1. Steamed dumplings stuffed with cabbage
Ingredients: flour, noodles, minced meat, cabbage, green onion, ginger.
Seasoning: salt, chicken essence, sugar, pepper, sesame oil.
Preparation Method:
1, take the flour and add a little cheng noodles and mix well, add a little salt, use about 60 degrees of warm water to open, and make a dough to wake up for a while;
2, add a little water, salt, chicken essence, sugar, pepper, cooking wine, green onion and ginger minced to the minced pork and stir well, add the squeezed dried cabbage, sesame oil, cooking oil and mix well to make a filling for later;
3: Take out the dough and wrap it into the filling to make dumplings of different shapes, steam it.
Features: beautiful shape, fresh and soft.
2. Emerald crystal dumplings
Ingredients: noodles, spinach, shrimp, carrots, shiitake mushrooms.
Seasoning: salt, chicken essence, sugar, sesame oil, corn starch
1, the corn flour and the surface in a 1:1 ratio, with water to mix well, the pot of water boiling after the powder poured into the non-stop stirring until viscous and transparent;
2, sprinkle some dry noodles on the board, take out the dough and put it on it, knead well and wake up for a while;
3: Blanch carrots, spinach and shiitake mushrooms, add chicken essence, sugar, salt, pepper and sesame oil together with shrimp paste, mix well to make the filling, take out the dough and roll out the skin and wrap it into the filling to make dumplings, steam for 5 minutes after the pot is boiled.
Features: Thin skin filling, crystal clear.
3. Vegetarian steamed dumplings
Main ingredients: flour, leeks, carrots, shiitake mushrooms, fungus, eggs, shrimp heads, fried vermicelli, fried tofu skin, green onion, ginger, garlic.
Main seasonings: salt, chicken essence, cooking wine, sesame oil
1, add the flour to half boiling water, half cold water and half hot dough, wake up for a while and set aside;
2, add cooking wine to the egg and stir evenly, stir well after frying and cooling, then add minced leeks, minced carrots, minced fungus, crushed shiitake mushrooms, crushed vermicelli, crushed tofu skin, fried shrimp head and shrimp oil, ginger minced stir evenly, add salt, chicken essence and sesame oil before wrapping dumplings;
3: Take out the dough to make a dough crust, wrap it into dumplings and steam it.
Features: fresh and delicious, beautiful shape.
4. Leek shrimp dumpling filling
Main ingredients: 150 grams of shrimp, 150 grams of lean pork, 150 grams of fresh leeks, a suitable amount of ginger, and an appropriate amount of condiments
Preparation method: Cut the lean pork into cubes of about 0.4 cm, add cooking wine and soy sauce to drown for more than 20 minutes, cut the shrimp line and cut the shrimp line with the same size as the meat, add a small amount of soy sauce, cooking wine and drown for 20 minutes (meat with dark soy sauce, shrimp with raw soy sauce).
Finely chop the leeks, add minced ginger, salt, chicken essence, a small amount of five-spice powder, a suitable amount of peanut oil, a small amount of sesame oil, and the drowned meat and shrimp and stir well.
5. Beef filling
Ingredients: Beef 500 g White radish 1000 g Onion 50 g Egg 1 ginger juice 50 g Tender meat powder 5 g Salt 5 g Pepper 15 g Cooking wine 15 g soy sauce 15 g Chicken essence 25 g Sesame oil 30 g Refined oil 50 g dry starch
1 beef washed, twisted into a fine mushroom, mixed with cooking wine, refined oil, let stand for about 40 minutes, then add ginger juice and water 250 grams to stir well; white radish peeled and washed, cut into thick slices, cooked in a pot of boiling water and fished out, put on the vegetable pier with a knife to chop into fine particles, and then wrapped in gauze, squeeze out the water; onion finely chopped.
2 Then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg liquid and mix well.
6. Fish filling
Ingredients:
About 1000 grams of large grass carp 100 grams of pork fat meat 300 grams of leeks 2 egg whites
Seasoning:
Refined salt 15 g pepper 5 g cooking wine 25 g chicken essence 15 g sesame oil 25 g refined oil 30 g
1, grass carp remove the head and tail, bone bones and fish skin, take the net fish meat and grind it into mushrooms; the pork fat and meat are chopped into puree; the leeks are washed, cut into fine grains, add sesame oil, refined oil and mix well.
2, put the fish head, fish bone into the pot, mix with water, add pepper, cooking wine, chicken essence, simmer until the soup color is milky white, filter out the residue, that is, into a fish soup.
3: Stir in the prepared fish filling with salt and egg white, stir with cold fish soup while stirring, until the stirring is strong and the fish soup is added, then mix well with the leek grains.
Seven, three fresh fillings
200 grams of fresh shrimp 100 grams of water hair sea cucumber 150 grams of winter shoots 200 grams of pork before the sandwich 10 grams of ginger slices 20 grams of green onion knots 20 grams of ginger minced shallots 50 grams of egg white
10 grams of refined salt 3 grams of pepper 30 grams of cooking wine 10 grams of monosodium glutamate 10 grams of chicken essence 10 grams of sugar 25 grams of sesame oil 350 grams of broth
1 fresh shrimp cut into shrimp kernels, add fine salt, egg white and stir well; water hair sea cucumber into the pot, add ginger slices, green onion knots, cooking wine, chicken essence, broth feed into the flavor, fish out and cut into fine grains; after the winter shoots are cut into fine particles, put into a pot of boiling water and fish out with a lot of water.
2 pork before the meat into a mushroom, add salt, pepper, cooking wine, sugar, chicken essence and an appropriate amount of water to beat evenly, and then add shrimp kernels, water hair sea cucumber grains, winter shoot grains, ginger, minced green onion, sesame oil and evenly, and serve.
