1. Pork stuffing: pork belly, soy sauce, cooking wine, salt, sesame oil, chopped green onion and ginger paste. Production method: chop pork belly into mud, add a little soy sauce, cooking wine, salt, sesame oil, chopped green onion and ginger paste. If the meat is thin, add some vegetable oil and stir evenly, then add a little water to the meat, continue to stir until the meat is elastic, and then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Add less water each time and several times.
Vegetarian stuffing: Chinese cabbage 1000g, water-soaked mushrooms 150g, dried bean curd 100g, 4 eggs, 50g chopped green onion, salt 1g, 5g pepper, sugar 15g and monosodium glutamate/kloc-0. Production method: 1. Cleaning Chinese cabbage, cutting into fine powder, pickling with salt, squeezing out water, cutting water-soaked mushrooms and dried bean curd into fine particles, beating eggs into a bowl, adding salt, and stirring uniformly to form egg liquid; 2. Put the wok on fire, heat it with refined oil, pour in the egg liquid, spread it evenly, fry it, take it out of the pan, cool it, chop it up, add Chinese cabbage, water-soaked mushrooms and dried bean curd, mix well, then add chopped green onion, salt, pepper, sugar, monosodium glutamate and sesame oil, and mix well to make vegetarian dumplings.
3. Fish stuffing: grass carp or mullet 1 treaty 1000g, pig fat 100g, leek 300g, 2 egg whites, refined salt 15g, pepper 5g, cooking wine 20g and monosodium glutamate10g. Production method: 1. Cleaning grass carp after slaughter, removing head and tail, bone spurs and skin, chopping clean fish, chopping pig fat into mud, cleaning leek, cutting into fine particles, adding sesame oil and refined oil, and mixing well; 2. Put the fish head and bones in a pot, add clear water, add pepper, cooking wine and chicken essence, cook with strong fire until the soup is milky white, and then filter off the residue to get fish soup; 3. Add the fat sauce into the minced fish and stir well, then add the salt, monosodium glutamate and egg white and stir, add the cold fish soup while stirring until the fish soup is strong, and then stir well with the leek as the fish dumpling stuffing.
Beef stuffing: beef 500g, radish 1000g, onion 50g, egg 1 piece, ginger juice 50g, tender meat powder 5g, refined salt 10g, pepper 5g, cooking wine 15g, soy sauce 25g and monosodium glutamate 65438+ monosodium glutamate. Production method: 1. Remove fascia from beef, cleaning, grinding into fine velvet, mixing with tender meat powder, cooking wine and refined oil, standing for about 40 minutes, and then adding 250 grams of ginger juice and water to mix well; 2. Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, put it on a vegetable pier and chop it into fine particles with a knife, then wrap it with gauze, squeeze out the water, and cut the onion into fine powder; 3. Add radish and minced onion, mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg liquid, mix well and serve in beef dumpling stuffing.
5. Shrimp stuffing with leek: shrimp 150g, lean pork and fresh leek, proper amount of Jiang Mo, salt, monosodium glutamate, soy sauce, a small amount of spiced powder, proper amount of peanut oil and a small amount of sesame oil. Production method: 1. Cut lean pork into cubes about 0.4 cm, add cooking wine and soy sauce (soy sauce) and marinate for more than 20 minutes; 2. Cut the shrimp skin into diced shrimps with the same size as the meat, add a small amount of soy sauce (soy sauce) and cook wine for 20 minutes; 3. Wash and chop leek, add Jiang Mo, salt, monosodium glutamate, a small amount of spiced powder, proper amount of peanut oil, a small amount of sesame oil, soaked meat and shrimp, and stir well to make dumplings.
6. Tomato and egg stuffing: egg 300g, tomato 300g, seasoning: onion 8g, ginger 5g, sugar 5g, salt 6g, sesame oil 10g. Production method: 1. Stir-fry eggs in an oil pan (stir-fry), and dice tomatoes to remove the thinnest water (leave the thick juice of seeds); 2. Add seasonings such as onion, ginger, sugar, salt, sesame oil, etc., and stir evenly clockwise to make tomato and egg jiaozi; 3. Pack jiaozi quickly to prevent too much juice.