The flavor of dumplings is mainly reflected in their filling, so the quality and taste of dumplings will be directly affected by how well the filling is prepared. The key to making dumplings with different flavors is to master the modulation of the various fillings.

Dumplings are generally filled with raw ingredients, except for a few vegetarian fillings, which are made from a variety of meat and vegetable ingredients. Dumplings in the north are mainly meat and vegetable fillings, which are made from pork, mutton, beef, etc. with leeks, cabbage, celery, etc., while in the south? Especially along the southeastern coast, fish and seafood are often used as fillings. Sichuan is located in the southwest, its dumpling filling is mostly net pork, rarely add vegetables.

When making different dumpling fillings, you should pay attention to the nature and characteristics of different ingredients, and adopt different processing and modulation methods so that the fillings can achieve satisfactory results. The following are the modulation methods of pork filling, mutton filling, beef filling, fish filling, seafood filling and vegetarian filling and the precautions to be taken in the modulation

Dumplings The perfect pyramid of food

Pork filling

Raw materials: pork 500 grams of lotus flower white 1000 grams of ginger 15 grams of shallots 30 grams of salt 15 grams of pepper 5 grams of wine 25 grams of monosodium glutamate 15 grams of oil 25 grams of refined oil 25 grams of refined oil 25 grams

Method:

1?Pork peeled and washed, cut into fine grains; lotus white washed, cut into fine powder, and then mixed with refined oil.

2?The pork particles with ginger, onion, salt, pepper, cooking wine, monosodium glutamate, sesame oil, and then add the lotus white and even into.

Note:

1?The ratio of fat and lean pork is 4:6.

2?Lotus white can not be added directly to the pork grain, it must be mixed with oil before adding.

3?If you use Chinese cabbage as an ingredient, you must first marinate the cabbage and squeeze out some of the water before adding it.

Lamb stuffing

Raw materials: 500 grams of net lamb leeks 250 grams of ginger 50 grams of scallions 50 grams of pepper 5 grams of eggs 2 salt 5 grams of pepper 3 grams of wine 15 grams of soy sauce 20 grams of sesame oil 25 grams of peanut oil 25 grams of

Measurement:

1?Mutton cleaned and minced; leeks cleaned and chopped finely; peppercorns soaked into peppercorns with boiled water.

2?Minced lamb with minced ginger, minced scallions, salt, pepper, cooking wine, soy sauce, pepper water, egg mixture, and then add sesame oil, peanut oil and mix well, and finally add chives and well into the end.

Note:

1?Mutton stench is heavy, it must be added to the pepper water in order to remove the stench, but also should increase the amount of ginger.

2 leeks should be added last. If there is no chives, can also use celery, parsley instead.

Beef stuffing

Raw materials: 500 grams of beef 1000 grams of carrots 50 grams of onions 50 grams of eggs 1 ginger 50 grams of tenderloin 5 grams of salt 10 grams of pepper 5 grams of wine 15 grams of soy sauce 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil 30 grams of dry starch 50 grams

Measurement:

1?Beef to remove the sinews, cleaned, stranded into a fine velvet with Tender meat powder, cooking wine, refined oil and mix well, let stand for about 40 minutes, and then add ginger juice and 250 grams of water and mix well; white radish peeled and washed, cut into thick slices, into the pot of boiling water to cook and then fish out, put on the pier with a knife chopped into fine particles, and then wrapped in gauze, squeezing out the water; onion chopped finely.

2?Beef puree add radish grain, onion and evenly, and then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, that is, into.

Note:

1?There should be no sinew in the beef, and the beef should be twisted finely in order to eat more water and make it tender.

2?Tenderizing powder can also be replaced by baking soda, but the amount should not be too much.

3?Ingredients in the white radish can also be used leeks, celery and other substitutes, such as no onion can be used instead of green onions.

