The practice of carrot dumpling filling, the recipe of carrot pork stuffed dumplings

For carrot dumpling filling, the radish is shredded and marinated with salt. Then steam it dry before putting the meat. Put some oyster sauce, a little light soy sauce, some sesame oil, and some chicken essence. Then stir it, add a little oil and stir it to wrap.

The practice of carrot dumpling filling, in fact, is to rub the carrots into shreds, and then chop the important procedure, is to fry the carrots first, and then peel off the dumpling filling after frying, which is not hard, otherwise, the filling is a little stalked, and the dumplings that come out of this way are very delicious.

The method of carrot dumpling filling is to make the dumpling filling first, and then put the carrots in it and stir well.

Rub the carrot into a shredded one, then chop it, add a spoonful of salt to the bowl later, squeeze out the water, and then come back to him to mix the filling, add some spices or meat filling, etc., or together, if the filling is the best.

Finely chop the carrots, marinate them with a little salt, remove the water, and stir well with the meat filling, making the dumplings very delicious.

Cut the carrots into small cubes and add the green onion and ginger. The main treatment of fungal lungs directly wrapped in dumplings can be.

For carrot-stuffed dumplings, after mashing the red envelope, wrap it in the slashed dumpling.

Carrot dumpling stuffing is usually made with mutton, so it tastes more fragrant and delicious.

The method of carrot dumpling filling, the method of carrot dumpling filling is still relatively easy, the main thing is to buy a meat grinder and stir them together so that it will be delicious.

Wash the carrots, chop them and stir them well with the seasoning.

How to make carrot dumpling filling, you can search it up and it will tell you a lot of answers.

300g of mutton, 200g of carrots, 500g of flour, 40ml of oil, appropriate amount of salt, 20g of green onions, 10g of ginger, 3g of Sichuan pepper, 15ml of cooking wine, 10ml of soy sauce, pepper, 5ml of sesame oil, 15ml of vinegar, seasoning soy sauce.

Method. 1. Wash the lamb first. Cut into small pieces.

Lamb dumplings. 2. Soak the peppercorns in hot water and let them cool for later use. 3. Chop the mutton into a puree, and slowly add pepper water in the middle.

4. Chop the green onion and ginger and put it in the meat filling. 5. Pour in cooking wine and soy sauce and mix thoroughly. 6. Wash the carrots, cut them into slices and blanch them in hot water.

7. Chop into minced pieces. Carrot and lamb filling put together.

8. Add peanut oil, salt, pepper and monosodium glutamate.

9. Mix well in one direction for later use.

10. Add water to the flour and form a dough and let it sit for 20 minutes.

11. Cut and rub into long strips and cut into evenly sized pieces.

12. Press flat with your hands. Roll out into dough.

13. Just put in the minced meat and wrap it up.

14. Put water in the pot, put the dumplings into the pot when the water boils, pour a little cold water into the pot, and pour cold water again when the pot is boiling. Repeat three times. Wait for the dumplings to float.

Lamb, pork, carrots, green onion and ginger, peppercorns, oil, salt, etc.

Method: 1. Pour the water into the flour at a ratio of 2:1 to form a soft dough, and set aside for later use; 2. Soak the mutton in clean water for a period of time, soak the blood out, rinse it well, and cut it into small pieces; 3. The ratio of pork and mutton is 3:

7. Put the fat and lean pork and mutton in small pieces together in a meat grinder to form a meat filling; 4. Clean the carrots, soak the peppercorns in boiling water in a small amount, skim out the peppercorns after cooling, leave only the pepper water, beat the water of the small half bowl of peppercorns into the meat filling 5-6 times, and beat the water while stirring; 5. Add light soy sauce, an appropriate amount of salt, a small spoon of sesame oil, two tablespoons of oil to the beaten meat filling, stir well, and cut the carrots into shreds; 6. After chopping, take out the excess water by hand, put it together with the meat filling, mince the green onion and ginger and pour it into the meat filling, and stir well; 7. Rub the awakened dough and put the agent; 8. Rolling the skin and stuffing; 9. Cook the dumplings after the water boils. Tips: 1. When mixing noodles, half of the water should be added little by little to make moist dumpling noodles; 2. According to their own taste, you can add a small amount of pork to the mutton and grind it together, the pork is oily, which can make the meat filling more delicious, of course, you can also use pure mutton if you like the taste of mutton, this is your own taste, you can put more pork if you don't like to eat the taste of mutton, we follow the ratio of mutton seven points pork and three points; 3. Add a small amount of pepper water to the meat filling, which can remove the smell of mutton and make the meat filling more delicious. 4. Carrots are stuffed, radish is cold, mutton is warm, just neutralized, and it can't be eaten in summer; 5. After chopping the radish, take out some water by hand, otherwise the meat filling is too thin to wrap.

