Pork stuffing:

Ingredients: 500 grams of pork belly, 1000 grams of lotus white, minced ginger, 15 grams of minced green onions, 30 grams of refined salt, 15 grams of pepper, 5 grams of cooking wine, 25 grams of MSG, 15 grams of sesame oil. 25 grams of refined oil 25 grams

Preparation method:

1. Peel and wash the pork, cut into fine pieces; wash the lotus white, cut into fine pieces, and then use refined oil Mix well.

2. Mix the pork cubes with minced ginger, minced green onion, refined salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.

Note:

1. The ratio of fat to lean meat in pork is 4:6.

2. Lotus white cannot be added directly to the pork cubes. It must be mixed with oil first and then added.

3. If you choose Chinese cabbage as an ingredient, you must first pickle the Chinese cabbage and squeeze out some of the water before adding it.

Mutton stuffing:

Ingredients: 500 grams of pure mutton, 250 grams of chives, 50 grams of minced green onions, 50 grams of pepper, 5 grams of eggs, 2 refined salt, 5 grams of pepper, 3 grams of cooking wine, 15 grams of soy sauce. 20 grams of sesame oil, 25 grams of peanut oil, 25 grams of peanut oil

Preparation method:

1. Wash the mutton and chop into fine pieces; wash and chop the leeks into fine pieces; soak the peppercorns in boiling water to make peppercorn water.

2. Mix the minced mutton with minced ginger, minced green onions, refined salt, pepper, cooking wine, soy sauce, pepper water, and egg liquid, then add sesame oil and peanut oil, mix well, and finally add minced chives and mix well. .

Note:

1. Mutton has a strong mutton smell, so pepper water must be added to remove the mutton, and the amount of minced ginger should also be increased.

2. Chive powder should be added last. If leeks are not available, celery and coriander can be used instead.

Beef filling:

Ingredients: 500g beef, 1000g white radish, 50g onion, 50g egg, 1 ginger juice, 50g meat tenderizer, 5g refined salt, 10g pepper, 5g cooking wine, 15g 25 grams of soy sauce, 15 grams of MSG, 25 grams of sesame oil, 30 grams of refined oil, 50 grams of dry starch

Preparation method:

1. Remove the fascia from the beef, wash it, and mince it into fine pieces. Mix the tender meat powder, cooking wine and refined oil evenly, then let it sit for about 40 minutes. Add 250 grams of ginger juice and water and stir evenly. Peel and wash the white radish, cut into thick slices, cook in a pot of boiling water and remove. , put it on the vegetable pile and chop it into fine pieces with a knife, then wrap it with gauze and squeeze out the water; chop the onion into fine pieces.

2. Add radish cubes and minced onion to the minced beef and mix well, then add refined salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, and egg liquid, mix well, and serve.

Note:

1. There should be no fascia in the beef, and the beef must be minced so that it can absorb more water and make it tender.

2. Meat tenderizer can also be replaced with soda ash, but the amount should not be too much.

3. Among the ingredients, white radish can also be replaced with leeks, celery, etc. If onions are not available, green onions can be used instead.

Fish filling:

Ingredients: 1 large grass carp or mullet, about 1000 grams of pig fat, 100 grams of leeks, 300 grams of egg white, 2 refined salt, 15 grams of pepper, 5 grams of cooking wine 25 15g MSG 15g chicken essence 25g sesame oil 30g refined oil

Preparation method:

1. Kill the grass carp and clean it, remove the head and tail, bone spurs and skin, and take it clean Mince the fish into minced meat; chop the pork fat into puree; wash the leeks, cut into fine pieces, add sesame oil and refined oil and mix well.

2. Put the fish head and fish bones into the pot, mix in water, add pepper, cooking wine, and chicken essence, simmer over high heat until the soup is milky white, then filter out the residue to make fish soup.

3. Add the minced fish meat to the fat meat paste and mix well, then add refined salt, monosodium glutamate and egg white and stir, while stirring, add cold fish soup until the stir is strong and the fish soup is added, then add the leek cubes Mix well and serve.

Note:

1. Fish must have bone spurs removed to ensure safety during consumption. It is better to use larger fish or fish with fewer bony bones.

