Shrimp dumplings are usually served with leeks and pork, and occasionally with Chinese cabbage or cucumber. Although each has its own taste, it still feels better to use shrimp with chives. Then I'll introduce you to a shrimp dumpling:
Ingredients: pork belly (fat three thin seven), fresh shrimp, leek.
Ingredients: minced onion and ginger, pepper water.
Seasoning salt, fresh soy sauce, a little sugar, cooking wine, pepper, oyster sauce and pepper oil.
working methods
Many people like to eat shrimp to wrap jiaozi, but they don't know how to wrap jiaozi with shrimp. Shrimp and mysterious jiaozi are better. Today, we will learn how to make shrimp dumplings and how to make shrimp dumplings, and tell you which shrimps can't be eaten together.
Method of stuffing jiaozi with leek and shrimp
Ingredients: shrimp150g, lean pork150g, fresh leek150g, appropriate amount of Jiang Mo and appropriate amount of seasoning.
Exercise:
1. Cut lean pork into 0.4 cm long dices, add cooking wine and soy sauce and marinate for 30 minutes.
2. Take out the shrimp line and cut it into dices as big as the shrimp meat. Add a little soy sauce and cooking wine and marinate for 20 minutes.
3. Cut the leek into powder, add Jiang Mo, salt, spiced powder and peanut oil, stir well, and stir with the pickled meat and shrimp to make stuffing.
Method for wrapping jiaozi with eggs and shrimps
Ingredients: 500g minced meat, 200g shrimp, egg 1 serving, salt 1 serving, cooking wine 1 serving, appropriate amount of soy sauce, half a teaspoon of vinegar, sesame oil 1 serving, appropriate amount of chicken essence and appropriate amount of raw flour.
Exercise:
1. Wash the shrimps, cut them into small pieces, stir them evenly with raw flour and half an egg white, add a spoonful of cooking wine, continue stirring, and put them in the refrigerator for 5- 10 minutes.
2. Add the remaining eggs and seasonings into the meat stuffing and stir vigorously.
PS: When cooking, increase the amount of Chinese cabbage, and pay attention to the fact that Chinese cabbage is easy to get out of water. So, stir the minced meat first, then add the chopped Chinese cabbage, stir it evenly and put it in the refrigerator for a while, so it is not easy to get water from jiaozi.
What goes with shrimp and dumpling stuffing?
What goes well with shrimp and dumpling stuffing? If it's just shrimp, the taste of jiaozi is relatively light, which can't highlight the delicacy of shrimp. So when making shrimp dumplings, many people will consider what shrimp and dumpling stuffing are more delicious. Today, let's see what vegetables and shrimps are better for jiaozi.
No.65438 +0: shrimp+pork+cabbage+leek
Peeled shrimps, Chinese cabbage, pork and leeks are all suitable. Picking leeks, washing and draining. Wash and chop the meat, put it in a container, add some soy sauce, Jiang Mo, chopped green onion and salt, and simmer with slow fire. One way is to make the meat tasty, and the other way is to keep the cabbage out of the water when adding salt at last. Wash the shrimps, and follow the same steps for later use. Wash the cabbage, cut it from the middle, use only leaves, chop it into fine powder, chop the leek into powder, and then put the leek and cabbage together. This time is a crucial step. First, add peanut oil, stir well, then add shrimps and pork simmered in advance, stir again, and then add appropriate amount of salt according to personal taste. The purpose of oiling first is to seal the vegetables with oil, so that there is not too much water in the process of wrapping and it will not be stopped by salt.
Second place: shrimp+onion+ginger
Peel prawns, remove shrimp lines and cut into large pieces for later use. Cut onions and ginger. Note: we use green onions here, but because we don't have them on hand, they are of course fragrant. Add minced onion and ginger, salt, sugar, pepper, soy sauce, soy sauce and an egg to the meat sauce. Stir well and set aside. In another small bowl, scoop in about 200 grams of mixed meat sauce, add 80 grams of shrimp and appropriate amount of oyster sauce. Draw water and mix well. Add water bit by bit, add some water and stir well, then add some water and stir well. Add some oil, a little cooking oil and a little sesame oil and stir. Mixed shrimp stuffing is most suitable for fried dumplings with pot stickers.
