Dumpling stuffing practice one (three fresh filling)

Dumpling stuffing:

Fresh shrimp 200 grams, 100 grams of sea cucumber, 150 grams of asparagus, 200 grams of pork, 10 grams of ginger, 20 grams of green onion, 20 grams of ginger, 50 grams of green onion, 1 egg, 10 grams of refined salt, 3 grams of pepper, 30 grams of cooking wine, 10 grams of monosodium glutamate, 10 grams of chicken essence, 10 grams of sugar, 25 grams of sesame oil, 350 grams of soup.

Practice:

1, shrimp cleaned and chopped into a puree, add refined salt, egg whites and stir well;

2, water sea cucumber into the pot, plus ginger, scallion, wine, chicken essence, broth simmering to taste, fish up and cut into fine grains;

3, asparagus cut into fine grains, blanch into the pot of boiling water and fished out;

4, pork before the clip to peeled and cleaned, stranded into a puree, add refined salt, pepper, wine, and then cut into fine grains. Fine salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water and beat evenly;

5, and then add shrimp puree, seaweed sea cucumber grain, asparagus grain, ginger, green onion, sesame oil and well, three dumplings is into the dumpling filling.

Warm tips:

1, shrimp must be used fresh; sea cucumber must be simmered beforehand to prevent astringency; pork sandwich meat fat and lean ratio of 6:4.

2, the three fresh filling can also be used to make chicken and other seafood; if there is no bamboo shoots can be used in place of mushrooms, etc.; such as the filling does not put pork, but also to add pork fat or chemical lard, in order to increase the filling of the moist texture.

Dumpling Filling Practice 2 (Chicken and Asparagus Filling)

Dumpling Filling:

750 grams of chicken breast, 100 grams of net asparagus, 50 grams of green onion, sesame oil, minced ginger, salt, monosodium glutamate (MSG), and broth in moderation.

Practice:

1, the chicken breast clean, chopped into fine mud, standby;

2, asparagus cut into fine dices, put in a frying pan and stir fry for a few moments;

3, will be put into a pot of chicken puree, add green onion, ginger, cooking wine, broth, salt, monosodium glutamate and stir well, put in asparagus, and stir a few times, chicken asparagus stuffing that is into.

Dumpling filling practice three (fish leek filling)

Dumpling filling:

Skinned fish 700 grams, 50 grams of fat meat, 200 grams of chives, 50 grams of green onions, cooking wine, ginger, salt, monosodium glutamate, broth, each appropriate amount.

Practice:

1, the fish will be put in the water to bleach clear, remove the coarse spines, put on the board knocked into fine mud;

2, the fat meat cut into fine grains, leeks chopped;

3, take the deep pot of a, into the fish mud plus broth, stirring, add wine, onion, ginger, monosodium glutamate, refined salt, stirring with the hand clockwise;

4, and finally added fat meat, leeks, fish leek filling is ready.

Dumpling filling practice four (cilantro dumpling filling)

Dumpling filling materials:

Cilantro 250 grams, 150 grams of pork filling, soy sauce, cooking wine, salt, monosodium glutamate, sesame oil, each appropriate amount.

Practice:

1, choose and wash the cilantro, drain the mud water into minced, mixed into a little sesame oil to be used;

2, pork filling into the pot, add all the seasoning, mix well;

3, and finally add the parsley minced mix well, cilantro dumplings filling is ready.

Warm tips:

1, cilantro chopped, if the water is very much, you can use gauze to squeeze out the vegetable juice, the vegetable juice can be reserved for the filling;

2, pork filling should be moderately fat and thin, preferably for the ratio of fat three thin seven, cooked dumplings will be fragrant.

Dumpling Filling Method 5 (Watermelon Peel Dumpling Filling)

Dumpling Filling Ingredients:

Watermelon Peel, Green Onion, Ginger, Salt, Monosodium Glutamate (MSG), Sesame Oil.

How to do:

1, watermelon rind to remove the pith and skin, shaved into thin shreds of salt marinade for 30 minutes, squeeze out the water, mixed into the onion, ginger, salt, monosodium glutamate, sesame oil, and other seasonings;

2, and finally add the shrimp (do not need to be too much), so that watermelon rind dumplings filled with good.

Dumpling characteristics:

The dumplings made of crisp and refreshing, sweet and salty moderate.

Warm tips:

Watermelon rind, if not shredded, chopped can also be mixed into the meat (the same as the normal dumpling filling), so that the dumplings made of especially crisp.

Dumpling Filling Method 6 (Shiitake Mushroom and Asparagus Dumpling Filling)

One asparagus, one kilogram of shiitake mushrooms, and three eggs.

Practice:

1, asparagus shell, cut into uniform slices, put into a pot of boiling water to cook about 10 minutes or so, the water is best to put a small amount of salt to cook together, after cooking, fish out to cool, chopped into mince standby;

2, mushrooms, wash, blanch in boiling water, fish out, the same minced, and asparagus minced and put together standby;

3, will be the three

3, the three eggs into a little salt and beat, into the frying pan stir fry, it is best to fry a little bit, so easy to mix filling;

4, the asparagus, mushrooms, crushed eggs together with salt (it is best to put more, taste more salty so far), chicken broth, sesame oil and mix, mixing, and then placed about half an hour or so can be wrapped dumplings.

Dumpling filling practice 7 (tomato and egg filling)

Dumpling filling material:

Eggs 300 grams, 300 grams of tomatoes, seasoning: 8 grams of green onions, 5 grams of ginger, 5 grams of sugar, 6 grams of salt, 10 grams of sesame oil.

