Three kinds of dumpling filling ingredients list as follows:

1, fish filling raw materials: large grass carp or fish 1 treaty 1000 grams, 100 grams of pork fat, 300 grams of leeks, 2 egg whites, 15 grams of refined salt, 5 grams of pepper, 25 grams of wine, 15 grams of monosodium glutamate (MSG), 15 grams of chicken essence, 25 grams of sesame oil, 30 grams of refined oil.

2, lamb stuffing ingredients: 500 grams of net lamb, leek 250 grams, 50 grams of ginger, 50 grams of green onion, pepper 5 grams, 2 eggs, 5 grams of refined salt, pepper 3 grams, 15 grams of cooking wine, 20 grams of soy sauce, 25 grams of sesame oil, 25 grams of peanut oil.

3, three fresh filling: raw materials: 200 grams of fresh shrimp, 100 grams of sea cucumber, 150 grams of asparagus, 200 grams of pork front folder, 10 grams of ginger, 20 grams of green onion joints, 20 grams of ginger, 50 grams of green onion, 1 egg white, 10 grams of refined salt, pepper 3 grams of cooking wine 30 grams of monosodium glutamate (MSG) 10 grams of chicken 10 grams of sugar 10 grams of soy sauce 25 grams of sesame oil, 350 grams of broth.

The origin of dumplings

Dumplings (dumpling), evolved from wontons, originated from the ancient Chinese horns, formerly known as "Jiao Er", the traditional Han Chinese noodle, has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang, Nanyang (present-day Dengzhou, Nanyang, Henan Province) in the Eastern Han Dynasty, and was originally used for medicinal purposes. Dumplings, also known as dumplings, are loved by the Chinese people and are a staple food and local snack in northern China, as well as a food for New Year's festivals. There is a folk proverb that says, "Eat dumplings to celebrate the New Year." Dumplings are often boiled in water with a pastry filling.