How to make vegetarian dumplings with farmhouse flavor

A variety of vegetarian dumplings

Vegetarian dumplings one

Vegetarian dumplings materials

1, filling: chopped cabbage, carrots diced Shiitake mushrooms diced (peanut diced can also be no

there) fried buns diced and a little oil in the pan some fritter diced Ginger thirteen spice salt. 2, making:

1), carrots, cabbage (the largest portion), mushrooms, black fungus, fine vermicelli, all broken and add

salad oil and salt and stir. You don't have to fry it.　2), with home-made flour and good dough into a crust, wrapped with the filling package. Water can be boiled in the pot to cook.

3), seasoning vinegar practice: vinegar and a little soy sauce and a little sesame oil (you can also add spicy oil

or mustard according to personal taste.) Vegetarian dumplings two

Vegetarian dumplings stuffing materials:

1, filling: Shiitake mushrooms or grinding nuns 5,6 (if you like can also prepare more). Tofu 250 grams or so. Cabbage half

pcs (you can also use celery, lotus root, cabbage, chestnut, etc. according to their own preferences).

2, seasonings: salt, soy sauce, sesame oil, frying oil (some people like five spice powder, prepared on the no harm)

Practice steps:

1 the material are chopped with a knife, cabbage, Rob should be controlled out of a part of the water

2, chopped up the material, put the oil, add seasoning and other frying.

3The dumplings will be wrapped in the prepared skins

Because the filling is cooked, it will be easy to cook in the pot, and as soon as the skins are cooked, they will be ready to be eaten.

Vegetarian Dumplings III

-Excerpts from a simple vegetarian dumpling recipe -

Select your favorite vegetables and tofu (broken up) and put some sesame oil in the filling. Use the prepared skin to make the dumplings.

Bean sprouts, green peppers (a little spicy) and oil are added to the mixture. Use the prepared skin to make dumplings

Spinach (or cabbage or cabbage), carrots, gluten or oil, mushrooms, water chestnuts, all of which are broken up and seasoned with sesame oil, mushroom seasoning, and so on, and then stir-fry. Wrap. Steamed. Tianjin Traditional Vegetarian Dumpling Filling

1. Vegetarian dumplings, to be a "vegetarian" word, ordinary people, hoping that the new year has no

great ups and downs, safe and sound, in the Tianjin dialect, "vegetarian quietly over the year". The vegetarian dumplings are stuffed with white

cabbage, dried tofu, cilantro, fungus, vermicelli, cauliflower, and most importantly, bean curd milk and sesame

oil, and the ingredients are chopped up into minced pieces and flavored with bean curd milk and sesame oil, and then you can make the stuffing.

2. wrapped the first day of the vegetarian dumplings, gluten, jasmine, bamboo, bean sprouts, vermicelli and into the filling to make a whole

year are vegetarian clean ...... 3. fried vegetarian rolls circle, the skin of the soybean skin, with mung bean vegetables, dried jasmine, vermicelli, cilantro, sesame sauce,

curds, sesame oil, ginger and other condiments mixed into the filling. Mixed into a filling, and then put the filling on the skin rolled up and cut into segments, two

head sticky batter in the frying pan deep-fried into. Deep-fried veggie rolls are golden in color, crispy on the outside and tender on the inside, light and tasty,

a Tianjin specialty snack. 4. 4. Vegetarian buns, sold in Tianjin's vegetarian bun stores or steamed food stores, are made of chopped vermicelli, dried spices and cilantro, with a little bit of mung bean sprouts, and mixed with sesame paste, soy sauce, tofu juice and sesame oil to make a filling, and then wrapped into a bun. The top of the bun should be pinched and folded.

Others:

The dunking type: It is a type of filling that has a lot of juice when you bite the skin when you eat it. It is to add

in the filling of cabbage or zucchini and other watery vegetables, of course, relatively wrapped will be a little out of the water, but as long as the treatment

properly is not a problem.

Cabbage stuffing: the main ingredient is half a cabbage, six mushrooms, a carrot, a piece of ginger, (the amount of two people, such as

fruit more people can increase the main ingredients).

Methods: 1, the first cabbage chopped with gauze wrapped after squeezing the water, squeezed to make hard also no longer have water flow when good;

2, and then the water will be a good Shiitake mushrooms to remove the hard stems after chopping, carrots are best to use a fine rub rubbed into fine silk also to

Slightly squeezed a little bit of water, and then the frying pan put two tablespoons of peanut oil, the first into the peppercorns 7, 8 pieces of incense after fishing

It doesn't matter if the filling gets watery while you're wrapping it up, just raise one side of the pot and the water will naturally flow over to the lower

side. I've always been a fan of watery fillings because I'm a good dumpling maker, and

this is really good when you bite into it after it's been cooked! Zucchini stuffed:

The main ingredients are zucchini two, fungus dozen, a small handful of vermicelli, a piece of ginger Production method: zucchini wipe silk after squeezing the water; water hair fungus, water hair vermicelli chopped, ginger chopped into the end of the evenly stirred

mixed together into the cooked oil (note: vermicelli softened in cold water can be used, never hot water hot water, it will

impact on the texture of the production of the subsequent process). The process is the same as that of stuffed cabbage, the key is to mix the vegetables with oil first

and then put salt. celery stuffing:

The main ingredients are celery 1 catty, tofu skin 1 (dried tofu can also be), carrots, ginger a production method: 1, celery off the old stalks and old leaves (part of the young leaves can be left), washed down to the pot of boiling water blanching twenty

a few seconds after the fish out of the chopping and squeezing water;

2, tofu skin chopped, frying pan with 1 tablespoon of peanut oil into a few peppercorns first Mixed stuffing: main ingredients: portobello mushrooms (can not buy portobello mushrooms with flat mushrooms can also be, but you must remember to squeeze the water) a catty, carrots a

a, cilantro 5 (do not eat the cilantro can be replaced by celery), a few green peas (or young corn kernels), ginger, a

block

Preparation: 1, portobello mushrooms after washing and chopped into pieces, carrots, carrots and squeeze, cilantro chopped, green peas or young corn grains in boiling water in a small amount of boiling water, then cut the mushrooms into pieces. Corn grains in boiling water, ginger minced; 2, like to eat strong type of mushrooms in the oil fry a little and put a few drops of soy sauce out of the pot and other vegetables

together with the mix in turn into the salt, a little sugar, a little pepper can be mixing, like to eat the original flavor do not have to

fry directly to the vegetable stuffing with oil mixing evenly and then put the seasoning on the can be.