1. Purslane fresh meat dumplings
Ingredients required: 1 grams of ground pork; purslane 0 g; 0 teaspoons minced ginger; 0 green onions; light soy sauce 0 tablespoons; 0 tablespoons cooking wine; salt to taste; a pinch of white pepper; 0 tablespoons of cooking oil; Dumpling wrappers to taste
Steps:
1. Prepare purslane: Remove the roots, wash the purslane, cut it into small pieces with a knife and drain the water. Excess moisture can be gently absorbed with a kitchen paper towel to ensure that purslane does not contain excessive moisture.
2. Handle the minced pork: Add minced ginger, chopped green onion, cooking wine, salt and white pepper to the minced pork and stir well. If you like, you can add a little light soy sauce to extract freshness.
3. Seasoned purslane: Add the sliced purslane to the prepared pork filling and continue to stir well. Because purslane itself has a high water content, it is necessary to ensure that it is mixed evenly when stirring to avoid moisture affecting the taste of the dumpling filling.
4. Dumplings: Take a dumpling wrapper and add an appropriate amount of purslane fresh meat filling. Pinch the edge of the dumpling wrapper with your fingers and gently pinch it into a half-moon shape to ensure that the dumplings are tightly sealed and prevent the filling from leaking out during cooking.
3. Cook the dumplings: Add enough water to the pot and bring to a boil and put in the dumplings. Once the water is boiling again, add a small amount of cold water and repeat 0-0 times until the dumplings float and the skin becomes transparent and the filling is cooked through.
6. Bring out the dumplings: Once the dumplings are cooked, remove them with a colander and place them in a plate that has been prepared in advance. You can sprinkle some coriander or coriander flowers a little to increase the color and flavor.
7. Enjoy the deliciousness: Once the dumplings are cooked, they can be paired with some vinegar and chili oil to add flavor to your personal taste. Enjoy this dish right awayspringDelicious!
Tips:
(1) Dehydration: Purslane has a lot of moisture, in order to avoid affecting the taste of dumplings, remember to squeeze out the moisture of purslane or use kitchen paper to absorb excess water before adding to the meat filling.
(2) Stir the filling: Stir the pork filling and purslane evenly to ensure that every bite of the dumplings can taste delicious. You can stir a few more times to make the filling more sticky.
(3) Dumpling wrapper selection: Choose a dumpling wrapper with a soft texture that is not easy to break, so that the dumplings are both beautiful and not easy to leak the filling.
2. Celery beef dumplings
Ingredients required: 1 grams of ground beef; fresh celery 0 g; 0 teaspoons minced ginger; 0 green onions; light soy sauce 0 tablespoons; 0 tablespoons cooking wine; salt to taste; a pinch of white pepper; 0 tablespoons of cooking oil; Dumpling wrappers to taste
Steps:
1. Prepare the celery: Wash the celery, remove the old roots, cut off the leaves, and keep the young stems. Cut the celery into small pieces and chop them with a knife. To remove moisture from celery, you can place the chopped celery minced in a cloth bag or gently absorb the excess water with a kitchen paper towel.
2. Prepare the ground beef: Use the lean part of the beef and chop it into minced meat. Add minced ginger, minced green onion, cooking wine, light soy sauce, salt and white pepper and stir well to make the beef filling more flavorful.
3. Mix celery with ground beef: Add the chopped celery to the ground beef and continue to stir well. When stirring, make sure that the celery and the ground beef are well integrated, and a small amount of cooking oil can be added to increase the tenderness.
4. Seasoning: Adjust the amount of salt and pepper to your taste, and stir until the filling is even. Because celery itself has a certain amount of moisture, it is best to mix celery into the filling first before making the final seasoning.
5. Wrap dumplings: Take a dumpling wrapper and add an appropriate amount of celery and beef filling. Pinch the edges of the wrappers with your fingers and pinch the wrappers tightly to make sure the dumplings are completely sealed and avoid spilling the filling during cooking.
6. Cook the dumplings: Add enough water to the pot, put the dumplings in after the water boils, stir gently to prevent the bottom from sticking. Once the water is boiling again, you can add a small amount of cold water and repeat twice until the dumplings float and the filling is cooked through.
