How to adjust the stuffing of tofu cabbage and tofu dumplings

Tofu and cabbage filling. This tofu needs to be old tofu. Just choose cabbage leaves.

First place the cabbage leaves. Chop into minced pieces. Then cut the tofu into small cubes and change the cabbage leaves, combine them, and add some.

13 fragrances. All right! Dumpling filling, add some salt or sugar according to your taste.

Finally, add chopped shallots, minced ginger and garlic. Stir well to wrap the dumplings.

Ingredients: 1 cabbage, 1 soft tofu.

Excipients: appropriate amount of light soy sauce, appropriate amount of salt, a little monosodium glutamate.

1. Choose a smaller cabbage, which is more tender.

2. Tofu should be tender tofu.

3. Rinse the tofu and press the tofu cubes into a puree with a spoon.

4. Clean the cabbage.

5. Chop the cabbage and set aside.

6. Put the pureed tofu and chopped cabbage together.

7. Put an appropriate amount of light soy sauce, an appropriate amount of salt, and a little monosodium glutamate into the filling, and stir well.

Cabbage and tofu dumplings method: chop and marinate the cabbage, chop and fry the tofu until golden brown, blanch and chop the vermicelli fungus, put the ingredients into a bowl and add salt, oyster sauce, dark soy sauce, and shrimp skin to taste, and finally mix well, prepare the dumpling skin, wrap it and cook it to eat.

Stuffed pork and cabbage dumplings.

Ingredients: 500 grams of peeled pork belly, 100 grams of fatty meat, 250 grams of cabbage leaves, 50 grams of green onions.

Detailed filling steps:

Step 1: Choose 500 grams of skinless pork belly with seven lean and three fat, cut into small granules, don't chop too much.

Step 2: Add 30 grams of minced ginger, 50 grams of oyster sauce, 5 grams of salt, 5 grams of dark soy sauce, 5 grams of light soy sauce, 4 grams of monosodium glutamate, 4 grams of chicken essence, 2 grams of pepper, 4 grams of thirteen spices, and 2 grams of sugar.

Step 3: Mix the meat filling and seasoning with chopsticks in a clockwise direction, then add 50 grams of green onion, ginger and pepper water, continue to stir in a clockwise direction, beat the water into the meat filling, and stir until the meat filling thickens and cannot be stirred.

Step 4: Wash 250 grams of cabbage leaves, cut them into larger particles after controlling the water, mix with a little cooking oil, and put a layer of oil on the cabbage leaves, so that after seasoning, its moisture will not seep out.

Step 5: Mix the oiled cabbage leaves with the seasoned pork filling, then chop 50g of green onions and place them on top of the seasoned pork and cabbage filling.

Step 6: Put 100 grams of fatty meat in a pan and fry the lard, finally put a few slices of ginger, garlic and a star anise, fry the fragrant, pour the hot oil on top of the green onion, let the hot oil stir up the fragrance of the green onion.

Step 7: Wait for the oil temperature to cool slightly, mix the dumpling filling again, the pork and cabbage filling at this time is fragrant, and you can't wait to eat it in your mouth immediately. Finally, add another 2 grams of salt, and the pork and cabbage filling is done!

Wrap it in a dumpling wrapper and cook it right away! Isn't it simple?

Key points of filling adjustment:

1. The cabbage leaves should not be chopped too much, and the taste will be better if they are larger. Cut cabbage leaves can be mixed with cooked oil and cooking oil, mainly to let the water of the cabbage seep out separately.

2. Mix the dumplings with lard and the flavor is the strongest, pour the hot lard on the green onion, and the fragrance of the lard and green onion will be released at the same time, so that the dumpling filling is also fragrant.

The above content is from: Dumpling shop bishop you: a simple way to adjust the filling of pork and cabbage dumplings, delicious, nutritious and fast water (

Wash and rent vegetables, tofu, salt, sesame oil, shredded carrots, eggs, 01 Scramble the eggs first, then chop the tofu, cabbage, and carrots, and put them in a bowl to prepare.

