From the nature of the ingredients, the common types of dumpling fillings include meat fillings, vegetarian fillings, and meat and vegetable fillings.

1. Meat filling. As long as the meat is edible can be made into dumpling filling, including pork, beef, mutton, fish, shrimp and so on.

2. Vegetarian filling. Vegetarian fillings, also known as vegetable fillings, are mainly made from fresh vegetables and are especially suitable for the elderly. Common vegetarian fillings include leeks, cabbage, celery, fennel, carrots and so on.

3, meat and vegetable filling. Meat and vegetable filling that is made with meat and vegetables in a certain proportion, in terms of taste and nutrition is more ideal.

Dumplings are delicious and difficult to mix. The first is because it is a "laborious work", time-consuming and laborious; the second is because mixing the filling is also a "technical work", mixing the meat filling is easy to get out of the soup, and the boiled dumplings will be easy to break the skin. But in fact, the solution to these two problems is not difficult, just add a little bit of ground potato when mixing the filling.

1, first of all, prepare a small potato, wash and remove the skin, into the pot steamed.

2. Second, let it cool slightly and then chop it into rice-sized pieces.

3. Finally, put the chopped potatoes into the container with the meat mixture along with the seasonings of green onion, ginger, garlic, cooking wine and salt, and stir in the same direction. You will find that in a short while, the filling becomes sticky and strong, saving time and effort.

This way, the meat broth and vegetable juice will be absorbed by the potatoes, and there will be less loss of nutrients. In fact, not only can you add chopped potatoes to the dumpling filling, but you can also use this method for any other food with filling.

Additionally, when making dumplings, in order not to have a lot of vegetable juice in the filling, it is often the case that the fresh vegetables with more water are chopped and placed in a pot with salt to remove the water or blanched in boiling water, and then squeezed out of the water, which is not only troublesome, but also a lot of nutrients are lost. The dumplings wrapped in this way are tender, crisp and juicy.