How to make chicken stuffed dumplings Three kinds of chicken stuffed dumplings

Here's how:

Method 1: Chop the chicken breast into mince, then stir the chicken stuffed dumplings clockwise, prepare the green onion, minced ginger, chop the white corn, peas, and shiitake mushrooms, put in the chopped meat filling, add the egg and stir well. The flour is formed into a ball, let it rise for 20 minutes, rolled into a cake and wrapped into dumplings.

Method 2: Chop the chicken breast, add black pepper, add chopped green onion, add chicken essence, oil, stir well, add soy sauce and stir well, add some water and stir well. The flour is formed into a ball, let it rise for 20 minutes, rolled into a cake and wrapped into dumplings.

1. Method 1: Chop the chicken breast into minced meat, and then stir the chicken stuffed dumplings clockwise, prepare the green onion, cut the ginger into minced pieces, chop the white corn, pea kernels, and mushrooms, put in the cut meat filling, add the egg and stir well. The flour is formed into a ball, let it rise for 20 minutes, rolled into a cake and wrapped into dumplings.

2. Method 2: Finely chop the chicken breast, add black pepper, add chopped green onion, add chicken essence, oil, stir well, add soy sauce and stir well, add some water and stir well. The flour is formed into a ball, let it rise for 20 minutes, rolled into a cake and wrapped into dumplings.

3. Method 3: Wash and chop the chicken breast into a fine puree, cut the winter bamboo shoots into fine cubes and put them in the oil pan and stir-fry for a while. Put the chicken puree into a pot, add green onions, minced ginger, cooking wine, broth, refined salt, monosodium glutamate and stir well, add the winter bamboo shoots, and stir a few times.

The flour is formed into a ball, let it rise for 20 minutes, rolled into a cake and wrapped into dumplings.

Ingredients: 500 grams of flour, 200 grams of chicken, 250 grams of leeks Auxiliary ingredients: salad oil, 6 grams of salt, 2 grams of ginger, 1 gram of five-spice powder, 1 gram of cooking wine, 3 grams of sesame oil, 6 grams of salad oil, 2 grams of light soy sauce, 30 grams of egg white, 30 grams of raw chicken oil

Step 1: Prepare the materials.

Step 2: Add flour and water (about 220 grams), add egg whites to form dough, wrap it in a plastic bag and let it rise for 30 minutes, wash and chop the ginger, wash and drain the leeks, add sesame oil and mix evenly.

Step 3: Chop the chicken and raw chicken fat into a meat puree, add minced ginger, cooking wine, and light soy sauce and stir well in one direction and marinate for 10 minutes.

Step 4: Mix the leek and chicken filling evenly, add five-spice powder and salad oil and mix well.

Step 5: Add salt and mix evenly when wrapping.

Step 6: Knead the awakened dough again, knead it into long strips, and divide it into small pieces.

Step 7: Roll out the dumpling wrappers.

Step 8: Add the meat filling and wrap into dumplings.

Step 9: Add cold water to the soup pot, bring to a boil over high heat and add a pinch of salt.

Step 10: Bring the dumplings to a boil and stir them with a spoon in one direction.

Step 11: Turn to medium heat and boil, add a little cold water to boil again, and the dumplings can be lifted out of the pot.

1. Chicken and mushroom dumpling filling.

Wash and chop the shiitake mushrooms; Chop the chicken breast, add chopped green onion, minced ginger, salt, soybean oil, and monosodium glutamate to taste; Put the shiitake mushrooms in the minced meat and mix well.

2. Chicken and radish dumplings filling.

Chop the chicken and green onion and ginger together and put it in a pot; Rub the white radish into shreds, pass it in boiling water, then pass it in cold water, squeeze out the water, chop it and put it in the chicken, stir it with oil, put salt, thirteen spices, and chicken essence, and mix it together for two or three minutes until it is sticky.

3. Chicken and onion dumpling filling.

Prepare an appropriate amount of fatty chicken, the fatter the better, chop into minced meat, the finer the better; Finely chop a chives; You don't need too many onions, just one, it's used to bring out the fishy smell, and you should chop it into a filling; Put them all together and stir well, and add the seasoning according to your taste.