2. The minced fish and fat meat must be minced so that they can absorb more water and the fillings will be tender.

3. Leeks can only be added last.

Three delicacies stuffing:

Ingredients: 200g fresh shrimps, 100g steamed sea cucumbers, 100g winter bamboo shoots, 150g pork belly, 200g ginger slices, 10g green onion joints, 20g minced ginger, 20g green onions. 50 grams of egg white, 1 refined salt, 10 grams of pepper, 3 grams of cooking wine, 30 grams of MSG, 10 grams of chicken essence, 10 grams of sugar, 10 grams of sesame oil, 25 grams of sesame oil, 350 grams of stock

Preparation method:

1 .Wash the shrimps and chop them into puree, add refined salt and egg white and mix well; put the sea cucumber into the pot, add ginger slices, green onion sections, cooking wine, chicken essence and stock to taste, remove and cut into fine pieces; cut the winter bamboo shoots into fine pieces , put it into a pot of boiling water and pour it out.

2. Peel and wash the pork front meat, mince it into minced meat, add refined salt, pepper, cooking wine, sugar, MSG and appropriate amount of water and stir evenly, then add shrimp paste, water-fried sea cucumber granules, Mix winter bamboo shoots, minced ginger, minced green onion, and sesame oil and serve.

6 types of edited chicken and winter bamboo shoots stuffed dumplings

Ingredients: 750 grams of chicken breast, 100 grams of clean winter bamboo shoots, 50 grams of chopped green onion, appropriate amount of sesame oil, minced ginger, refined salt, MSG, and stock.

Method: Wash and chop the chicken breast into fine puree, cut the winter bamboo shoots into fine dices and stir-fry in an oil pan for a while. Put the chicken puree into a pot, add green onions, minced ginger, cooking wine, stock, refined salt, and MSG and mix well. Add the minced winter bamboo shoots and stir a few more times.

Fish meat and leek stuffed dumplings

Ingredients: 700 grams of skinless fish, 50 grams of fat meat, 200 grams of chives, 50 grams of chopped green onion, cooking wine, minced ginger, refined salt, monosodium glutamate, and stock. Just the right amount. How to make dumpling fillings: Rinse the fish meat in clean water, remove the thick spines, place it on the chopping board and chop into fine paste. Cut the fat into fine pieces and mince the leeks. Take a deep pot, add fish paste and stock, open it, add cooking wine, green onions, minced ginger, monosodium glutamate, and refined salt, stir clockwise with your hands, and finally add fat pork and chives. Serve.

Tips: How to make tender and smooth meat filling: Chop the pork belly into puree, add a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger paste. If the meat filling is thin, add some vegetable oil to it. Mix well. Then add a little water to the meat filling and continue to stir until the meat filling is elastic, then add water and stir again. Do this for about 3-4 times, until the meat filling is thick and elastic. Remember to add less water each time and add it several times. The meat stuffing made in this way is very tender and delicious whether used as stuffing or meatballs.

Dumplings stuffed with coriander

Ingredients: 250 grams of coriander, 150 grams of pork filling.

Accessories: appropriate amounts of light soy sauce, cooking wine, salt, monosodium glutamate, and sesame oil.

Method: 1. Wash the coriander, drain the mud and chop into fine pieces, mix with a little sesame oil and set aside. 2. Put the pork stuffing into a basin, add all the seasonings, and stir evenly. 3. Finally add the minced coriander and stir evenly.

Tips: 1. After the coriander is chopped, if there is a lot of water, you can use gauze to squeeze out the vegetable juice, and the vegetable juice can be reserved for stuffing. 2. The pork filling should be moderately fat and thin, preferably at a ratio of 3 to 7 fat, so that the cooked dumpling filling will be fragrant.

