Jiaozi has now become a China food that everyone loves to eat. Today, I will bring you the top ten most popular dumpling stuffing practices, so that everyone can easily wrap jiaozi and change their tastes ~

Before cooking, add a little water to the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, miso, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save it. Then stir evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste. After a while, minced meat can be wrapped in jiaozi. You can also use this method to make beef and mutton stuffing.

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1. leek and shrimp dumpling stuffing

Materials:

Shrimp150g, lean pork150g, fresh leek150g, appropriate amount of Jiang Mo and appropriate amount of seasoning.

Exercise:

1. Cut the lean pork into cubes about 0.4 cm, add cooking wine and soy sauce, and immerse for more than 20 minutes;

2. Cut the shrimp into dices the same size as the meat, add a small amount of soy sauce and cooking wine and soak for 20 minutes (soy sauce for meat and soy sauce for shrimp).

3. 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, submerged meat and shrimp, and stir well.

Second, chicken and winter bamboo shoots stuffing.

Materials:

750g of chicken breast, 0/00g of clean winter bamboo shoots/kloc-,50g of chopped green onion, and proper amount of sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.

Exercise:

1. Wash the chicken breast and chop it into fine mud. Cut the winter bamboo shoots into small pieces and fry them in the oil pan for a while.

2. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.

Third, the stuffing of coriander dumplings

Materials:

Coriander 250g, pork stuffing 150g.

Light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Exercise:

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 the seasonings and stir well.

3. Finally, add coriander powder and mix well.

Four or three fresh fillings

Materials:

200g of fresh shrimp, sea cucumber 1 00g, winter bamboo shoots150g, pork head 200g, sliced ginger10g, 20g of onion, 20g of Jiang Mo, 50 chopped green onion, egg white1,refined salt and pepper/kloc.

Exercise:

1. Wash and chop shrimps into mud, add salt and egg white and mix well;

2. Put the sea cucumber into the pot, add ginger slices, onion knots, cooking wine, chicken essence and broth to taste, pick it up and cut it into fine particles; After cutting the winter bamboo shoots into fine particles, put them in a boiling water pot and soak them in clear water.

3. Wash the pork before the pig, grind it into minced meat, add refined salt, pepper, cooking wine, white sugar, monosodium glutamate and appropriate amount of water, and then add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil.

note:

1. Shrimp should be fresh; Water-soaked sea cucumbers must be fed 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.

Five, tomato and egg dumplings stuffing

Materials:

300g of boiled eggs (fried) and 300g of tomatoes;

8 grams of onion, 5 grams of ginger, 6 grams of salt, 5 grams of sugar, sesame oil 10 grams.

Exercise:

1. Scramble the eggs in the oil pan (lightly fried).

2. Dice the tomatoes to remove the thinnest water, (leaving the thick juice of the seeds)

3. Add seasoning and stir evenly clockwise.

4. Pack jiaozi quickly to prevent too much juice.

Six, beef mushroom mustard tuber stuffing

Materials:

200 grams of minced beef, 200 grams of minced pork, onion, ginger, thirteen spices and pepper noodles.

Seafood soy sauce, salt, chicken essence, sesame oil, blended oil. 1 kg mustard tuber, several mushrooms.

Exercise:

1. Take 200 grams of minced beef and 200 grams of minced pork, and add appropriate amount of onion, ginger, thirteen spices, pepper noodles, seafood soy sauce, salt, chicken essence, sesame oil and blended oil to make meat stuffing, and let it stand for 10 minute.

2. Put mustard tuber foam and mushroom foam into the prepared meat stuffing, and then add onion, ginger, thirteen spices, pepper noodles, seafood soy sauce, salt, chicken essence, sesame oil, blended oil and a little water to taste.

Seven, celery pork stuffing

Materials:

Pork, celery, chopped green onion, pepper, monosodium glutamate, soy sauce and peanut oil.

Exercise:

1. Remove the leaves of celery, wash them, chop them up, then put them in a container, add some salt and soak them for about half an hour to remove the water in celery.

2. Chop the pork, preferably pork belly, or half lean meat and half fat meat, add peanut oil and soy sauce, stir and soak for a while to make the meat tasty.

3. Then prepare chopped green onion, pepper, monosodium glutamate and chicken essence into the meat, and put the salt at the end. This can be added with other seasonings according to personal preference.

4. Then dry the celery water, put it into the meat and stir it together, so that the dumpling stuffing is ready.

Eight, pork and corn stuffing

Materials:

400g pork, 200g corn, Coprinus comatus150g, and 550g flour.

Salt, onion, soy sauce, blended oil, spiced powder.

Exercise:

1. Pork is cut into large pieces and mashed; Wash Coprinus comatus and break it.

2. Fresh corn is threshed and cooked with salt.

3. Add a proper amount of water to the meat paste and stir in one direction; Add salt, soy sauce and spiced powder and mix well. Add Coprinus comatus, chopped green onion and corn kernels and mix well.

4. Season with salt, add oil and mix well.

Nine, Chinese cabbage and pork stuffing

Materials:

400 grams of pork, one Chinese cabbage, appropriate amount of onion ginger, 35 ml of peanut oil, 5 g of salt, 30 g of sweet noodle sauce, 20 ml of cooking wine 15 ml, 2 g of pepper, 2 g of chicken essence, vinegar 15 ml, seasoning soy sauce 15 ml, and 5 ml of sesame oil.

Exercise:

1. Wash the pork. Chop into small pieces, add soy sauce, cooking wine and sweet noodle sauce and mix well.

2. Wash the cabbage. Chop the cabbage, drain and put it into the meat stuffing.

3. Chop onion and ginger into meat stuffing, add peanut oil, salt, pepper and chicken essence and mix well.

Ten, carrot stuffing

Materials:

300 grams of carrots, 2 eggs, 50 grams of shrimp skin, 50 grams of mushrooms, appropriate amount of onion and ginger, appropriate amount of salt, 2 grams of chicken essence and appropriate amount of sesame oil.

Exercise:

1. Scrambled eggs, chopped. Stir-fry the shrimp skin with minced onion and ginger to make it fragrant.

2. Clean and chop carrots and fry them in oil until soft. Add chopped mushrooms.

3. Pour in chopped eggs, shrimp skin, salt, chicken essence and sesame oil and mix well.