Fish stuffing

Raw materials: large grass carp or fish 1 about 1000 grams of pork fat 100 grams of leeks 300 grams of egg white 2 salt 15 grams of pepper 5 grams of wine 25 grams of seasoning 15 grams of chicken 15 grams of refined oil 25 grams of oil

Method:

1? Fish meat stranded into mush; pig fat meat chopped into mud; chives choose to wash, cut into fine grains, add sesame oil, refined oil mix well.

2 will be the fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, simmer until the soup color milky white, filtered material residue, that is, into the fish soup.

3.fish puree add fat meat puree and well, then add refined salt, monosodium glutamate, egg whites, while stirring to add cold fish soup, until stirring vigorously and fish soup added, next and leek grain mix, that is, into.

Note:

1?Fish must be removed from the bones and spines to ensure the safety of consumption. It is best to use larger fish or fish with fewer bones and spines.

2?Both the minced fish and the fatty mashed meat must be finely ground to be able to eat more water and the filling will be tender.

3?Chives should only be added last.

Three fresh filling

Raw materials: 200 grams of fresh shrimp, 100 grams of sea cucumber, 150 grams of asparagus, 200 grams of pork 200 grams of ginger 10 grams of scallion 20 grams of ginger 20 grams of scallion 50 grams of minced eggs, 1 egg white 10 grams of refined salt, 3 grams of pepper, 30 grams of wine, 10 grams of MSG, 10 grams of chicken essence 10 grams of sugar 10 grams of sesame oil, 25 grams of broth, 350 grams of

Methods:

1? p>1?Shrimp cleaned and chopped into mud, add refined salt, egg white and stir well; sea cucumber into the pot, plus ginger, scallion, wine, chicken essence, broth fed into the flavor, fish up and cut into fine grains; asparagus cut into fine grains, blanch into a pot of boiling water and fished out.

2.pig front meat peeled and cleaned, twisted into a puree, add salt, pepper, cooking wine, sugar, monosodium glutamate and the appropriate amount of water and stir evenly, then add shrimp puree, sea cucumber, asparagus grain, ginger, green onion, sesame oil and well, that is, into.

Note:

1?Shrimp must be fresh; sea cucumber must be fed beforehand to prevent astringency; the ratio of fat and lean pork sandwich meat is 6:4.

2?The filling of three kinds of fresh food can also be made with chicken and other seafood; if there is no asparagus, it can be replaced with mushrooms, etc.; if you don't want to put pork in the stuffing, you have to add pork fat or lard to add a moist texture to the filling.

Vegetarian stuffing

Raw materials: 1000 grams of cabbage, 150 grams of mushrooms, dried tofu 100 grams of eggs, 4 eggs, 50 grams of salt, 1 gram of pepper, 5 grams of sugar, 15 grams of monosodium glutamate, 15 grams of essential oil, 50 grams of refined oil, 150 grams of oil

Method:

1? dried tofu are cut into fine grains; egg knocked into a bowl, add fine salt and stir into the egg liquid.

2. frying pan on the fire, into the refined oil is hot, pour into the egg liquid spread evenly fried, from the pan to cool, chopped, add cabbage, mushrooms, dried tofu and evenly, then add onion, salt, pepper, sugar, monosodium glutamate, sesame oil and so on, that is, into the mix.

Note:

1?Cabbage must be first marinated, and then squeeze out the water, can only be used for stuffing; if you do not use cabbage can be used radish, leeks, celery, etc.; if you do not use the dried tofu can be used tofu skin, water hair rotting bamboo, etc..

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

The dumpling filling is also very careful when mixing, do not mix back and forth, but in one direction

And I do not agree with the pork filling put fat and lean meat, despite the book so that the book, or put net lean meat or tenderloin

You can verify that it is still put lean meat tastes good

And the filling of the oil must be put in the cooked soybean oil, six points cooked It is better than raw soybean oil or salad oil

And then there is the noodle. Boiled dumplings should be made in cold water, while steamed dumplings should be made in hot water, i.e., freshly boiled water

These dumplings should be made in cold water.