Can you introduce the classic DIY method of vegetable pork dumplings?

1. 100 dumpling wrappers, 800 grams of minced pork, 5 grams of minced fresh ginger, 4 heads of garlic, mashed and chopped.

2. 10 grams of fine green onions, 60 ml of soy sauce, 45 ml of sesame oil, 1 egg, beaten, 380 grams of shredded Chinese cabbage.

3. Homemade dumpling skin materials: 500g of dumpling flour, 250g of water and 260g.

1) Put both water and flour in a basin and mix into a smooth dough and set aside.

2) Roll the dough into long strips, cut into small pieces, about 10 grams of dough, and roll it into a circle. Take an appropriate amount of filling and wrap it into an ingot-shaped.

4. Stir the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg pulp and Chinese cabbage in a large bowl.

5. Put 1 tea key meat filling in each dumpling skin**. Moisten the edges of the skin with water and fold it into a triangle. Gently press on each side to seal the minced meat inside. The finished dumplings are placed on a pre-floured panel before being put into the pan.

6. How to steam dumplings: Steam for 15-20 minutes with a covered bamboo steamer or metal steamer.

Vegetable pork dumplings.

Ingredients. 1 handful of greens.

Pork 2 pounds.

6 slices of garlic.

3 slices of ginger.

1 green onion.

Green onion 20g steps.

Prepare the ingredients, wash and cut the greens, garlic, pork, green onions, and green onions separately, and set aside, or you can prepare 2 shiitake mushrooms to increase the freshness.

Chop the pork, enlarge the garlic and ginger and chop them together.

Put the greens in and chop them, and then chop some green onions.

Add oil and salt, stir the filling well, and put the appropriate seasoning according to personal taste.

Wrap the dough in a pot and cook it, and sprinkle some chopped green onions after cooking.

<> "Fried dumplings with vegetables and pork.

Ingredients: 300g dumpling wrapper, 200g pork, 200g greens.

Excipients: 5g of salt cooking wine, 5g of sesame oil, 2g of ginger.

Production process: frying.

Time-consuming: about a quarter of an hour.

Main steps: filling, wrapping, frying.

Filling: Mix ginger and pork and chop into minced meat.

2.Add cooking wine, sesame oil and salt and stir until difficult to stir.

3.Wash and chop the greens.

4.Add the greens to the minced meat and stir well.

Package: 1Take a dumpling wrapper and put an appropriate amount of green vegetables and meat filling.

2.Dip the perimeter of the dumpling wrapper with a little water and pinch it tightly according to your favorite style.

Frying: 1Place the dumplings in a saucepan and pour in the appropriate amount of vegetable oil.

2.Fry over high heat until the bottom is slightly golden brown.

3.Add Shimizu Cha Li, about 1 to 3 places of dumplings. Bring to a boil over high heat and reduce heat to frying.

4.Until the dumplings are cooked and the bottom is golden and crispy. You can turn the dumplings over and fry them a little on the surface.

1. Preparation materials: 500 grams of pork front sandwich, 1000 grams of lotus white, 15 grams of minced ginger, 30 grams of minced green onion, 15 grams of refined salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of monosodium glutamate, 25 grams of sesame oil, 25 grams of refined oil. Minced green onion and ginger should not be missing, whether it is cooking or adjusting dumpling filling, do not use so many seasonings.

Green onion and ginger are indispensable, especially for meat-filled dumplings, be sure to put minced green onion and ginger.

2. Pork filling, when making dumplings or bun filling, you must remember to add an appropriate amount of water. The method is to gently add water along the perimeter while stirring in one direction with chopsticks, and it is important to note that if you want to add cabbage, then do not add water, because the cabbage itself will have a lot of water (even if the cabbage needs to be squeezed). The meat filling with an appropriate amount of water is very delicious when you pick up dumplings or buns.

3. When mixing dumpling filling, I like to combine the meat filling and the minced vegetables together, and then add all kinds of condiments, so that the taste of the dumplings will definitely be greatly discounted. First, put the minced meat into the minced green onion and ginger, then put in the various seasonings in the meat filling in turn, stir well, and then put in the dish you want to add.

4. There will be a lot of oil and water, why pour cooking oil again, will it be very greasy, don't worry about this, pour a little (a small spoon is good) cooking oil into the meat filling, such a dumpling filling is very smooth and fragrant, really not greasy.

