1. Sour cucumber and mutton dumplings
ingredient
Guanli Russian-style sour cucumber 100g, lamb 320g, green onion 24g, dumpling skin 300g, peppercorns 3g, hot water 60g, ginger 3g, salt to taste, soy sauce to taste, black pepper powder to taste.
method
1, pour hot water into the peppercorns, completely cool and filter out the peppercorns for later;
2、 Wash and cut the lamb into small pieces;
3、 Take 4 sticks of crown Russian-style sour cucumber, chop into small pieces, cut ginger into small pieces;
4. Put the lamb, sour cucumber and ginger together into the blender and grind it into a meat paste;
5: Pour the minced meat into a bowl and put in the chopped green onion;
6, add the appropriate amount of salt, soy sauce, black pepper powder, pour in the pepper water in parts, stir clockwise and beat vigorously;
7, put an appropriate amount of filling in the skin of the dumplings, wrap well;
8, after the water in the pot is boiled, put in the dumplings, add an appropriate amount of cold water after the boiling dumplings float, add cold water after boiling, add cold water 3 times after the dumplings float up;
2. Beef sour soup dumplings
300 grams of beef, 1 handful of leeks, 500 grams of flour, 5 grams of cooking wine, appropriate amount of peppercorns, appropriate amount of salt, 3 grams of thirteen spices, 2 grams of monosodium glutamate, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of sesame oil, 2 sticks of coriander, 2 sticks of garlic seedlings, 5 grams of sea rice, 2 grams of pepper.
1. Cover and let the flour and dough into a moderately soft and hard dough.
2: Wash the beef and leeks, cut the beef into strips first, then cut the minced and then chop it into meat filling with a knife.
3: Stir-fry sesame seeds.
4: Sit in the pot and add oil, stir-fry the peppercorn oil over low heat, then take out the peppercorns to become peppercorn oil.
5: Mix the beef filling with salt, minced ginger, thirteen, fragrant soy sauce, cooking wine, mix well and marinate.
6: Wash and chop the leeks and mix them together with the marinated beef filling, mix well to form a dumpling filling.
7: Take a ball of dough and roll it into thick and uniform strips, cut the agent, roll out the skin and wrap it into dumplings.
8: Cook the dumplings in a pot of boiling water, during which time you will order water three times.
9: Put salt, monosodium glutamate, pepper, soy sauce, vinegar and sesame oil in a bowl and brew in dumpling soup.
10: Put the cooked dumplings in shrimp skin, coriander, garlic sprouts and chili oil.
3. Potato-stuffed dumplings
300 grams of potatoes, 300 grams of dumpling skin, 1/4 spoonful of thirteen spices, 3 grams of salt, 2 chives, a pinch of chicken essence.
1, potatoes peeled and washed, rubbed into silk with a bed rub; itself needs to be chopped, no time-consuming shredding;
2, shredded potatoes soaked in salt water for a while, soaked potato shreds washed twice, into a pot of boiling water, blanched water;
3, after boiling water, the potato shreds can go through the cold water, after grabbing the water, cut into pieces, the more broken the better, do not need to grasp too dry;
4: Put the chopped potatoes into the pot, add thirteen spices, minced chives, salt, add chicken essence and mix well;
5, take a dumpling skin, put the appropriate amount of filling, wrap out the dumplings;
6, into the pot into the wide water, dumplings boiling underwater pot, boil three times after a little cold water, boil again, you can fish out;
7, when eating vinegar and oil spicy seeds.
Four- and five-color dumplings
Appropriate amount of flour, appropriate amount of dumpling filling, appropriate amount of spinach, appropriate amount of pumpkin, appropriate amount of red heart dragon fruit, appropriate amount of carrot.
1. Prepare the ingredients and wash them.
2: Beat the steamed pumpkin into puree, and beat the other three vegetables into juice for later.
3: Add flour and dough, cover with plastic wrap and let rise for 10 minutes.
4: Divide the dough into dough and roll out the dumpling skin.
