Are spinach egg dumplings good? How to make spinach dumpling stuffing

To prepare spinach and egg vegetarian dumplings.

Step 1

Wash the spinach.

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Blanch the spinach in boiling water, remove it and squeeze it dry.

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Chop and set aside. <>

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Beat the eggs and scramble them until they are crumbled.

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Soak the vermicelli and wash it and chop it.

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Soak the shrimp skin in water and wash it, drain and set aside.

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Put the flour in a basin, slowly add water and stir it into a flocculent shape with chopsticks, then knead it into a soft and smooth dough by hand, and after the dough is well mixed, let it sit for a while.

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Knead the dough into long strips and cut it with a hob.

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Sprinkle the agent with a thin layer of dough, flatten it with your hands, and roll out the dumpling wrapper with a rolling pin that is thick in the middle and thin around the perimeter.

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Place the filling in the crust.

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Make a small bowl with your left hand, pinch the edge of the dumpling with your right hand, pinch it into small folds, and the dumpling will be wrapped.

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Put an appropriate amount of water in the pot, pour the wrapped dumplings after the water boils, add a small spoon of cold water 3 times after the water boils, and after boiling again, you can see that the dumplings have surfaced, turn off the heat, and use a colander to remove the dumplings.

Delicious. However, spinach and eggs should not be cooked together, spinach has high iron content, and cooking with eggs is not good for the stomach if you eat too much.

To be honest, spinach egg soy sauce rice is not very delicious, because there are more vegetarian dishes in it, or beans are better to eat some spinach eggs, and it will be better to add some.

Dumplings stuffed with spinach are rarely eaten, because spinach contains a lot of oxalic acid, which is relatively astringent, so it is not very delicious to make dumplings, and spinach is rarely used to make dumpling filling.

This kind of stuff is very delicious, the fragrant and crunchy spinach is nutritious, and it is suitable for all ages I especially like this kind of thing, which is very delicious.

Everyone's taste is different, I think spinach and egg stuffed dumplings are very good, and add some shrimp skin and vermicelli to increase the taste.

Selling egg dumplings should be more delicious. You can give it a try and do it.

Spinach is slightly bitter, so dumplings may not be delicious. It is more appropriate to make dumplings with leeks or Chinese cabbage.

It's delicious, but you have to blanch the spinach when you make it, and then chop it up after blanching, and then beat it into the eggs. But the eggs are also going to be scrambled, and you can wrap them with the seasoning.

It's delicious for people who like spinach and eggs, and it will be more flavorful with fungus or shrimp or meat, and some people don't like spinach, no matter what, the taste is definitely good.

The spinach in spring is particularly delicious, fresh and green, delicious without too much seasoning, with a thin skin and a large filling, which can be broken by blowing, and a plate of balsamic vinegar with new garlic or mustard juice, it is really a feast!

Ingredients: flour, spinach, eggs, green onions, shrimp, salt, chicken essence, sesame oil, oyster sauce, light soy sauce, five-spice powder, peanut oil, minced ginger.

It's better to put some more shrimp and pork.

If the flavor is adjusted well, it is delicious.

The method of adjusting the filling of spinach dumplings is as follows:

Ingredients: 300 grams of spinach, 150 grams of carrots, 4 eggs, appropriate amount of salt, 3 grams of shrimp skin, cooking oil.

Amount. Steps:

1. Remove the roots of the spinach, rinse it with water, and then control the moisture.

2. Add an appropriate amount of water to the pot, add a small spoon of salt and a little cooking oil after the water boils, then blanch the spinach in the pot, and boil the spinach until it is broken. To make spinach dumplings, spinach must be blanched in advance because of the oxalic acid in spinach.

The content is not low, and it will affect the absorption of calcium after being absorbed by the body, and the best way to remove oxalic acid is to blanch.

3. Remove the blanched spinach from the cold water, then squeeze the water dry and cut it into small pieces on the cutting board.

4. Peel the carrots, first cut them into thin slices, then into thin strips, and finally into small pieces.

<>6. Add an appropriate amount of oil to the wok, and stir-fry the diced carrots in the pot after the oil is hot, and the carotene in the carrots.

After stir-frying, it will be fully released, and the diced carrots will be stir-fried to change color and then put out for later use.

7. Put the spinach, eggs, and carrots in a basin, add an appropriate amount of salt, add 3 grams of shrimp skin, mix well with chopsticks, and the spinach and egg filling is ready.

8. When making dumplings, the dough should be slightly soft.

For some, add about 280 grams of water to 500 grams of flour, stir into a dough and knead it into a smooth and particle-free dough, cover the lid and let the dough rise for about 15 minutes.

9. After the dough wakes up, take it out, put it on the board and rub the long strips, put a small agent, roll the dumpling skin, and wrap the dumplings.

10. Add water to the pot, put the wrapped dumplings into the pot after the water boils, push it with a spoon to prevent it from sticking to the pot, add a bowl of cold water after boiling, and remove it after boiling again.

