How to adjust the filling of dumplings with pure and tender pumpkin filling

Summer is the most abundant variety of vegetables and fruits in the four seasons of the year, but the summer is hot, the human body sweats more, drinks too much water, and the appetite is not as good as other seasons.

What are the best buns to make in summer?

Some families have a good appetite all year round, and they also like big fish and meat in summer, and of course steamed buns also like meat filling. Our family can't do it, and in the summer we like refreshing vegetarian stuffed buns, including dumplings. In summer, eat more vegetables to replenish the lost nutrients, and the taste is refreshing and non-greasy, which is particularly comfortable to eat.

Summer bun stuffing I first recommend pumpkin fungus egg filling, tender pumpkin is delicious and juicy, and eggs are matched to make the filling, especially soft and delicate, the following shares the specific method of pumpkin fungus egg filling:

Ingredients: baby pumpkin, egg, fungus, shrimp skin, chives.

Condiments: salt, salad oil, pepper, sesame oil.

Step 1: Soak the fungus in water in advance. Then clean the tender pumpkin, rub it into fine wires with a silk grater, then add a little salt to the pumpkin shreds, mix evenly, and marinate for about 15 minutes.

Step 2: Then crack the eggs into a bowl, add a little salt and stir into the egg mixture, then scramble the eggs into pieces, spread them out and let them cool for later use.

Step 3: Wash and chop the chives, wash and cut the fungus into thin strips, and wash the shrimp skin with water to remove the excess salty taste.

Step 4: After 15 minutes, the pumpkin shreds will become soft and soften, and the water will be squeezed dry.

Step 5: Then put the pumpkin shreds, crushed eggs, fungus, shrimp skin and chopped green onions into a container, add a little salt, pepper and sesame oil, stir well and start to wrap the buns.

In addition to tender pumpkin, I also like to use zucchini to make bun filling or dumpling filling, the taste of zucchini is less sweet than pumpkin, but the taste is also very soft, it is worth recommending.

There are many vegetables suitable for bun filling in summer, such as eggplant, scoop, long beans, green beans, baby cabbage, carrots and so on.

Pumpkin stuffed dumplings are rarely made, most of the dumplings eaten are leek stuffing and cabbage filling, now let's take a look at pumpkin stuffed dumplings, it has the effect of lowering blood sugar, nourishing the stomach, preventing cancer, anti-inflammatory, and delaying aging.

Tools Raw materials.

More flour (500g).

Ground pork (500g).

Pumpkin (1 piece).

Salt and soy sauce to taste.

Five-spice powder to taste.

Sesame oil to taste.

Method steps.

1 15 Step by Step Reading.

1.Finely chop the green onion and ginger.

2.The ground pork is frozen, thawed and cut into small pieces.

3.Add an appropriate amount of sesame oil and soy sauce.

4.Add five-spice powder.

5.Mix well. 6.Pumpkin grate.

7.Mince. 8.Squeeze out the water from the pumpkin and stir into the minced meat.

9.The dough that was kneaded about 30 minutes in advance has now woken up.

10.Roll into strips.

11.Cut into small pieces.

12.Roll out the slices.

13.Wrap into dumplings.

14.Cook dumplings in a hot pot.

15.After the water is boiled, hit a small half bowl of cold water, boil the water again, add cold water again, and add cold water three times, the dumplings will become fat, indicating that they are cooked.

Pork filling, sauerkraut, flour, pumpkin, green onion, ginger, garlic, cooking wine, five-spice powder, soy sauce, Sichuan pepper oil, salt, peanut oil.

1. First of all, the production of pickled sauerkraut in advance, wash and shred the Chinese cabbage, sprinkle salt and marinate for about 5 hours, take it out and put it in a canned bottle, do not need to dry the water, put it in a cool place, and the sauerkraut will be pickled in 0 days;

2. Then steam the pumpkin, puree it with a food processor (add water), add it to the dumpling powder (high gluten powder), cover it into a dough and wake up for 30 minutes, add cooking wine to the pork filling, five-spice powder, minced green onion, minced ginger, soy sauce, salt, pepper oil, peanut oil, stir clockwise, marinate for 30 minutes to taste;

3. Finally, the pickled sauerkraut is cooled 3-4 times, chopped and mixed into the meat filling, rolled out the dough and wraps the dumplings, put the dumplings in the water after boiling, and need to point cold water 3-4 times after boiling, press the dumplings with your hand and the belly immediately puffs up, and the dumplings are cooked.

Tips. 1. The taste of old pumpkin and young pumpkin is a little different, depending on personal preference;

2. If you don't have sauerkraut and don't have time to make it, you can buy some.

We all know that pumpkin is a very nutritious food, which is rich in trace elements and pectin has a very good effect on the human body, generally speaking, pumpkin has a detoxification effect, but also can protect our gastric mucosa to help digestion, prevent and treat diabetes, lower blood sugar, there is a certain effect, so many people like to eat pumpkin dumplings,The filling of pumpkin dumplings is also very simple, generally speaking, pumpkin and meat can be used to match, we need to pay attention to the need to add some peppercorn noodles, so that the taste will be better, but also to add some appropriate amount of minced ginger, which can better remove the fishy smell in the meatIt is very beneficial for our physical health.

