A complete collection of dumpling stuffing practices 1: Chinese cabbage dumplings
Ingredients: flour
Accessories: cooked noodles, minced meat, Chinese cabbage, onion and ginger. Seasoning: salt, monosodium glutamate, sugar, pepper and sesame oil.
Cooking method:
1, take flour, add a little flour, mix well, add a little salt, stir with warm water of about 60 degrees, and stir the dough for a while;
2. Add a little water, salt, monosodium glutamate, white sugar, pepper, cooking wine and minced onion and ginger to the minced pork and mix well. Add the minced Chinese cabbage, sesame oil and edible oil to make stuffing for later use.
3. Take out the dough, pack it into stuffing, make jiaozi with different shapes, and steam it.
Features: beautiful shape, fresh and tender.
A complete collection of dumpling stuffing practices 2: vegetarian steamed dumplings
Ingredients: flour
Accessories: leek, carrot, mushroom, fungus, small egg, shrimp head, fried vermicelli, fried bean curd skin, onion, ginger and garlic Seasonings: salt, monosodium glutamate, cooking wine and sesame oil.
Cooking method:
1, add half boiled water and half cold water to flour to make dough with semi-scalded noodles, and stir for a while;
2. Add cooking wine to the small eggs and stir well. After frying and cooling, add chopped leek, chopped carrot, chopped fungus, chopped mushrooms, shredded vermicelli, shredded tofu skin, fried shrimp head, shrimp oil and Jiang Mo and stir well. Add salt, monosodium glutamate and sesame oil and mix well before wrapping jiaozi.
3. Take out the dough to make dough, wrap it in jiaozi and steam it.
Dumpling stuffing practice daquan 3: vegetarian stuffing
Ingredients: Chinese cabbage 1 000g of water-soaked mushrooms150g of dried bean curd100g of small eggs, 4g of chopped green onion, 50g of refined salt15g of white sugar15g of monosodium glutamate15g of sesame oil, 50g of refined oil/kloc.
Method:
1 Wash Chinese cabbage, cut into fine powder, pickle with refined salt, and squeeze out the water; Water-soaked mushrooms and dried tofu are all cut into fine particles; Knock small eggs into a bowl, add salt and mix well to form egg liquid.
2 Put the wok on the fire, add the refined oil to heat it, pour the chicken egg liquid and spread it evenly, fry it, take it out of the pan and cool it, then chop it, add the Chinese cabbage, water-soaked mushrooms and dried tofu, then add the chopped green onion, salt, pepper, sugar, monosodium glutamate and sesame oil and mix well.
note:
Chinese cabbage must be pickled first, and then squeezed dry before it can be used for stuffing; If you don't use Chinese cabbage, you can use radish, leek and celery. If you don't use dried tofu, you can use tofu skin, water-soaked yuba and so on.
Small eggs can also be cooked without frying, that is, the egg liquid can be directly mixed into the stuffing. In addition, vermicelli can also be added to the stuffing.