Watermelon rind stuffed dumplings

The specific method is as follows: remove the flesh and outer skin of the watermelon rind, shred it into thin strips, marinate with salt for 30 minutes, squeeze out the water, and stir in green onions and ginger. Salt, MSG, sesame oil and other seasonings, and finally add shrimp (not too much), and the dumpling filling is ready. The dumplings made are crisp and refreshing, with a moderate amount of sweet and salty. My watermelon rind is not shredded but chopped. The previous method is roughly salted and mixed with meat filling (the same as normal dumpling filling method). The dumplings made in this way are particularly refreshing.

fennel dumplings

Ingredients: (1) 1 portion of cold water dough (about 2 cups of flour) (2) 1 handful of fennel, 375 grams of pork filling, 1 tablespoon of seasoning wine, soy sauce 2 tablespoons, half a teaspoon of salt, 2 tablespoons of water, 4 tablespoons of sesame oil

Method: 1. Divide the dough into small pieces and roll into dumpling wrappers. 2. Wash the fennel, pick off the leaves and chop into small pieces, chop the meat filling into fine pieces, mix it with all the seasonings thoroughly, then mix in the fennel to make the filling. 3. Wrap a little filling in each dumpling wrapper, shape into dumplings, put in boiling water and cook until they float. Dish the water twice, then take it out and eat.

Tomato and egg stuffed dumplings

Ingredients: 300 grams of cooked eggs (fried), 300 grams of tomatoes;

Seasoning: 8 grams of green onions, 5 grams of ginger, 6 grams of salt, 5 grams of sugar, 10 grams of sesame oil.

Method: 1. Pour the eggs into the oil pan and stir-fry (fry until tender) 2. Dice the tomatoes and remove the thinnest water (retain the thick juice of the seeds) 3. Add seasonings and mix clockwise 4. Wrap the dumplings quickly to prevent too much juice.

Leeks and shrimps stuffed dumplings

Ingredients: 150g shrimps, 150g lean pork, 150g fresh leeks. Dumpling fillings: appropriate amount of minced ginger, appropriate amount of condiments

< p>Method: Cut the lean pork into dices of about 0.4 cm, add an appropriate amount of cooking wine and soy sauce, and simmer for more than 20 minutes. Remove the shrimp threads and cut them into dices the same size as the meat. Add a small amount of soy sauce and cooking wine and simmer for 20 minutes. Use light soy sauce for smoked shrimps). Chop the leeks into mince, add minced ginger, salt, monosodium glutamate, a small amount of five-spice powder, an appropriate amount of peanut oil, a small amount of sesame oil, the submerged meat and shrimps, and stir evenly. Ha ha! Such a simple dumpling filling is enough, and the dumplings come out delicious.

Refined brown sugar steamed dumplings

Ingredients: brown sugar, fat pork, starch

Method: Oil the fat meat, squeeze out the fat, and leave the residue for later use< /p>

Kneading noodles: Use boiling water to scald noodles. Yu Tong’s method of kneading dumpling wrappers.

Mix brown sugar, oil residue and starch

Blanch the dough, roll it into a skin, wrap it with sugar filling, shape it into a triangular shape, steam it in a pot, and eat it while it is hot.

Features: sweet but not greasy, slippery but not sticky, avoid eating too much and difficult to digest.

Chicken soup dumplings

Ingredients:

250 ??grams of flour, 150 grams of pork, 80 grams of vegetables, 25 grams of lard, 12 grams of sesame oil, 15 grams of soy sauce, 7 grams of refined salt, 2 grams of MSG, a little each of green onion and ginger, 5 grams of seaweed, and 500 grams of chicken broth.

Preparation:

1. Wash the vegetables, chop them into mince, squeeze out the water; chop the pork into mince, add soy sauce, refined salt, MSG, green onion and ginger and mix well. Then add an appropriate amount of water to make a paste, and finally add lard, sesame oil, and minced vegetables, mix into a filling and set aside.

2. Put the flour into a basin, add 250g of cold water and mix into a dough, knead evenly, roll into thin strips, add 10 doses for every 50g, use a rolling pin to roll into a small round dough, add Filling, wrap into small dumplings and set aside.

3. Boil the dumplings in boiling water until they are eighty-cooked, take them out, put them into chicken soup and cook them. Add refined salt, monosodium glutamate and seaweed and serve.

Features:

The soup is fresh and soft, the filling is tender and delicious. It is suitable for young children to eat dumplings and drink soup.

