Ingredients: potato (200g), corn starch (80g), flour (20g) and fresh shrimp (300g).

Accessories: onion, konjac, bamboo shoots, salt, cooking wine, sesame oil and egg white.

Production steps:

1. Peel the potatoes, cut them into small pieces, soak them in cold water for half an hour, and then put them in a container to drain.

2. Cook the potato pieces in a small pot, drain the potato water in the container again, and add corn starch and flour while it is hot.

3. press the potatoes into mud with a spoon, and stir them into dough by hand when they are not hot (without water).

4. Dough, put it in a basin and cover it with a clean cloth for later use.

5. Divide the dough into 265,438+0 dough pieces, dip them in flour respectively, and press them into skins with a small flat plate.

6. Chop the shrimp, add seasoning and stir evenly in one direction for later use.

7. put a spoonful of stuffing in the noodles, put a edamame on it, and wrap it.

8. After the water is boiled, put the oil paper on the plate in the steamed dumplings (anti-sticking) and steam for 12 minutes.

Chrysanthemum steamed dumplings

Steamed dumplings is one of the popular foods. The chrysanthemums in Changsha Fire Palace and Yulou Cave are deeply loved by Changsha people. Chrysanthemum burning and selling foreskin is bright and salty, and the top opening is decorated with egg yolk into chrysanthemum petals, which is more elegant. Glutinous rice is soft and immature, and the grains can be counted.

Material: minced pork150g; ; 4 shrimps; 60g onion minced; Boiled bamboo shoots 60g；; 2 dried mushrooms; Steamed dumplings skin 250g.

Seasoning: appropriate amount of soy sauce; Proper amount of vinegar; Mustard quantity

A) proper amount of salt; Appropriate amount of sugar; Sesame oil 1 teaspoon; 1 tablespoon wine; Ginger juice is very small

Exercise:

1) soak dried mushrooms in warm water, squeeze out water, cut into pieces, cut bamboo shoots into pieces, remove sand intestines from shrimps, and chop into mud.

2) Add sesame oil to the pot, stir-fry the minced onion to a transparent color over medium heat, and then let it cool.

3) Add minced meat, 1), 2) and a) to the container, and knead by hand.

4) Cut steamed dumplings skin into strips with a width of 5mm.

5) Spread 0/3 of 65438+4) on a steamer, spread the meatballs made in 3) on steamed dumplings skin, and spread the other 2/3 of steamed dumplings skin evenly on the meatballs.

6) Steam in a steamer (high fire for 3 minutes, medium fire for 8- 10 minutes), and then sprinkle with soy sauce, vinegar or mustard.

Straw mushroom steamed dumplings

Ingredients: 1, main ingredients: 500g of fresh straw mushroom, 250g of lean pork, 50g of shrimp1,20 pieces of steamed bread dough and 2 eggs. 2. Seasoning: cooking wine, refined salt, pepper and sesame oil.

Method:

1. Wash straw mushrooms, blanch them in boiling water, remove and drain. Wash pork, chop it with straw mushroom and shrimp, put it in a bowl, knock in eggs, add cooking wine, salt, pepper and sesame oil, and mix well to make stuffing.

2. Wrap the stuffing in steamed skin, cook and steam in a cage. Press: Volvariella volvacea is rich in nutrition and has the effects of nourishing yin, moistening dryness, tonifying kidney, strengthening yang, invigorating spleen and benefiting blood. It can be used as a nutritional side dish for patients with asthenia, yin deficiency, dry cough, vexation, insomnia, kidney deficiency, impotence, cancer and other diseases. Healthy people eat it, nourish and strengthen the body, and enhance the ability to prevent diseases.

Egg steamed dumplings

Ingredients: 4 eggs, shrimp, 200g duck oil, 0/50g chicken juice/kloc-,monosodium glutamate, starch, butter, chopped leek and refined salt.

Production method:

1. Open the eggs and mix well. Heat the frying spoon with low heat, add a little duck oil, and gently wipe it with a clean cloth to evenly distribute a little oil in the frying spoon. Pour a spoonful of the prepared egg juice into a frying spoon, stir it on the fire, and rotate the spoon while stirring to spread it into a round egg skin.

2. Drain the washed shrimps and chop them slightly, and mix them with 100g duck oil, a little yellow wine, refined salt, shallots, starch and monosodium glutamate to make stuffing.

3. When the egg juice is spread in a circle, take some shrimp stuffing and put it on the egg skin in the spoon, and make it into a selling shape with chopsticks to make it into 20 pieces. When roasting chicken eggs, peel them one by one and wrap them one by one, and then wrap them when the skins are immature. If the skin is ripe, it won't stick together.

4. Steam in a steamer for about 8 minutes until cooked. Put it on a plate and pour hot chicken juice over it. Product features: pale yellow in appearance, looks like it is for sale, and tastes extremely delicious.

