01. Vegetarian dumpling filling:
Instruments: leeks, fresh shrimp, eggs, fungus, ginger, olive oil, salt, cooking wine, soy sauce, pepper
Steps:
1. leeks, eggs, fungus, fresh shrimp (leeks choose the traditional fine-leafed, wide-leafed leeks taste poorer)
2. be sure to shake leeks dry, this step must add some olive oil. This step must add some olive oil and mix well (the oil can protect the leek's water does not add salt and seep out), this time to add a little ginger.
3. At this time to add the right amount of salt, fresh shrimp in the basin before, to first use wine in a bowl, a small amount of soy sauce, pepper, the right amount of olive oil marinade for 5 minutes, add the basin before the dry seasoning water, add a good scrambled eggs. Mix well and you can.
02. cabbage and pork stuffing:
Instruments: cabbage 400g, minced pork 200g, ginger 10g, green onion 20g, shrimp 30g, a product of fresh soy sauce 2 tablespoons (30ml), peanut oil 2 tablespoons (30ml)
Practice steps:
1. cabbage cleaned, with the Tupperware of the small cyclone cut chopping machine will be Chinese cabbage into the end of the cabbage, sprinkle salt to kill the water out of the cabbage.
2. After 10 minutes, squeeze out some of the water from the cabbage, then pour peanut oil into the cabbage and stir well so that the oil can coat the cabbage and keep it moist.
3. Beat the ginger and scallions into minced scallions and ginger with a food processor. Put the minced meat, shrimp, minced scallions and ginger, and soy sauce in a large bowl, mix well in one direction, and let it stand for 15 minutes. Combine the minced cabbage with the meat mixture and mix well clockwise to give the meat mixture a good stir.
03. Pork and leek dumplings
Ingredients: pork 500g, leeks 500g, scrambled eggs 3, soaked fungus 30g, egg (and filling) 1, soy sauce 40g, soy sauce 4g, a little powdered white pepper, salt, 2 spoons of cooking wine, a little bit of chicken broth, soy sauce 1 spoon, oyster sauce 1 spoon, 2 spoons of sesame oil, onion and ginger, 20g, 1000g of flour, Water 550g
Practice Steps:
1. Choose the leeks clean, soak in lightly salted water for 20 minutes, then wash a few times, drain the water and standby. Cut the leek into leek grain.
2. After soaking the fungus, cook it in boiling water for about 3 to 5 minutes or so, fish it out, rinse it with cool water and chop it into pieces.
3. Eggs scrambled and chopped. Clean the prawns, choose to remove the shells and threads, absorb the water with kitchen paper, cut the shrimp into granules, the size of the granules at will.
4. Make the pork filling. Pork stuffing selection of fat and lean ratio of three seven, into the ginger, a little pepper, soy sauce, cooking wine, chicken essence, 1 egg, soy sauce, oyster sauce, the right amount of salt, stirring in one direction, and then temporarily put 2g of soy sauce, stirring in one direction to blend, about 100, and then into the 2g of soy sauce, and continue to blend in one direction to blend, blend about 100, mixing evenly after the meat appeared to be viscous can be. Mix well until the meat mixture becomes sticky. Finally, add the chopped green onion, put about 10g of sesame oil on top of the chopped green onion, mix the chopped green onion with the sesame oil, then mix the chopped green onion with the meat mixture, i.e., continue to mix well in one direction, about 100 times. The purpose of covering the scallions with oil first is to prevent the scallion juice from overflowing and causing the meat to taste too much scallion flavor.
5. Put all ingredients together. Sprinkle 1 tbsp (about 15g) of sesame oil on the leeks first. Toss the leeks with the sesame oil, which coats the leeks to retain their moisture. Stir well and set aside. Add salt to taste when mixing.