The flavor characteristics of dumplings are mainly reflected in their filling, so the good or bad preparation of the filling will directly affect the quality and taste of the dumplings. The key to making dumplings with different flavors is to master the preparation of various fillings.
Dumplings are generally filled with raw fillings, with the exception of a few vegetarian fillings, which are made from a variety of meat and vegetable ingredients. Dumplings in the north are mainly meat and vegetable fillings, which are made of pork, mutton, beef, etc. with leeks, cabbage, celery, etc., while in the south, especially along the southeastern coast, they are often filled with fish and vegetables. Especially along the southeastern coast, fish and seafood are often used as fillings. Sichuan is located in the southwest, its dumplings filled with net pork-based, rarely add vegetables.
When making different dumpling fillings, you should pay attention to the nature and characteristics of different raw materials, and take different processing and modulation methods, so that the filling can achieve satisfactory results. The following are pork, mutton, beef, fish, seafood and vegetarian filling modulation method and modulation in the notes
Dumplings The perfect pyramid of food
Pork filling
Raw materials: pork 500 grams of lotus white 1000 grams of ginger 15 grams of minced scallions 30 grams of salt 15 grams of pepper 5 grams of wine 25 grams of flavor 15 grams of oil 25 grams of refined oil
The first two of the two sides of the dumpling, the second side of the dumpling and the third side of the dumplings. 25 grams of refined oil
Method:
1? Pork peeled and cleaned, cut into fine grains; lotus white cleaned, cut into fine powder, and then mixed with refined oil.
2? Pork particles with ginger, green onion, salt, pepper, cooking wine, monosodium glutamate, sesame oil, and then add the lotus white and even into.
Note:
1?The ratio of fat and lean pork is 4:6.
2?Lotus white can not be added directly to the pork grain, it must be mixed with oil before adding.
3?If the ingredients choose cabbage, must first cabbage marinade, squeeze out part of the water before adding.
Mutton stuffing
Ingredients: 500 grams of net mutton leeks 250 grams of minced ginger 50 grams of minced scallions 50 grams of peppercorns 5 grams of eggs 2 salt 5 grams of pepper 3 grams of wine 15 grams of soy sauce 20 grams of sesame oil 25 grams of peanut oil 25 grams of
Preparation:
1?Mutton washed and chopped into fine particles; leeks washed and cut into fine minced; peppercorns soaked with water into the peppercorns water.
2?Minced lamb with ginger, green onion, salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, then add sesame oil, peanut oil and mix well, and finally add the end of leeks and well into.
Note:
1?Mutton stench is heavy, it must be added to the pepper water in order to remove the stench, but also should increase the amount of ginger.
2?Chives should be added last. If there are no leeks, you can also use celery, parsley instead.
Beef stuffing
Ingredients: 500 grams of beef, 1000 grams of carrots, 50 grams of onions, 1 egg, 50 grams of ginger, 50 grams of tenderloin 5 grams of salt, 10 grams of pepper, 5 grams of cooking wine, 15 grams of soy sauce 25 grams of monosodium glutamate, 15 grams of essential oil, 25 grams of refined oil, 30 grams of dry starch, 50 grams of dry starch
Preparation:
1?Beef to remove the net tendons, cleaned and stranded into a fine velvet with Tender meat powder, cooking wine, refined oil and mix well, let stand for about 40 minutes, and then add ginger juice and 250 grams of water and mix well; white radish peeled and washed, cut into thick slices, into the pot of boiling water to cook and then fish out, put on the pier with a knife chopped into fine particles, and then wrapped in gauze, squeezing out the water; onion finely chopped.
2?Beef mushrooms add radish particles, onion and the end of the mix, and then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, that is, into.
Note:
1?There should be no sinew in the beef, and the beef should be twisted fine in order to eat more water and make it tender.
2?Tenderizing powder can also be replaced by baking soda, but the amount should not be too much.
3?Ingredients in the white radish can also be used in place of leeks, celery, etc., such as no onions can be used instead of onions.
Fish stuffing
Ingredients: 1 about 1000 grams of grass carp or fish 100 grams of pork fat leek 300 grams of egg white 2 salt 15 grams of pepper 5 grams of wine 25 grams of MSG 15 grams of chicken 15 grams of sesame oil 25 grams of oil 30 grams of refined oil
Preparation:
1? grass carp slaughtered and treated, remove the head and tail, bones and fish skin, take the clean Fish meat stranded into mush; pig fat meat chopped into mud; leeks choose to wash, cut into fine grains, add sesame oil, refined oil mix well.