1 Water hair sea cucumber should be fed in advance to prevent astringency; the fat and lean ratio of pork sandwich meat is 6:4.
2 Seafood filling can also be made of chicken and other seafood; such as no winter shoots can be replaced by shiitake mushrooms; if pork is not placed in the filling, pork fat or lard should also be added to increase the moist taste of the filling.
8. Vegetarian stuffing
1000 grams of Chinese cabbage 150 grams of shiitake mushrooms Dried tofu 100 grams of eggs 4 minced shallots 50 grams
Refined salt 1 g Pepper 5 g Sugar 15 g Chicken essence 15 g sesame oil 50 g Refined oil 150 g
1: Cut the Chinese cabbage into finely chopped, marinate with fine salt, squeeze out the water; cut into fine grains of shiitake mushrooms and dried tofu; smash the eggs into a bowl, add refined salt and stir well into egg liquid.
2, put your back on the fire, put in the refined oil to heat, pour in the egg liquid spread evenly, fry well, start the pan to cool and then chop, add Chinese cabbage, shiitake mushrooms, dried tofu and evenly, and then add minced shallots, salt, pepper, sugar, chicken essence, sesame oil and so on, mix well, that is.
Chef Nagging:
1, Chinese cabbage with salt first pickled, and then squeezed dry water, can be used to make stuffing; such as not using Chinese cabbage can use radish, leeks, celery, etc.; such as not using dried tofu can use tofu skin, water rotten bamboo, etc.
2: Mix the egg mixture directly into the filling. In addition, you can also add vermicelli to the filling.
9. Chicken winter shoot filling
Ingredients: chicken breast 750 g net winter shoots 100 g green onion 50 g,
Sesame oil, minced ginger, salt, monosodium glutamate, broth to taste.
Wash and chop the chicken breast into a fine puree, cut the winter shoots into fine cubes and sauté them in a frying pan for a while. Put the chicken puree in a basin, add green onion, minced ginger, cooking wine, broth, fine salt, chicken essence and stir well, add the minced winter shoots, and stir a few more times.
10. Fish and leek filling
Peeled fish meat 700 g fatty meat 50 g leek 200 g green onion 50 g,
Seasoning: cooking wine, minced ginger, fine salt, chicken essence, broth each appropriate amount.
The fish is rinsed in clean water, the coarse spines are removed, and the plate is beaten and chopped into a fine mud. Cut the fatty meat into fine grains and chop the leeks. Take a deep pot, add the fish puree and broth, open, add cooking wine, green onion, ginger, monosodium glutamate, fine salt, whisk clockwise by hand, and finally add fatty meat and leeks.
Minced pork belly into a puree, add a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger puree. If the meat filling is lean, add some vegetable oil to it. Stir to combine. Then add a little water to the minced meat, continue stirring until the meat filling is elastic, add water, and stir again. So about 3-4 times, the meat filling is sticky and elastic. Remember to add less water each time, and add it several times to bring out the tender meat filling.
11. Coriander dumpling filling
250 grams of coriander, 150 grams of minced pork.
Light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil each appropriate amount.
1: Wash the parsley, drain the puree and chop into minced pieces, stir in a little sesame oil and set aside.
2: Put the pork filling into the pot, add all the spices and stir well.
3: Finally, add the minced coriander and stir well.
1, after chopping the coriander, if the moisture is very much, you can use gauze to squeeze out the vegetable juice, the vegetable juice can be left for filling.
2, pork filling should be fat and lean moderate, it is best to be fat three thin seven ratio, cooked dumpling filling will be fragrant.
12. Shrimp dumpling filling
50 grams of fresh meat 12 shrimp 1 tsp salt 2 tsp white pepper 1/3 tbsp wine
1. Remove the shell of the head and body part of the shrimp, but leave the tail, wash and drain the intestinal mud and dry out for later.
2. First put the seasoning into a container filled with fresh meat and stir well until it is viscous, divide the meat filling into 12 equal parts and knead it into a circle, then put a shrimp on the meat filling.
Serving size of 12 dumplings
13. Tomato and egg filling
Egg 300 g, tomato 300 g, Seasoning: Green onion 8 g, Ginger 5 g, Sugar 5 g, Salt 6 g, Sesame oil 10 g.
1, the eggs are stir-fried in a frying pan (fried tenderly), and the tomatoes are diced to remove the thinnest water (leaving the thick juice of the seeds);
2, add shallots, ginger, sugar, salt, sesame oil and other spices, mix well clockwise, tomatoes and egg dumplings filling;
3, quickly wrap dumplings, in case too much juice.
14. Pork filling
Pork belly, soy sauce, cooking wine, salt, sesame oil, minced green onion, ginger puree.
1 pork belly minced into a puree, put in a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger puree, if the meat filling is relatively thin, add some vegetable oil into it, stir well;
2 Then add a little water to the minced meat, continue to stir, stir until the meat filling is elastic, add water, stir again. So about 3-4 times, the meat filling is sticky and elastic. Remember to add less water each time, and add it several times;
3 The meat filling done in this way is very tender and delicious both for filling and meatballs.
Fifteen, beef mushroom squeezed vegetable filling
Ingredients: 1. Steamed dumplings stuffed with cabbage
Ingredients: flour, noodles, minced meat, cabbage, green onion, ginger
Seasoning: salt, chicken essence, sugar, pepper, sesame oil
Preparation method: 1, take the flour and add a little cheng noodles to mix well, add a little salt, use about 60 degrees of warm water to open, and the dough will wake up for a while;