How to make dumplings with shepherd s cabbage, how to wrap shepherd s cabbage dumplings

Wrapping dumplings with shepherd's cabbage.

1. Chop the meat filling, you can also buy ready-made meat filling directly, then add minced green onion and ginger, add salt, chicken essence and pepper, or you can put in steamed buns and dumplings to taste. Add sesame oil and stir-fry oil, mix well clockwise and simmer first.

2. Rub the radish and chop the shepherd's cabbage.

3. Make the dough well, not soft or hard. Awake.

4. When you are ready to eat, put the shredded radish and shepherd's cabbage into the meat filling and continue to stir clockwise, and the noodles will wake up (very moist).

5. Cut it into small pieces and continue to knead it after you knead it, then divide it into small pieces, cut a piece of noodles after kneading, cut this small piece in half, hold it into a round strip, the thickness is uniform, cut a small ball with a knife, roll out the dumpling skin with a rolling pin, if you don't want to get it yourself, you can buy a ready-made dumpling skin is also a good choice, save time, and the skin is also strong.

6. Put the filling into the dumpling wrapper and pinch it on both sides.

7. In this way, you can knead the dumplings.

Nutritive value. Dumplings with shepherd's cabbage have a good taste and are nutritious, which can supplement carbohydrates and nutrients from shepherd's cabbage. Capsule's cabbage can be stir-fried, cold dressed, vegetable filling, vegetable soup, edible methods are diverse, and the flavor is special.

Shepherd's cabbage is cold-tolerant, and it is easier to protect and cultivate in winter, which has a certain effect on green leafy vegetables in winter. Promote gastrointestinal motility. Moreover, the crude fiber contained in shepherd's cabbage is very rich, which can enhance the peristalsis of the large intestine, promote excretion, and can also promote metabolism, have the effect of preventing high blood pressure, and also have a certain relieving effect on obese people and diabetes.

Therefore, it is the best choice to eat dumplings stuffed with shepherd's cabbage.

Capsule's cabbage contains protein, fat, dietary fiber, carbohydrates, carotene, vitamin B1, vitamin B2, niacin, vitamin E, vitamin C, calcium, phosphorus, iron, potassium, sodium, magnesium, manganese, zinc, copper and selenium, which are important supplements to our health and can enhance the body's resistance.

Camellia is particularly rich in protein, calcium and vitamin C, the calcium content exceeds that of tofu, and the carotene content is similar to that of carrots, containing as many as 11 kinds of amino acids. The carotene rich in shepherd's cabbage is provitamin A, which can be used for dry eye disease and night blindness, and is a good auxiliary food. Capsule, which contains a lot of crude fiber, can enhance the peristalsis of the large intestine after eating, promote fecal excretion, and can increase metabolism. This is what many people want to know, so let's take a look.

Preparation of dumplings stuffed with shepherd's cabbage:

Ingredients: 600 grams of flour, 300 ml of water, 700 grams of minced meat, 400 grams of shepherd's cabbage, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 3 tablespoons of light soy sauce, 2 tablespoons of sugar;

Production process: the first step, add water to the flour and stir it into a flocculent, knead it into a smooth dough, relax for half an hour, the root of the shepherd's cabbage needs to be selected in advance, it will be cleaned, water is added to the pot to boil, and a few drops of oil are dropped;

The second step is to blanch the shepherd's cabbage in the pot, take it out with 20 tricks, squeeze out the water, chop it, add it to the pork filling, and at the same time put oyster sauce, dark soy sauce, light soy sauce, minced ginger, salt and sugar in the filling, and add a little starch;

The third step is to stir well with chopsticks in one direction, and finally pour in a spoonful of cooking oil and mix well, cut the dough into small dough after it is relaxed, roll it into a skin with a rolling pin, or you can choose to buy ready-made dumpling skins;

The fourth step is to pick up a dumpling wrapper, put in a spoonful of filling, fold the dumpling wrapper, pinch the middle first, then close the two sides with both hands, pinch the closing place tightly, the dumplings will be wrapped, and add more water to the pot;

The fifth step is to boil the water, put the dumplings one by one, start to cook, stir with a spoon against the bottom of the pot, after seeing the water boiling, add a bowl of cold water, wait to boil again, and see that the dumplings are completely floating and can be out of the pot.

Here's how:

Ingredients: minced meat, green onions, ginger, light soy sauce, dark soy sauce, chunru fried sauce, Sichuan pepper powder, five-spice powder, pepper, oil, salt, flour.

Step 1: Carefully select the weeds and yellow leaves of the shepherd's cabbage, cut off a layer of roots, wash off the floating dust, and then soak in baking soda brine for 10 minutes and rinse again.

Step 3: Blanched shepherd's cabbage is dark green. Cool or rinse the blanched shepherd's cabbage, squeeze the water and chop it.

Step 4: Chop the fresh meat in a ratio of 3:7, add salt, light soy sauce, dark soy sauce, Sichuan pepper powder, five-spice powder, pepper, minced ginger and an appropriate amount of water, stir in one direction, then add the fried sauce and stir well, then add cooked oil and sesame oil.

Add minced green onion and mix well, then add the shepherd's cabbage and stir up the filling.

Step 5: Add 5 grams of salt and 430 grams of water to the flour, mix the dough regularly, seal the dough and let it stand for 30 minutes. Cut a small piece from the large dough, knead the long strips, cut the small agents, roll out the thin slices, and you can make dumplings. The dumplings are wrapped.

Step 6: Cook dumplings: Boil water in a pot, boil the dumplings, boil the pot with some water, then boil and then with water, and then open and point again (three rolls of dumplings and two rolls of noodles, three of three points of water), after the dumplings float, put them on a plate.

