8 types of dumpling fillings in 8 colors, do you know how to make them? 1. Cabbage and fungus dumplings

Cabbage and fungus dumpling wrapper: 220 grams of flour, 155 grams of carrot puree. Fillings: 300 grams of cabbage leaves, 5 grams of salt, 60 grams of fungus, 50 grams of fried dumplings, 20 grams of carrots, 1 slice of ginger, 1 section of green onion. Method: 1. Add carrot puree into the flour to form a dough, then let it rest for 30 minutes.

2. Cut the cabbage leaves into small pieces, pickle them with salt until soft and yield water, then squeeze out the water and throw them away. 3. Add the seeds and soaked fungus into a vegetable cutter and chop into fillings. 4. Cut out small dough balls from the rested dough, roll into dough, add fillings, and wrap into dumplings. 5. After the water in the pot boils, add the dumplings and cook until they all float. 2. Black sesame powder and mustard meat dumplings

Black sesame seeds are placed in the dough, which has the effect of nourishing the kidneys, liver and black hair. Black sesame and snow pork dumpling leather: 160 grams of dumpling powder, 40 grams of black sesame powder, 110 grams of water.

Stuffing: 100 grams of meat filling, 100 grams of mustard greens, 5 grams each of minced ginger and garlic, 10 grams of cooking oil, and 20 grams of oil consumption. Method: Combine the leather into dough and let it rise for thirty minutes. Then put all the fillings into a vegetable cutter and mix well to form fillings.

Take out the risen dough, roll it into a wrapper, add fillings, and wrap it into dumplings. After the water in the pot boils, add the dumplings and cook until they all float. Tips: The mustard dumplings have just the right saltiness, so there is no need to add salt, and there is no need to add too many condiments. It is best to preserve the original flavor. 3. Chinese cabbage, king oyster mushroom and meat dumplings

I added some pure mango juice when kneading the noodles, which is not sweet, and the cooked dumpling skin turns a beautiful light purple color. Chinese cabbage, mushroom meat dumplings and dumpling leather: 300 grams of flour, 60 grams of water, 90 grams of mango juice.

Dumpling fillings: 150g Chinese cabbage, 160g mushrooms, 160g red plum blossom meat filling, 80g soaked fungus; 3 slices of ginger, 40g oil, 6g dark soy sauce, salt 3 grams. Method: 1. Put mango juice and water into a bowl and stir, then add flour to form a dough.

2. Cover it tightly with a wet cloth and let it rest for 30 minutes to make the dough smoother and more elastic. 3. Put the fillings together into a vegetable cutter and chop into pieces. 4. Take out the rested dough, roll it into a long strip, cut out the same small pieces of dough, and roll it into dumpling wrappers.

5. Put the filling in the middle and wrap it into a crescent-shaped dumpling. 6. After the water in the pot is boiling, add the dumplings, bring to a boil, then add half a bowl of cold water and cook until the dumplings float. 4. Three delicacies dumplings

This dumpling is particularly delicious and contains river shrimp meat~Three delicacies dumplings leather: 300 grams of flour and 150 grams of water. Fillings: 1 Longli fish (150g), 120g fresh shrimp, 110g red plum, peanut and pork, 115g lettuce; 4g salt, 20g oil consumption, 20g sesame oil.

Method: Combine leather into dough and let it rise for thirty minutes. Then put all the fillings into a vegetable cutter, mix well and form a filling. Take out the risen dough, roll it into a wrapper, add fillings, and wrap it into dumplings. After the water in the pot boils, add the dumplings and cook until they all float. 5. Cabbage and Shrimp Skin Dumplings

Beetroot powder is added to the dough, the most natural food coloring. Cabbage and shrimp dumpling leather: 220g flour, 10g beetroot powder, 120g water. Fillings: 200 grams of Chinese cabbage, 20 grams of salt-free shrimp skin, 65 grams of fried dumplings, 20 grams of oil, 2 grams of salt.

Method: First melt the Brussels sprouts powder in tap water to turn into red water, then add flour and knead the dough so that the color will be even. If you mix it with dry flour, the color will be messy and it will not be even evenly no matter how you knead it.

Put all the fillings into a vegetable cutter and mix evenly to form fillings. Take out the risen dough, roll it into a wrapper, add fillings, and wrap it into dumplings. After the water in the pot boils, add the dumplings and cook until they all float. 6. Beef, mutton and onion stuffed dumplings

Our family’s favorite combination with beef stuffing is especially fresh and not fishy at all. Beef and mutton stuffed onion dumplings dumpling leather: 100 grams of flour, 3 grams of barley green juice powder, 55 grams of cold water.

Stuffing: 80g beef filling, 50g onion, 20g soaked fungus; 1g salt, 10g oil, 6g light soy sauce, 6g edible olive oil, white pepper A small amount of powder.

Tips: 1. Combine the dumpling leather into dough and then let it rest for 30 minutes. 3. Cut out small dough balls from the rested dough, roll into dough, add fillings, and wrap into dumplings. 4. After the water in the pot boils, add the dumplings and cook until they all float. 7. Purple Sweet Potato, Chives, Shrimp and Meat Dumplings

This one uses purple sweet potato and noodles, which is a fresher composition and the most classic secret recipe. Purple sweet potato, leek, shrimp and meat dumpling leather: 110g of cooked purple sweet potato, 190g of flour, 90g of water. Fillings: 150g red plum blossom dumpling filling, 160g amaranth, 80g fresh shrimp, 20g edible olive oil, 35g oil consumption, 3g salt.

Method: 1. Boiled purple sweet potatoes must be mashed into a fine paste, and then mixed with flour to form a dough. 2. Put all the fillings into a vegetable cutter, chop and mix. 3. Cut out small dough balls from the rested dough, roll into dough, add fillings, and wrap into dumplings. 4. After the water in the pot boils, add the dumplings and cook until they all float. 8. Winter Melon and Ice Flower Fried Dumplings

Use a non-stick pan and adjust the ratio of frost flower flour to water to 1:10. Winter Melon and Ice Flower Fried Dumplings. Dumpling leather: 220 grams of flour and 150 grams of carrot puree. Dumpling fillings: 290 grams of tender pumpkin, 65 grams of fresh mushrooms, 40 grams of fried dumplings, 2 green onions, 4 grams of salt, 25 grams of oil.

Frost flower ingredients: 15 grams of flour, 150 grams of water. Method: 1. Add cooked carrot puree to flour to form a dough, and let it rest for 30 minutes. 2. Then cut all the dishes into small pieces, break the fried dumplings into pieces, put them into a vegetable cutter together with the condiments, chop into pieces and mix them into fillings.

3. Cut the rested dough into half, roll it into a dumpling wrapper, add the fillings, and wrap it into a dumpling. 4. Brush a thin layer of oil on a non-stick pan, place the dumplings neatly in them, fry for one minute, then pour in a small bowl of flour water, and simmer until all the water in the pan dries up and frost appears on the bottom. That's it.