5. Don't be too dry in the dumpling filling, the vegetables in the meat filling will be squeezed very dry, which is not good, so the dumplings will be very "dry", and the taste in the mouth is very bad, especially celery, cabbage, pepper and other dishes, let alone squeeze too dry. Chinese cabbage is an exception, because the water content of Chinese cabbage is particularly high, and if you don't squeeze it, it will become a "dumpling soup".

The practice of pork dumplings with leeks (leek dumplings).

The practice of pork dumplings with leeks (leek dumplings).

Dough 500 grams of flour.

250 grams of stuffed hind leg buttocks meat, 300 grams of leeks.

Seasoning: 1 tablespoon (15ml) dark soy sauce; 2 tablespoons (30ml) light soy sauce; 1 tablespoon (15g) of salt; tablespoon sugar (7g); 2 tablespoons (30ml) of sesame oil

Method: Mix noodles.

1. Put the flour into a basin, add water, mix it into a dough with suitable softness and hardness, and cover it with a wet towel.

2. The softness of the surface should be moderate, not too hard, not too soft. The surface should be and to the three lights, and the hand light basin light and the face light.

Make stuffing 1 and chop the stuffing. Use a knife to slowly chop the flesh of the skinless hind leg into a filling.

2. Beat the stuffing. First, add dark soy sauce, light soy sauce, salt and sugar to the meat filling and mix well in one direction.

3. Add water slowly, wait for the meat to eat into the water, and absorb it thoroughly before continuing to add more. Again, mix well in one direction until the ground meat has a sticky texture.

4. Wash and dry the leeks in advance and chop them.

5. Before wrapping, sprinkle the chopped leeks on the meat filling, and add sesame oil and mix well, so that the skin of the chopped leeks is stained with sesame oil, so as not to clear the moisture during the wrapping process.

Let's start packing. 1. Divide the dough into several portions. Take out a piece of evenly kneaded long strips, and cut out the agent that is basically the same size, after each cut, flip the noodles 90 degrees, and then cut a knife, so that the incision of the dough is basically round, so that the skin is rolled.

2. Roll out the skin. The skin should be thin on the outside and thick on the inside, so that it is not easy to fall off the bottom.

3. Seal the middle of the package, then seal it left and right, and finally squeeze it tightly with the index fingers and thumbs of both hands (look at the picture to speak).

Let's start cooking. 1. Put the pot on the fire, put in the water, boil, put in the dumplings and cook. After boiling, put a little cold water in it. Bring to a boil and add cold water. And so on three times.

2. Scoop up a dumpling, and press it with your fingers to immediately return to its original state, which means that it has been cooked and can be taken out and eaten.

3. When cooking dumplings, remember to boil the skin in the pot and cover the pot to cook the filling. After the dumplings are put into the pot, the lid should be closed immediately until the dumplings float up, and then the lid should be opened immediately to let the steam escape. In this way, the cooked dumplings will taste good.

4. After the water for boiling the dumplings, put some salt, and then put the dumplings in after boiling, so that the dumplings are not easy to break the skin.

Ordinary ingredients make a tall delicacy.

How do you make dumpling meat filling? Prepare green onions, ginger and star anise, heat water to soak the juice, use a meat grinder to crush the pork, add chopped green onion and eggs, light soy sauce, oyster sauce, salt and pepper, sesame oil and stir well.

How do you make dumpling meat filling? First make green onion and ginger water, soak the green onion and ginger star anise pepper in boiling water, stir the pork in the meat grinder, add chopped green onions, eggs, raw onions, oyster sauce, salt, pepper, sesame oil, a small amount of ginger water, and stir evenly.

<> pork and leek dumplings.

Protects the liver. Stay fit.

Laxative. Calcium supplementation.

Soothe the nerves. It's been a long time since I've eaten dumplings. As the saying goes:

It's not as delicious as dumplings. It's cold, and now the leeks have become delicious again, full of flavor and tender, although not as good as spring leeks, but not too much. The leek dumplings are simple to adjust the filling, but they are delicious.

Take advantage of the weekend to make delicious dumplings."

Materials. Ingredients.

500 grams of minced pork.

500 grams of leeks.

2 large bowls of flour.

Accessories. Water.

1 bowl. Soy sauce.

2 scoops. Oyster sauce.

1 scoop. Sesame oil.

1 teaspoon. Salt.

1 scoop. Wine.

1 teaspoon. Preparation of pork and leek dumplings.

Choose pork that is three parts fat and seven points lean, and let the seller help to hinge it into a meat filling, if you are not afraid of being tired, it is better to chop it yourself. First, marinate the minced meat: add soy sauce, oyster sauce, cooking wine, half of the salt in the ingredients, stir well, marinate for 20 minutes, let the meat taste and remove the smell.

