A, pot stickers:
Main ingredients: wheat flour 250 grams, pork (fat and thin) 250 grams, 200 grams of cabbage;
Seasoning: ginger 5 grams, 5 grams of green onions, 3 grams of salt, 3 grams of soy sauce.
Practice: 1, flour into a large bowl, add boiling water and mix well, roll into a flour dough, cover the surface with a wet cloth, about 30 minutes, then roll the dough into strips, cut into small grains, and press into a round flour skin with a small wooden stick or round money mold.
2, cabbage, wash, cut small grain, with boiling water for 3 minutes, fish out of the cool, filter the water, pork wash, chopped into minced meat, into the cabbage, minced ginger, green onion, salt, soy sauce with the mix into the filling.
3, put the filling into the round skin, wrapped into dumplings.
4. Put the wrapped dumplings into the pan and arrange them so that there is space between the dumplings. 5: Add half a bowl of water, slightly more than the bottom of the dumplings.
6. Add a few drops of cooking oil to prevent the dumplings from sticking to the bottom.
7. Cover the pan with a lid and cook until the water is almost dry. 8. Pour in cooking oil, the amount of cooking oil at this time is about the same as frying food on a regular basis. 9. Fry the dumplings on medium heat until the bottom of the skin turns golden brown. The first time only need to use a few drops on the line, the second time you can put a little more, fried dumplings can also be reused after pouring out. Second, dumplings: several dumpling filling practices
(a) cabbage stuffed dumplings
Materials;
cabbage, pork, flour, eggs, salt, soybean oil, peppercorns, soy sauce, mixing stuffing ingredients, the old broth
Practice: 1. cabbage washed, chopped, sprinkled with salt, sand out the water, squeezed and set aside.
2. Pork cut into mince, add chopped onion and ginger, seasoning mix, add cabbage.
3. Flour with an egg and water and salt into a slightly hard smooth dough, wake up for half an hour, and then knead smooth, pulled into small doses, rolled into dumpling skin.
4. Pack the meat stuffing, boil the water until the water boils, then add some cool water, repeat three times.
Tips: Adding egg and salt to the dumpling noodles will make the dumpling skins smoother and more al dente, and make them as hard as possible.
(2) three fresh dumplings filling
Materials: 300 grams of fresh meat, 200 grams of shrimp, 15 grams of green onion, 500 grams of asparagus
Seasoning: salt, monosodium glutamate, egg white, cornstarch, (shrimp sizing)
Methods: 1, asparagus blanched and cut into small pieces, sized shrimp with cornstarch;
2, the above materials and meat mixture, add seasonings and mix well. Mix, add seasonings and mix well.
Tips The main ingredients can be combined and replaced with sea cucumber, crab, fungus, etc. as you like.
(C) pork and leek dumplings
Materials
pork, salt, five-spice powder, soy sauce, cooking oil, sesame oil, cooking wine, leeks, flour
Methods 1, pork minced, add two tablespoons of water and beat it in one direction, add salt, five-spice powder, soy sauce, cooked oil, sesame oil, cooking wine and beat it, and then marinate it for a while in the refrigerator;
2, wash leeks with water, add salt, five-spice powder, soy sauce, cooked oil, sesame oil, and wine, and then marinate for a while.
2, leek wash, wipe the knife cut into minced;
3, flour and moderate amount of water and smooth dough, covered with plastic wrap and let stand for half an hour;
4, leeks into the minced meat and mix well;
5, kneaded the dough into long strips, pulled into a small dose, rolled into a dumpling skin;
6, wrapped in dumpling skin can be stuffed.
(D) leek and egg steamed dumplings
Materials
Flour, leeks, eggs, fungus, salt, seasoning oil, pepper, sesame oil, seafood soy sauce,
Methods 1. Boil water to scald the noodles
2. Cool a little, then use your hands to form a dough, cover with molasses and molasses, molasses process of mixing the filling
3. 3 beaten eggs, scrambled. Add enough salt to scramble the eggs and break them up. Enough salt refers to the salt content of the entire filling
4. Chopped fungus and put into the eggs
5. Chives cut into minced into a pot, add the seasoning oil and mix well. (This step is very critical Oh)
6. Scrambled eggs and fungus into the leeks, put some pepper and seafood soy sauce seasoning. After mixing well, the filling is ready, this time also molasses almost, start wrapping it
7. The surface pulled into a moderate size of small doses, slightly larger than ordinary dumplings
8. Brush the bottom of the dumplings with a little oil, rows into the steamer on the fire to start steaming
9. Fifteen minutes, the dumplings steamed, eat
(E) Cilantro stuffed dumplings
Materials
Materials
Cilantro, cilantro, cilantro and other ingredients
This is a very important step in the development of the Chinese medicine industry, but also in the development of the Chinese medicine industry.