7. Remove the dumplings: Once the dumplings are cooked, remove them with a colander and place them on a prepared plate. Depending on personal taste, you can sprinkle with some coriander or chopped green onions to add flavor.
8. Enjoy the deliciousness: After the dumplings are cooked, you can pair them with some vinegar and chili oil to increase the flavor, or you can add sauce and sesame oil to enjoy the delicious celery beef dumplings.
Tips:
(1) Dehydration: Celery has a lot of moisture, so be sure to squeeze out the water of celery or absorb it with a paper towel before adding the filling to avoid affecting the taste of the dumplings.
(2) Beef selection: Choose lean beef, which has a lower fat content and a more refreshing taste of dumplings. If you prefer a more tender texture, you can opt for beef with a bit of fat.
(3) Seasoning should be moderate: Due to the strong flavor of beef, do not add too much seasoning to avoid overshadowing the original flavor of beef. You can add some cooking wine in moderation to help remove the fishy smell.
3. Morel mushroom fennel egg dumplings
Preparation: 1 grams of morel mushrooms (dry products need to be soaked); fennel to taste (about 0 grams); 0 eggs; Dumpling wrappers to taste (you can buy ready-made, or you can make your own noodles); Minced ginger and garlic to taste; soy sauce 0 tablespoons; Salt to taste; pepper to taste; sesame oil appropriate amount; Cooking oil to taste
Steps:
60. Soaking and processing of morel mushrooms: Dried morel mushrooms need to be soaked in advance and soaked in water for 0-0 minutes until they are completely soft. After soaking, wash the morels, remove impurities, and cut them into small cubes for later use.
2. Fennel treatment: Wash the fennel and remove the stems, leaving only the young leaves. Chop the fennel into small pieces and set aside.
3. Scrambled eggs: Heat the pan with cold oil, beat the eggs into the pan, stir well, scramble into broken eggs, and set aside.
3. Sauté morel mushrooms and fennel: Add oil to a hot pan, add minced ginger and garlic and stir-fry until fragrant, then add diced morel mushrooms and stir-fry for 0-0 minutes until the fragrance of morel mushrooms comes out. Then add the minced fennel, stir-fry evenly, turn off the heat when the fennel is soft, and set aside.
5. Mix the filling: Mix the fried morels and fennel with the scrambled egg crumbles, add an appropriate amount of soy sauce, salt and pepper to taste, and finally add the sesame oil and stir well.
6. Wrapping dumplings: Take an appropriate amount of dumpling skin, put in an appropriate amount of filling, and then pinch the edge of the dumpling skin tightly with your hands to wrap it into dumplings. Make sure the wrap is tightly wrapped to avoid leaking the filling during cooking.
5. Cook the dumplings: Add enough water to the pot, gently put the dumplings in after the water boils, skim off the foam after boiling, and continue to cook for 0-0 minutes until the dumplings float completely, remove and drain.
8. Serve and enjoy: After the cooked dumplings are taken out, they can be seasoned with some soy sauce and vinegar, or you can add some chili oil according to your personal taste. Sprinkle some cilantro or chopped green onion before serving to add flavor.
Tips:
(1) Soaking morels: When soaking morels, make sure that they are completely soft, otherwise the taste will be tougher and harder. If fresh morels are used, the handling will be simpler.
(2) Use of fennel: Fennel has a strong fragrance, and stir-frying after chopping can better release the aroma, but excessive use may mask the taste of other ingredients, just in moderation.
(3) Selection of dumpling wrappers: If you use ready-made dumpling wrappers, choose thinner and tougher peels, which will taste better. If you make your own dumpling wrappers, the dough should be smooth and the dumpling wrappers rolled out evenly to wrap tightly.
springThe dumplings are not only the ultimate enjoyment of the taste buds, but also the respect for the gifts of nature. From tender purslane fresh meat dumplings to fresh celery beef dumplings to morel mushroom fennel egg dumplings full of mushroom aroma, each one representsspringof the breath. Whether it's a home-cooked dinner or a get-together with friends, these three dumplings are the perfect choice, with delicious fillings and flexible skinsspringThe fragrance and warmth. While spring is in full swing, you might as well hurry up and wrap a plate and share the delicious taste of the season with your family! #春日生活打卡季 #