Beans carrot meat dumplings bai recipe du is as follows:

Tools Raw materials.

500 grams of beans, 300 carrots, 300 grams of pork filling, 2 spoons of salt, 1 spoon of inner Wurong fragrant powder, 1 spoon of chicken essence, appropriate amount of rapeseed oil, 2 spoons of extremely fresh, 3 catties of dumpling skin, half a green onion, 3 slices of ginger.

1. Prepare the ingredients and clean them.

2. Chop all the beans and carrots and put them on a plate.

3. Add two tablespoons of salt, mix evenly, marinate for 5 minutes, and then dry the water for later use.

4. Add ginger and chopped green onions to the pork filling.

5. Add the beans and carrots that have been abused.

6. Add five-spice powder, chicken essence, edible oil, and mix evenly with very fresh flavor.

7. Wrap into dumplings.

8. Cook and serve.

9. Dumpling making techniques**.

10. Finished product of carob carrot meat dumplings.

Ingredients: 200g carrot, 300g flour, 280g pork, 1 egg, 50g shrimp skin.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of green onion.

Preparation of carrot dumplings:

1. Wash the carrots and put them in a juicer to squeeze the juice.

2. Cut the pork into minced pieces.

3. Finely chop the green onion.

4. Stir the minced carrots with minced meat and green onions.

5. Add shrimp skin, cooking wine, soy sauce, salt, pepper and sesame oil to taste.

6. Pour the carrot juice into the flour and stir.

7. Mix into a smooth dough.

8. Divide the dough into small pieces and roll out into a skin.

9. Add an appropriate amount of minced meat to the skin.

10. Pinch and seal and wrap into dumplings.

11. After the hot water is boiled, the dumplings can be boiled for 15 minutes.

PrecautionsIt is best to use warm carrot juice for the dough, so that the dough is not easy to dry and crack, and there is no need to add water. The minced carrots after the carrot juice is juiced can be directly used as a dumpling filling to avoid waste.

Making of carrot filling:

Bai: I don't know if you would like to eat shrimp skin? Handful.

Zhi radish first cut into slices, let go of the water to blanch the plate, go to the raw radish gas (if you don't mind, you don't need to water, but before making the filling, you should put oil, fully stir evenly and add salt to avoid excessive water), cool with cold water, and then chop into the end of the year. Seasoning: Prepare green onion, ginger, garlic, soy sauce, salt, chicken essence, shrimp skin, cooked soybean oil, and seasoning (instead of Sichuan pepper noodles). Put the seasoning in the prepared radish and stir it clockwise with chopsticks, and the filling is ready.

You want to make dumplings or buns, it's up to you.

Chop the carrot and pork, season with salt, oil and soy sauce to make dumplings.

Material: Main material.

400g carrot and 6 eggs, 400g dumpling wrapper

Seasoning salt, chicken powder, ginger, blending oil, five-spice powder, carrot dumplings.

1.Peel the carrots.

2.Wipe the silk. 3.Heat the pot slightly, add oil, add chopped ginger and stir-fry until fragrant.

4.Pour in the shredded carrots and stir-fry over high heat until they change color and become soft, add salt and stir evenly.

5.Add an appropriate amount of salt to the eggs, beat them slightly, and clear them are yellow or yellow.

6.Heat the oil over high heat, pour in the eggs over medium heat, quickly stir-fry twice, turn off the heat, and use the residual heat to fry a few more times.

7.Mix the scrambled carrots, eggs, green onions, chicken powder, five-spice powder, (you can also add some sesame oil), mix well.

8.Bought dumpling wrappers.

9.Unpack. 10.Boil water until boiling, add a little salt (to avoid touching the pot) and put the wrapped dumplings, turn the pot and order water once, and then boil the pot and fish (that is, the time when the skin is cooked).