Ingredients: Ingredients: 300 grams of flour. 160 g of spinach juice.

Excipients: 400 grams of pork belly. 400 grams of spinach. 200 g of chives. 6 ml of peanut oil. 6 grams of salt. Light soy sauce 2 ml. 1 gram of ginger. 1 gram of chicken broth mix.

1. Prepare the ingredients for the dumpling filling, peel and cut the pork belly, and wash the spinach and spinach separately.

2. Wash the pork belly and break it in a food processor, chop the spinach and chives, add oil, salt, light soy sauce, ginger and chicken powder and mix them into dumpling filling, and put them in the refrigerator for 1 hour.

3. Wash the spinach, beat it into juice and filter it;

4. Knead the flour and spinach juice into a smooth spinach dough and let it stand for 15 minutes;

5. Wake up the spinach dough, knead the long strips, and roll it into a dough;

6. Cut the dough into a dumpling portion;

7. Roll out into dumpling wrappers;

8. Put in the spinach filling, tighten the mouth, and then pinch into your favorite shape;

9. This is a wrapped jade dumpling.

10. Boil the dumplings in water, boil them again, and put some salt;

11. Add cold water again, boil, the dumplings float, cook and take out.

Spinach-stuffed dumplings, vegan stuffing, are much tastier than meat stuffing.

Ingredients; 400g of spinach and 4 chicken eggs.

Seasoning; Salt.

Appropriate amount, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of blending oil, appropriate amount of vermicelli, appropriate amount of shrimp skin, appropriate amount of sesame oil, appropriate amount of flour.

1. Clean the spinach.

2. Blanch the spinach with boiling water, remove it and squeeze out the water.

3. Chop and set aside.

4. Beat the eggs and fry them into broken eggs.

5. Soak the vermicelli and wash it and chop it.

6. Soak the shrimp skin in water, wash it, drain and set aside.

Ingredients: 400g of spinach, 4 eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of vermicelli, shrimp

Appropriate amount of skin, appropriate amount of green onion, appropriate amount of ginger, and appropriate amount of fragrant oil.

1. Clean the spinach.

2. Blanch the spinach with boiling water, remove it and squeeze out the water.

3. Chop and set aside.

4. Beat the eggs and fry them into broken eggs.

5. Soak the vermicelli and wash it and chop it.

6. Soak the shrimp skin in water, wash it, drain and set aside.

Spinach eggs.

Dumpling bai filling method:

Ingredients: 500g of DU spinach, 300g of vermicelli, 8 eggs.

Excipients: salt, light soy sauce, sesame oil, chicken essence.

Steps: 1. Soak the vermicelli in advance.

2. Blanch the spinach with salt water.

3. Ironed.

4. Then chop it.

5. Add vermicelli.

6. Add the eggs to the pot.

7. Stir-fry quickly.

8. Add to the spinach.

9. Add light soy sauce.

10. Add five-spice powder.

11. Add chicken essence and sesame oil.

12. Stir well, and the spinach egg dumpling filling is ready.

Ingredients: 50 grams of eggs, 150 grams of spinach, 3 ml of fragrant oil, 3 grams of salt, 3 ml of light soy sauce, 3 ml of oil, 5 grams of chopped green onion. Edition.

Steps: 1. Remove the root of the spinach and wash it, blanch it with hot water and chop it.

2. Put eggs in a bowl, beat and stir well.

3. Heat the oil, pour in the egg liquid after the oil is hot, stir-fry quickly, and fry into small pieces.

4. Put chopped spinach, eggs, chopped green onion in an empty bowl, add light soy sauce, sesame oil and salt.

5. Stir well.

Prepare raw ingredients: 500 grams of spinach

150 grams of eggs, 300 grams of leeks, flour.

500 grams of zhi, 50 grams of oil, 1 green onion, 20 grams of shrimp, 7 grams of salt, 2 spoons of sesame oil, 2 grams of monosodium glutamate.

1. Wash the spinach, blanch it in the water, and remove it.

2. After the pot is heated, pour the oil, fry the shrimp skin first to make it fragrant, and then pour in the egg liquid to quickly disperse.

3. Finely chop the green onions, chop the spinach, drain the water and stir in the pot.

4. Chop the leeks and put them in a pot.

5. Add salt, monosodium glutamate and sesame oil and stir well. Finish.

1.Wash the green spinach first

2.Blanch the washed spinach in boiling water as it removes the oxalic acid from the spinach.

3.Put the chopped green onion and ginger into the meat filling, add two eggs, soy sauce, oil, salt, sesame oil, and thirteen-spiced dumpling powder in turn. Wine. A little sugar to make it fresh! The delicious spinach stuffing is about to be presented.

4.Stir vigorously with chopsticks in one direction until it is sticky, and the meat filling is more delicious and has a meaty flavor. It's just that my hands are a little tired, and for the sake of food, I rent it as a **hole.

