Vegetarian dumpling filling: \x0d\\\x0d\\Vegetarian dumpling filling ingredients: 1 shiitake mushroom or mushroom 5,6 (if you like, you can also prepare more), \x0d\\\x0d\2 tofu 250 grams of about \x0d\\\\x0d\3 half a piece of cabbage (according to their own preferences, you can use celery, lotus root, white rotel root, shepherd's purse, etc.), \x0d\\\\x0d\4 ginger \x0d\\4 x0d\ Seasoning: salt, soy sauce, sesame oil, frying oil (some people like five-spice powder, it does not hurt to prepare on) \x0d\\\x0d\\Step by step: \x0d\\\\x0d\1 chop the ingredients with a knife, cabbage, roti to control part of the water \x0d\\\x0d\2, chopped materials, oil, seasoning and other stir-fried. \x0d\\\\\\x0d\3\3/ Dumplings in prepared skin \x0d\\\\x0d\\3/ Because the filling is cooked, it's easy to cook it in the pot, and as soon as the skin is cooked, it's ready to be eaten. \x0d\\\\\x0d\\\\If there's anything you're not sure about, you can ask me, it's my first time to write a recipe, so I'm afraid that if I don't write it clearly, you won't be able to read it. Shiitake mushrooms, black fungus, fine vermicelli, all broken up and blended with salad oil and salt and stirred well. No need to stir fry. \x0d\\\\x0d\2. Preparation: Make a dough with homemade flour and wrap it with the filling. Boil the water and cook it in a pot. \x0d\\\\\x0d\3. Seasoned vinegar Preparation: Use vinegar and a little soy sauce and a little sesame oil (you can also add chili oil or mustard according to personal taste.) /2 Tofu 250 grams. /3 Half a cabbage (you can also use celery, lotus root, white cabbage, water chestnuts, etc., according to your preference). /4 Ginger \x0d\\\x0d\\ Seasoning: Salt, soy sauce, sesame oil, frying oil (some people like five-spice powder, so it won't hurt to prepare it) \x0d\\\x0d\\ 1 chop the ingredients with a knife, cabbage, roti should be controlled out of some of the water \x0d\\\\x0d\2, the chopped materials, oil, seasoning, etc. Stir-fry it. \x0d\\\\\\x0d\3\3/ Dumplings in prepared skin \x0d\\\\x0d\\3/ Because the filling is cooked, it's easy to cook it in the pot, and as soon as the skin is cooked, it's ready to be eaten. \x0d\\\\\x0d\\4 \x0d\\\\-\easy-to-make vegetarian dumplings recipe excerpts - \x0d\\\\x0d\\\collection of favorite wild greens and tofu (broken) in a little bit of sesame oil to make the filling. Use the prepared skin to make dumplings. \x0d\\\\x0d\\ Bean sprouts, green peppers (a little spicy) and oil are added to the mixture. Wrap the dumplings in the prepared skins \x0d\\\x0d\\spinach (or cabbage or cabbage), carrots, gluten or fritters, shiitake mushrooms, horse hooves All of which are broken up and seasoned with sesame oil and mushroom seasoning, and sautéed. Wrap. Steam. In Tianjin dialect, it means "a year of peace and quiet". Vegetarian dumplings are stuffed with cabbage, dried tofu, cilantro, fungus, vermicelli, cauliflower, and most importantly, tofu curd and sesame oil, which is added to the tofu curd and sesame oil to flavor the dumplings. Then the filling is put on the skin and rolled up and cut into sections, and the ends are glued with batter and deep-fried in a frying pan. Deep-fried veggie rolls are golden in color, crispy on the outside and tender on the inside, light and tasty, and are a Tianjin specialty snack. \x0d\\\x0d\4. Vegetarian buns, sold in Tianjin's vegetarian bun stores or steamed food stores in those days, are made from chopped vermicelli, dried coriander, cilantro, a little bit of mung bean sprouts, and stirred into a filling with sesame paste, soy sauce, tofu sauce, and sesame oil, and wrapped up in a bun. The top of the bun should be pinched and folded. \x0d\\\\x0d\\other: \x0d\\\x0d\\ dunking type: it is a type of filling that has a lot of juice when you bite open the skin when you eat it. It's a type of filling where you add vegetables with a lot of water such as cabbage or zucchini, of course it will be a bit watery when you wrap it relatively, but it's not a problem as long as it's handled properly. \x0d\\\\x0d\\\cabbage filling: the main ingredient is half a cabbage, six mushrooms, a carrot, a piece of ginger, (the amount of two people, if there are more people can increase the main ingredients). \x0d\\\\\x0d\\\\1, first of all, cabbage chopped with gauze wrapped after squeezing the water, squeezed to make hard also no longer have the water out when it is good; \x0d\\\\x0d\2, and then the water will be good Shiitake mushrooms to remove the hard stems after chopping, carrots are best to use a fine rubbing into thin wire, but also a little squeezed after a bit of water, and then the frying pan put two tablespoons of peanut oil, the first into the peppercorns 7, 8 pcs. after the incense Fish out without, will chopped mushrooms into the oil and add a few drops of soy sauce and a little sugar, and then stir-fry a few times to smell the aroma can be out of the pot to be