5. Wrapped dumplings, cooked and enjoyed.
5. Dumplings with melons
1000 grams of melon, 500 grams of pork filling, 750 grams of dumpling skin, 1 small spoon of ginger powder, 1 small spoon of flower carving wine, salt, 2 spoons of soy sauce, 3 spoons of vegetable oil, 20 grams of sea rice, and appropriate amount of chicken essence.
1: Wash the floating ash with sea rice and soak it in water for a while.
2: Wash and peel the melon and rub into strips.
3, when wiping the melon, rub along the four sides, the middle core is also the melon, remove do not.
4: Put an appropriate amount of salt in the shredded melon, grasp it well and let it sit to kill the water.
5: Put ginger powder, flower carving wine and soaked sea rice in the pork filling, stir until smooth, chop the sea rice and put it in the meat filling, put soy sauce and chicken essence and stir well.
6, kill the water of the melon, squeeze off the water, chop, and meat stuffing in the basin; vegetables, meat first do not stir well, before the package and then stir well.
7: Put an appropriate amount of vegetable oil and stir the vegetable meat into a dumpling filling.
8, wrapped dumplings on the lid pad; you can wrap it in your favorite way, any shape can be.
9: Put in a pot of wide water, boil the dumplings, push well and boil 3 times, boil again with cold water, and then fish out.
10, dip some garlic paste, delicious but dumplings.
6. Emerald lotus flavor fresh meat dumplings
1 lotus root, fresh meat, flour, spinach, 1 green onion, 1 small piece of ginger, oyster sauce, thirteen spices, soy sauce, salt, sesame oil.
1: Wash the lotus root with a wire ball brush and chop it well.
2: Wash the fresh meat and chop it together with green onion and ginger to form a puree.
3: Place the minced meat puree and the lotus root in a container and add the appropriate amount of oyster sauce.
3: Add thirteen spices, add salt, drizzle a small amount of soy sauce, drizzle with sesame sesame oil.
4: Stir well and mix well, and mix the lotus-flavored fresh meat dumplings.
5: Wash the spinach, put it in a blender, add a little warm water and whip to make a puree.
6: Take an appropriate amount of flour, pour in the spinach puree, and form a soft dough, humidify the cloth for half an hour.
7: Divide the dough into small balls, knead them evenly, roll them into long strips, and cut them into small pieces.
8: Sprinkle a small amount of flour on the agent, press flat with the palm of your hand, and roll out into a slightly thicker and slightly thinner round piece in the middle.
9: Take a round noodle slice, put an appropriate amount of dumpling filling in the center position, and wrap it to make willow leaf dumplings.
10: Boil water in a pot, boil the water and add dumplings, cook and fish out before eating hot.
7. Dumplings in broth
Pork filling, dumpling skin, rich broth, mushrooms, ginger and garlic.
1: Dice shiitake mushrooms, cut ginger and garlic into the ground, 3 Then mix together into the minced meat.
2: Add a Shi Yunsheng thick broth, mix well and marinate for a while.
3: Take a slice of dumpling skin, add an appropriate amount of meat filling, and wrap the dumplings.
4: Bring water to a boil in a pot, add dumplings, drop a few drops of vinegar and stick until the dumplings are fully cooked.
8. Zucchini pork dumplings
Appropriate amount of pork filling, appropriate amount of zucchini, appropriate amount of rich and strong powder, appropriate amount of cooking wine, appropriate amount of pepper powder, appropriate amount of five-spice powder, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of green onion, appropriate amount of salt, appropriate amount of ginger.
1: Add water to the powder several times, stir it into a flocculent shape with chopsticks, knead it into a dough, cover it with a damp cloth to wake up the noodles.
2, zucchini wash and peel, rub into silk with a rub, to turn the rub, when the melon is exposed, turn it, gradually leave the columnar melon, discarded.
3, sprinkle a little salt in the zucchini shreds, 5-10 minutes will kill a lot of water.
4: Scoop up a ball of zucchini and squeeze out the water with both hands, and divide it into times until it is all squeezed.
5: Add cooking wine, soy sauce, sesame oil, pepper, five-spice powder, salt, chopped green onion and ginger, mix well to taste.
6: Add the zucchini shredded to the minced meat and mix well.