Practice:

1, eggs into the frying pan stir-fried (fried tender), tomatoes diced to remove the thinnest water (to stay in the thick juice of the seed class);

2, add green onions, ginger, sugar, salt, sesame oil and other seasonings, mixing clockwise, tomatoes and eggs dumplings filling that is ready;

3, fast dumplings, in case the juice is too much.

Dumpling filling practice eight (leek shrimp filling)

Dumpling filling material:

Shrimp, lean pork, fresh chives 150 grams each, ginger, salt, monosodium glutamate, soy sauce, soy sauce, a small amount of five-spice powder, peanut oil, a small amount of sesame oil.

Practice:

1, the lean pork cut 0, 4 cm or so diced, add wine, soy sauce (soy sauce) moderate drowning more than 20 minutes;

2, shrimp take shrimp line cut with the meat as large as the diced plus a small amount of soy sauce (soy sauce), wine drowning for 20 minutes;

3, leeks cleaned and cut into small pieces, add minced ginger, salt, monosodium glutamate (MSG), a small amount of five-spice powder, Peanut oil, a small amount of sesame oil, drowned meat and shrimp and mix well, leeks and shrimp dumplings filling is ready.

Dumpling filling practice nine (beef filling)

Dumpling filling:

500 grams of beef, 1,000 grams of carrots, 50 grams of onions, 1 egg, 50 grams of ginger, 5 grams of tenderizer, 10 grams of refined salt, 5 grams of pepper, 15 grams of wine, 25 grams of soy sauce, 15 grams of monosodium glutamate, 25 grams of sesame oil, Refined oil 30 grams, 50 grams of dry starch.

Practice:

1, beef, clean sinews, wash, twisted into a fine velvet, with tenderizing powder, cooking wine, refined oil and mix well, let stand for about 40 minutes, and then add the ginger juice and 250 grams of water and mix well;

2, white carrots, peeled and cleaned, cut into thick slices, into the pot of boiling water and then fish out, put on a vegetable pier with a knife chopped into fine particles, and then wrapped in gauze, squeezed out the water, onion chopped finely;

2, the carrots, cut into thick slices, into boiling water pot, after cooking, fish out, put the vegetable pier knife into fine particles, and then wrap it in gauze, squeeze out the water. Onion chopped fine;

3, beef puree add radish particles, onion powder and well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, beef dumpling filling is ready.

Warm tips:

1, beef can not have sinew, and beef should be twisted fine, in order to eat more water, so that the tender;

2, tender meat powder can also be used as a substitute for baking soda, but the amount should not be too much;

3, the ingredients in the white radish can be used instead of leeks, celery, etc., such as onions can be used instead of green onions.

Dumpling filling practice ten (fish filling)

Dumpling filling:

Dumpling filling:

1 big grass carp or fish 1 treaty 1000 grams, 100 grams of pork fat, 300 grams of chives, 2 egg whites, 15 grams of salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of monosodium glutamate (MSG), 15 grams of chicken essence, 25 grams of sesame oil, Refined oil 30 grams.

Practice:

1, grass carp slaughtered and clean, remove the head and tail, bone spurs and fish skin, take the net fish meat stranded into velvet, pork fat meat chopped into puree, chives choose to wash, cut into fine grains, add sesame oil, refined oil mix well;

2, the fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, simmering until the soup color creamy white, filtered material dregs, which became fish soup;

3, fish puree add fat meat puree and well, and then add refined salt, monosodium glutamate, egg whites and stir, while stirring to add cold fish soup, until stirring vigorously and fish soup added, next and chives mix well, fish dumplings into the filling.

Warm tips:

1, the fish must be removed from the net bone spurs, in order to ensure the safety of consumption, it is best to use the larger fish or less bone spurs of the fish;

2, the fish and fat puree should be twisted fine, in order to be able to eat more water, the stuffing will be tender;

3, chives can only be added to the last.

Dumpling filling practice 11 (vegetarian filling)

Dumpling filling:

1000 grams of cabbage, 150 grams of mushrooms, 100 grams of dried tofu, 4 eggs, 50 grams of minced green onion, 1 gram of refined salt, 5 grams of pepper, 15 grams of sugar, 15 grams of monosodium glutamate, 50 grams of sesame oil, 150 grams of refined oil.

Practice:

1, wash the cabbage, cut into fine powder, with refined salt marinade, squeeze out the water, shiitake mushrooms, dried tofu are cut into fine grains, eggs knocked into a bowl, add refined salt and whisked into the egg solution;

2, frying pan on the fire, put refined oil is hot, pour into the egg solution evenly fried, and then cooled and chopped, add cabbage, shiitake mushrooms, dried tofu granules and evenly!

Warm tips:

1, cabbage must be marinated, and then squeeze out the water, can only be used for filling, such as not using cabbage can be used radish, leeks, celery, etc., such as not using dried bean curd can be used tofu skin, water hair bamboo, etc.;

2, the egg can not be scrambled, that is, the egg mixture directly into the filling. In addition, the filling can also be added to the vermicelli.

Method 12 of Dumpling Filling (Pork Filling)

Dumpling Filling:

Pork, soy sauce, cooking wine, salt, sesame oil, minced green onion, ginger puree.

Practice:

Minute the pork, put a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onions and ginger puree, if the meat mixture is thin, add some vegetable oil into it, mix well, then add a little water to the meat mixture, continue to stir, stir until the meat mixture is elastic, then add more water, and stir again. So about 3-4 times, the meat mixture is thick and elastic on the good. Remember to add less water each time, and add it in several times. This way the meat mixture is very tender and delicious both for stuffing and meatballs.