What are the different ways of wrapping the dumplings?

Dumplings are the same package, just hit the skin with different techniques to wrap different folds, want to cook the dumplings do not suck have these points to note: 1, when the dumplings to play folds to salvage, or not a pot of openings on the filling ran; 2, pay attention to the point of water, their own dumplings are generally point 5 open, every time the water is open with the point of the cool water, it is best to use a strainer in a direction of a pot of stirring a dumplings.

Dumplings can be made in four colors, white for ordinary and water, red for carrot juice, green for spinach juice, and yellow for egg yolk.

There are many ways to prepare the filling, such as leek pork filling, cabbage pork filling, cowpea pork filling, leek fried eggs and shrimp together with the vegetarian tripe, pork and chicken shrimp meat tripe, beef and celery filling and so on to name a few.

Different noodles with different fillings to eat up different flavors (saliva ah ~~~~) you can wrap their own try, but to say, scrambled eggs are not fried eggs, the eggs into the pot set aside a little fried into, and in addition to pork, chicken, dumplings or steamed good, otherwise not easy to cook, steamed dumplings time 15 minutes for the best.

The way to make dumpling filling

The way to make dumpling filling

The dumpling filling is mainly divided into meat filling and vegetarian filling

Buy the meat filling before doing a small amount of water to mix a little, and then add chopped green onion, minced ginger, pepper or five spice powder, monosodium glutamate, salt, a small amount of soy sauce, cooking wine, and so on, do not mind if you are not too greasy, you can add some vegetable oil, but if the meat filling is fat enough, you can save, and then towards the end of the day, the meat filling can be used as a substitute. Afterwards, mix well in one direction and adjust the saltiness. If you like, you can also add sesame oil, depending on personal taste. Let the meat rest for a while and then you can make dumplings. You can also use this method to make beef stuffing and mutton stuffing.

Chicken asparagus filling

Raw materials: 750 grams of chicken breast meat, 100 grams of asparagus, 50 grams of green onion, sesame oil, ginger, salt, monosodium glutamate, broth.

Practice: chicken breast cleaned and chopped into fine mud, asparagus cut into fine dice in a frying pan and stir-fry for a few moments. Put the chicken puree into a pot, add onion, ginger, cooking wine, soup, salt, monosodium glutamate, stir well, put in the asparagus, and then stir a few times that is to become.

Fish leek stuffing

Raw materials: 700 grams of skinless fish, 50 grams of fat meat, 200 grams of leeks, 50 grams of green onions, cooking wine, ginger, salt, monosodium glutamate, broth, each appropriate amount.

Practice: put the fish in the water bleaching, remove the coarse thorns, put on the board knocked into fine mud. Fatty meat cut into fine grains, chopped chives. Take a deep pot, put the fish puree plus soup, open, add wine, onion, ginger, monosodium glutamate, fine salt, hand clockwise stirring, and finally add fat meat, leeks into.

How to mix the tender meat filling:

Minute five-flower meat into the mud, put a little soy sauce, cooking wine, salt, sesame oil, finely chopped minced green onions and ginger puree. If the meat is leaner add some vegetable oil into it. Mix well. Then add a little water into the meat mixture, continue to stir, stir until the meat is elastic, then add water, and stir again. Add water again and stir again. Do this about 3-4 times and the mixture will be thick and elastic. Remember to add less water each time and add it in several times.

The meat mixture made this way is very tender and tasty, whether you make stuffing or meatballs.

Dumpling stuffing:

Pork stuffing with bok choy: chopped bok choy and mix with seasoned meat stuffing.

Carrot and pork stuffing: carrots finely shredded, and mixed with the meat mixture.

Mushroom stuffing: finely dice fresh mushrooms and mix with the meat mixture.

There are so many different kinds of fillings, and you can combine vegetables and meat. However, be aware that some vegetables have a lot of water (such as cabbage, tomatoes, etc.), so you need to remove the water first. Chop the cabbage and sprinkle a little salt and let it sit for a while, then use your hands to squeeze the water out. And don't put water in the meat filling when mixing, because the cabbage has a lot of water, the filling will be thin easily. Tomatoes should be removed from the seed part, otherwise the filling is not only easy to thin and sour.