7: Knead the dough well, rub the strips, add the potion, and roll out the dough into a thick middle and thin dumpling skin around the periphery.
8, take a dumpling skin in the middle of the dumpling filling, fold in half, pinch out the pattern, must be pinched tightly, otherwise it will be broken when boiled.
9: Put the wrapped dumplings on the plate and wait for the pot, and sprinkle the dried noodles on the plate beforehand to prevent sticking.
10, boil the dumplings, cover the lid, pour a little cold water when the water is boiling again, cover the lid, then boil, add cold water, cover the lid, until it is boiled again, open the lid, and cook the dumplings for another 1 minute to cook.
11: Put out the plate and dip it in your favorite sauce.
9. Pork fennel dumplings
Pork belly, fennel, dumpling dough, onion and ginger, salt, soy sauce, five-spice powder, chicken essence, sesame oil, cooked peanut oil.
1: Cut the pork belly into minced meat cubes.
2: Add salt, soy sauce, five-spice powder, chicken essence, sesame oil, minced green onion and ginger and marinate for half an hour.
3: Wash and chop fennel and place in the diced meat.
4: Add 2 tablespoons of cooked peanut oil and stir well.
5: When the dumpling skin dough is awake, knead well.
6, preparation, roll out the skin, at this time the dumpling filling added to the appropriate amount of salt seasoning, wrapped dumplings.
7, boil dumplings, boil twice in water, drum belly floating can be.
10. Leek shrimp vegetarian three fresh dumplings
250g of leeks, 180g of shrimp, 7 shiitake mushrooms, 100g of fungus, 3 eggs, 600g of flour, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of pepper, appropriate amount of delicious soy sauce, appropriate amount of vinegar, appropriate amount of chicken essence, appropriate amount of salt.
1: Take an appropriate amount of flour, add cool water, and form a dough, and put it a little.
2, wood ear fungus plucked and washed to foam hair, shiitake mushrooms in advance, eggs ready.
3: Pick the leeks, remove the shrimp and thaw them, and chop the mushrooms and fungus into small pieces.
4: Wash the shrimp and chop them into a puree.
5: Beat the eggs into a bowl, stir-fry and stir-fry in a pan and set aside.
6: Mix minced leeks, minced eggs, minced shiitake mushrooms, minced fungus, shrimp puree and minced green onion and ginger.
7: Add an appropriate amount of sesame oil, cooking wine, soy sauce, sugar, salt, pepper and chicken essence, stir well and set aside.
8: Knead the dough slightly, roll into long strips and divide into evenly sized dough.
9: Press flat, roll out into dumpling skin, wrap into filling and pinch well.
10: After all wrapped, pour enough water into the pot, bring to a boil and add dumplings.
11: Bring the water to a boil again and light the cool water. Repeat this step 3 times, and see the dumplings swell and float.
11. Leek egg dumplings
Appropriate amount of leeks, appropriate amount of eggs, appropriate amount of dried shrimp, appropriate amount of dumpling skin, appropriate amount of oil, appropriate amount of sesame oil, appropriate amount of allspice powder, appropriate amount of salt.
1: Wash and chop the leeks and scramble the eggs into small particles.
2: Put the leeks, egg minced and chopped shrimp, as well as minced ginger, five-spice powder, salt and sesame oil into a large bowl.
3: Stir well to make a filling and set aside.
4: Take an appropriate amount of filling and put it in the skin of the dumplings, stick your fingers with water, and apply water around the dumplings.
5, pinch out the shape you want, the corners can be pinched firmly.
6: Bring the water to a boil in the pot, add the wrapped dumplings and cook them.
7. The dumplings are fished out and plated, which can be paired with your favorite dipping sauce.
12. Lamb and scallion dumplings
500 grams of lamb hind leg meat, 200 grams of refined pork belly, 1.5 rice bowl of flour, 1 green onion, 1 piece of ginger, 4 chives, 1.5 teaspoons of salt, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking oil, 1 tablespoon of cooking wine, 1 teaspoon of black pepper, and 1 teaspoon of chicken essence.
1: Chop the lamb and pork belly, crush the minced meat, add ginger and chives and mix them together.