used; \x0d\\\x0d\3, will be more or less according to taste, chopped to be used; \x0d\\\x0d\4, will be placed in a large container of cabbage and carrots poured into a tablespoon of sesame oil and stirred evenly to be sure to let all of the vegetable particles are uniformly coated with a layer of oil Then put in the sautéed mushrooms and ginger, put salt and a little mushroom seasoning, five-spice powder and mix well a pot of soup dumpling filling is ready! I always like to make dumplings with watery filling because I am more skillful in making dumplings, so when I bite into them after cooking, they are really tasty and full of oil! \x0d\\\x0d\\corresponding to the zucchini stuffing: the main ingredients are two zucchini, a dozen fungus, a small handful of vermicelli, a piece of ginger \x0d\\x0d\corresponding to the method of production: zucchini wiped and squeezed water; water-whipped fungus, water-whipped vermicelli, chopped, chopped ginger into a mince and evenly stirred together into the cooked oil (Note: Vermicelli softened in cold water can be used, never hot water, it will affect the texture of the), and then the production process. The process is the same as that of stuffed cabbage, the key is to mix the vegetables with oil before putting salt. \x0d\\\x0d\\\\cellulose stuffing: the main ingredients are celery 1 catty, tofu skin 1 sheet (dried tofu can also be), carrots, ginger a piece \x0d\\\x0d\corrections: \x0d\\\corrections: \x0d\\x0d\1, celery off the old stalks and old leaves (some of the young leaves can be left behind), washed down to the pot of boiling water in the hot water for twenty seconds or so and then fished out chopped and squeezed; \x0d\\\corrections: \x0d\\\corrections: \x0d\\2, tofu skin chopped Add 1 tablespoon of peanut oil to a frying pan and add a few peppercorns to the oil and then remove them from the pan. Stir-fry the tofu skin in the oil and add a few drops of soy sauce, then remove from the pan and set aside. \x0d\3, chopped ginger; \x0d\\\\x0d\4, pour the celery, tofu skin, chopped ginger into a large container and then put in the salt, a pinch of sugar, a pinch of pepper, pepper and mushroom seasoning and stir evenly and then it's ready! \x0d\\\x0d\\\ Mixed Stuffing: \x0d\\\x0d\ main ingredients: portobello mushrooms (you can't buy portobello mushrooms and use flat mushrooms, but you have to remember to squeeze the water) one catty, one carrot, 5 cilantro (can be replaced with celery if you don't eat cilantro), a few green beans (or tender corn kernels), a piece of ginger \x0d\\x0d\\ Preparation: \x0d\\\\x0d\1, wash the portobello mushrooms and then cut them into pieces, chop the mushrooms and add some water to them. carrots rubbed squeeze water, cilantro chopped, green beans or tender corn kernels in boiling water, ginger chopped; \x0d\\\\x0d\2, like to eat the strong flavor type of mushrooms in the oil slightly fried and put a few drops of soy sauce out of the pot and the other dishes together and mix well in turn into the salt, a little sugar, a little pepper powder can be mixed well, like to eat the original flavor do not have to fry directly to the vegetable stuffing with oil and put the seasoning on it. I'm not sure if I'm going to be able to do that. \x0d\ Answer: fast food real people - Hussar General sixteen 10-22 09:30 \x0d\ Carrots \x0d\\\\x0d\ will carrots washed, steamed, peeled, mashed into a puree \x0d\ Answer: lim95 - child first class 10-22 09:55 \x0d\ Don't know where you're from, or what your tastes are: \x0d\ My hometown is Hebei. List of flavors of the filling to introduce you to a: \x0d\\ ((mom's private kitchen Oh)) \x0d\ a: materials \x0d\ zucchini 1kg or so, (do not be too much, a moment will be very little) \x0d\ leeks 0.2kg or so (more than a lot of flavor, white-collar should not be Oh) \x0d\ thirteen spices a number of salt 5 small spoons, a small amount of soy sauce, a small amount of sesame oil, 3-4 eggs , cooking oil moderate amount. Flour or buy dumpling skin appropriate amount. \x0d\\\x0d\\2: zucchini to remove the flesh, (old to peel) crushed, sprinkle 2 spoons of salt, salt out of the water, and put into a small white cloth bag, squeeze out the juice vigorously. (Otherwise the filling will be a lot of soup, not good to wrap Oh) \x0d\ leeks wash and dry water, chopped. \x0d\\ eggs into a bowl, stir well. \x0d\\ pan to 40% heat, pour in the eggs, scrambled, mashed with a spatula. \x0d\ Pour in the crushed zucchini and leeks \x0d\ Add 3 spoons of salt, a little bit of soy sauce, thirteen spices in moderation (personal taste varies to decide how much) a little bit of sesame oil. \x0d\\ put these seasoning live ah blend, stirring in one direction, until it feels very uniform, OK. \x0d\ put the noodle and good, live dry to buy ready-made dumpling skin began to wrap it. \x0d\\\\\x0d\\ eating dumplings is important to enjoy the process of making dumplings! Only more beautiful!