How do you make cabbage stuffed dumplings?

<>My family likes to eat dumplings, and not eating them once a week is like a disadvantage. Even the dumplings that my family ate on the day of the Mid-Autumn Festival show how high the status of these dumplings is. In addition to stir-frying and stewing, cabbage is actually very tender when used to make stuffed dumplings, some people don't like the spicy taste of leeks, you might as well try this, refreshing, fragrant, crisp, meat and vegetarian stuffing have their own taste, one person to eat.

Twenty or thirty is a trivial matter!

Meat filling 400 grams.

Flour to taste.

1 cabbage.

Cool water to taste.

Salt to taste. Light soy sauce to taste.

Soy sauce a little.

1. When the flour is ready, I use a bread machine to knead the dough, which saves time and trouble, and I can prepare the filling when kneading the dough; If you don't have a bread machine or other kneading machine, just knead the dough by hand;

2. Pour the flour into the bread bucket, the cold water is about 60% of the flour content, install the bread bucket into the Dongling 6D bread machine, and start a kneading program for 10 minutes;

3. The dough is formed and very moist, put the dough in a bucket for 20 minutes, and cover it with a lid to prevent the water from evaporating and the surface from drying out;

4. Kneading dough and dough to process the filling: the pork filling is slightly fat, add minced chives, light soy sauce, soy sauce, salt, and a little cold water; Adjust the dosage to your liking;

5. Stir vigorously in one direction, you can put a little less water, and the meat filling is not too dry;

6. Remove the old leaves of the cabbage and clean it;

7. First everything is two, first cut into thin strips, then cut small dices, chop, put a little salt in a basin, and kill the excess juice;

8. Grab the chopped cabbage by hand, but don't hold it too dry, leave some water, that is, retain some nutrients, and mix it evenly with the meat filling;

9. Take out the good dough and knead it smoothly, knead it into uniform strips, then cut out a small agent of the same size, and roll it into a small round cake that is slightly thicker in the middle and slightly thinner around it;

10. Take an appropriate amount of stuffing or wrapping or squeezing into dumplings, which are beautiful and ugly, as long as they do not leak the filling, they are good dumplings; When it is almost wrapped, boil a pot of water, after the water boils, put an appropriate amount of dumplings into the pot, and cook until the belly is bulging and floating on the surface of the water.

First wash the cabbage and cut it into pieces for later use, blanch the cut cabbage, then put the beaten minced meat into a basin, cut the green onion and ginger into minced pieces and put it in, pour in cooking wine, soy sauce, sesame oil, salt and mix thoroughly, then put the cabbage, stir well to make dumplings.

To make dumplings with cabbage, you should first blanch the cabbage with boiling water, then chop it and put it in gauze to squeeze out the water, then put it together with the meat filling, and then add seasonings and stir well.

Cabbage pork dumplings are the most delicious, the pork filling is first topped with pepper slurry, and the green onion, ginger and garlic foam are added. Then put the soy sauce, oyster sauce, chicken essence and salt and stir well, chop the cabbage and put the meat together to make dumplings.

Method: 1 dumpling powder with water and cotton wool, knead into a ball, cover with plastic wrap and put aside to wake up 2 prepare the filling, minced ginger, an appropriate amount of salt, pepper, pepper water, cooking wine into the ground meat, stir well, and then cut the leeks and cabbage into small pieces and put them in 3 add oil, five-spice powder and salt mix well 4 The dough is kneaded smoothly on the board, and part of the dough is cut into small agents and rolled out 5 Put the appropriate amount of filling in the dumpling skin, pinch the periphery tightly first, and then wrap the index fingers of both hands into the inner nest 6 pots of boiling water, put in the dumplings, cover and cook for three minutes, Just leave the lid open and cook for another two minutes.

Cabbage-stuffed dumplings must have meat to be delicious. Prepare the cabbage filling and meat filling. The first step is to adjust the meat filling and add cooking wine to remove the smell.

Add white pepper, oyster sauce, light soy sauce, dark soy sauce and an egg white and stir well. The second step is to add a small amount of pepper water in turn and stir well, three times. Then add the cooled cooked oil and stir well.

The third step is to add the cabbage filling, add an appropriate amount of salt and mix well. A delicious dumpling filling is just fine.

Cabbage can be stuffed, let's take a look at the steps of the cabbage to make stuffing:

How to make it.

Step 1: Prepare the ingredients. 400 grams of flour, 1 cabbage, 4 eggs, appropriate amount of shrimp skin, a little ginger, and an appropriate amount of green onion.

Step 2: Start mixing noodles. Slowly pour an appropriate amount of warm water into the flour and mix it into a slightly harder dough. Next, cover with plastic wrap and let stand for 1 hour. (The dough must be left to rest for a long time to make the dumpling skin taste good.) ）

Step 3: Wash the cabbage and chop it.

Step 4: Add 1 tablespoon of salt to the chopped cabbage, mix well and marinate for 10 minutes.

Step 5: After marinating, drain the water from the cabbage.