2: Add chopped green onion to minced meat and chop well.
3. Put in the container and add all the spices together to stir hard.
4: Knead flour with water into a ball, wrap in plastic wrap and let rise for 10 minutes. Divide the dough into a thin, even skin.
5: Wrap into your favorite shape and cook it.
13. Pork celery lotus root dumplings
1 pound of pork, 1 pound of celery, lotus root, dumpling skin, ginger, chives, 1.5 teaspoons of salt, 1 teaspoon of sugar, 1/2 teaspoon of chicken essence, 1 teaspoon of black pepper, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 2 tablespoons of dark soy sauce, and 2 tablespoons of cooking oil.
1, celery wash well, only pick the old leaves, young leaves do not remove. Peel and wash the lotus root.
2: Slice the lotus root and blanch it in water, then chop the diced lotus root, rinse and drain.
3: Minced meat with ginger puree and chives and chopped evenly.
4: Mince the pork with celery until the celery and pork are completely fused.
5, pork celery minced meat, add lotus diced, all ingredients together in one direction to stir must be stirred more, even and a little bit of strength can be.
6. Wrap your favorite shape. For the wrapping method, see: In the original text of the log, the eight kinds of dumplings in the relevant dumpling recommendations are wrapped.
7, boil the dumplings in boiling water, three times the cold water is cooked. To cook dumplings, you can put a little salt. You can also make sour soup or dumplings with a base soup.
14. Chinese cabbage dumplings
300g of flour, 200g of pork, 50g of leeks, 500g of Chinese cabbage, appropriate amount of cooking oil, appropriate amount of edible salt, appropriate amount of thirteen spice powder, appropriate amount of chicken essence, appropriate amount of soy sauce.
1: Wash the cabbage, bring water to a boil in the pot, and put in the washed cabbage.
2, the water in the pot can bubble up, put in cold water to cool.
3: Squeeze out the water, chop the cabbage, mince the pork.
4: Add thirteen spice powder, cooking oil, soy sauce, stir well.
5: Add the chopped cabbage, add the salt, and continue to stir the chicken essence to mix well.
6: Add minced leeks and stir well.
7: Knead the dough, cut into agents, roll out into a dough crust, and wrap the dumplings.
8: Bring cold water to a boil in the pot and add dumplings to cook.
Fifteen, beans stuffed with meat dumplings
300g of beans, 300g of flour, meat filling, egg, green onion, ginger, salt, monosodium glutamate, soy sauce, and five-spice powder.
1: Add flour in warm water little by little, beat the flour into snowflake-like flocculents by hand, and then knead the flour flocculent into a lid damp cloth for half an hour and knead smoothly.
2: Rinse the beans with boiling water, drain and chop into filling.
3: Beat the omelette with eggs and prepare the meat filling with green onion and ginger.
4: Put the above raw materials together, add five-spice powder, salt, soy sauce and MSG and mix well.
5: Knead the dough into slender strips, pull the dough, then roll out the skin, and put the dumpling skin on the filling.
6: Make a small bowl with your left hand and pinch the edge of the dumpling with your right hand.
7, when cooking dumplings, put some salt in the pot, you can avoid the dumplings from sticking together, after the water is boiled, add 3 times of small bowl of cold water, after boiling again, you can see that the dumplings have surfaced, turn off the heat, and use a colander to fish out the dumplings.
16. Tofu stuffed dumplings
500 grams of northern tofu, 150 grams of pork filling, 5 shiitake mushrooms, salt, five-spice powder, chicken essence, soy sauce, sesame oil, green onion, oil.
1: Mix the pork filling with salt, soy sauce, sesame oil, oil, chicken essence and allspice powder and marinate for 10 minutes.
2: Finely chop shiitake mushrooms, finely chopped green onion and ginger.
3: Pour minced shiitake mushrooms, green onion and ginger into the minced pork and mix well.
4: Steam tofu for 15 minutes.
5: After the tofu is cooled, mash with a small spoon and mix into the minced meat.
6: Roll the dough and let it sit for 20 minutes.
7: Knead the dough, cut into pieces and roll out the skin.
8: Wrap into dumplings and cook them in the pot.
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