Dumplings and soup are rich in protein, carbohydrates, and also contain a variety of minerals and vitamins. Seaweed is rich in calcium, iodine, iron, etc. Eating dumplings and drinking soup is nutritious and easy to absorb, making it very suitable for older children.

Pork and Celery Dumplings

1. Remove the celery leaves and wash them, blanch them in boiling water, drain them into cold water, drain them, cut them into fine pieces, and squeeze the celery dry. moisture in it.

2. Chop onion, garlic and ginger into mince and set aside.

3. Chop the pork into puree, add sesame oil, minced garlic, dark soy sauce, and salt and stir thoroughly in one direction.

4. Then add the minced green onion and celery into the meat filling, and continue to stir until uniform. The pork and celery dumpling filling is ready.

5. Take a piece of dumpling skin and put it in your hand, and add an appropriate amount of fillings.

6. Fold the dumpling skins over each other, pinch them tightly in the middle, and then gradually pinch them from the right end to the middle. In the same way, pinch them tightly from the left end to the middle to form a crescent shape.

7. According to the above method, wrap all the pork and celery dumpling fillings.

8. Add enough water to the pot, stir it with a spoon after boiling, and then add the dumplings. Then push the bottom of the pot with a spoon, cover the pot, and wait until the water boils again and the dumplings float to the surface.

1. To make dumpling wrappers, the ratio of flour is 500 grams and water is 220 grams. It can't be too soft, otherwise it won't taste good when it's put into the pot.

2． After the dough is kneaded, knead it with more force for a while, and the dumplings will become more chewy.

3. Substituting eggs for water will make dumplings even more delicious.

4. For dumpling fillings, add an appropriate amount of green onion and ginger water to the meat, and stir evenly. The dumplings made from this meat filling will be juicier.

Generally, families like to choose leek dumplings, three delicacies dumplings and mushroom dumplings, and in the meat selection process, they generally like to choose lean meat.

Vegetable and Fruit Dumplings

Add vegetable juice and fruits to the noodles.

Seafood dumplings:

It is composed of pork, seafood and shellfish, fresh soup and seasonings.

Open filling dumplings:

The dumplings have at least one opening at both longitudinal ends or at the top, and the openings are connected to the fillings in the dumplings. Dumpling fillings include the following raw materials: refined meat, water, condiments, and vegetable oil.

The production method is to synthesize the dough with dumpling flour, and roll it into a dumpling wrapper through a dough press. After the dumpling wrapper is filled with dumpling filling, it is kneaded to create an opening where the two opposite edges of the dumpling wrapper come together.

Flavour dumplings:

The fillings of flavored dumplings include refined meat, fresh eggs, vegetable oil, refined vegetables, etc., and are served with fresh soup and condiments made from poultry skeletons.

Cactus dumplings:

The main ingredients of cactus dumplings are cactus diced (shredded); cactus powder. Cactus Dumplings and Fish Dumplings:

The filling formula is: fish, pork white meat, eggs, ginger, green onions, salt, and MSG.

Mountain delicacies dumplings:

The fillings are palace yellow chicken, pork, fresh rut, wolfberry, amomum villosum, nutmeg, cloves, bone soup, scallion oil, ginger It is prepared with foam, dried shrimps, shrimps, cooking wine, etc.

Palace Dumplings:

The dough is made from refined flour and water, with certain quality and requirements of leeks, mung bean sprouts, smoked dried meat, diced cooked meat, day lily, vermicelli, and oil. Powdered or fried tofu and seasonings such as salt, vegetable oil, sesame oil, MSG are mixed into dumpling fillings, and then the dumplings are made into the dumplings.

Kelp dumplings:

Use kelp as the base material, pork, peanut oil, radish, tofu, leek or celery and other vegetables as auxiliary materials, add an appropriate amount of condiments, and mix to make a filling . Kelp dumplings and buckwheat dumplings:

Dumplings made of buckwheat noodles as the main raw material, including dough and fillings. The dough is made of refined buckwheat noodles, salt, edible alkali, improvers, gluten enhancers and wheat flour. Supplemented by 20-24% water of the total weight.