How to make spinach stuffing delicious, how to adjust the filling of spinach dumplings

Spinach 800g

Half a pound of minced meat.

Dough according to your own appetite.

Soy sauce a little.

Fuel consumption is a little.

Salt a pinch of salt. A little sesame oil.

2 eggs.

Method steps.

Let's talk about green spinach washed first.

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

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.

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 should be a **.

I usually add the spinach juice to the minced meat, which is nutritious and not wasteful, but I sometimes use spinach juice and noodles, which can enhance the beauty and taste. I was a little lazy today and bought the dumpling wrappers directly. If you have nothing to do, you can try spinach juice and noodles.

I'm sure everyone will love it too.

Okay, our fragrant, delicious spinach filling is done, ready to open the bag!

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

We can use various methods to wrap it, such as ordinary methods, as well as small bun shapes, triangles, etc., to use our imagination to make ordinary dumplings no longer ordinary.

Preparation of sesame goji berries mixed with spinach.

Ingredients: 400 grams of spinach, 1 handful of sesame seeds, 1 handful of wolfberry, 5 cloves of garlic, 1 tablespoon of light soy sauce, 3 drops of sesame oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of salt, 1 teaspoon of chicken essence, appropriate amount of water.

Method: 1. Remove the spinach and wash it, soak it in lightly salted water for 15 minutes, and cut it into 4 cm long sections.

2. The garlic cloves are pressed into a puree with a garlic press, the wolfberries are soaked in warm boiled water to soften, and the seasoning juice is ready.

3. Put the sesame seeds in a wok and fry until they are slightly yellow and fragrant.

4. After the water in the pot is boiling, add the spinach and blanch it for 3 minutes, remove the water after it has cooled and control the dry water.

5. Put the spinach in a bowl, add garlic paste, light soy sauce, balsamic vinegar, salt and chicken essence, then sprinkle in cooked sesame seeds and wolfberry, pour in a few drops of sesame oil, and mix well.

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

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

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 the oxalic acid content in spinach is not low, and it will affect the absorption of calcium after being absorbed by the human 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, stir-fry the diced carrots in the pot after the oil is hot, and the carotene in the carrots will be fully released after stir-frying.

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 softer, 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: Appropriate amount of flour.

Spinach in a small handful.

Fungus a little.

Dried shrimp a little.

A pinch of oil and a pinch of salt.

Thirteen incense a little.

Steps: 1. Put the flour in a basin.

2. Add water and stir into a flocculent shape, knead into a relatively smooth dough, and let the dough rise for half an hour 3.

4. Immerse yourself in a pot of boiling water for one minute.

5. Soak fungus.

6. Pass the spinach over the water twice and chop it into cold water.

7. Put the spinach into a large bowl, add the soaked fungus, dried shrimp, oil, salt and thirteen spices, 8. Stir well.

9. Knead and exhaust the awakened dough, roll it into long strips, cut it into small dough 10, press it flat, and roll it into round slices.

11. Put the filling into the dough sheet and wrap it.

12. Put water into the pot, boil the dumplings with water, add water to the water twice, turn off the heat, and put on a plate Tips 1. Spinach can remove oxalic acid from spinach in boiling water.

2. Put a little salt and oil in a pot of boiling water before the spinach is boiled, so that the color of the spinach is brighter.

3. Mix the dough into a relatively soft dough.

4. The vegetarian dumplings can be boiled twice and then ready to be cooked.

Ingredients: 200 grams of spinach.

Flour 180 grams.

100 grams of water.

150g pork belly.

Sesame oil to taste.

1 tablespoon of cooking wine.

Salt to taste Steps:

1. Wash 2 spinachs, take 2 and cook them.

2. Put it in a food processor and add 100g of water to make juice.

3. Filter it.

4. Pour the filtered spinach juice into the flour little by little and stir it into a flocculent shape, about 90 grams of spinach juice.

5. Knead into a smooth dough and let rise for about 30 minutes.

6. Chop the pork belly and spinach into a container, add cooking wine, sesame oil and salt, stir evenly and stir vigorously in one direction.

7. Divide the awakened dough into about 10 grams, roll it into dumpling wrappers 8, and wrap it in spinach filling.

9. Wrap it into your favorite shape.

10. If you want to steam or boil, you can cook it.

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.

【Spinach vegetarian stuffed dumplings】

Ingredients: 400g flour, 500g spinach, 250g shiitake mushrooms, 3 eggs: appropriate amount of oil, appropriate amount of salt, 2g of pepper, 2g of sugar, 1 spoon of sweet noodle sauce, appropriate amount of chicken essence, appropriate amount of sesame oil.