Third place: shrimp+mushroom+cabbage
Shrimp, eggs (fried, chopped), Chinese cabbage (chopped, marinated for a while, and then squeezed out the water), mushrooms (chopped, fried in oil, because mushrooms are not easy to cook), and then mix well with various seasonings such as oil, salt, onion and garlic. It is delicious.
Fourth place: shrimp+fresh mushrooms+leeks
Take out the shrimp and cut it into small pieces. Cut onion and ginger into powder. Add minced onion and ginger, salt, soy sauce, pepper powder, monosodium glutamate and oil into shrimp and stir well. Wash and blanch the shiitake mushrooms, squeeze and chop them, wash and chop the leeks, and put the chopped leeks and shiitake mushrooms into the meat and mix well.
Practice of Shrimp in jiaozi
Learn to make shrimp dumplings, then the practice of shrimp dumplings is not a problem. However, the practice of shrimp dumplings also has some points to pay attention to. If you want to make a delicious jiaozi with moderate hardness and chewiness, you must learn from your mother.
The practice of shrimp jiaozi:
Ingredients: 200 grams of pork stuffing and appropriate amount of prawns.
Seasoning: salt, chicken essence, soy sauce, sesame oil, wheat flour and carrots.
Exercise:
1, flour into the water.
2. Knead into a smooth dough and simmer for more than half an hour.
3. Chop the pork stuffing into minced meat.
4, shrimp skin, go to the shrimp line.
5. Chop into minced meat.
6. Add white pepper, salt, chicken essence, soy sauce and sesame oil.
7. Stir well.
8. Chop the carrots, squeeze out the water and put them into the pork stuffing.
9. Knead the dough into a smooth dough.
10, knead into long strips.
1 1, facet preparation.
12, rolled into dumpling wrappers with thick middle and thin sides.
13, stuffing.
14, Bao Jiaozi.
15, drain the pot, boil it, and put it in jiaozi.
16. Cook in cold water for three times until jiaozi floats, then turn off the fire and pick up jiaozi.
Jiaozi with chives and shrimps.
Ingredients: shrimp150g, lean pork150g, fresh leek150g. Accessories: Jiang Mo. Appropriate seasoning method: cut lean pork into cubes of about 0.4cm, marinate with cooking wine and soy sauce for more than 20 minutes, and marinate shrimp with diced meat of the same size as the meat for 20 minutes. Chop leek into powder, add Jiang Mo, salt, monosodium glutamate, a small amount of spiced powder, proper amount of peanut oil, a small amount of sesame oil, soaked meat and shrimp, and stir well. Ha ha! It would be nice to have such a simple dumpling stuffing. Jiaozi is delicious ~ ~ ~ ~ ~
Shrimp and egg stuffing:
500g minced meat, 200g shrimp, egg 1 spoon, salt 1 spoon, wine 1 spoon, soy sauce, vinegar 1 spoon, sesame oil 1 spoon, chicken essence and raw flour.
Exercise:
1. Remove the line from the shrimps, clean and cut into small pieces, mix well with raw flour, half egg white and a spoonful of wine, and marinate in the refrigerator for 5- 10 minutes.
2. Add the remaining eggs and seasonings into the meat stuffing and stir. If you use vegetables with more water, such as Chinese cabbage, you can stir the meat first, then add vegetables, stir well and put it in the refrigerator for a period of time. It is not easy to get wet when wrapped, and it is easier to operate.
note:
Don't chop or cut the shrimp, or you will lose most of the delicious taste of the shrimp when you mix it into the stuffing. Unless you want to use fish balls and shrimp balls to make QQ-like fillings, you must stir them for 3-5 minutes, so that they will taste like Q. If you cut the shrimp into pieces, the egg white will taste crisp. If there is no shrimp, adding a proper amount of shrimp is also delicious.
Fried shrimp with eggs
Ingredients: 3 egg whites, 50g flour, raw flour 100g, 20g pepper and salt.
Ingredients (4 sheets): 2g of salt, 2g of monosodium glutamate, 0.2g of cooking wine, peanut oil 100g, a little pepper and a proper amount of water.
Salt (4 sheets)
manufacturing process
(1) Add salt, monosodium glutamate, pepper and cooking wine to shrimp and marinate for 2 minutes.
