The practice of dumpling stuffing
First of all, fennel dumpling stuffing
Fennel has a special taste, and the stuffing wrapped in half fennel and half pork tastes just right. Chop pork into minced meat, add Jiang Shui, cooking wine and salt, stir, and finally sprinkle fennel powder and mix well.
Second, pork and shrimp stuffing
Put the pork in a blender and beat it into minced meat. Add eggs, soy sauce and salt and stir. Peel the fresh shrimp and pull out the shrimp line. Put minced meat on it and a shrimp in the middle to make a jiaozi. You can eat the whole shrimp in every bite.
Third, Chinese cabbage and pork stuffing.
Cut 30% fat and 70% lean pork into pieces. Chop cabbage with side dishes and add salt to remove water. You can press it with heavy objects to speed up the water coming out. Stir the minced meat in one direction, then add the cabbage and coriander.
Fourth, celery beef stuffing
Celery has a special taste, which goes best with beef. Season beef with salt and pepper, remove fishy smell with cooking wine, stir until it shines, add celery, mix well and wrap.
Five, lotus root pork stuffing
Lotus root tastes crisp and unique. Mixing it with pork will make the taste refreshing. Cut the lotus root into small pieces to retain the flavor, stir the white part of onion with meat to remove the fishy smell, and mix the lotus root with pork to make jiaozi.
6. Pickled pork stuffing
The sour and spicy taste of kimchi is wrapped in jiaozi, which is rich in flavor. It tastes better when fried and has Korean flavor. Chopped pork needs some fat inside. Chop kimchi into powder and fry it with sesame oil first. It is simple and convenient to mix the two and wrap them in jiaozi.
Seven, sweet potato pork stuffing
Sweet potato pork tastes soft and reduces the greasy feeling. Shred sweet potatoes to squeeze out water, and then mix with minced meat.