The same ingredients, different people may make the food taste different. All are dumplings, why do you think the filling made by others is more delicious? How do you mix the dumpling filling? How to make dumpling filling delicious? What are the tips? The best way to get the most out of your life is to add some vegetables to your dumplings, not only for flavor, but also for overall nutrition. At the same time, vegetables are long fiber, can promote human intestinal peristalsis, to prevent the holiday meat too much, affecting digestion and absorption.

Avoid the loss of vitamins

In order to avoid the loss of vitamins, you can chop the stuffing, first squeeze out the vegetable juice, and then mix the vegetable juice into the meat mixture when mixing. You can also chop the stuffing, first stirred with cooking oil, and then finally put salt and seasoning, can also prevent the vegetable juice "kill" out.

Meat should be chopped or twisted into a minced filling, the meat with a small amount of water (or vegetable juice) and stir vigorously

The filling of lean meat, more water, fat meat, how much water, at the same time, little by little to add soy sauce (broth is best to add broth), the side of the drip side of the mixing, stirring into a paste, add vegetables can be mixed well. This way, the dumpling filling is full of soup and fresh flavor.

Add a little sugar to the dumpling filling

When you eat the dumplings, you will feel the flavor of fresh seaweed.

For the fishy flavor in mutton filling and beef filling, you can increase the amount of ginger and green onion when modulating, and also add pepper water and yellow sauce. In addition, in the mutton stuffing, beef stuffing, add leeks, celery, onions, parsley and other ingredients, can also play a role in reducing or even eliminating the role of stinky flavor.

Preparation of three fresh fillings can be used chicken, pork, fish, sea cucumbers, squid, shrimp, fresh shellfish, crab meat, asparagus, mushrooms, mushrooms and so on. One of the seafood raw materials if the dry goods, you need to first rise hair, some rise hair but also "feed" into the flavor. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

Tips for a good dumpling filling

First: the meat should be purchased with fat and lean meat

Second: use white pepper to deodorize, never use cooking wine, the flavor of the meat are covered

Third: the last ginger and green onions, must not be put first, or else all the rotten onion flavor, put into the meat filling, do not rush to mix, with sesame oil to the onions and ginger marinated for 10 seconds and then adjusted.

Dumpling filling

1, beef and celery mixed stuffing

Main ingredients: beef, celery

Ingredients: fungus, carrots

Seasonings: salt, soy sauce, sesame oil, monosodium glutamate (MSG), sugar, pepper, five spice powder.

2, beef and bean curd filling

Ingredients: beef, bean curd, fungus, scallions, ginger

1, bean curd blanching, cool, chopped, chopped scallions, ginger grinding puree

2, beef minced, plus scallions and ginger chopped evenly

3, and cowpeas, shredded fungus, mix well

4, add, salt, monosodium glutamate, pepper. Add salt, monosodium glutamate, pepper, soy sauce, cooking oil, sugar, mix well and beat in six tablespoons of water in three times. Let stand for twenty minutes and then reserve.

3, leek and egg filling

leeks (washed and drained), eggs, deep-fried noodle cake, dough (unfermented)

eggs scrambled, leeks chopped, deep-fried noodle cake crushed with a rolling pin

three kinds of fillings mixed, add salt, pepper, thirteen spices, cooking oil, soup essence, mix well.

4, purple cabbage and shrimp skin filling

1, buy the chaotic skin, their own rolling is not as good as the one they bought, strong and slippery

2, purple cabbage and shrimp skin clean, purple cabbage torn

3, wontons wrapped up

4, boiled water, open the water, purple cabbage and shrimp skin, put a bit of salt, pepper, chicken broth, and then cook wontons. Play twice cool water can be.

5, vegetarian three fresh

1, raw materials: cucumber, fungus, eggs, green onions and ginger (we all know that cucumber and fungus is a perfect match, but also know that the cucumber and eggs are a perfect match, right?)

2, cucumber rubbed silk, with gauze squeeze out the water. Squeeze out the water do not pour out, standby.

3, 4, the fungus soaked and shredded, egg spread skin shredded

5, 6, squeeze the water of the cucumber silk, and fungus eggs, in a large container, add salt, pepper, monosodium glutamate, five spice powder, sesame oil mix well.

The water squeezed out of the cucumber is used to make noodles, wrap the dumplings and steam them for 10 minutes.

6, shrimp and sea cucumber filling

1) dumpling filling

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

2) production method

1. shrimp cleaned and chopped into a puree, add refined salt, egg whites stirred;

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

3. asparagus into fine grains cut into a pot of boiling water and blanch a little fished out;

4, beef peeled and cleaned, grinded into a puree, add refined salt, pepper, seasoning powder, and then cut into a puree. Add fine salt, pepper, cooking wine, sugar, monosodium glutamate and the appropriate amount of water and stir evenly;

5. Then add shrimp puree, seaweed, asparagus, ginger, green onion, sesame oil and well, three dumplings filling is ready.

3) warm tips

1. shrimp must be used fresh; water-raised sea cucumber must be simmered beforehand to prevent astringent mouth; beef fat and lean ratio of 6:4.

2. three-fresh stuffing can also be used to choose chicken and other seafood to make; such as asparagus can be used in place of mushrooms, etc.; such as the stuffing of not put the beef, but also to add beef or butter to increase the filling of moisturized The flavor of the stuffing.

7, chicken asparagus filling

1) dumpling filling

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

2) production method

1. Wash the chicken breast meat, chopped into fine mud, standby;

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

3. Chicken puree into a pot, add green onions, ginger, cooking wine, broth, fine salt, MSG, stir well, put in the end of the bamboo shoots, and stir a few times, the chicken asparagus stuffing that is into.