Shrimp steamed dumplings

Steamed dumplings with shrimp dishes.

Its cuisine is Cantonese.

Features are fresh, smooth and refreshing.

manufacturing process

Raw materials:

A dry steamed skin 100g

B 400g lean meat, fat meat 100g, fresh shrimp 100g.

C salt 10g monosodium glutamate 15g sugar 20g lard 30g sesame oil 10g chicken powder.

Making:

Dice material B, add material C to make stuffing, and wrap dry steamed skin with stuffing.

Make it into an iron plate, decorate it with shrimps, and steam it for 5 minutes.

steamed jiaozi /dumpling (with meat and vegetable stuffing)

Cai Ming gan Zheng Shao mai

Its cuisine is Cantonese.

Its characteristics are light yellow skin, bright crab yellow, soft skin, refreshing meat, slightly juicy, delicious and fragrant.

manufacturing process

1, using egg liquid, water and flour as skin;

2. Pork, shrimps and mushrooms are stuffing;

3. Knead into pomegranate flower shape and steam.

4. The top of steamed dumplings can be decorated with roe.

Shanghai shaomai

Ingredients: glutinous rice, mushrooms, minced meat, baked skin.

Accessories: soy sauce, salt, monosodium glutamate and onion.

1, soak glutinous rice and cook a pot of glutinous rice;

2. Season minced meat and stir fry in oil pan;

3, diced mushrooms, stir-fried in oil pan;

4. Put glutinous rice, minced meat and mushrooms into an oil pan, add soy sauce, salt and monosodium glutamate and stir-fry until the color is even;

5. After the mixed glutinous rice is slightly cool, take out a proper amount and knead it into small balls;

6. Wrap the dumplings in the baked skin and knead them;

7. Steam in a steamer for 10 minute.

Yifeng steamed dumplings

Ingredients: pork, flour, sugar, pepper, sesame powder, steamed pork skin.

Accessories: sugar, pepper, sesame powder, salt.

Yifeng, a traditional famous spot in Jiangxi province, has the characteristics of special preparation, unique shape, sweet and crisp taste, sweet but not greasy, and suitable seasons.

Practice with pork, flour, sugar, pepper, sesame powder as raw materials, pork cooked and chopped into fine powder, mixed with sugar, pepper and sesame powder. In addition, the superior flour and water are kneaded into wet dough, pressed into a round thin skin with a diameter of 10 cm, and the prepared materials are wrapped in the dough. Knead into a cylinder the size of an egg and the size of a pomegranate head, and steam it in a cage.

Purple potato steamed dumplings

Materials: Dough: purple potato, flour, milk;

Stuffing: glutinous rice, celery, sausage, carrot, onion, mushroom, chicken essence, carved wine, sugar, salt and white pepper; Practice: 1. Add purple potato into milk and mash it with a cooking machine. 2. Add flour to make a hard dough. 3. Press the dough repeatedly into a fine and even dough with a dough press. 4. Put the starch and adjust it to the fourth gear before pressing. Pulverize again, adjust to 9, and press into thin slices. 5. The powder is good, folded and shaped with an fried egg (mainly because this is the most suitable size I found). 6. Fix the skin in the same way and wrap it in a fresh-keeping bag to avoid cracking. 7. Soak the glutinous rice for 4 hours in advance. 8. Steam the glutinous rice in a steamer. I didn't look at the time either. I think it's about 20 minutes. I have tasted it. 9. Dice carrots, celery, onions and sausages. Soak mushrooms in advance, dice them, and keep the water for soaking mushrooms. 10. Heat the pan, pour in the oil, add the onion and stir fry until fragrant. 1 1. Add the diced sausage and stir-fry until the oil comes out. 12. Stir-fry diced carrots, diced celery and diced mushrooms at one time. 13. Add steamed glutinous rice. 14. Pour in the water soaked with mushrooms and stir fry. 15. 16. Add white pepper. 17. Add sugar. 18. Add Huadiao wine and mix well. Add chicken essence to taste. 19. steamed dumplings stuffing is ready. 20. Take a piece of leather and roll out the wrinkles on the edge with a rolling pin (don't press the middle). 2 1. Put the stuffing in the middle. 22. Close it with a tiger's mouth, plastic it, make it as compact as possible, pull it too wide when it is raw, and it will not look good when it is steamed! 23. Boil water in a steamer, put steamed dumplings in the steamer, steam for 8- 10 minutes, and then take it out.

Steamed dumplings with laver

Ingredients: 2 pieces of roasted laver, 50g of rice, 50g of glutinous rice, 50g of pork, 30g of peas, 30g of carrots and 3 mushrooms.

Seasoning: olive oil, salt, oyster sauce 20g, soy sauce 10ml, cooking wine 5ml, chicken essence.

