Method 1 of dumpling stuffing (three fresh stuffing) Dumpling stuffing: fresh shrimp 200g, sea cucumber with water 100g, winter bamboo shoots 150g, pork head 200g, ginger slices 10g, onion paste 20g, Jiang Mo 20g, chopped green onion 50g and egg white 65438+. Production method: 1. Wash and chop the shrimp into mud, add refined salt and egg white and mix well; 2. Put the water-soaked sea cucumber into the pot, add ginger slices, onion knots, cooking wine, chicken essence and broth to taste, and pick it up and cut it into fine particles; 3. After the winter bamboo shoots are cut into fine particles, put them in a boiling water pot and take them out; 4. Wash the pork before the pig, grind it into velvet, add refined salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water and mix well; 5. Add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil and mix well. Serve. Tips: 1. Shrimp should be fresh; Sea cucumbers soaked in water must be simmered in advance to prevent astringency; The ratio of fat meat to lean meat in pig sandwich meat is 6∶4. 2. Sanxian stuffing can also be seafood such as chicken; If there are no winter bamboo shoots, mushrooms can be used instead; If you don't put pork in the stuffing, you should also add pig fat or lard to increase the moisturizing taste of the stuffing. Method 2 of Dumpling Stuffing (Chicken Winter Bamboo Shoots Stuffing) Dumpling Stuffing: 750g of chicken breast, clean winter bamboo shoots 100g, 50g of chopped green onion, appropriate amount of sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth. Production method: 1. Wash the chicken breast and chop it into fine mud for later use; 2. Cut the winter bamboo shoots into small dices and fry them in the oil pan for a while; 3. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir evenly, add winter bamboo shoots, and stir a few times to get the chicken winter bamboo shoots stuffing. Dumpling stuffing method 3 (fish and leek stuffing) Dumpling stuffing: peeled fish 700g, fat 50g, leek 200g, chopped green onion 50g, cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth. Production method: 1. Bleaching fish with clear water, removing coarse spines, and chopping into fine mud on the chopping board; 2. Cut the fat into fine particles and chop the leeks; 3. Take a deep pot, add fish paste and broth, stir well, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, and beat clockwise with your hands; 4. Finally, add the fat, chives and fish flavor to serve. Dumpling stuffing method 4 (coriander dumpling stuffing) Dumpling stuffing: coriander 250g, pork stuffing150g, soy sauce, cooking wine, salt, monosodium glutamate and sesame oil. Production method: 1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use; 2. Put the pork stuffing into the pot, add all seasonings and stir well; 3. Finally, add the coriander powder and stir well, and serve the coriander dumpling stuffing. Tips: 1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze and keep the vegetable juice for stuffing; 2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant. Method 5 of dumpling stuffing (watermelon skin dumpling stuffing) Dumpling stuffing: watermelon skin, onion, ginger, salt, monosodium glutamate and sesame oil. Production method: 1. Peel and peel watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water and mix in seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil; Top 0 2011-02-2715: 30 | 2nd floor, No.2 Veteran, Baohushan. Finally, add shrimp (not too much), so that the watermelon skin dumpling stuffing is ready. Features of jiaozi: jiaozi is crisp and refreshing, and moderately sweet and salty. Tip: Watermelon skin can be chopped without shredding, or it can be mixed with meat stuffing (the same as normal dumpling stuffing), which is especially refreshing when wrapped in jiaozi. The practice of dumpling stuffing is six dumpling stuffing: one winter bamboo shoot, one catty of mushrooms and three eggs. Production method: 1. Peel the winter bamboo shoots, cut them into even slices, and cook them in a boiling water pot for about 10 minutes. It's best to put a little salt in the water and cook it together. After cooking, take it out to cool and chop it for later use. 2. Wash the mushrooms, blanch them with boiling water, take them out, chop them up, and put them together with winter bamboo shoots for later use; 3. Put three eggs in a little salt and beat them evenly. Stir them in the oil pan, preferably stir them a little, so that it is easy to mix the stuffing. 4. Add the winter bamboo shoots, mushrooms and broken eggs together with salt (preferably a little more until the taste is salty), chicken essence and sesame oil and mix well. After stirring, leave it for about half an hour and wrap the jiaozi. Dumpling stuffing method 7 (tomato and egg stuffing) Dumpling 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. Wrap jiaozi quickly to prevent too much juice. Dumpling stuffing practice 8 (leek shrimp stuffing) Dumpling stuffing: shrimp, lean pork, fresh leek each 150g, appropriate amount of Jiang Mo, salt, monosodium glutamate, soy sauce, a small amount of allspice powder, peanut oil and 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. Dumpling stuffing method 9 (beef stuffing) Dumpling 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 and soy sauce 25g. 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. Tips: 1. There should be no fascia in beef. Beef should be finely ground and eat more water to make it tender. 2. Tender meat powder can also be replaced by baking soda powder, but the dosage should not be too much; 3. The white radish in the ingredients can also be replaced by leeks and celery, or green onions if there is no onion. 20 11-02-2715: 30 reply to the report | the practice of dumpling stuffing on the third floor of baohushan veterans 10 (fish stuffing) dumpling stuffing: grass carp or mullet1treaty 1000. 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. Tips: 1. Fish must remove bone spurs to ensure food safety. It is best to choose larger fish or fish with fewer bone spurs; 2. Both minced fish and fat paste should be chopped and eaten more water, so that the filling will be tender; 3. Leek can only be added last. Dumpling stuffing practice eleven (vegetarian stuffing) Dumpling stuffing: Chinese cabbage 1000g, water-soaked mushrooms 150g, dried bean curd 100g, 4 eggs, 50g chopped green onion, salt 1g, 5g pepper and sugar 15g. 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. Tips: 1. Chinese cabbage must be pickled first, then drained before it can be stuffed. If you don't use Chinese cabbage, radish, leek, celery, etc. If you don't use dried tofu, you can use tofu skin and water to make yuba. 2. Eggs can also be directly cooked without frying, that is, the egg liquid is directly mixed with the stuffing. In addition, vermicelli can also be added to the stuffing. Dumpling stuffing practices 12 (pork stuffing) Dumpling 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. Remember to add less water each time and more times. The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs. Hope to adopt