4. Chicken and corn dumpling filling.

Prepare chicken breast, corn, dumpling wrappers, onions, king oyster mushrooms, fatty meat; Peel the corn and dice the chicken breast, onion, king oyster mushroom, fatty meat, etc.; Add sesame oil, pepper, monosodium glutamate and salt and mix well.

5. Chicken and cowpea dumpling filling.

Wash and chop the cowpeas and set aside; Chop the chicken breast and green onion into a puree with a knife, add salt, light soy sauce, cooking wine, oyster sauce and eggs after putting them in a pot, stir well, and then add two spoons of sesame oil; Mix the minced meat with the cowpeas thoroughly.

Wash the chicken. Then it's minced again. And then. At. Wash the leeks. Put the wine and leeks. Stir in and add salt. Sesame oil. Green onions, ginger and garlic. The chicken dumpling filling is ready.

Here's how to make the chicken dumpling stuffing:

420 grams of chicken breast, 80 grams of pork fat, 50 grams of green onions, 25 grams of ginger, 200 grams of water.

Steps: Step 1: Cut the chicken into slices, then chop it with a knife and chop it into soybean particles. Prepare another green onion and ginger juice, crush the green onion and ginger with a juicer, add 200 grams of water, so that there will be no ginger spicy taste after juicing, and set aside after beating.

Step 2: Meat filling seasoning: the proportion of one pound of meat:

7 grams of salt, 6 grams of monosodium glutamate, gram of pepper, and then grasp it well with your hands, stir it in one direction, add green onion and ginger water for the first time after hitting it, and then whip it in one direction, so that the water is added 3-5 times, and each time you have to stir evenly and vigorously.

Step 3: After beating the green onion and ginger water, add the scallion oil at the end, and then beat the scallion oil into the meat, which is the dumpling all-purpose filling, which is the mother filling.

Step 4: The adjusted ratio of the mother filling side dish is 5:3, now it is a leek, you can also add mushrooms, celery and other raw materials, and finally add sesame oil and mix well to make dumplings.

Step 5: Cook the dumplings, generally about 24 grams of meat-filled dumplings, boil in a pot under water for 5 minutes to mature, that is, the dumplings will be ripe when the belly is bulging and bubbles.

Chicken dumplings can be served with cabbage, carrots, eggplant, garlic sprouts, green peppers, onions, shiitake mushrooms, kimchi, etc.

Generally, chicken breast is used, and ingredients such as light soy sauce, cooking wine, salt, pepper, starch, and cooking oil are also required. Dumplings, also known as dumplings, are deeply loved by the Chinese people, and are the staple food and local snack of the folk in northern China, as well as the New Year food. There is a folk proverb called "Big cold and small cold, eat dumplings for the New Year."

Dumplings are mostly boiled with dough stuffing water.

Introduction to dumplings

Dumpling, also known as dumplings, is a traditional Han noodle dish. It evolved from the wonton, originated from the ancient Chinese horn, formerly known as "Jiao'er", and has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang Nieyang (now Dengzhou, Nanyang, Henan) in the Eastern Han Dynasty, and was originally used for medicinal purposes.

Deeply loved by the Chinese, it is the staple food and local snack of the folk in northern China, and it is also the food of the New Year. There is a folk proverb called "Big cold and small cold, eat dumplings and coarse dates for the New Year." "Dumplings are mostly boiled with dough stuffing.

Dumpling wrappers can also be made from hot noodles, puff pastry, eggs or rice noodles; The filling can be meat or vegetarian, sweet or salty; Cooking methods can also be steamed, branded, fried, fried, etc. Meat stuffing has three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc., and vegetarian stuffing is divided into assorted vegetarian filling, ordinary vegetarian stuffing and the like. Dumplings are characterized by thin skin and tender filling, delicious taste, unique shape, complete range of raw materials and nutrients for the production of dumplings, and the steaming method ensures less loss of nutrients.