Coriander dumpling filling

Raw materials: 250 grams of cilantro, 150 grams of pork filling.

Accessories: soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Practice:

1, parsley choose clean, drain the mud water chopped into mince, mixed into a little sesame oil to be used.

2, pork stuffing into the pot, add all the seasoning, mix well.

3, finally add the parsley and mix well.

Tips:

1, cilantro chopped, if the water is very much, you can use gauze to squeeze out the juice, the juice can be reserved for the filling.

2, pork filling should be fat and lean, the best fat three lean seven ratio, cooked dumplings filling will be fragrant.

Watermelon Peel Dumpling Stuffing

The specific method is like this: watermelon peel to remove the pith and skin, shaved into a thin wire put salt marinade for 30 minutes after squeezing out the water, mixing into the onion, ginger, salt, monosodium glutamate, sesame oil, and other seasonings, and finally add the shrimp (do not have to be too much), so that the dumplings stuffing is done. The dumplings are crisp and tasty, sweet and salty.

My watermelon rind is not shredded but chopped, and it is roughly salted and mixed into the meat filling (which is the same as the normal dumpling filling), which makes the dumplings particularly tasty.

Pork filling

Raw materials: 500 grams of pork 500 grams of lotus white 1000 grams of ginger 15 grams of scallion 30 grams of salt 15 grams of pepper 5 grams of wine 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil 25 grams

Methods:

1 Pork skinned and cleaned, cut into fine grains; Lotus white cleaned and chopped into fine mince, and then mixed with refined oil.

2 will be pork granules with ginger, green onion, refined salt, pepper, cooking wine, monosodium glutamate, sesame oil, and then add the lotus white and well into.

Note:

1The ratio of fat and lean pork is 4:6.

2Lotus white can not be added directly to the pork grain, it must be mixed with oil before adding.

3If the ingredient is cabbage, it must be marinated first and some of the water must be squeezed out before adding it.

Lamb stuffing

Raw materials: net lamb 500 grams leeks 250 grams 50 grams of ginger 50 grams of scallions 50 grams of peppercorns 5 grams of eggs 2 salt 5 grams of pepper 3 grams of wine 15 grams of soy sauce 20 grams of sesame oil 25 grams of peanut oil 25 grams

Measurement:

1 lamb washed and chopped into fine grains; leeks wash and cut into fine pieces; peppercorns soaked with boiled water into peppercorns water.

2 minced lamb with minced ginger, minced green onion, refined salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, then add sesame oil, peanut oil and mix well, and finally add chives and evenly into the end.

Note:

1 lamb nasty taste is heavy, so must add pepper water to go nasty, but also should increase the amount of ginger.

2 chives should be added last. If there is no leek, can also use celery, parsley instead.

Beef stuffing

Raw materials: 500 grams of beef 1000 grams of carrots 50 grams of onions 50 grams of eggs 50 grams of ginger 50 grams of tenderizer 5 grams of salt 10 grams of pepper 5 grams of wine 15 grams of soy sauce 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil 30 grams of dry starch 50 grams

Preparation:

1 Beef to remove the sinews, cleaned, stranded into a fine velvet with Tender meat powder, cooking wine, refined oil and mix well, let stand for about 40 minutes, and then add ginger juice and 250 grams of water and mix well; white radish peeled and washed, cut into thick slices, into the pot of boiling water to cook and then fish out, put on a vegetable pier with a knife chopped into fine particles, and then wrapped in gauze, squeezing out the water; onion chopped finely.

2 minced beef add radish grain, onion powder and well, and then add refined salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, that is, into.

Note:

1There should be no sinew in the beef, and the beef should be twisted finely in order to eat more water and make it tender.

2Tenderizing powder can also be replaced by baking soda, but the amount should not be too much.