Seasoning (7 pieces) (2) Add egg white, flour, corn flour and a little water into the pot to make a thin paste. (3) Add peanut oil into the spoon, and when the temperature is 150℃, mix the shrimps into paste, fry the paste in oil one by one until it is 90% mature, then take out the shrimps with a colander, shake them off, and take them out. When the oil temperature rises to 180-200 degrees, put the shrimps into the oil accelerator, quickly take them out and put them on a plate, and add salt and pepper to eat.
Salt and Pepper Shrimp
Raw materials:
Shrimp (200g).
Accessories:
Egg white (25g), japonica rice (2 1g) and glutinous rice flour (10g).
Seasoning:
Salt and pepper (5g), salt (1g), spicy soy sauce (20g), sesame oil (10g) and lard (refined) (50g).
Exercise:
1. Beat egg whites into a bowl, add shrimps, add rice flour (70% japonica rice, 30% japonica rice) and salt, and stir until the rice flour is full of shrimps;
2. Heat the frying spoon with high fire, add cooked lard, heat it to 40%, add shrimps to drain the oil, and disperse it with chopsticks (to prevent adhesion);
3. When the shrimps are golden yellow, pour them into a colander to drain the oil;
4. Put the original spoon on medium fire, add the oiled shrimp, sprinkle pepper and salt on the shrimp twice (sprinkle 1 time, stir the spoon once).
Shrimp dumpling stuffing is different from shrimp cooking. The cooking of shrimp pays attention to freshness, mainly highlighting the freshness of shrimp, and this dish is successful. Shrimp stuffing should highlight the characteristics and fragrance of jiaozi. Add the freshness of shrimp to the original flavor stuffing to make the original flavor more fragrant.
According to this truth, we know the role of shrimp in dumpling stuffing. From the principle of ingredients, with shrimp dumplings, it is divided into two parts: one part is fragrant ingredients, such as leeks, eggs, oil residue, tofu, fungus, mushrooms and so on; It's fresh again. That's shrimp. Both of them are main materials, so there is no need to match the main materials. Even if they are matched, their relative independence in taste should be fully considered. It means don't confuse the two flavors.
How to stuff shrimps is also very particular. For example, leek and lean egg stuffing, or leek and egg stuffing, is already a mature dumpling stuffing, and there is no need to add any materials. This kind of stuffing with shrimp is an "auxiliary" to the original stuffing, adding luster to the dining table, rather than a substitute, usurping the role of the master. Therefore, it is better to use whole shrimp instead of chopping. Because it is chopped, the taste will be confused, and the umami taste of shrimp cannot be highlighted.
Take leek and egg stuffing as an example. Scrambled eggs, chopped leeks and salt, no need to add other seasonings. This kind of dumpling stuffing is full of flavor and flavor. The only drawback is that there is little meat protein, only the part in the egg. In order to enrich the taste and nutrition of stuffing, lean meat is usually added. Lean meat is near perfection. At this time, adding shrimp is a bit redundant. However, it would be more beautiful to replace lean meat with shrimp, leeks, eggs and shrimp stuffing.
In this case, shrimp dumpling stuffing is a better practice. In the prepared leek egg stuffing, add the whole shrimp, wrap it up and cook it, and it will burst when eaten, which can perfectly show the freshness and smoothness of the shrimp.
To ask the best way to make shrimp dumplings, I think shrimp and leek eggs are the best, the best. Let me share my practice for your reference.
1. Wash leeks, control water, wash shrimps, and break eggs for later use.
2. Heat the oil in the pot, pour in the egg liquid, stir fry and mash, and let it cool for later use.
3. Prepare a basin, chop leeks and put them in the basin, cut shrimps in half and put eggs into the basin.
4. Put the oil in the basin, add the dumpling stuffing seasoning and stir well.
5. Start rolling the dumpling skin. After rolling out the skin, add salt to the dumpling stuffing, stir well, and start to wrap half a shrimp in jiaozi and jiaozi. Of course, you can also put more or less.
Tip: Don't put salt too early. Put it too early and the filling will come out.
Friends you like can try it. Thank you for reading.
Composition:
Shrimp, leek, mushroom, lean meat, ginger, onion, garlic paste.
Production process:
1. Chop lean meat, leek, cut into small pieces, saute garlic, stir-fry mushrooms and shrimps for a while, then add chicken essence and a little salt.
