Without the fireworks, life is a lonely journey. When making dumplings in summer, "Leeks in June, don't look at it", I recommend these 8 kinds of fillings, they are so delicious that you will lick the plate, hurry up and save them!
Bean and Pork Dumplings
Ingredients: 300g pork; 300g beans; 2 eggs; appropriate amount of dumpling skins
Method
1. Mince the pork, add 2 spoons of cooking wine + 2 spoons of light soy sauce + 1 spoon of dark soy sauce 1 + spoon of oyster sauce + 1 spoon Sesame oil + half a spoon of five-spice powder + 1 spoon of chopped green onion + 1 spoon of minced ginger + 2 eggs, then slowly pour in half a bowl of water while stirring with chopsticks, and beat the meat filling vigorously. There is no excess water in the mixed meat filling;
2 . Boil water in the pot, add a little salt and cooking oil, blanch the green beans and rinse them with cold water. Drain and chop into pieces. Add to the meat filling and mix well;
3. Take a piece of dumpling wrapper and put it on it. Pour in an appropriate amount of fillings and wrap them up, and wrap all the fillings in turn;
4. Boil water in the pot and put the dumplings in. Boil the pot again and pour in half a bowl of water. Repeat three times and boil the water again until the dumplings float. The meat filling with added water is more tender and juicy when eaten, and has the effect of soup dumplings.
Vegetarian dumplings with potato fillings
Ingredients: potatoes, cucumbers, carrots, green onions, minced ginger, minced garlic, oil
Seasonings: salt, light soy sauce, thirteen spices, pepper powder, sesame oil,
Method:
1. Combine potatoes and cucumbers , cut all the carrots into shreds and then chop them into pieces, add sesame oil, stir evenly
2. Put oil in the pot, pour in chopped green onion, minced garlic, and minced ginger until fragrant, pour into the chopped vegetables, stir evenly
3. Add raw vegetables Smoke, salt, thirteen spices, Sichuan pepper powder, stir evenly and open the package.
4. After cucumbers are chopped, squeeze out some water, add sesame oil, and wrap the chopped vegetables to avoid more soup. Prepare the vegetables. Be sure to make them immediately, because after adding salt, the juice will still come out after a long time. Cooked oil, green onion and ginger, sesame oil
Method:
1: Tear the cabbage into small pieces and blanch in a boiling water pot for about a minute or two. When soft, remove and cool, squeeze out the water, chop finely and put into a large bowl.
2: Fry the eggs in advance and crush them, cut the ham into fine pieces, mince the green onions and ginger, and put them into a large bowl together.
3: Add two spoons of cooked oil, one spoon of oyster sauce, thirteen spices, chicken essence, and salt. Mix well and mix well. Light up the sesame oil to prevent the fragrance from escaping if the sesame oil is put in too early.
4: Use dumpling skins to wrap the filling directly. The filling is very soft and easy to wrap! After wrapping, boil the pot under water to cook the dumplings!
5: You can add a spoonful of salt to the pot to prevent the dumplings from breaking. Here’s a little trick. Bring to a boil over high heat and turn to medium heat. During this period, you can repeatedly add cold water three times to make the dumplings cooked. The skins are thin and the fillings are big and round. Yes, there is no broken skin...
6. If you want to bring rice and eat it late, you can cool it in cold water for ten seconds, drain the water and put it in a heated lunch box. The dumplings will not stick together... For cold water, use cold boiled water or purified water. Try not to use tap water. One last tip: when cooking dumplings, the amount of water should be sufficient. Don’t put too much in the dumplings, otherwise the dumplings will become cooked and bulging, and cannot be turned over if you squeeze them. The skin is broken...
Rye vegetarian three fresh dumplings
The rye vegetarian three fresh dumplings are extremely delicious and have a strong sense of satiety, especially suitable for babies who are afraid of fat.
