How to make zucchini stuffed dumplings, zucchini dumpling stuffing recipe

1.Ingredients: flour, zucchini, pork, sesame oil, salt, five-spice powder, ginger, leeks, peppercorns, delicious.

2.Soak the zucchini in salted water, wipe it with a rag into shreds, and rub it in a circle, leaving the melon pulp.

3.Put a little less salt in the cucurbits. After the water comes out, squeeze out the water, add sesame oil and mix well, so that the sesame oil cannot hold the water.

4.Wash the pork and cut it into small pieces, and wash the green onion and ginger and cut it into pieces.

5.Add sesame oil to the dumpling pot.

6.Turn the dumpling pot and a few clicks will be fine.

7.Add the minced pork and zucchini, add the allspice, pepper, chicken essence and sesame oil, and mix well.

Step 1Prepared ingredients.

2.Wash the zucchini and rub it into shreds, add a small spoon of salt, grasp it well, marinate the water, and squeeze out the excess water with a clean cage cloth.

3.Grind the pork, green onions, and ginger in a food processor, and if you have time to stomp on your own, the dumpling filling will be more fragrant.

4.Squeeze out the shredded zucchini and chop with a knife.

5.Ground meat.

6.Put the minced meat and zucchini together.

7.Add salt, soy sauce, monosodium glutamate, and five-spice powder and stir well.

8.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.

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

10.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.

11.Place the filling in the crust.

12.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.

13.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.

Step 1

Zucchini diced.

Step 2. Chop the meat, dice the mushrooms, dice the zucchini, add cooking wine, minced ginger, salt, June fresh, stir.

Step 3. Take a ready-made dumpling wrapper.

Step 4. Boil water and cook.

The preparation of zucchini meat stuffed dumplings is as follows:

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

Excipients: appropriate amount of salt, 5 grams of light soy sauce, 10 grams of ginger, 3 chives, 2 grams of five-spice powder.

1. Prepare the ingredients.

2. Knead the flour with water to form a smooth dough, wrap it in a plastic bag, and let it rise for more than 30 minutes.

3. Wash the zucchini with salted water bubbles, rub it into shreds with a rubber, and wipe it round and round, leaving the melon pulp unwanted.

4. Wash the zucchini with salted water bubbles, rub it into shreds with a rubber, and rub it round and round, leaving the melon pulp.

5. Wash the pork and cut it into small pieces, wash the green onion and ginger and cut into pieces.

6. Put it in the dumpling cooker and add sesame oil.

7. Turn the dumpling dispenser and it's good in a few clicks.

8. Add the pork filling and zucchini together, add five-spice powder, pepper powder, chicken essence, sesame oil, and mix with flavor-level fresh mix.

9. Add a little salt to the dumplings and mix well.

10. Knead the dough into long strips and divide it into small pieces.

11. Sprinkle some flour, flatten it by hand and roll it out into thin round slices.

12. Add filling.

13. Wrap into a dumpling shape.

14. Add cold water to a boiling pot over high heat, add a little salt to the dumplings, bring to a boil over high heat, add some cold water and then boil, and wait until the dumplings are swollen and floating.

Zucchini dumpling filling recipe:

Ingredients: 1. Dumpling filling: 500 grams of pork with seven lean and three fat, 2 zucchini, 50 grams of oyster sauce, 5 grams of light soy sauce, 5 grams of dark soy sauce, 2 grams of pepper, 2 grams of thirteen spices, 5 grams of salt, 20 grams of Sichuan pepper water, 100 grams of seasoning oil.

2. Dumpling skin: 3 pounds of dumpling skin, I will be lazy and not roll out the dumpling skin today.

Dumpling making steps:

1. Mix the zucchini dumpling filling.

Chop 500 grams of pork, add 50 grams of oyster sauce, 5 grams of light soy sauce, 5 grams of dark soy sauce, 2 grams of pepper, 2 grams of thirteen spices, 5 grams of salt, stir well, add 20 grams of pepper water, and beat the meat filling in one direction. Beat the minced meat and refrigerate it to allow it to fully absorb the flavor.

Rub 2 zucchini shreds and chop them, add a small amount of salt to remove the water, and wring out the excess water with gauze, this step must not be missing, which is a key step in the success or failure of zucchini dumplings.

Mix the chopped and wrung zucchini with the seasoned meat filling, and finally add 100 grams of seasoning oil and mix well. Friends who like green onions and ginger can add some in moderation to make it taste better, and chicken essence and monosodium glutamate can also be added selectively.

2. Make dumplings.

Since the ready-made dumpling skin you buy is relatively hard, you should dip the edge of the dumpling skin with water when wrapping, so that the dumplings will be pinched tighter. Put the zucchini meat filling on the dumpling skin, pinch it tightly in the middle, squeeze it in the middle with both hands, and a dumpling is wrapped.

3. Boil dumplings.

When boiling dumplings, try to have as much water in the pot as possible, after the water boils, put the wrapped dumplings into the pot, add a little salt to make the dumpling skin stronger, turn the water in the pot, boil over high heat, cover the pot after the dumplings float up, close the low heat and cook, and it will be cooked after four minutes.

The dumplings are fished out and put on a plate, dipped in garlic, vinegar, chili pepper and sesame oil to make the sauce, the taste is delicious, the taste is refreshing and not greasy, the entrance of the dumplings also has a trace of sweetness, the soft and crispy zucchini stuffed dumplings are really delicious, and its fragrance is not adjusted out of the seasoning.

The method of zucchini dumpling stuffing dates is as follows:Ingredients: 2 zucchini, suitable amount of pork belly, appropriate amount of salt, appropriate amount of sugar, appropriate amount of oil consumption, appropriate amount of flavor, appropriate amount of sesame oil, appropriate amount of green onion and ginger foam, appropriate amount of peanut oil, appropriate amount of Sichuan pepper powder.

Steps: 1. Wash the zucchini and cut it.

2. Chop and stir directly with a vegetable cutter.

3. Scoop the water and set aside.

4. Put in the minced meat, salt, extremely fresh, peanut oil, sesame oil, oil consumption, sugar, pepper powder, minced green onion and ginger.

5. Stir in one direction clockwise, and set aside to taste.