Through the complete list of vegetarian dumplings we can know the types of vegetarian dumplings: leek and tofu dumplings, radish and tofu dumplings, caper dumplings, cabbage and cilantro dumplings, potato dumplings, pumpkin dumplings, bamboo shoots and melon dumplings, mushrooms and greens dumplings. Cilantro Dumplings Stuffed Fennel Dumplings Shiitake Mushroom Meat Stuffing: finely dice fresh shiitake mushrooms and mix with seasoned meat mixture.
Of course the book of vegetarian dumplings will also tell us how to make some vegetarian dumplings:
1- Cilantro dumpling filling
Raw materials: 250 grams of cilantro, 150 grams of pork filling. Accessories: soy sauce, cooking wine, salt, monosodium glutamate, sesame oil each moderate. Practice: 1, cilantro choose clean, drain the mud water chopped into minced, mixed into a little sesame oil to be used. 2, pork stuffing into the pot, add all the seasoning, mix well. 3, and finally add the end of the cilantro can be stirred. Tips: 1, cilantro chopped, if the water is very much, you can use gauze to squeeze out the vegetable juice, vegetable juice can be reserved for the filling with. 2, pork filling should be fat and thin, the best for fat three lean seven ratio, cooked dumplings filling will be fragrant.
2-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 dumplings filled with a good job. The dumplings are crisp and tasty, sweet and salty. I this watermelon rind is not shredded but chopped, the previous practice is roughly the same salt marinade, mixed into the meat (and normal dumpling filling practice is no different), so that the dumplings made of especially crisp and tasty.
3-Fennel Dumplings
Ingredients: (1) 1 portion of cold water dough (about 2 cups of flour) (2) 1 handful of fennel, 375 grams of pork filling Seasoning: 1 tbsp of wine, 2 tbsp of soy sauce, ? tsp of salt, 2 tbsp of water, 4 tbsp of sesame oil Directions: 1. Divide the dough into small pieces, and roll out the dough into dumpling skins. 2. Wash the fennel, remove the leaves and chop them, and then finely chop the meat filling, and then mix it in with all the seasoning. Mix well, then mix in the fennel into the filling. 3. Each dumpling skin into the filling a little, pinch into dumplings, into the boiling water to cook until floating, repeated points of water twice, can be fished out and eaten.
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