3 ingredients in the white radish can also be used leeks, celery and other substitutes, such as no onions can be used instead of onions.

Fish stuffing

Raw materials: large grass carp or fish 1 about 1000 grams of pork fat 100 grams of leeks 300 grams of egg white 2 salt 15 grams of pepper 5 grams of wine 25 grams of seasoning 15 grams of chicken 15 grams of sesame oil 25 grams of oil 30 grams

Measurement:

1 grass carp slaughtered and treated, remove the head and tail, bones and skin, take the clean fish meat Grind into mush; pig fat meat chopped into mud; chives choose clean, cut into fine grains, add sesame oil, refined oil mix well.

2 will be the fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, simmer until the soup color milky white, filtered material residue, that is, into the fish soup.

3 fish puree add fat meat puree and well, and then add refined salt, monosodium glutamate, egg whites, while stirring to add cold fish soup, until stirring vigorously and fish soup added, next and leek particles mix well, that is, into.

Note:

1 Fish must be removed from the bones and spines to ensure the safety of consumption. It is best to use larger fish or fish with fewer bone spines.

2 Both the minced fish and the fatty mashed meat must be finely grated in order to be able to eat more water and the filling will be tender.

3Chives should only be added last.

Three fresh filling

Raw materials: 200 grams of fresh shrimp, 100 grams of sea cucumber, 150 grams of bamboo shoots, 200 grams of pork front folder Ginger 10 grams of scallion 20 grams of ginger, 20 grams of ginger, 20 grams of minced scallions, 50 grams of egg white, 1 fine salt 10 grams of pepper, 3 grams of wine, 30 grams of seasoning essence, 10 grams of chicken 10 grams of sugar, 10 grams of sesame oil, 25 grams of broth, 350 grams of

Methods:

1 wash and clean the shrimp, and then add the chives. p>1 shrimp cleaned and chopped into mud, add refined salt, egg white and stir well; water sea cucumber into the pot, plus ginger, scallion, wine, chicken essence, broth fed into the flavor, fished out and cut into fine grains; asparagus cut into fine grains, blanch into a pot of boiling water and fished out.

2 pig front meat peeled and cleaned, twisted into a puree, add salt, pepper, cooking wine, sugar, monosodium glutamate and an appropriate amount of water and stir evenly, then add shrimp puree, seaweed sea cucumber, asparagus grain, ginger, green onion, sesame oil and well, that is.

Note:

1Shrimp must be fresh; sea cucumber must be fed beforehand to prevent astringency; the ratio of fat and lean pork sandwich meat is 6:4.

2The three-food stuffing can also be made with chicken and other seafood; if there is no asparagus, it can be replaced with mushrooms, etc.; if the stuffing does not contain pork, it should be added with pork fat or lard to add a moist texture to the stuffing.

Vegetarian stuffing

Raw materials: 1000 grams of cabbage 150 grams of mushrooms 150 grams of dried tofu 100 grams of eggs 4 eggs 50 grams of salt 1 gram of pepper 5 grams of sugar 15 grams of monosodium glutamate 15 grams of essential oil 50 grams of refined oil 150 grams

Methods:

1 cabbage washed, chopped finely, marinated in refined salt and squeezed out of the water; mushrooms, dried tofu are cut into fine grains; egg knocked into a bowl, add refined salt and stir into egg liquid.

2 frying pan on the fire, into the refined oil heating, pour into the egg mixture evenly fried, from the pan to cool, chopped, add cabbage, mushrooms, dried tofu granules and evenly, and then add minced green onions, refined salt, pepper, sugar, monosodium glutamate, sesame oil and so on, that is to become.

Note:

1 cabbage must be first marinated, and then squeeze out the water, can only be used for stuffing; if you do not use cabbage can be used radish, leeks, celery, etc.; if you do not use the dried tofu can be used tofu skin, water hair curd bamboo, etc..

2 Eggs can also not be scrambled, that is, directly into the egg mixture into the filling. In addition, the filling can be added to the vermicelli, etc..