Exercise:

1. The meal was prepared in advance and dispersed. Dice pork, add soy sauce, cooking wine, a little salt, olive oil and chicken essence, stir well and marinate for 30 minutes.

2. Wash and dice all vegetables, and cut seaweed into small cubes.

3. Pour the oil into the pot. When the oil is hot, pour in diced meat and stir-fry until it changes color. Leave the bottom oil in the pan, pour in peas, carrots and diced mushrooms, add oyster sauce and stir-fry for a while, then add rice and diced meat and continue to stir-fry. When all the ingredients are cooked, add some salt and stir well.

4. Spoon a spoonful of fried rice on the laver and wrap it up for sale! The best-selling noodles are noodles mixed with boiling water, boiled until half cooked, and then mixed with cold water to increase the molding ability. Roll the skin with a special rolling pin, which is thick in the middle and has handles at both ends. The rolled skin is thin and uneven, with four edges like lace and stuffing in the middle. You don't need to wrap it. As soon as you lift it and steam it in a drawer, it will be shaped. Thin skin and big stuffing, cup-shaped, round bottom, thin waist, and lace on it, which looks good and delicious. Steamed dumplings fillings are mostly radish, cabbage and lean meat. Add seasoned fish sauce and monosodium glutamate. It is delicious to eat with vinegar and shredded garlic.

In the past, the four seasons of stuffing were different: leek was the main ingredient in spring, mutton zucchini was the best in summer, crab stuffing was the most timely in autumn, and three delicacies in winter were the season. Sanxian steamed dumplings have thin and transparent skin, bright and clean color and delicious taste. There are many restaurants selling food in Beijing, among which Du Yi is the most famous. Du Yi's Shao Shao is the most popular, followed by three fresh meats and crab meat. Steamed dumplings are a traditional food in the south of Shanxi, which looks like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance. As early as three years in Qianlong, Wang Ruifu, a native of Beijingli Village, Fushan County, opened a Fushan Steamed Dumpling Restaurant in Xianyukou outside Qianmen, making fried triangles and various famous dishes. It is said that on New Year's Eve, Gan Long returned from a private visit to Tongzhou and went to Fushan Steamed Dumplings Restaurant to eat and sell things. The stuffing here is soft and fragrant, oily but not greasy.

1. Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively.

2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly stir evenly to form a soft dough, knead the dough into strips with a little flour, then cut into small round particles, grind them into fine round vermicelli, and add balls to make buns.

3. Coat the steamer with oil, spread the vegetable leaves, then coat the vegetable leaves with oil, steam in steamed bread for seven or eight minutes, mix well with the juice, serve together and eat while it is hot.

Ingredients: pork stuffing;

Accessories: wonton skin, eggs, green beans and onions;

Seasoning: sesame oil, soy sauce, salt, pepper, starch, cooking wine, Jiang Mo;

1, onion is cut into small pieces and put into a basin to mix well with starch;

2. Stir the pork stuffing, sesame oil, soy sauce, salt, chicken essence, pepper, cooking wine, Jiang Mo and eggs, and mix them with onion evenly;

3. Make a steamed dumpling with wonton skin, put a green pea on it and steam it in a steamer for 8- 10 minutes.

Features: soft fragrance, suitable for all ages.

Making steamed dumpling skin

Cut potatoes in half, cook them in a pot, take them out quickly, drain the water, peel them, put them in a basin where flour and raw flour are mixed evenly, stir them with chopsticks and crush them with utensils. When it is not hot, crush the potatoes by hand to make the dough live into a uniform dough, and cover it with a clean cloth in the basin for later use.

Take a noodle, press it into pieces with the bottom of the bowl, add a proper amount of stuffing and wrap it around your mouth.

Matters needing attention

1, authentic steamed dumpling skin should use a special rolling pin, and ordinary rolling pins are generally used at home, which can press out the wrinkles outside, just like a ruffled skirt;

You don't need to keep your mouth shut when making steamed dumplings. Pinch the edge of steamed dumplings with your thumb and forefinger and gently close them. Actually, it's easier than making buns.

3. Be sure to spray water on the surface of steamed dumplings before steaming, because you need to add a lot of flour to squeeze out the flounces when rolling the steamed dumplings. If you don't spray water, the steamed dumpling skin will be very dry;

Making steamed dumpling stuffing

Step 1: making glutinous rice: soak glutinous rice for about four hours, steam it in a steamer, and let it cool for later use;

Step 2: Dice fragrant flowers, chop shrimps, chop onions and ginger, and blanch peas for later use.

Step 3: Heat the pan, add oil to 80% heat, add minced onion and ginger, stir fry, add minced meat and mushrooms, stir fry until minced meat turns white, add soy sauce, salt, spiced powder, white pepper and appropriate amount of broth, stir fry evenly, add cold glutinous rice, stir fry evenly, add minced shrimp, stir fry evenly, add peas, and add appropriate amount of chicken essence.