Slowly add water to the flour and form a dough that is slightly firmer than the pancake dough. Water should be added slowly, if the dough is too soft with too much water, it is not easy to roll the dumpling skin, and it is not easy to wrap. Place the dough in a grocery bag and let it sit for 20 minutes.

Wash the leeks and chop them and put them together with the marinated meat filling.

Add the sesame oil and the remaining half of the salt and stir in one direction.

<> cut into small pieces with a knife and sprinkle a little dry noodles to prevent sticking.

Roll out into dumpling wrappers, which should be thick in the middle and thin at the edges.

Put on the appropriate amount of filling.

Pinch the middle of the dumpling skin first.

Using the index finger and thumb finger of both hands and the tiger product, wrap the dumplings well. This is the most common and fastest.

Wrapped dumplings. Take another pot to boil water, put the dumplings after the water boils, and cook them.

Picture of the finished pork and leek dumplings.

That is, the pork is minced, and then the leeks are also chopped, and then the seasoning is put in and wrapped into dumplings, which are called pork dumplings.

Pork and leek dumplings.

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.

Pork belly as the main ingredient.

300g baby cabbage 1 sprig.

Gluten flour. 400g

Appropriate amount of excipient oil.

Salt to taste, soy sauce to taste.

Appropriate amount of oyster sauce. Appropriate amount of bean curd juice.

Vinegar to taste, cooking wine to taste.

Ginger to taste, green onion to taste.

1.Mix the noodles and let them rise in a warm place for 30min.

2.Chop the baby cabbage and add a pinch of salt to force out the moisture.

3.Chop the pork with green onion and ginger, add a little salt, soy sauce, vinegar, oil, bean curd juice, stir well, add a little peanut oil and stir well.

4.Drain the baby cabbage, add it to the stirred meat filling, and stir well.

5.When the surface of the dough is smooth and slightly soft, take it out and knead it into long strips.

6.Cut the dough into a long strip of dough and roll out the dough.

7.Put the prepared stuffing on top of the dough and make dumplings.

8.Wrap the dumplings and arrange them neatly.

9.Bring the water to a boil, put the dumplings, boil some water in the pot, turn off the heat after three openings, and simmer for 5min.

10.Open the lid, remove the dumplings and place on a plate.

Tip 1Add peanut oil to the meat filling and stir until it is vigorous, and the dumpling soup is rich.

2.Try to force out the moisture in baby cabbage.

Green vegetable and pork dumplings.

Ingredients. Ingredients.

Pork. A pound.

Vegetable. 2 pounds.

Mushroom. 4 capsules.

Accessories. Oil, salt, soy sauce, cooking wine.

Amount. Steps.

1.Because I didn't take a process map, please forgive me. Buy slightly fatter pork, mince it, blanch the greens, squeeze the water dry, finely chop and chop.

2.Appropriate amount of oil, put the meat into the pot and stir-fry, when it is almost cooked, add soy sauce and salt to taste, then add minced shiitake mushrooms and green vegetables, and stir-fry over low heat.

3.Wait for the stuffing to cool down and start wrapping.

Ingredient breakdown. Dumpling wrappers to taste.

300g minced pork

600g greens

Oil to taste. Salt to taste.

Shallots to taste. Appropriate amount of monosodium glutamate.

Sugar to taste. Cooking wine to taste.

Original taste. Cooking process.

Three quarters of an hour takes time.

Normal difficulty. Steps to make pork dumplings with green vegetables.

Prepare the main ingredients.

Wash the old leaves of the greens, soak them in boiling water, and remove them.

Chop the greens and squeeze out the excess juice. (Squeeze out the juice and put it in a basin) <>

Add cooking wine, salt, and squeezed vegetable juice to the meat and stir clockwise until it becomes a paste.

<> take an appropriate amount of filling and place it on the dumpling wrapper.

Pinch the top and bottom of the dumplings.

The wrapped dumplings are ready to be put into the pot.

Put enough boiling water in the pot, add a little salt, add cold water and boil the dumplings for a total of three more times (boil for about 10 minutes).

Tips. 1 After the dumplings are put into the pot, use a spatula to stick to the bottom of the pot to avoid the dumplings sticking to the bottom.

2 When adding water to the minced meat, add it little by little, and beat it in one direction as you add until strong.

Kitchen utensils used: Cooking pots.