1. How should pumpkin dumplings be made?

We all know that at the beginning of the wrapping dumplings, everyone will feel very confused, in fact, for the production of pumpkin dumplings is very simple, generally speaking, the pumpkin should be washed and peeled first, and various ingredients should be processed in a timely manner, and then the pumpkin should be put into the basin, add minced meat, minced garlic, minced ginger, refined salt, monosodium glutamate, pepper, cooking wine, sesame oil, lard and stir evenly to make a filling.

2. How should dumplings be cooked?

Boiling dumplings is a very deep science, generally speaking, after pouring water into the pot, wait for boiling, and then disperse the bottom of the dumpling layer and stir along the edge of the pot, which can better protect the integrity of the dumplings, and we need to pay attention to the fact that a little cold water should be poured after simmering for four or five minutes, and you can eat it after three cycles.

3. What should I pay attention to when eating pumpkin-filled dumplings?

Pumpkin is a very nutritious food, but it is also different, for some seafood products, it is very easy to have food poisoning, and if pumpkin and venison are eaten together, it is likely to cause death, I hope everyone can have an understanding.

The filling method of pumpkin dumplings is very simple and delicious, and the specific methods are: 1Materials to prepare:

shredded pumpkin, minced pork, eggs, tender meat powder, Sichuan pepper powder, five-spice powder, chopped green onion, olive oil, sesame oil and other ingredients; 2.Method: Break the pumpkin shreds and meat mixer, then add the ingredients and stir evenly; 3.

Then roll out the dough and wrap it into dumplings, cook it in the pot and eat it.

You need to remove the pulp inside the pumpkin, then rub it into shreds and chop it into minced pieces, remove the water inside, and then you can add various seasonings to make it, you can add some minced ginger and some peppercorn noodles to taste, which should be determined according to your own eating habits.

Prepare an appropriate amount of minced meat, an appropriate amount of green onions, ginger and garlic. Put your favorite side dish sauerkraut. It's celery stuffing. Both. Then add various seasonings and stir to make pumpkin dumplings.

These are to cut the pumpkin into diced pumpkin, then add some diced pork, add green onions, cooking wine, an appropriate amount of salt, and stir it.

You can add a few extra eggs when preparing the filling, which will make the dumpling filling very tender and very flavorful.

I think it's best to put some pork belly in the pumpkin filling so that it tastes really good.

The delicious way to make pumpkin dumpling stuffing is as follows:Ingredients: Pumpkin.

Excipients: garlic, oil, salt, pepper powder.

1. Choose a long green pumpkin, wash the pumpkin, and cut off the head and tail with a knife.

2. Wipe the pumpkin with a tool.

3. Add an appropriate amount of salt, grasp half of the water with your hands, and squeeze the water dry with Qingdan dry gauze.

4. Add Sichuan pepper powder to the pumpkin filling and stir well.

5. After adding pepper powder, corn oil, sesame oil, and finally salt, remember not to add too much.

Pumpkin stuffed dumpling filling.

1.Peel the pumpkin.

2.Remove the seeds and pulp.

3.Cut the filaments.

4.Chop the green onion and ginger.

5.Green onion and ginger, chicken essence, five-spice powder, salt, peanut oil, and Midarmei are mixed with pumpkin shreds.

The preparation of pumpkin dumpling filling is as follows:

Ingredients to prepare: 1 pumpkin, 1200 grams of pork, 1300 grams of dumpling skin, 2 eggs, 100 grams of peanut oil, 10 grams of salt, 4 spoons of light soy sauce, 2 spoons of oyster sauce, 2 spoons of cooking wine.

1. Prepare ingredients.

2. Peel and wash the pork and cut it into small pieces, put it in a meat grinder and beat it into minced meat. The pork is more tender and has a better taste on the front leg, and if you don't have a meat grinder, you can chop it into minced meat with a knife.

<>4. Add salt, light soy sauce, oyster sauce, cooking wine, and thirteen spices.

5. Beat evenly with chopsticks, wrap in plastic wrap and let stand for a while.

6. Remove the stems of the tender pumpkin, wash it, sassafras the shreds, sprinkle in salt and mix well, and marinate for 20 minutes.

7. Squeeze out the pumpkin shreds and chop them a little.

8. Put the chopped tender pumpkin into the minced meat and whip evenly, then pour in peanut oil and beat evenly, and the meat filling is mixed.

9. Take a dumpling wrapper, dip the edge in a little water, and put in a spoonful of meat filling.

10. Pinch into the shape of dumplings.

11. After sequentially done, put it in the refrigerator for more than three hours, and then put it in a fresh-keeping bag for freezing.

12. Boil the pot with boiling water, put in a little salt, put in the dumplings, shake the pot, don't let the dumplings stick together, and you can put it on a plate and enjoy it after cooking.