Coriander, meat, thirteen spices, sesame oil, salt, flour, eggs, chicken essence, soy sauce, onion and ginger
Practice 1. cilantro washed and chopped, mixed with sesame oil to be used, the meat add onion and ginger foam, salt, chicken essence, soy sauce, pepper oil, stuffing or thirteen spices to taste.
2. package when the cilantro and meat mixed together on the line, filling with an egg so that the cooking out of the filling will not be too loose and out of the water
3. flour with water, a little salt and an egg, kneaded into a smooth dough to wake up for 20 minutes, and then kneaded into long strips and cut into small doses of rolled out into dumplings skin filling.
4. When the water boils, cook the dumplings for three minutes.
(F) Mushroom and Pork Dumpling Stuffing
Ingredients
200 grams of fresh pork, 1/2 cup of diced mushrooms, 2 tablespoons of crispy green onion, 1 tablespoon of salt, 2/3 tablespoon of sugar, 1 tablespoon of white pepper, and 2 tablespoons of five-spice powder
How to make the dumplings 1) Combine all the ingredients with the seasoning in a container
2) Stir to mix evenly.
(7) Wasabi Seafood Dumpling Stuffing
Ingredients
250g fresh meat, 5 shrimps, 2 tbsp finely chopped green onion, 1/2 tbsp wasabi, 1/3 tbsp salt, 1/2 tbsp sugar, 2 tsp white pepper powder
How to make the dumplings
1. Wash the shrimps, pick the intestines off, and cut them into cubes.
2. Combine the diced shrimp with the rest of the ingredients and all the seasonings in a container and mix well.
(H) Dumplings stuffed with cauliflower and fungus
Materials: zucchini, dried cauliflower, carrots, dried black fungus, eggs, dumpling skin.
Seasoning: salt, soy sauce, chicken broth.
Practice 1, zucchini, carrots, respectively, with a tool to rub into the wire, rubbed with salt and placed a few moments, and then wring out the water
2, cauliflower, black fungus, respectively, soaked and then chopped
3, the pan into the oil, the egg into the egg and then stirred into a tender egg sheng out
4, put some oil will be yellow cauliflower and black fungus into the chopped stir-fry a few moments
5, add a few minutes to stir fry
5, and then add a few minutes to stir-fry a few minutes.
5, add the water wrung out of the zucchini and carrot julienne and stir fry again, add a little salt, soy sauce and chicken broth, and finally the scrambled eggs into
6, mix well
7, out of the cool to be used
8, take a dumpling skin, put in the stuffing
9, wrapped can be
10, boiling water, steaming for 10 minutes or so can be, and then dipping some You can then dip some of your favorite seasonings on it
(9) Fresh Scallop Dumplings
Materials
Dumpling mix, water, meat, chives, scallops, scallions, salt, oil, ginger, five-spice powder, chicken broth, soy sauce, peanut oil, sesame oil
Practice 1. mix dumpling mix with lukewarm water at the ratio of 2:1 and put a little bit of salt, so that the noodles have a tendon and the noodles are good and wake up for 1 hour.
2. chopped green onion and ginger, add to the meat mixture, add soy sauce, chicken broth, five-spice powder, peanut oil, sesame oil, mix well , to the package time into the chopped leeks and scallops.
3. Then the dumplings.
4. Three open boiled dumplings, you can get out of the pot.
(10) lotus root dumplings
Materials Crisp lotus root is generally available in all seasons, and its taste is crisp and sweet, not only can be boiled in soup, cold, but also made into a delicious aromatic "lotus root dumplings", because of its origins in Shandong, so it is also known as "Shandong lotus root stuffed dumplings The dumplings are also called "Shandong Lotus Root Dumplings" because they originated from Shandong. Ingredients 1/3 of fresh meat, lotus root, green onion 2/3 300 grams of fresh meat, 400 grams of young lotus root, 10 grams of green onion Seasoning salt, monosodium glutamate, oil Method 1, the lotus root after washing and slicing, put into a pot of boiling water to scald.
2. Fish up the lotus root and put it in water to cool down.
3. Once cooled, cut lotus root into pieces and add seasoning, chopped green onion and meat mixture.
Tips Feature
Crisp and tender, light and elegant, unique flavor
Tips: Lotus root shrimp dumplings
1. Mince the cleaned shrimp into a puree and mix with the processed lotus root particles.
2. Add white flour, white sesame seeds, egg white to ① mix well, then add the right amount of salt, monosodium glutamate, pepper, green onion and mix well, that is, into the filling.