Ingredients:
Vegetarian three fresh fillings: tofu, Eggs, mushrooms, carrots , green onions, dumpling wrappers: rye flour, plain flour, salt, water
Method:
1, Vegetarian three-fresh dumplings filling: Crush the tofu, add eggs and appropriate amount of salt, mix well, and add Stir-fry in a Maxim non-stick pan until loose and moisture-free, then remove. Chop carrots, mushrooms and green onions. Put all ingredients into a bowl. Add 1 spoon of oyster sauce, 1 spoon of light soy sauce, half a spoon of dark soy sauce and sesame oil. 1 spoon, a little thirteen spices and stir evenly.
2. Dumpling skin: Mix rye flour and ordinary flour evenly in a ratio of 1:2, add a little salt, pour in an appropriate amount of water in batches, stir into floc, knead into a smooth dough, cover with plastic wrap and let rest for about half an hour.
3. Roll the rested dough into a long strip, cut into small dough pieces, roll it into a dumpling wrapper with a thick middle and a thin edge, wrap it with fillings, pinch the edges, put it in a pot of boiling water and cook until it floats, then add half a bowl. Cold water, boil again, remove and serve.
Crescent dumplings filled with pork, fungus and tofu
A crescent dumpling, the fillings inside are a combination of meat and vegetables, one is fresh, one is crispy, and the other is soft. It is not enough for several meals. The fresh one is pork, and all the fillings used here are Lean meat, who said "little guy" doesn't eat fat meat?
The crispy ones are black fungus, and the soaking method is also particular. They need to be soaked in cold water for an hour in advance. The soft ones are tofu. You need to blanch them before making the filling to remove the beany smell, otherwise many people will It is said that using tofu as a filling has a beany smell. This is because it is not blanched and all lean meat is used here. In order to supplement its taste, here is a little trick. Add two tablespoons of vegetable oil to it, a little It's not dry, it tastes great, and I'm full again. Let's take a look at how to make this crescent moon dumpling. Ingredients:
Ingredients: 100 dumpling wrappers, 300 grams of lean pork, 300 grams of tofu, 15 grams of dried fungus, 30 grams of green onions, a little salt, a little light soy sauce, dark soy sauce (optional), a little thirteen spices, a little sugar, about 30 grams of salad oil, a little sesame oil
Method:
1. Soak the fungus in water for an hour in advance. Then wash it and cut it into small dices. Put the tofu slices into water and blanch them for two minutes. Take them out and cut them into small dices. Cut the lean meat into small dices and put them into a bowl together.
2. Add salt, light soy sauce, dark soy sauce, and white sugar. Thirteen spices, salad oil, sesame oil, stir well, then add chopped green onion and stir well
3. Put the filling on the dumpling wrapper, apply a layer of water on the edge of half of the dumpling wrapper
4. Fold the dumpling wrapper in half and pinch it firmly in the middle
5. Place it on the chopping board, push out a pleat with your left hand, and fold the skin to the middle with your right hand to form a pleat. Use the same method to fold four pleats.
6. Use the same method to fold 4 pleats on the right side. The crescent dumpling is formed, in sequence. If you can't finish it all, spread it out and put it in the refrigerator. After freezing for two hours, put it in a plastic bag.
7. Boil water in a pot, add a little salt, add the wrapped crescent moon dumplings, and cook until they float. When I get up, my belly is all swollen. During this period, I ordered cold water twice and put some salt in the water. This can prevent the dumplings from sticking to the pan, and the dumpling skins cooked in this way taste more chewy and delicious.