Ingredients: 100 grams of flour, 30 grams of starch, 150 grams of pork filling, 300 grams of shepherd's cabbage.

Seasoning: ginger, cooking wine, salt, sesame oil, lard.

Method: Add boiling water to the flour and stir while adding until there is no dry noodles.

2. Cover and simmer for 5 minutes, add starch and a little lard, knead well, and let rise for 10 minutes.

3. Marinate with a little ginger, cooking wine, salt and sesame oil for 10 minutes.

4. Wash the pursed cabbage, blanch it in a pot and let it cool.

5. Chop the blanched shepherd's cabbage into pieces, put it in the meat filling and stir the front pants evenly.

6. Take a small piece, rub it into a long strip, add the agent, and drive it into a round skin.

7. Put in the stuffing and knead it into dumplings.

8. After the water boils, steam in the pot for 8 minutes.

Kitchen whispering silver noise: 1. Be sure to boil water to blanch the noodles, blanch the noodles evenly, do not have dry noodles, and stuff them for 5 minutes after scalding;

2. Add a little lard when kneading the dough to prevent cracking of the skin, and the steaming time is determined according to the size of the crystal dumplings and the different fillings.

Ingredients: 500 grams of wheat flour, 600 grams of shepherd's cabbage Accessories: 50 grams of shrimp skin.

Seasoning: 5 grams of salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 10 grams of green onions, 30 grams of vegetable oil, 10 grams of sesame oil.

Production process. 1.First, pick up the impurities of the shepherd's cabbage and wash it with water;

2.Chop the shepherd's cabbage and put it in a pot;

3.Add shrimp skin, refined salt, monosodium glutamate, soy sauce, chopped green onion, vegetable oil, sesame oil to the shepherd's cabbage pot, mix well to form a filling;

4.Mix the flour with water to form a dough with moderate hardness and softness, and knead well;

5.Roll into long strips, cut into small dough and roll out into dumpling wrappers;

6.Wrap the stuffing and knead it into raw dumplings;

7.Put it in a pot of boiling water and cook, remove it and put it in a bowl;

8.Dip in seasoning and serve.

Fabric] dough (about 2 cups of flour).

Filling] 500 grams of shepherd's cabbage, 400 grams of pork filling, 1 tablespoon of Shao wine, minced green onion, minced ginger, appropriate amount of salt, appropriate amount of sesame oil.

1.Remove the old leaves and roots, wash and put it in boiling water with a little salt, blanch it, and soak it in cold water immediately after taking it out;

2.Chop the pork filling finely, stir-fry in all the seasonings, and stir-fry in a hot pan with oil until medium-rare;

3.Drain the water and chop the shepherd's cabbage, put it in the cold meat filling and mix well, add sesame oil;

4.After the dumpling wrapper is ready, wrap in the appropriate amount of filling and knead the shape;

5.After the water is boiled, put the dumplings in the dumplings, cook until they float, and then tap the water twice twice to remove and eat.

Caution in operation. 1.Capsule's cabbage is more "eating" oil, so you should put more meat with filling and sesame oil, otherwise it will be dry and astringent and the taste is not good;

2.Shepherd's cabbage is not only delicious, but also very nutritious, it is a food that may wish to eat more in spring to soft the liver and nourish the lungs, but because the shepherd's cabbage contains oxalic acid, it will be more beneficial to the body to blanch it with hot water when eating;

<> Ingredients: wheat flour (600 grams), pork (fat and lean) (300 grams), camellia (500 grams).

Seasoning: green onion (25 grams), ginger (5 grams), salt (10 grams), soy sauce (25 grams), pepper (2 grams), monosodium glutamate (2 grams), sesame oil (20 grams).

How to make it: 1.Wash the shepherd's cabbage, blanch it slightly in boiling water, remove it, soak it in cold water, then remove it, squeeze out the water, and chop it into pieces; Wash the pork and chop it into a puree; Peel the green onion and ginger, wash it, cut it into minced pieces, and set aside.

2.Put the pork puree into a basin, add minced green onion, minced ginger, soy sauce, refined salt, monosodium glutamate, pepper, sesame oil and mix well, then add minced shepherd's cabbage, mix well to form a filling.

3.Put the flour into the basin, pour in water and form a dough, make it for about 1 hour, knead it thoroughly and knead it into long strips, divide it into small agents of about 10 grams each, press it flat one by one, roll it into a circle, the edge of the cover is thinner, the dumpling skin is thicker in the middle, wrap it in the filling, and knead it into a dumpling blank.

4.Put the pot on the fire, pour water to boil, disperse the dumplings into the raw blanks, gently push the dumplings in one direction with a spoon until the dumplings surface, cover the pot, simmer for four or five minutes with boiling but not rising heat, pour a little cold water, then boil and then pour cold water, cook until the dumplings are cooked thoroughly, and then eat.

Ingredients: 300 grams of shepherd's cabbage, 200 grams of minced meat, 500 grams of dumpling powder, appropriate amount of water, a little minced green onion and ginger, half a spoon of dark soy sauce, 2 spoons of light soy sauce, half a spoon of oyster sauce, appropriate amount of salt, a little sesame oil.

1. Wash and chop the fresh shepherd's cabbage, or chop the frozen blanched shepherd's cabbage after thawing.

2. Add minced green onion and ginger to the meat filling, appropriate amount of dark soy sauce, light soy sauce, oyster sauce and salt, and stir well.

3. Then add the shepherd's cabbage, mix well and add an appropriate amount of sesame oil.

4. Add an appropriate amount of flour and water, knead into a smooth dough, and let rise for 10 minutes.

5. Knead the dough into long strips and divide it into small evenly sized pieces.

6. Put an appropriate amount of capsule, meat trap in the middle of the dumpling skin.