What are the ways to make dumplings?

To say that the way to eat dumplings, it is really each place has its own special Oh, share a vegetarian dumplings in my home: tofu and fungus filling,

Very tasty, homemade ingredients, you can refer to Oh.

More vegetarian food, you can click on Cui Cui's avatar to see Oh.

The method of wrapping dumplings of eight eight land eleven!

Many people like to eat dumplings, especially in the latter half of the holiday festivals, in many places, basically on New Year's Day and so on, are to eat dumplings. Want dumplings are delicious, you have to match the filling well. Many people like to eat dumplings, but they are not very good with dumpling fillings, opposite a variety of ingredients, often a little confused, eat to eat that several kinds of fillings.

Here to teach you a dumpling filling skills, share a matching ingredients "universal formula", simple and very practical, remember this method of matching: dumplings filling = main dish + soft vegetables + crispy vegetables + flavor vegetables, even if it is a novice can do very good! Here is a detailed explanation.

The main dish, also known as the basic dish, is used as a base. Commonly used: large meat, mutton, beef, fish, eggs and so on. It represents the tone of this dumpling filling, for example, with large meat, it is a large meat texture. On the basis of the big meat filling, with other ingredients to make the texture become more delicious.

Soft side dishes, that is, to provide a soft and tender texture, are usually used with side dishes that contain a lot of juice. Commonly used are: winter squash, purple kale, zucchini, cabbage, etc. In addition, you can also use vermicelli, tofu and so on instead. The role of these dishes is to provide a soft and smooth texture, and play a role in some of the "link".

Hard side dishes, mainly to provide a crunchy texture, usually with some of the more crunchy texture of the side dishes. Commonly used: white radish, lotus, cucumber, carrots, water chestnuts, etc., in addition to the use of fungus, turban, corn and so on. The purpose of these ingredients is to make the dumpling filling taste crisp and a bit chewy.

Spiced vegetables, it plays a role of a finishing touch, usually with some obvious flavor of the side dishes. Commonly used are: scallions, mushrooms, parsley, chives, celery, fennel, capers and so on. They give the dumpling filling a richer, more layered flavor. Without these types of ingredients, the dumpling filling will not taste as good.

Well, that's it for the foolproof formula for pairing dumpling fillings. From the main dish, soft side dishes, hard side dishes, flavorful dishes, according to their own taste preferences can be freely combined, to ensure that the dumplings filled with delicious texture, soft and smooth and chewy. One thing to note, however, is that when it comes to ingredients with a lot of water content, you need to squeeze out most of the water before mixing the filling.

Here are 2 tips for adding freshness and flavor to your dumpling filling. Many people make vegetarian dumpling filling, the flavor is very firewood, the taste is not fragrant, but also not tender. Next time, you can put some pepper oil in the vegetarian filling, it can lock the moisture of the ingredients, and increase the flavor, this method is tried and true! You can try.

When you make the meat filling, boil water with ginger + peppercorns and mix it in, the amount is about 1/5 of the dumpling filling. Then keep stirring vigorously in one direction until there is a feeling of gelatinization. With this method, you can make the meat dumpling filling become tender and juicy, but also to remove the fishy and fresh, the flavor is particularly good.

Teach you a technique to make dumpling filling, the above is a detailed introduction, remember this "universal formula", even if it is a novice can do very good. The last thing I want to talk about is the history of dumplings. We Chinese people eat food and try to understand the ins and outs of it. The same is true of dumplings, eat so many dumplings, if you do not know how it came, it is a little embarrassing.

Dumplings were originally called "Jiao Er", which was invented by Zhang Zhongjing, the sage of the Eastern Han Dynasty, and has a history of more than 1800 years. Dumplings were first made in the winter with cold water and noodles, then put in a big pot and cooked with hot ingredients such as mutton and pepper. The main purpose of letting everyone share and eat them was to drive away the cold and keep them warm, and to avoid frostbite on their ears.

Later, after more than 400 years of evolution, in the Tang Dynasty, it became a specialty food, and the appearance and the current dumplings have almost no difference, then also called "Yan Yue shaped wontons".