8, with personal favorites The dipping sauce is ready to eat! What I use here is oil chili pepper and white vinegar
Corn and Pork Dumplings
Ingredients:
400 grams of pork filling, 50 grams of soaked black fungus, 100 grams of carrots, 100 grams of cabbage, 100 grams of corn kernels, 1 egg, 1 ginger Small pieces, 1 section of green onion
Seasoning:
2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 tablespoon sesame oil, 1 teaspoon white pepper, 2 teaspoons salt, 1 teaspoon white sugar
Method:
1, fungus, cabbage , chop the carrots separately or smash them with a food processor, add a little salt to the cabbage, marinate for 10 minutes, then squeeze out the water and set aside;
2, peel the ginger, whiten the green onion, and 20 ml of water, use a food processor to puree, and beat well Pour the green onion and ginger water into the pork filling, use chopsticks to stir in one direction until strong;
3. Put the pork filling, corn kernels, chopped fungus, chopped cabbage and chopped carrot into a large bowl, beat in 1 egg, and then Add 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 spoon of sesame oil, 1 teaspoon of white pepper, 2 teaspoons of salt, 1 teaspoon of sugar, and stir evenly in one direction;
4, the meat filling is ready It’s time to make dumplings. Dumplings are delicious when steamed, boiled or fried! I recommend you give it a try!
Shrimp dumplings
Ingredients:
400 grams of shrimps, 100 grams of minced meat (the fatter is better), 30 grams of carrots, 60 grams of bamboo shoots/water chestnuts (after peeling), 200 grams of wheat starch (also called " Chengfen ", cannot be substituted!!), 60 grams of potato starch (others are not recommended)
Method:
1. Cut 60 grams of bamboo shoots or water chestnuts into small dices, and cut 30 grams of carrots into small dices for later use. Pound half of 400g shrimp into puree and cut half into large pieces. Marinate the diced shrimps with 1 tsp salt and 1 tsp starch for preparation.
2. Add 100 grams of minced pork, a little minced ginger/green onion, salt, sugar, white pepper, light soy sauce, sesame oil, and 1 tsp of starch to the shrimp paste. Stir evenly and then knead, rub, and beat the shrimp paste with your hands, so that the meat The stuffing will be more elastic and chewy.
3. Until the shrimp paste is sticky and forms a ball, then add diced carrots, bamboo shoots/water chestnuts, and marinated shrimp cubes, stir evenly, wrap in plastic wrap and put in the refrigerator for later use.
4, 200 grams of wheat starch, and 65 grams of potato starch are placed in a large heat-resistant basin and mixed evenly.
5. Pour 280 grams of boiling water into the starch, and stir with chopsticks to form a fluffy consistency. After there is no dry powder, add a little bit of vegetable oil, knead it with your hands into a smooth dough (heat it carefully), cut it into small pieces, roll it into a dough, and wrap it with the prepared filling. After the water boils, steam for 6-7 minutes.
Shrimp and corn fresh meat dumplings
Ingredients
250 grams of minced pork, 100 grams of shrimp, 50 grams of corn kernels, appropriate amount of chopped green onion, 300 grams of dumpling skin, one egg, 1 spoon of minced ginger, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of oyster sauce , 1 tsp sesame oil, 1 tsp pepper, 1 tsp salt
Method:
1. Wash the shrimps, remove the shrimp threads and cut into small pieces, mince the green onions.
2. Add 1 egg + 1 spoon of minced ginger + 1 spoon of cooking wine + into the minced pork. 1 spoon of light soy sauce + 1 spoon of oyster sauce + 1 spoon of sesame oil + 1 tsp of pepper + 1 tsp of salt. Stir clockwise to stir.
3. Add shrimp kernels + corn kernels + chopped green onion. Stir evenly and put an appropriate amount of filling in the middle of the dumpling skin. Wrap into dumplings
4. Boil water in the pot, add the dumplings, boil the pot again and pour half a bowl of water. Repeat three times. When the water in the pot boils again, the dumplings are ready when they float.
is committed to using the simplest ingredients to share the most delicious food with you. Delicious dishes, have you all learned the 8 dumpling filling recipes shared above? If you have learned how to make them, try making them at home! Welcome to like, follow, forward and collect, thank you for your support! See you next time.