2 will be the head of the fish, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, simmer until the soup color milky white, filtered material residue, that is, into the fish soup.
3. fish puree add fat meat puree and well, then add refined salt, monosodium glutamate, egg whites and stir, while stirring to add cold fish soup, until stirring vigorously and fish soup added, then mix with chives, that is, into.
Note:
1?Fish must be removed from the bone spurs to ensure the safety of consumption. It is best to use larger fish or fish with fewer bones and spines.
2?Fish puree and fat meat puree should be twisted finely to be able to eat more water, the filling will be tender.
3?Chives can only be added last.
Three fresh filling
Ingredients: 200 grams of fresh shrimp, 100 grams of sea cucumber, 150 grams of asparagus, 200 grams of pork 200 grams of ginger 10 grams of scallion 20 grams of ginger, 20 grams of ginger, 20 grams of minced scallion, 50 grams of egg white, 1 salt 10 grams of pepper, 3 grams of cooking wine 30 grams of seasoning essence, 10 grams of chicken 10 grams of sugar 10 grams of sesame oil, 25 grams of broth, 350 grams of
Method:
1?
These are the most important ingredients in the filling. p> 1?Shrimp cleaned and chopped into mud, add refined salt, egg white and stir well; sea cucumber into the pot, plus ginger, scallion, wine, chicken essence, broth fed into the flavor, fish up and cut into fine grains; asparagus cut into fine grains, blanch into a pot of boiling water and fish out.
2.pig front meat peeled and cleaned, twisted into a puree, add salt, pepper, cooking wine, sugar, monosodium glutamate and the right amount of water and stir evenly, then add shrimp puree, sea cucumber particles, asparagus particles, ginger, green onion, sesame oil and well, that is.
Note:
1?Shrimp must be fresh; sea cucumber must be fed beforehand to prevent astringency; the fat and lean ratio of pork sandwich meat is 6:4.
2?The filling of the three kinds of fresh food can also be made with chicken and other seafood; if there is no asparagus can be replaced with mushrooms; if the filling does not put pork, it is also necessary to add pork fat or lard to add a moist texture to the filling.
Vegetable filling
Ingredients: 1000 grams of cabbage, 150 grams of mushrooms, dried tofu 100 grams of eggs, 4 eggs, 50 grams of salt, 1 gram of pepper, 5 grams of sugar, 15 grams of monosodium glutamate, 15 grams of sesame oil, 50 grams of oil, 150 grams of refined oil
Method:
1? Dried tofu are cut into fine grains; egg knocked into a bowl, add refined salt and stir into the egg.
2. frying pan on the fire, into the refined oil heating, pour into the egg mixture evenly fried, and then cooled and chopped, add cabbage, mushrooms, dried tofu and evenly, and then add green onion, refined salt, pepper, sugar, monosodium glutamate, sesame oil and so on, that is, into the mix.
Note:
1?Cabbage must be first marinated, and then squeezed out of the water, can be used for stuffing; if you do not use cabbage can be used radish, leeks, celery, etc.; if you do not use the dried tofu can be used tofu skin, water hair rotting bamboo, etc..
2?Eggs can also be not scrambled, that is, directly into the egg mixture in the filling. In addition, the filling can also be added to the vermicelli.
The dumpling filling is also very careful when mixing, do not mix back and forth, but in a direction
And I do not agree with the pork filling put fat and lean meat, despite the book so, or put net lean meat or tenderloin
We can verify that the lean meat is still tasty
And the filling of the oil should be put on the burned cooked soybean oil, cooked to six, rather than raw soybean oil.
The best way to make dumplings is to use cold water to make the dough, while steamed dumplings need hot water to make the dough
How to make dumplings stuffed with carrots
Main Ingredients
500g of lean and fat pork
1 carrot
The most important thing is that you can use the same amount of water as you would for a dumpling. p>
Side dishes
Oil
Moderate
Salt
Moderate
Soy sauce
A little
Chicken broth
A little
Soy sauce
Soy sauce
Soy sauce
Sauce
Soy sauce
Ginger
4 slices
Scallions
2 pieces
Steps
The main dish is a mixture of pork, pork, and vegetables.