(XI) Pork, celery and lotus root dumplings
Materials
Pork stuffing, celery, lotus root, green onion, minced garlic, minced ginger, salt, dark soy sauce
Practice 1. Wash celery, remove the leaves, it is best to use the kind of watercress that is small, tender leaves can be retained, lotus root peeled and washed and sliced
2. Blanch lotus root and celery, and then chopped into cubes
3.
3. Pork and celery minced, chopped until the celery and pork completely integrated, and then add ginger and mix well
4. Add the lotus root diced, add minced green onion, minced ginger, salt and soy sauce, mix well
5. Oil in the pot, when the oil is hot, put the garlic and minced green onion, popping out the aroma of the stuffing into the stuffing, and then stir in one direction until a little bit of strong can be done
6. The following is the package, dumplings wrapped, put the pot to cook, and then eat.
(12) celery dumplings
Materials
pork stuffing, sesame oil, minced green onion, minced ginger, dark soy sauce, salt, celery, vegetable oil
Practice 1. celery leaves, wash, chopped green onion, garlic, ginger, minced
2. celery blanch in boiling water, removed from the water, cooled, dried, finely chopped, clenched and dried
3. >3. Pork puree, add sesame oil, garlic and ginger, soy sauce, salt in one direction and fully whisked vigor
4. The minced green onion and celery into the meat mixture in one direction and mix well
5. Oil in the pan, the oil is 50 percent of the heat into the minced green onion and garlic fragrance, and then poured into the mixture of the stuffing and again stirred well.
(XIII) Sauerkraut Stuffed Dumplings
Materials
400 grams of sauerkraut, 400 grams of meat, 25 grams of green onion, 10 grams of ginger
Practice 1. To make the dumplings, mix the noodles with warm water. Mellow the noodles for half an hour
2. Put 25 grams of chopped green onion and 10 grams of minced ginger into the pork filling, then add 10 milliliters of soy sauce, 3 grams of pepper and 15 milliliters of cold water and stir well, then add a little vegetable oil and stir the meat mixture again, stirring the meat mixture in one direction to make it strong.
3. Rinse the sauerkraut with water, then squeeze out the water and chop it up
4. Mix the chopped sauerkraut with the previously flavored meat mixture, and put in about 8 grams of salt and stir in one direction, the filling is ready!
(14) lamb gourd dumplings
Materials
half a catty of lamb, a gourd, green onions, ginger and garlic, peppercorns, yellow wine, peppercorn oil, soy sauce, chicken broth, sugar, moderate
Practice: Warm water and noodles, cover with plastic wrap, and put in a basin to wake up for about half an hour.
2.1 Minced mutton into a filling, pepper water several times mixed into the mutton, using several pairs of chopsticks together, stirring vigorously, add yellow wine, pepper oil, a small amount of soy sauce and stir, and then add the appropriate amount of salt, sugar, chicken broth and continue to stir, and finally into the green onion, ginger and mix well, set aside to let it taste.2 a large zucchini washed, cut into cubes.
3. Pour dry flour on the board, put the waking dough and continue to knead for a while, roll it into a long thin strip, cut it into even small pieces, dip it into dry flour and roll it into a dumpling skin that is slightly thicker in the middle and thinner on the sides. When wrapping the dumplings, pay attention to the size of the dumplings.
4. Before cooking, add some salt and oil to the water and bring it to a boil so that the boiling water doesn't overflow and the dumplings don't stick. When the water boils again, you need to order one or two times of cold water.
(15) Mushroom and rape dumplings
Materials
Flour, mushrooms, rape, green onions, salt, chicken broth, cooking wine, sweet noodle sauce, cooked oil, sesame oil
Methods 1: Make the dough, which everyone knows how to do, and I don't need to say anything about it.
2, the washed greens and green onions cut into pieces for use.
3. Dice the mushrooms into small pieces and set aside.
4, put the chopped greens, scallions and mushrooms in a pot and add salt, chicken essence, cooking wine, sweet noodle sauce, cooked oil, sesame oil and mix well.
5, the filling is ready to open the package (package needless to say). After the boiling water pot to cook can be.
Tips 1, if the small rape is too tender cut will come out of the soup, you can use a cage cloth to wrap the filling slightly squeeze the water.
2, no cage cloth can also be used for clean gauze.
3, the greens do not have to squeeze too much soup, itself, the chanterelle will absorb water, and then the nutrition will be lost.