Repackaging
How to watch this dish with a mobile phone?
Method for making shrimp dumpling stuffing
It is not difficult to make shrimp dumplings, but it is a problem to consider what shrimp is mixed with. Friends who like to eat shrimp dumplings must learn to make shrimp dumplings, because they can make them themselves immediately when they want to eat, Dont Ask For Help!
Method of stuffing jiaozi with leek and shrimp
Ingredients: shrimp150g, lean pork150g, fresh leek150g, appropriate amount of Jiang Mo and appropriate amount of seasoning.
Exercise:
1. Cut lean pork into 0.4 cm long dices, add cooking wine and soy sauce and marinate for 30 minutes.
2. Take out the shrimp line and cut it into dices as big as the shrimp meat. Add a little soy sauce and cooking wine and marinate for 20 minutes.
3. Cut the leek into powder, add Jiang Mo, salt, spiced powder and peanut oil, stir well, and stir with the pickled meat and shrimp to make stuffing.
Method for wrapping jiaozi with eggs and shrimps
Ingredients: 500g minced meat, 200g shrimp, egg 1 serving, salt 1 serving, cooking wine 1 serving, appropriate amount of soy sauce, half a teaspoon of vinegar, sesame oil 1 serving, appropriate amount of chicken essence and appropriate amount of raw flour.
Exercise:
1. Wash the shrimps, cut them into small pieces, stir them evenly with raw flour and half an egg white, add a spoonful of cooking wine, continue stirring, and put them in the refrigerator for 5- 10 minutes.
2. Add the remaining eggs and seasonings into the meat stuffing and stir vigorously.
PS: When cooking, increase the amount of Chinese cabbage, and pay attention to the fact that Chinese cabbage is easy to get out of water. So, stir the minced meat first, then add the chopped Chinese cabbage, stir it evenly and put it in the refrigerator for a while, so it is not easy to get water from jiaozi.
Hello, everyone, I am a four-season foodie. My answer is: fresh shrimp mixed with green vegetables, add some pork stuffing and stir. Take a bite, the meat stuffing is elastic, the vegetables are fresh, the shrimp is tender, and then dip in the dip prepared by yourself. Not to mention how delicious this shrimp dumpling is. Today we will take a look at the specific practice.
Ingredients: 400g of Chinese cabbage, 300g of shrimp, 0/00g of meat stuffing/kloc-,0/5g of Jiang Mo/kloc-,20g of chopped green onion.
Seasoning: salt 4g, chicken powder 4g, fine sugar 3g, rice wine 15ml, white pepper 1 teaspoon, sesame oil 1 teaspoon.
1. Wash the cabbage, remove the pedicle, chop it up, wrap it with gauze to squeeze out excess water, and put it in a basin for later use.
2. Wash the shrimp, dry the water with kitchen paper, cut it into squares about 0.5 cm square with a knife, put it in a steel basin, add salt and stir until it is elastic.
3. Add Chinese cabbage, minced meat, shrimp, chicken powder, fine sugar, chopped green onion, Jiang Mo and other seasonings into the pot, stir clockwise, and add rice wine while stirring until the minced meat is elastic and the surface is shiny.
4. The prepared dumpling wrappers can be opened.
1. Why do you want rice wine?
A: Rice wine and pepper water are added for the same reason, both to wrap the water in the stuffing and make the meat stuffing more compact and elastic.
2. What is the secret of being jiaozi?
Answer: When cooking jiaozi, you should put it in boiling water. Pay attention to frequent stirring to prevent jiaozi from sticking his hands. When jiaozi floats, continue to cook on low heat until the surface of jiaozi swells slightly, and then turn off the fire.
On our side, jiaozi is a good way to entertain guests. Speaking of who has guests. Cut the meat package quickly, jiaozi. Today, there are many patterns in jiaozi, but they are all very delicious. What kind of stuffing do you like in jiaozi?
Steamed dumplings with shrimp and shepherd's purse Ingredients: pork 120g, shrimp 300g, shepherd's purse 250g, flour 450g, starch 50g, salt 15g, sugar 8g, cooking wine 2 tbsp, fresh soy sauce 1 tbsp, pepper 3g and chicken essence 3g.