Steps
1. Prepare the required ingredients.
2. Wash the pork and chop it into meat foam.
3. Mince ginger and green onion and add them to the meat foam, then add chicken essence, oil, soy sauce and sesame oil.
4. Then mix well in one direction and set aside.
5. White radish peeled and washed rubbed into silk.
6. Add a small spoon of salt to the shredded radish.
7. Then mix well and marinate for 10 minutes.
8. Squeeze out the excess water from the pickled radish with your hands.
9. Put the water out of the radish into the meat mixture.
10. Add the appropriate amount of salt.
11. Finally, mix well in one direction.
How to make dumplings stuffed with white radish, how to cook dumplings stuffed with white radish
1. rub the white radish
2. stir the meat with oil and soy sauce and flour sauce
3. pour the white radish
4. chopped green onion and ginger are also put in the stuffing
5. put the salt
6. put the monosodium glutamate
7. pour sesame oil and mix well.
8. The noodles in advance and good molasses to do the agent rolling
9. Start wrapping the dumplings
10. Water boiling under the dumplings cooked
11.
Practice:
1, wolfberry soaking, small onion minced. White radish cut thin slices, put a little salt marinade for a while, and then rinse with water, so that the white radish will become very soft, roll up will not break.
2, take a piece of radish, put dumpling filling, roll into a roll, put into a plate.
3. Put the plate with the radish roll into the steamer and turn on high heat for 8 minutes.
4: In a separate pot, add a little oil and cornstarch to make a sauce and pour it into the radish rolls.
5, finally sprinkled with chopped green onion and wolfberry decoration can be served.
Warm tips:
1, dumplings in the filling I added a chopped green onion, as they say, "Steam salty boil light", I'm afraid that after steaming the filling is too salty.
2, see home inside the carrot, on the shredded put in the center of the decoration, if there is a tomato, you can also put in the center of the decoration.
Dry carrot wrapped dumplings how to do delicious
Dumplings perfect pyramid food
Pork filling
Raw materials: pork front clip 500 grams of lotus white 1000 grams of ginger 15 grams of minced scallions 30 grams of salt 15 grams of pepper 5 grams of wine 25 grams of monosodium glutamate 15 grams of essential oil 25 grams of refined oil 25 grams of oil
Method:
1? Pork peeled and washed, cut into fine grains; lotus white washed, cut into fine powder, and then mixed with refined oil.
2?Pork particles with ginger, green onion, salt, pepper, cooking wine, monosodium glutamate, sesame oil, and then add the lotus white and even into.
Note:
1?The ratio of fat and lean pork is 4:6.
2?Lotus white can not be added directly to the pork grain, it must first be mixed with oil and then added.
3?If the ingredients choose cabbage, must first cabbage marinade, squeeze out part of the water before adding.
Mutton stuffing
Ingredients: 500 grams of net mutton leeks 250 grams of minced ginger 50 grams of minced scallions 50 grams of peppercorns 5 grams of eggs 2 salt 5 grams of pepper 3 grams of wine 15 grams of soy sauce 20 grams of sesame oil 25 grams of peanut oil 25 grams of
Preparation:
1?Mutton washed and chopped into fine particles; leeks washed and cut into fine minced; peppercorns soaked with water into the peppercorns water.
2?Minced lamb with ginger, green onion, salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, then add sesame oil, peanut oil and mix well, and finally add the end of leeks and well into.
Note:
1?Mutton stench is heavy, it must be added to the pepper water in order to remove the stench, but also should increase the amount of ginger.
2?Chives should be added last. If there are no leeks, you can also use celery, parsley instead.
Beef stuffing
Ingredients: 500 grams of beef, 1000 grams of carrots, 50 grams of onions, 1 egg, 50 grams of ginger, 50 grams of tenderloin 5 grams of salt, 10 grams of pepper, 5 grams of cooking wine, 15 grams of soy sauce 25 grams of monosodium glutamate, 15 grams of essential oil, 25 grams of refined oil, 30 grams of dry starch, 50 grams of dry starch
Preparation:
1?Beef to remove the net tendons, cleaned and stranded into a fine velvet with Tender meat powder, cooking wine, refined oil and mix well, let stand for about 40 minutes, and then add ginger juice and 250 grams of water and mix well; white radish peeled and washed, cut into thick slices, into the pot of boiling water to cook and then fish out, put on the pier with a knife chopped into fine particles, and then wrapped in gauze, squeezing out the water; onion finely chopped.
2?Beef puree add radish particles, onion and evenly, and then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, that is, into.