The recipe for carob carrot meat dumplings is as follows:

Tools Raw materials.

500 grams of beans, 300 carrots, 300 grams of pork filling, 2 spoons of salt, 1 spoon of five-spice powder, 1 spoon of chicken essence, appropriate amount of rapeseed oil, 2 spoons of extremely fresh, 3 catties of dumpling skin, half a green onion, 3 slices of ginger.

1. Prepare the ingredients and clean them.

2. Chop all the beans and carrots and put them on a plate.

3. Add two tablespoons of salt, mix evenly, marinate for 5 minutes, and then dry the water for later use.

4. Add ginger and chopped green onions to the pork filling.

5. Add the beans and carrots that have been abused.

6. Add five-spice powder, chicken essence, edible oil, and mix evenly with very fresh flavor.

7. Wrap into dumplings.

8. Cook and serve.

9. Dumpling making techniques**.

10. Finished product of carob carrot meat dumplings.

The home-cooked method of carotene vegetarian dumpling filling is as follows:

Ingredients: 2 radish, 1 tablespoon of peanut oil, 1/2 tablespoon of sesame oil, 8 grams of salt, 1 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, 5 grams of chicken essence, appropriate amount of chopped green onion, 1 tablespoon of soybean paste, 5 grams of dumpling seasoning, 5 grams of ginger powder, 480 grams of flour.

1. Wash the green onion and ginger and cut them into minced pieces for later use, wash the radish and rub it into shreds.

2. Half of the flour is mixed with boiling water, half is mixed with cold water, kneaded together, wake up for at least half an hour, and insert the radish into shreds.

3. Cut the green onion into minced green onions, cut the ginger into minced ginger, put it in the filling, add light soy sauce, oyster sauce, five-spice powder and chicken essence.

3. Blanch the flour into a snowflake shape with seventy percent boiling water, then pour three percent of cold water and knead it into a ball, knead it into long strips, make about 50 grams of 3 agents, press the agent flat, roll out the imitation bucket into a round skin, wrap the filling, and pinch it into a crescent-shaped dumpling, which becomes a steamed dumpling blank.

4. Put the steamed dumplings in the drawer and steam them in boiling water for about 10 minutes before serving.

Here's how to make radish stuffed dumplings:

Ingredients: 1000 grams of dumpling wrapper.

Accessories: 150 grams of pork filling, 10 grams of ginger powder, 1 green radish, 1 piece of ginger, 4 shallots, 20 grams of peanut oil, 10 grams of dark soy sauce, 10 grams of salt, 5 grams of chicken essence, 5 grams of Sichuan pepper powder.

Cut the pork on the cutting board and chop it. Add the yellow sprinkle and ginger powder, and soak in the peppercorn powder for 15 minutes.

2. Wash a green radish, an appropriate amount of shallots, and a piece of ginger, and control the water for later use.

3. Rub the green radish into thin wires with a rubber.

4. Put water in the pot, wait for the water to boil, add the shredded radish and cook until raw.

5. Remove the cooked radish into another basin to control the water, and wrap it in a clean cloth to squeeze the water out of the shredded radish.

6. Put the shredded radish on the cutting board and chop it.

7. Finely chop the shallots and place them on a cutting board.

8. Put the minced meat, radish and shallots in a pot.

9. Finally, chop the ginger and put it on the top of the dish.

10. Heat oil in a pan, wait until the oil boils, and splash on the filling.

11. Add an appropriate amount of salt, dark soy sauce, chicken essence and mix well for later use.

12. Dumpling wrappers bought in the supermarket.

13. Spread out the dumpling wrappers.

14. Add an appropriate amount of filling.

15. Pinch the dumpling skin from the middle, if it is not easy to pinch, you can dip it in some water, so that the dipping is tight, and the skin will not be broken when you put it in the pot.

16. Then pinch the other side tightly until all the mouths are closed.

17. This is a kneaned dumpling.

18. Boil water, boil the water into the dumplings, the dumplings are along the edge of the pot, one by one into the pot, in order to prevent the pot from sticking, you can drop a few drops of oil in the water.

19. When boiling dumplings, light water three times, and wait until all the dumplings float on the water, the dumplings will be boiled and can be eaten on a plate.

20. Put it on a plate, mix it with chili, vinegar, and crushed garlic on the table and start eating it.