungus, cabbage, shiitake mushrooms, shallots, carrots.

Excipients: light soy sauce, oyster sauce, edible oil, sesame oil, salt.

Steps: Wash and chop the carrots; Chop the cabbage and marinate it with an appropriate amount of salt for a while, squeeze out the water, soak the fungus soft and chop, and fry the eggs and chop them;

Add shallots, oyster sauce, salt, light soy sauce, oil, sesame oil, mix well; Add warm water to the flour and form a soft dough, let it stand for about 30 minutes;

Roll the awakened dough into long strips, cut into small pieces of the same size, and roll the cut small agents into a round and flat skin; Take a small agent and wrap it in the filling and pinch it tightly. Boil the pot under water, add cold water 3 times in the middle, and cook until the dumplings float.

Nutritional value of cabbage:

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

Nutritional value of shiitake mushrooms:

1.Shiitake mushrooms are rich in provitamin D, but vitamin C is very scarce, and they lack vitamin A and provitamin A.

2.Mushroom protein contains 18 kinds of amino acids, and among the 8 kinds of amino acids necessary for the human body, shiitake mushrooms account for 7 kinds, and most of them belong to L-type amino acids, with high activity, easy to be absorbed by the human body, and the digestibility is as high as 80%.

3.Shiitake mushrooms contain a lot of glutamic acid and umbelliferosine, mushroomine, and atoneine, which are rare in food, so the flavor is particularly delicious.

1.Prepare the minced meat and Chinese cabbage you need.

Wash the cabbage, divide it into four halves, and then cut each half into small portions, so that the dices are easy to put in salt and grab the water.

Add a spoonful of salt, add a little soy sauce, pepper, cornstarch and thirteen spices and stir clockwise.

Prepare the shiitake mushrooms you need.

Use small scissors to cut into small pieces.

Heat the oil (two spoons) until there are small bubbles in the chopsticks, turn down the heat and fry the mushrooms to the fragrance, don't be confused.

Add it and mix clockwise, then add some sesame oil.

A pound of dumpling wrappers was bought for 4 yuan.

Began to wrap and pull Hee Hee is another cage, a total of 3 cages about a cage, and then there are a few more, about 60 bars of dumplings sprinkling some water on the skin surface, steaming for seven or eight minutes.

Open and eat

First, soak the dried shiitake mushrooms in warm water, which can be prepared overnight in advance to save time.

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First of all, wash the Chinese cabbage, chop it into foam, add a small amount of salt, and marinate for about 40 minutes.

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Then put the ground pork in a clean slightly larger basin for later use, the ground pork can be bought ready-made, or you can chop it yourself, I was afraid of trouble so I bought ready-made.

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Then wash the soaked shiitake mushrooms and cut them into cubes, and cut the shallots into chopped green onions for later use.

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At this time, you can pour out the excess water from the pickled Chinese cabbage and squeeze it dry for later use.

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Put the dried Chinese cabbage, minced shiitake mushrooms, and chopped green onions in a pot with ground pork.

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Beat two eggs, add oil, soy sauce, sesame oil, salt and freshly ground black pepper and stir with chopsticks in one direction, or simply bring disposable gloves and mix well by hand.

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Finally, according to your own preferences, you can roll the dumpling skin yourself or buy a ready-made dumpling skin bag, I bought a ready-made dumpling skin, saving time and effort.

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The wrapped dumplings can be boiled and eaten, and the rest can be frozen in the refrigerator, and when you want to eat them, you can decide whether to boil or fry them as you like.

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