How to make dumplings with white radish filling?Originally, the white radish with mutton to do dumplings is the most delicious, but your wife is very appropriate to give you a difficult problem, but it does not matter, I give you a good idea, I often do this, the white radish shredded, over boiling hot water and fish out, exhaust the water and chopped up for use, will be boiled through the vermicelli in boiling water, chopped up and radish mix, add you especially your wife's favorite kinds of seasoning, so that dumplings out of the package is quite The dumplings are very good, why not try it and share it with your wife? p>
Moderate amount
Oyster sauce
Moderate amount
Peppercorns
Moderate amount
Ginger
Moderate amount
Steps
1. Make the noodles first! Water and flour 1 to 2 and make a smooth dough, covered with a damp cloth to wake up for a while (while the work of the noodles to make the filling)
2. green onions clean, pepper soaked in water
3. white carrots rubbed into julienne strips, add a little salt to pickle for 10 minutes
4. green onions cut into chopped scallions
5. pickled white carrot julienne with water rinse clean and squeeze out the water
6. Pork with a meat processor texture into a puree, pepper water microwave heat on high and add a few slices of ginger, until the pepper water cooled, added to the meat mixture in small batches, in one direction to the meat mixture stirred to the strength
7. Add chopped scallions and stirred well
8. Shredded white radish and the meat mixture stirred well, add the appropriate amount of salt, oyster sauce, five-spice powder, chicken essence, cooked vegetable oil and stirred well
9. Cut the dough into even-sized dosage, roll out the dough into a thick center and thin around, and wrap it into the meat filling
10. Wrapped lace dumplings
11. Cook the dumplings and dip them into the vinegar and eat them!
Tips
Don't squeeze the water from the radish too dry, or the dumplings will be too dry to eat!
How to make white radish dumplings
How to make white radish dumplings
1.
Peel and brush the radish into julienne strips
2.
Marinate the shredded radish in salt for 5 minutes
3.
Mince the pork in a ratio of 2:8 fat to lean and mix in the cooking oil, soya sauce, cornstarch, chicken broth powder, salt, and oil, and then mix well, and then mix in one direction until it rises.
The radish and the pork are mixed well together
6.
And then called the oil dumpling filling is ready
7.
Buy the dumpling skin spooned on the appropriate amount of filling in the center
8.< /p>
The dumplings are not the only thing that you can do, but they are the only thing that you need to do.
Dumpling skin around the wet a little water, so that the dumpling skin easy to stick together
9.
wrapped dumplings
10.
neatly discharged, (eaten in the refrigerator in the refrigerator, eat without defrosting directly on the pot of steaming or boiling water can be boiled)
11.
Boil a pot of water and add the right amount of salt, plus salt cooked dumplings do not have to be cooked, so that you can eat the dumplings, and the dumplings are not cooked.
Boil a pot of water and add salt, add salt cooked dumplings will not stick together
12.
Put the dumplings into the boiling water, just put in the chopsticks to stir to prevent sticking to the bottom, after the water reboiled pour a small bowl of cold water, counterweight 2 times, add cold water to cook out of the dumplings skin smooth and not stick to the teeth, especially tasty
13.
All floated up, and then boiled for 2 minutes on the way out. Fish out and drain the water on the plate to eat
red and white radish dumplings, red and white radish dumplings how to do deliciousmain ingredients meat 100g white radish 200g carrot 150g mushroom 100g auxiliary ingredients oil moderate amount of salt moderate amount of fresh vegetables moderate amount of garlic moderate amount
steps
red and white radish dumplings practice steps 11. all ingredients washed, mushrooms cut into cubes, carrots, wipe silk. The white radish is wiped, and then clenched out of the water, to be used. The first thing you need to do is to cut up the garlic.
Red and white radish dumplings practice step 22. meat stuffing, with soy sauce, garlic, starch, cooking wine, five spice powder, salt, vegetables, fresh, sauce ten minutes.
Red and white radish dumplings practice step 33. Put all the ingredients in a pot, add salt, stir well.
The first step is to make the dumplings in the same way as the second step, so you can make the dumplings in the same way as the third step.
Red and white radish dumplings practice step 55. The first step is to make the dumplings into a single layer, and then add the filling.
How to make red and white radish dumplings Step 66. Fold in half and pinch the center a little first.
How to make red and white carrot dumplings Step 77. Pinch the ends as well.
How to make red and white radish dumplings Step 88. After wrapping all the dumplings, the pot boils, put the dumplings in the pot and boil three times.
How to make red and white radish dumplings step 99. Cool and serve.