Then it has been passed down to the present, become one of our country's traditional food, loved by everyone, especially on New Year's Day, many places custom is to eat dumplings.

The dumplings are made of many different materials, so I'll share my own dumplings

Prepare pork (front leg, half fat, half lean) a number of

Abalone 6 (before the package of dumplings like mushrooms, in fact, directly with the abalone taste a lot of freshness)

Live shrimp more than ten (remove the head, pull out the threads of the shrimp, peeling)

Cabbage (7), a small amount of water, a few days ago, the first time I saw it, I saw the first time. Mix well, add salt and soy sauce. Dumpling filling is ready, the next according to their favorite package, the dumplings into the shape they want.

There are many ways to make dumplings. In terms of filling, it can be savory and spicy. In terms of the wrapping method, there are pinch, corner, lace, and so on. In terms of cooking methods, there are steamed dumplings and water dumplings.

Learn more about how to make dumplings.

1. celery stuffed with pork

2. Northeast pickled cabbage stuffed with pork

3. white radish stuffed with diced pork and chives

4. leeks, fungus, egg and shrimp stuffed

5. Spanish mackerel stuffed with leeks

6. leeks and pork stuffed with scallop

7. fennel stuffed with pork

8. cabbage stuffed with pork

p>Hello everyone, I'm Baomao Doudou, a love of research food, like to cook the 90s, I'm glad to answer this question.

Dumplings, a popular food. Especially lazy people must. Perhaps everyone's home refrigerator will put a few packages of frozen dumplings, hungry to cook a bowl.

What are the practices of dumplings? I know of only steamed, fried, deep-fried, boiled, boiled is the most common way of eating! If you eat too much of one way of eating, you'll get a little tired of it, so you'll have to switch it up a bit.

Now I'll talk about the specific operation of these eating methods:

1. Steam: rice cookers and pots can, of course, have a steamer better Put the dumplings into the steam time depends on what your dumplings are stuffed with, if it is a raw meat should be more steam for a while, their own packages of cooked or easy to cook stuffing is less steam for a while, generally about 25 minutes what stuffing is cooked.

2. Frying: There are two ways to fry, the first is to brush the oil directly into the pot, put the dumplings in, and fry them slowly over a low heat, making sure to pay attention to the heat, otherwise the outside will burn and the inside will be uncooked, and you'll have to keep flipping. The second is to first steam the dumplings and then fried, this way of eating to do more perfect, better taste, a little fried on the golden crispy.

3. Frying: Boil a little more oil in the pot, put the dumplings into the frying when the oil temperature is almost the same, (the oil temperature should not be too high, use chopsticks to test, the chopsticks inserted into the bubble on the right) frying to keep turning, so that it is uniformly heated, will not be sticky. Make sure to fry them slowly over low heat to make sure they are cooked and the skin is crispy.

Let me tell you how we do it there, we usually like to eat dumplings as well, usually wrapped once every 10 days or 8 days.

There are two kinds of dumplings most often made, one is stuffed with leeks and eggs, and the other is stuffed with radish and meat.

The practice of leek filling is to first wash and dry leeks, and then chopped, the second step is to fry eggs, hot pan, more oil, the eggs broken thrown into the pan frying yellow can be cooled and chopped and mixed together, leeks stuffed is done.

The second is the turnip meat filling, but also the first turnip washed and cut into shreds, put the pot to cook eight minutes cooked fish out of dehydration, be sure to dry, and then cut the meat, first cut into small slices and then chopped, note that must be crushed, or packaged when not good package. radish to use a hot pan more oil to fry a little, shovel out and cool and meat mixed together on the line.

These two are the same, mixed together to put condiments, chopped green onions, salt, thirteen spices, dumpling material, chopped ginger, soy sauce, sesame oil, put a little more. According to personal preference to put. Once again, mix well on it.

Do it yourself or buy a finished crust and you can wrap it up, make sure you pinch it tightly when you wrap it or it will open up when you boil it in the pot.

Here are a few pictures, and the way to make dumplings, to share with friends!

There are three common ways to make dumplings, water dumplings, baked dumplings and steamed dumplings.