Step 7: Pour an appropriate amount of oil into the pan, pour the egg mixture into the pan after the oil is hot, fry until the eggs are solidified, then quickly break up, and then let cool for later use.

Step 8: Add the eggs, minced ginger, minced green onion and shrimp skin to the cabbage, then add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a pinch of salt and a little chicken essence to taste.

Step 9: Pour an appropriate amount of oil into the pot and heat it, then add a few peppercorns to fry the fragrance, then remove the peppercorns and pour the hot oil into the filling.

Step 10: Pour a little sesame oil into the filling, then mix well and the dumpling filling is ready.

Step 11: Remove the dough from the basin and knead it on a panel until the surface is smooth.

Step 12: Roll the dough into long strips.

Step 13: Cut the dough into evenly sized pieces.

Step 14: Flatten the sliced dough. (This makes it easier to roll the skin later.) ）

Step 15: Roll out the dough into a dumpling wrapper with thin edges and a slightly thicker middle.

Step 16: Take an appropriate amount of filling and put it on the dumpling wrapper.

Step 17: Pinch the dumplings tightly. Wrapped dumplings.

Step 18: Cook the dumplings. Bring half a pot of water to a boil, put the dumplings in the pot, and add a spoonful of salt (salt will prevent the dumplings from sticking). While cooking the dumplings, you can close the lid of the pot until the dumplings are ripe.

Step 10: Remove and serve.

Say a few more words. To make this filling, it is best to choose a more tender cabbage, which is heavier in your hand, the dish looks fresh, and there are more green parts in the leaves, so the filling will be more delicious.

I like to make dumplings at home, but in addition to the quality of the dumpling skin, the quality of the delicious dumplings is very good, but it is also very important to make the taste of the dumpling filling, so how to make the pork and cabbage dumpling filling? Let's teach you here.

Ingredients: 3 servings.

500 grams of pork (fat and lean).

500 grams of milk cabbage.

Accessories. 4 green onions.

1 handful of celery. 2 tablespoons of soybean soy sauce.

1 tablespoon of sea salt. 1 tablespoon chicken broth mix.

A piece of ginger. Pepper to taste.

Cooking oil to taste.

1 tablespoon of cooking wine. Step 1: A complete list of cabbage dumpling fillings.

Wash the pork and cut it into cubes and chop it into puree.

Step 2: Preparation of cabbage dumpling filling**.

Wash the cabbage and finely chop.

Step 3: Homemade cabbage dumpling filling.

Add a pinch of salt to the cabbage and marinate the water from the cabbage.

Step 4: A simple preparation for filling cabbage dumplings.

It is very important to adjust the filling, mince the ginger, chop the green onions, add minced ginger to the adjusted meat filling, add an appropriate amount of salt, and add minced green onions.

Step 5: How to eat cabbage dumpling filling.

Add the squeezed cabbage to the minced meat and mix thoroughly.

Step 6: How to make cabbage dumpling filling.

The dumpling wrappers are bought outside, and there is really no time to roll the wrappers by themselves with children.

Step 7: How to fry the filling of cabbage dumplings.

Stir the cabbage and pork filling in one direction and it is done.

Step 8: How to cook the filling of cabbage dumplings.

Wrap it up, refrigerate it and refrigerate it if you want to eat it at birth, and you can steam it on it.

Step 9: How to stew cabbage dumpling filling.

I like to eat steamed dumplings with the original taste.

Finished product drawing. Cooking skills.

I steam it in a steamer, and I can eat it after 10 minutes.

How to make cabbage vegetarian stuffed buns.

Ingredients: flour, yeast, eggs, salt, shrimp skin, fungus, oyster sauce, vegetable oil, cabbage, chopped green onion, minced ginger.

Method:1Prepare all the materials.

2.Add an appropriate amount of flour and yeast to the basin and stir well, add water and stir into a dough, wrap it in plastic wrap and put it aside to ferment.

3.After cleaning the cabbage, chop it into minced pieces and put it in a pot, add an appropriate amount of salt and marinate for 5 minutes, then remove and drain.

4.Add an appropriate amount of oil to the pot, after the oil is hot, add the egg liquid and fry it to disperse, then add the shrimp skin and fungus to continue to stir-fry and take it out for later use.

5.Stir the prepared eggs and cabbage well, then add an appropriate amount of oyster sauce, sesame oil, salt, chopped green onion and ginger and stir well.

6.After the dough has risen, divide it into agents and roll it out into dough.

7.Put the prepared filling into the dumpling wrapper and wrap it into a bun.

8.Add an appropriate amount of water to the pot, put the steamed buns in cold water and steam them over high heat.

Cabbage vegetarian dumplings recipe one, ingredients.

Cabbage 1 3 pcs","Carrots 1 2 pcs","5 black fungus","4 fresh shiitake mushrooms","2 slices each of smoked and raw bean skins","1 tbsp rice wine","4-5 tbsp soy sauce","3 tbsp oyster sauce","Rose salt a little","A little sesame oil","Pepper a little","Corn flour in small amounts","Dumpling wrappers 95 pcs"

Method 1: Break the vegetables and other ingredients into a food processor. In addition to the bean skin, cut the bean skin into strips first, fry the bean skin with a little oil until it is slightly charred on both sides, and then let it cool and chop.