02 Mix together the minced materials in the first step, then add a small amount of sesame oil and stir together.

03 Use a rolling pin to roll out the empty wrappers and put them in a bowl, then put the freshly prepared filling into the dumpling wrappers and wrap the dumplings.

04 Add an appropriate amount of water to the pot, put in the wrapped dumplings after boiling, add a little cold water after boiling for the first time, and then put it out after boiling again.

Here's how to make cabbage tofu dumpling filling:

Ingredients required: Cabbage.

Bean curd. Lentinula edodes.

Minced ginger. Green onion.

Cooking oil. Salt.

Essence of chicken. Pepper.

Cooking wine (optional).

Production Steps:1Add the tofu to warm water and soak it, drain it after it is soft, and then press the dust into a delicate tofu puree for later use.

2.Cut the cabbage into thin strips, wash the mushrooms and cut them into small pieces, add green onions and ginger to the hot pan with cold oil.

3.Add the cabbage and shiitake mushrooms and stir-fry until the vegetables are soft and dry. Add an appropriate amount of salt, pepper and chicken essence, stir-fry evenly and then take it out to cool for later use.

4.Take a large bowl and place the tofu puree in it and stir well in one direction.

5.Add the cold cabbage filling and chopped green onions, mix well, then add an appropriate amount of cooking oil, and continue to stir well.

6.Add an appropriate amount of seasonings, such as salt, chicken essence, pepper, and a little cooking wine (optional), then pour in an appropriate amount of water, and continue to stir well until the filling is a little sticky.

7.Wrap the filling in dumpling wrappers or make wontons.

2.It is best to put the dumpling filling in the refrigerator after it is ready, and the taste will be better after a while.

Ingredients: cabbage, tofu (old tofu is recommended), shallots, salt, vermicelli, fungus.

Method: Chop the cabbage, add salt and marinate for 1-2 hours, drain the cabbage; Chop the tofu as small as possible, add oil to the pan, fry the tofu until golden brown, and season with salt; Soak the vermicelli fungus, blanch it in hot water, chop it, put all the ingredients into a bowl, add shrimp skin, sesame noodles, dark soy sauce, oyster sauce, cooked oil to taste, and finally stir and mix evenly, Liang Que dumpling filling is mixed, then buy ready-made dumpling skin, wrap the dumplings, and cook them in the pot to eat. Cabbage tofu dumplings method:

Chop the cabbage and marinate it, chop the tofu and fry it until golden brown, blanch and chop the fungus fungus, put the ingredients into a bowl and add salt, oyster sauce, dark soy sauce, and shrimp skin to taste, and finally mix well, prepare the dumpling skin, wrap it and cook it to eat.

Cabbage, tofu, dumpling filling need to clean the cabbage, chop into minced pieces, first of all, sprinkle the cabbage with an appropriate amount of salt, squeeze out the water, cut the tofu into pieces, put it in the pot and put the bottom oil, and then fry it into granules, basically to fry it dry. Then Li Luxin added the cabbage filling to which round, and then added an appropriate amount of vermicelli, the vermicelli was cooked in advance, the soy sauce and salt flavor were an appropriate amount of soybean oil and green onion filled with vegetarian stuffing, just do this, and the dumplings wrapped out were also more delicious Sibi, and you can put some chicken essence or monosodium glutamate in an appropriate amount.

Preparation of cabbage tofu stuffed dumplings:Ingredients: 300 grams of Chinese cabbage, 200 grams of northern tofu.

Excipients: 2 eggs, 5 coriander, 2 tablespoons of salt, 2 tablespoons of sesame oil, 50 grams of shredded carrots.

Steps: 1. Eggs, scrambled tofu, cabbage, coriander, carrots, minced.

2. Add sesame oil, salt, peanut oil and stir well.

3. Wake up with cold water for 30 minutes.

4. Cut into small portions.

5. Roll it out into a thin crust according to the circle.

6. Put in the stuffing and wrap it.

7. The dumpling filling is sticky with less dust and flour to prevent stickiness.

8. Bring the water to a boil and add the dumplings.

9. Boil the pot for two minutes and draw water once.

10. Boil, boil the water until the dumplings are bulging and float on the water.