Steps:1A little spinach juice poured into the flour.

2.Synthesize a smooth, slightly softer dough. Set aside.

3.Spinach and shiitake mushrooms washed and set aside.

4.Beat the eggs and pour them into the oil pan and fry them.

5.Then chop the scrambled eggs and set aside.

6.Blanch the spinach in boiling water and drain.

7.Cook the mushrooms for 2 minutes and drain.

8.Spinach finely chopped.

9.Finely chop the shiitake mushrooms.

10.Put spinach, eggs, and shiitake mushrooms in a large bowl, add the sweet noodle sauce, sugar, chicken essence, pepper, salt, chicken essence, and sesame oil.

11.Mix well to form the filling.

12.Knead the dough evenly, knead the strips and cut into small pieces.

13.The small agent is rolled out into a dumpling wrapper.

14.Take a dumpling wrapper and wrap it in the spinach filling.

15.Kneaded into dumplings.

16.Wrap them all in turn.

17.Boil the water in the pot and add the dumplings to cook.

Spinach extract has the effect of promoting the proliferation of cultured cells, which is both anti-aging and enhances youthful vitality. Chinese folk mash spinach to extract juice, wash your face several times a week, and use it continuously for a period of time, which can clean pores, reduce wrinkles and pigment spots, and maintain smooth and clean. Spinach stems and leaves are soft and smooth, delicious and fresh, rich in vitamin C, carotene, protein, iron, calcium, phosphorus, etc., spinach is rich in antioxidants, has the effect of scavenging free radicals in the body and delaying aging.

Spinach dumplings can have the effect of promoting metabolism, and can also supplement rich vitamins and minerals, which can have the effect of reducing wrinkles, it is good to eat spinach regularly, and it is also good for anti-aging, it can promote appetite, improve immunity, and is suitable for a variety of people to eat.

Ingredients: 500 grams of flour, 500 grams of spinach, 500 grams of pork.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 10 grams of light soy sauce, 5 pieces of oyster sauce, 1 gram of five-spice powder, 1 gram of chicken essence, 10 grams of ginger, 5 chives.

Steps: 1. Ingredients: 500 grams of flour, 500 grams of spinach vegetables, 400 grams of pork. Excipients: cooked rapeseed oil, salt, chives, ginger, five-spice powder, light soy sauce, chicken essence, oyster sauce.

2. Add water to the flour and form a smooth dough (the ratio of water to flour is controlled at 1:2), cover and let stand for more than 30 minutes, preferably more than 1 hour.

3. Cut the pork into small pieces (the ratio of fat and lean is 3:7, or the ratio of 4:6 is more fragrant), cut the ginger into minced pieces, directly chop it into meat puree with a kitchen knife, wash and chop the chives, if you don't want to chop it, it is very simple to add it directly to the meat grinder.

4. Pour out the meat puree, add water or broth, and stir in one direction.

5. Add five-spice powder (optional), light soy sauce and oyster sauce, mix evenly, and let stand for a while to absorb the flavor.

6. Add to the meat filling and mix evenly, add chicken essence and mix evenly, add salt and mix evenly, and add minced chives.

7. Add to the meat filling and mix evenly, add chicken essence and mix evenly, add salt and mix evenly, and add minced chives.

8. Add cooked rapeseed oil and mix evenly, you can also add sesame oil to mix evenly, cover and be sure to marinate for a while to make dumplings, about 10 minutes or so.

9. Knead the awakened dough again, knead it into long strips, divide it into small agents and flatten it.

10. Roll out into a small dumpling wrapper with a thick middle and thin sides, and add meat filling.

11. Wrap it in the shape of dumplings, it is best to use dry starch to stick to the bottom of the dumplings, so that it is not easy to stick to the utensils where the dumplings are placed, and it is not easy to stick to the bottom of the pot when cooking the dumplings, and it is not easy to stick to each other.

12. Add half a pot of water to the pot, boil the dumplings over high heat, then gently stir along the edge of the pot with a colander to prevent sticking to the bottom, cover the pot and boil, add half a bowl of water after the water boils.

13. Cover the pot and boil, repeat it two or three times, and then take it out when the belly of the dumplings is round and shiny.

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 cool water, then drain and set aside.

If it is a coarse vermicelli, it can be soaked in advance and then boiled to be softer), 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.