Dumplings are a favorite delicacy of many people, especially northerners who eat dumplings almost every day. There are many flavors of dumpling fillings. Here are 6 dumpling filling recipes and recipes for those who love eating dumplings. Friends, remember to collect them, there is always one that suits your taste!

Before introducing the dumpling fillings, let me first share with you the dumpling noodles and the method of rolling out the dumpling wrappers. The dumpling noodles should be slightly harder. Take 500 grams of flour, add 4 grams of salt to increase gluten, and about 240 grams of cold water. Pour in and stir until the dough becomes fluffy. Then knead it into a smooth dough, then cover it and let it rest for 10 minutes. After waking up, roll into long strips and cut into small pieces. Each dosing is about ten grams. Sprinkle a layer of dry flour and flatten each dot. Then use a rolling dough to roll out the dumpling wrapper until it is thick in the middle and thin around the edges.

Ingredients: pork, leeks, green onions, star anise, ginger, pepper, eggs

1. First prepare a handful of fresh leeks, wash them, dry them, and then cut them into minced pieces. , put into a large bowl and set aside.

2. Green onion and ginger water: Cut the green onions into thin slices and the ginger into thin strips. Put them all into a bowl, add a star anise, a small handful of peppercorns, and then add hot water to soak out the spices.

3. Prepare a piece of front leg meat that is 30% fat and 70% lean, remove the skin, cut it into small pieces with a knife, put it in a meat grinder and grind it into minced meat, pour it into a large bowl, and add Pour an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, salt, pepper, sesame oil, onion and ginger into the meat filling twice, and then stir continuously in one direction until the meat filling is firm and a little sticky. Add the onion and ginger juice again, continue to stir until it becomes stringy, add another egg, and continue to stir the meat filling until it becomes sticky.

4. Add half a spoonful of alkaline noodles to the leeks and stir evenly. Add an appropriate amount of cooking oil to the hot pot and heat it up. Pour it into the leeks to stimulate the fragrance of the leeks and lock in the moisture of the leeks. Stir evenly and add the leeks. Pour into the prepared meat filling and stir evenly. The leek dumpling filling is ready.

Ingredients: pork belly, cabbage, scallions, ginger, Sichuan peppercorns, shiitake mushrooms, eggs

1. First, add a handful of Sichuan peppercorns to a bowl, pour in an appropriate amount of hot water, and scald to bring out the scent of Sichuan peppercorns. Prepare three washed and diced shiitake mushrooms and one green onion, cut into chopped green onions.

2. Then pour cooking oil into the pot. When the oil is hot, turn to medium heat. Pour in the mushrooms and green onions and fry until fragrant, then turn off the heat.

3. Prepare and chop a cabbage, put it into a bowl, add 8 grams of salt, stir evenly, and marinate for ten minutes to remove the moisture inside. Prepare 500 grams of pork belly, remove the skin, cut into pieces and place in a meat grinder. Add a green onion and a small piece of ginger, and beat into a grainy meat filling. Don't beat the pork filling in the dumplings too finely, otherwise the dumplings will be less chewy.

4. Pour the pork stuffing into a large bowl, add an egg, appropriate amount of dark soy sauce, light soy sauce, oyster sauce, chicken juice, salt, and pepper water and stir in one direction. After the cabbage is drained, place it in a filter cloth to drain the water. Add it to the pork stuffing and stir evenly. Add a spoonful of sesame oil. Finally, pour in the mushroom oil and stir evenly. The cabbage and pork stuffing is ready.

Ingredients: Beef, shepherd’s purse, ginger, eggs, chives

1. Remove the roots and impurities from the shepherd’s purse, clean it, cut it into sections, put it in a basin, and sprinkle more Take the salt and marinate it for ten minutes to kill the water. After marinating, wash it several times to remove excess salt, and then chop some shepherd's purse. Kill the water in advance to prevent the shepherd's purse from leaking out when preparing the stuffing

2. Prepare two pounds of beef filling, add shepherd's purse, chopped green onion, minced ginger, beat in two eggs, add appropriate amount of salt, sugar, chicken powder, pepper, sesame oil, oyster sauce, and dark soy sauce. Mix the seasoning first.

3. Do not add MSG or Shisanxiang to the stuffing. This type of seasoning has a strong taste and can easily cover up the fresh taste of shepherd's purse. Stir and beat repeatedly in one direction to add strength to the meat filling. The beaten meat filling will feel sticky and elastic, and the shepherd's purse and beef filling will be ready.

Ingredients: eggs, leeks, carrots, dried shrimps, chives

1. Beat a few more eggs in a bowl, add salt to increase the base flavor, stir evenly, and slide the pan Pour out the hot oil, add the cold oil, pour in the egg liquid, stir the eggs quickly, add the cold oil to the pan, and fry them until they are broken and tender.

2. Cut the leeks into fine pieces and the carrots into dices. Pour out the scrambled eggs, chop some into pieces, put them together with the leeks and carrots, add the shrimps and chopped green onions, and mix well. .

3. Don’t add ginger to the leek and egg stuffing. The ginger flavor is too strong and will easily mix with the leeks. The stuffing should be seasoned at the same time. If you prepare it too early, it will easily become watery.

Ingredients: prawns, eggs, black fungus, carrots, corn kernels, green onions, ginger, shiitake mushrooms, sugar

1. Prepare fresh prawns, remove heads, shrimp threads, Clean the shells and put them into a bowl. Crush the shrimps with a rolling pin. Then put the shrimps into the bowl. Add an appropriate amount of cooking wine, cornstarch, and an egg white to mix well and let it sit for a while.

2. Clean a few mushrooms and cut them into fine dices. Soak the black fungus and cut it into fine pieces. The carrots are also cut into fine dices. Chop the fresh corn kernels slightly, put them all into the shrimp bowl, add appropriate amount of minced onion and ginger, salt, light soy sauce, oyster sauce, pepper, sesame oil, chicken essence, and sugar and stir evenly. The three fresh shrimp fillings are ready.

Ingredients: pork, fennel, ginger, green onions, eggs

1. First prepare a pound of fresh fennel, clean it and dry it. Cut a section of scallions into shreds, cut the ginger into shreds and put them into a bowl. Add a star anise and soak in an appropriate amount of boiling water for five minutes to bring out the aroma of the scallions and ginger.

2. Prepare a pound of front leg meat and mix it into mince. Pour into a large basin and start seasoning, add appropriate amount of light soy sauce, dark soy sauce, oyster sauce, salt, thirteen spices, chicken essence, white pepper, and sugar for freshness. Then add the onion and ginger water into the meat filling three times, stir evenly in one direction, add an egg and stir until it becomes thick and stringy. Add chopped green onion, then pour hot rapeseed oil to stimulate the aroma and lock in the freshness and fragrance of the meat filling. Stir well and set aside.

3. Next, chop the fennel into small pieces, put it into a large bowl, add an appropriate amount of salt, stir evenly, and let it sit aside for five minutes to kill the water. After marinating, add it to the fennel. Put the fennel into clean gauze, squeeze out the water with your hands, then pour it into the meat filling, stir them evenly, and the fennel meat filling is ready.