8, fish leek filling

1) dumpling filling

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

2) production method

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

2. Fatty meat cut into fine grains, leeks chopped;

3. Take a deep pot, put the fish puree plus broth, stirring, add wine, scallions, ginger, monosodium glutamate, refined salt, stirring with hands clockwise;

3. p> 4. Finally add fat meat, leeks, fish leek stuffing is ready.

9, cilantro dumpling filling

1) dumpling filling

250 grams of cilantro, 150 grams of beef stuffing, soy sauce, cooking wine, salt, monosodium glutamate, sesame oil, each appropriate amount.

2) production method

1. Cilantro choose clean, drain the mud water chopped into minced, mixed into a little sesame oil to be used;

2. Beef stuffing into the basin, add all the seasoning, mix well;

3. Finally add the cilantro and mix well, cilantro dumpling filling is complete.

3) 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 stuffing with;

2. beef filling should be moderately fat and thin, preferably for the proportion of fat and lean seven, cooked dumplings filling will be fragrant.

9, watermelon skin dumpling filling

1) dumpling filling

watermelon skin, green onions, ginger, salt, monosodium glutamate, sesame oil.

2) production method

1. watermelon rind to remove the flesh and skin, shaved into a fine silk salt marinade for 30 minutes after squeezing out the water, mixed into the onion, ginger, salt, monosodium glutamate and sesame oil and other seasonings;

2. Finally, add shrimp (do not need to be too much), so that watermelon rind dumplings stuffing is done.

3) warm tips

watermelon skin, such as not shredded, chopped is fine, but also can be mixed into the meat (with the normal practice of dumpling filling), so that the dumplings made into a particularly crisp

10, asparagus mushroom filling

1) dumplings stuffing

Asparagus a catty, mushrooms, 3 eggs.

2) production method

1. asparagus shells, 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 minced standby;

2. mushrooms, wash, blanch in boiling water, fish out, the same chopped, and asparagus end of the put together standby;

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

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

11, tomato and egg filling

1) dumpling filling

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

2) production method

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

2. Add green onions, ginger, sugar, salt, sesame oil and other seasonings, clockwise mix, tomato and egg dumplings stuffed that is into;

3. Quickly wrapped dumplings in case the juice is too much.

12, leek shrimp filling

1) dumpling filling

shrimp, lean beef, 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.

2) production method

1. cut the beef about 0.4 cm diced, add wine, soy sauce (soy sauce) moderate drowning for more than 20 minutes;

2. shrimp take the shrimp line and cut the meat with the same size of the diced plus a small amount of soy sauce (soya sauce), wine drowned for 20 minutes;

3. will be cleaned and chopped leeks, add ground ginger, salt, 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 stuffing is ready.

13, beef filling

1) dumpling filling

500 grams of beef, 1000 grams of white radish, 50 grams of onion, 1 egg, 50 grams of ginger, 5 grams of tenderizer, 10 grams of salt, 5 grams of pepper, 15 grams of cooking wine, 25 grams of soy sauce, 15 grams of monosodium glutamate, 25 grams of sesame oil, 30 grams of refined oil, 50 grams of dry starch.

2) production method

1. Beef to remove the net fascia, wash, twisted into a fine velvet, with tenderized meat powder, cooking wine, refined oil and mix well, and then let stand for about 40 minutes, and then add the ginger juice and 250 grams of water and mix well;

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

3. Beef puree add radish grain, onion and evenly, and then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, beef dumplings into the filling.

3) warm tips

1. beef can not have sinew, and beef should be stranded fine, in order to eat more water, so that it is tender;

2. tenderizing powder can also be used in place of baking soda, but the amount should not be too much;

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

14, fish and meat filling

1) dumpling filling

1 treaty 1000 grams of large grass carp or fish, 100 grams of beef, 300 grams of leeks, 2 egg whites, 15 grams of refined salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of monosodium glutamate, 15 grams of chicken essence, 25 grams of sesame oil, 30 grams of refined oil.

2) production method

1. Grass carp slaughtered and cleaned, remove the head and tail, bone spurs and fish skin, take the net fish meat stranded into velvet, beef chopped into mud, leeks choose to wash, cut into fine grains, add sesame oil, refined oil mixed well;

2. Fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken broth, simmering until the soup color creamy, 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 white and stir, while stirring to add cold fish soup, until stirring vigorously and fish soup added, next and chives mix well, fish dumplings stuffed into.

3) warm tips

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

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

3. chives can only be added last.

15, pork filling

1) dumpling filling

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

2)Preparation method

Mince the beef, put in a little soy sauce, cooking wine, salt, sesame oil, finely chopped minced green onion and ginger puree, and if the meat is thin, add some vegetable oil into it, mix well, and then add a little water into the meat mixture, and continue to stir, and stir until the meat mixture has elasticity, 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, whether it is made into stuffing or meatballs.

16, tofu vegetarian dumpling filling

1) dumpling filling

half a cabbage, 200 grams of dried tofu, 100 grams of vermicelli, a number of cilantro, soy sauce, sugar, tofu milk, sesame oil, each appropriate amount.

2) production method

cabbage chopped with gauze wrapped and squeezed water, in a frying pan pour peanut oil 2 spoons, put seven or eight peppercorns pepper popping aroma and fish out without, and then chopped dried tofu, vermicelli into the pot and stir fry, add a few drops of dark soy sauce and a little sugar, stir fry a few times to smell the flavor of the pot can be out of the pot. Put the cabbage, dried tofu and vermicelli into the container, add tofu milk and sesame oil and stir together.