5.Put the chopped spinach into the meat filling, keep stirring as before, I usually add the spinach juice to it, which is nutritious and not wasteful, but I sometimes use spinach juice and noodles, green noodles can enhance the beauty and taste. I was a little lazy today, so I bought the dumpling bridge Zhaozi skin directly.

Everyone can try Pineapple 6Vegetable juice and noodles. I'm sure everyone will love it too.

7.Okay, our fragrant, delicious spinach stuffing is done, Dangdangdang, ready to open the bag!

8.Put the spinach filling in the middle of the dumpling wrapper and form a round ball.

The specific method of adjusting the filling of spinach egg dumplings is as follows:

Ingredients: 500g all-purpose flour, 200g eggs, 700g spinach, 50g vermicelli, appropriate amount of peanut oil, appropriate amount of salt, 1 tablespoon of light soy sauce, appropriate amount of sesame oil, appropriate amount of Sichuan pepper.

Steps:

1.Pick and wash the spinach. Prepare other raw materials.

Blanch the spinach in boiling water, quickly remove the cooled water and set aside. Beat the eggs with a few drops of balsamic vinegar and fry in a wok with a little oil to set. Boil the vermicelli in a pot until soft and cold, then drain and set aside.

If it is a coarse vermicelli, you can soak it in advance and then cook it to be soft), squeeze out the spinach and chop it, and chop the vermicelli for later use.

2.Pour an appropriate amount of peanut oil into the wok, put in a few peppercorns, fry the fragrance, turn off the heat and cool. Put the spinach, eggs, and vermicelli together, pick out the peppercorns, pour the oil into the dish and stir.

Add two teaspoons of salt and a spoonful of light soy sauce to the filling. Stir the filling to combine. Slowly add warm water to the flour and knead it into a smooth dough, cover with a damp cloth or plastic wrap and let it sit for a while.

This step can be prepared before the dish is ready, and the dough can be divided into small pieces and kneaded smooth.

3.Take an agent and rub it into a long strip. Cut into small dough with a knife.

Take a small dough and roll it into a round cake shape. Sprinkle a little thin noodles on top of the dumpling mold. Place the dumpling wrapper on the dumpling mold with a concave in the middle.

Take an appropriate amount of filling and place it in the middle groove of the dough. Fold the dumplings in half and clamp them vigorously. Remove the excess dough from the edge of the ruler and open it.

Make water in a boiling pot, put the dumplings in and cook them after the water boils, and generally boil them three times.

Precautions

When using dumpling molds, sprinkle flour to prevent sticking, and put an appropriate amount of filling, don't be greedy, otherwise you won't be able to wrap it. If you are a novice who can't make dumplings, I think this mold can play a big role, hehe. I feel that the bag looks good, but the speed of the sedan chair is a bit slow.

Ingredients: 1000g of spinach

Vermicelli 50g

Eggs: 3 salted sugars.

Bean paste Two tablespoons.

Preparation of oil spinach dumplings.

Blanch the spinach after picking and washing, put salt when blanching, and put it in cold water to cool after blanching to keep the spinach green.

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Soak the vermicelli and cut it into 3cm pieces, and scramble the eggs. Put it in a basin.

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Put in two large tablespoons of bean paste, add salt and sugar as you like at will, and the salt must be less or nothing, because there is already sauce, otherwise it will be salty.

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When opening the bag and mixing the noodles, you can add a little salt to increase the strength of the dumpling skin, and it is easy to roll out the thin skin, and the thin skin and large filling are delicious.

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Boiling: Because it is a vegetarian filling, as long as the pot is boiled, the dumplings can be fished out when they float.

Ingredients: 150g of ground meat, 50g of spinach, 10g of ginger, 40g of green beans, 40g of corn, 30g of carrots, 10g of green onions, 75g of all-purpose flour, 42g of cold water, 1 2t of salt, 75g of spinach, 42g of water, 1 2t of salt, 75g of all-purpose flour, 42g of spinach juice, 1 2t of salt

Method 1: [Meat filling] Finely chop the carrot and ginger, chop the green onion into chopped green onions, and dice the green beans and spinach. Add a spoonful of salt to the spinach and let it sit to help soften the water, then squeeze out the excess water from the vegetables.

2. Grind the meat [beat the water]: add the salt to the water, stir (in the same direction) while adding water with chopsticks, slowly beat the water into the ground meat, add step 1 to the ground meat, stir and mix together, and season.

3. [Dough] Add water and salt to the spinach, cut it into sections and puree, and then filter the spinach juice with a filter cloth for later use. Half of the all-purpose flour is used to make the original color dough, and the other half of the flour is added to the spinach juice to make the spinach dough. Divide the green dough into 7g pieces, white dough.

3g capsules. After the green dough is slightly flattened, put the white dough on the top, and the rod can be opened to get a green dough on the outside and white on the inside, and the filling is wrapped in a two-color dumpling wrapper.

4. Bring hot water to a boil and put in the dumplings, point the water three times, and then you can start the pot.