2: Add soy sauce and other seasonings slowly, please do not pour all the seasonings at one time, so as not to make the flavor too strong and cannot be remedied. Adjust the flavor and sprinkle some corn flour to make it sticky, mix well and start to wrap dumplings.

2.Dumpling wrappers with plump fillings (the thickness of the filling is rich enough to wrap in).

Cabbage vegetarian stuffed dumplings recipe two, ingredients.

200g of flour, 60g of cabbage, about 100g of brine tofu, 40g of dried fungus, 1 teaspoon (5ml) of soy sauce, 1 teaspoon (5g) of salt, a little sesame oil.

Method 1: Drain the brine tofu and crush it by hand. Soak the dried fungus in cold water, remove the roots, wash the sediment, and chop up.

2. Wash the spinach, put it in boiling water and blanch it for 1 minute, remove it, cut it into small pieces, put it in a blender, add 40ml of cold boiled water, and whip it into a spinach paste. Strain the beaten spinach paste through a fine sieve, drain out the spinach juice, and keep the spinach puree.

3. Add the beaten spinach juice to the flour one by one, stir it with your hands, and mix it into a dough with moderate hardness and softness, wrap it in plastic wrap, and let it stand for 30 minutes.

4. Mix chopped tofu, fungus and minced spinach, add soy sauce, salt and sesame oil, and stir well to form a filling.

5. Divide the dough evenly into two, knead it into a long section, then flatten the long section, roll out a rectangular skin, and spread the whole on the dumpling mold.

6. Take an appropriate amount of filling and put it into each nest of the dumpling skin, spread another dumpling skin on the dumpling mold, knead the edges, and wrap it into a heart-shaped dumpling.

7. Boil the water in the steamer over high heat, put in the wrapped dumplings, and steam on high heat for about 15 minutes.

How to make dumplings stuffed with cabbage

Ingredients: carrot (1), yam (1 piece), cabbage (1), parsley (a few), fried tofu (to taste), fungus (to taste), shiitake mushrooms (to taste), daylily (to taste), eggs (5), green onion (1), ginger (to taste), flour (to taste).

Excipients: peanut oil (to taste), salt (a little), green garlic (a little), light soy sauce (a little), vinegar (a little), sesame oil (a little).

Kitchen utensils: steamers, woks.

Step 1: Prepare the raw materials first, mushrooms, fungus, and daylily need to be soaked in water in advance.

2. Set aside a portion of the egg whites for live dumpling noodles.

3. Cut all vegetables into fine pieces for later use.

4. Put the wok on the heat and pour in the peanut oil.

5. Pour in the eggs, stir constantly, and scramble until the eggs are broken.

6. Add green onion and ginger and stir-fry until fragrant.

7. Add the vegetables in batches.

8. The principle of adding is that the difficult ones are added first, the easy ones are added later, and the fried tofu is added last.

9. After adding all of them, stir-fry slightly and season with salt.

10. Wrap dumplings, and if you want to steam, wrap them a little bigger.

11. Mix the simple dipping juice with green garlic, light soy sauce, vinegar and sesame oil.

12. Put the steamer on the heat, after the pot is boiling, put in the dumplings, and steam on high heat for 10-15 minutes.

Carrots have high nutritional value, which is rich in nutrients such as anthocyanins, carotene, fatty oils, volatile oils and vitamins. Carrots can be used to alleviate the uncomfortable symptoms of indigestion, night blindness, stomach pain and other symptoms in children, effectively enhance human immunity, reduce blood sugar and lipids, and effectively remove intestinal free radicals, thereby playing a role in detoxification. Traditional Chinese medicine believes that carrots are sweet, pungent and flat, belonging to the spleen meridian, liver meridian and lung meridian, and have the functions of strengthening the spleen and stomach, nourishing the liver and brightening the eyes, clearing heat and detoxifying, dissolving phlegm and relieving cough.

The nutritional value of carrots is very rich, each 100 grams of carrots contains about grams of protein, fat, sugars, milligrams of iron, vitamin A is also carotene milligrams, vitamin B1 is milligrams, vitamin B2 is milligrams, vitamin C 12 milligrams, calories kilojoules.

Nutritional value of cabbage:

1.Cabbage has a high moisture content (about 90%) and low calories, but the calories in most cabbage silk salads are 5 times higher than that of simple cabbage.

2.Cabbage is rich in potassium and folic acid, and folic acid has a good preventive effect on megaloblastic anemia and fetal malformations, and patients with anemia should eat more cabbage.

3.The nutritional value of cabbage is almost the same as that of Chinese cabbage, and the content of vitamin C is about twice as high. In addition, cabbage is rich in folate, which is a great advantage of kale-based vegetables.

Chinese cabbage is rich in vitamin C, vitamin E, carotene, etc., and the total vitamin content is 3 times more than that of tomatoes.