There are very many types of dumpling fillings, and today I'd like to introduce you to a few: Vegetarian dumplings, cabbage and pork filling, pork and leek filling, freshly chopped celery, celery and pork six-fresh, universal pork mother filling, caper and fresh pork filling, Spanish mackerel dumplings, seasonal vegetables and fresh meat filling, zucchini egg and shrimp dumplings, assorted fillings, pork and shrimp filled dumplings, purely handmade lamb dumplings, and lotus root stuffed dumplings.
Each of these specific methods are as follows:
01. Vegetarian dumplings stuffed with three fresh dumplings:
Ingredients: leeks, fresh shrimp, eggs, fungus, ginger, olive oil, salt, cooking wine, soy sauce, pepper
Step by step:
1. leeks, eggs, fungus, shrimp (leeks choose the traditional fine-leafed, wide-leafed leeks taste worse)
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2. Be sure to dry leek water, this step must add some olive oil and mix well (oil can protect the leeks of the water does not add salt and seep out), this time to add some ginger.
3. At this time to add the right amount of salt, fresh shrimp in the pot before, to first use wine in a bowl, a small amount of soy sauce, pepper, the right amount of olive oil marinade for 5 minutes, add the pot before the dry seasoning water, add a good scrambled eggs. Mix well and you can.
02. cabbage and pork stuffing:
Instruments: cabbage 400g, minced pork 200g, ginger 10g, green onion 20g, shrimp 30g, a product of fresh soy sauce 2 tablespoons (30ml), peanut oil 2 tablespoons (30ml)
Practice steps:
1. cabbage cleaned, with the Tupperware of the small cyclone cut chopping machine will be Chinese cabbage into the end of the cabbage, sprinkle salt to kill the water out of the cabbage.
2. After 10 minutes, squeeze out some of the water from the cabbage, then pour peanut oil into the cabbage and stir well so that the oil can coat the cabbage and keep it moist.
3. Beat the ginger and scallions into minced scallions and ginger with a food processor. Put the minced meat, shrimp, minced scallions and ginger, and soy sauce in a large bowl, mix well in one direction, and let it stand for 15 minutes. Combine the minced cabbage with the meat mixture and mix well clockwise to give the meat mixture a good stir.
03. Pork and leek dumplings
Ingredients: pork 500g, leeks 500g, scrambled eggs 3, soaked fungus 30g, egg (and filling) 1, soy sauce 40g, soy sauce 4g, a little powdered white pepper, salt, 2 spoons of cooking wine, a little bit of chicken broth, soy sauce 1 spoon, oyster sauce 1 spoon, 2 spoons of sesame oil, onion and ginger, 20g, 1000g of flour, Water 550g
Practice Steps:
1. Choose the leeks clean, soak in lightly salted water for 20 minutes, then wash a few times, drain the water and standby. Cut the leek into leek grain.
2. After soaking the fungus, cook it in boiling water for about 3 to 5 minutes or so, fish it out, rinse it with cool water and chop it into pieces.
3. Eggs scrambled and chopped. Clean the prawns, choose to remove the shells and threads, use kitchen paper to absorb the water, cut the shrimp into granules, the size of the granules at will.
4. Make the pork filling. Pork stuffing selection of fat and lean ratio of three seven, into the ginger, a little pepper, soy sauce, cooking wine, chicken essence, 1 egg, soy sauce, oyster sauce, the right amount of salt, stirring in one direction, and then temporarily put 2g of soy sauce, stirring in one direction to blend, about 100, and then into the 2g of soy sauce, and continue to blend in one direction to blend, blend about 100, mixing evenly after the meat appeared to be viscous can be. Mix well until the meat mixture becomes sticky. Finally, add the chopped green onion, put about 10g of sesame oil on top of the chopped green onion, mix the chopped green onion with the sesame oil, then mix the chopped green onion with the meat mixture, i.e., continue to mix well in one direction, about 100 times. The purpose of covering the scallions with oil first is to prevent the scallion juice from overflowing and causing the meat to taste too much of scallion.
5. Put all ingredients together. Sprinkle 1 tbsp (about 15g) of sesame oil on the leeks first. Toss the leeks with the sesame oil, which coats the leeks to retain their moisture. Stir well and set aside. Add salt to taste.
04. Fresh Celery Dumpling Stuffing
Ingredients: 700g celery or hairy celery, 500g pork stuffing, 1 scallion, 1 tsp pepper, 1 tsp ginger, 2 tbsp vegetable oil, 1 tbsp light soy sauce, moderate salt
Practice Steps：
1.. celery choose and wash, and scallion together with chopped, with a small spoon of salt and marinate for half an hour. We like to eat lighter, if you like to eat meat can put less vegetables more meat, this is not quantitative, according to personal taste.
2. To marinate out of the water, cover the gauze will be squeezed out of the water and filtered out.
3. Put the meat on the celery stuffing, the surface of the pepper, ginger powder, frying pan in boiling oil, aimed at the pepper poured down the pepper, pepper hot, while the meat is also relatively good mixing, and then appropriate into the soy sauce, salt, seasoning, chopsticks stirring in a circle until stirring on the strong.
4. The dumpling filling is ready, I use my nose to smell to know whether the seasoning put enough, not sure with the tongue to taste the salty. I'm not sure if you can taste the saltiness with your tongue, but I think it's a good idea to make sure the dumplings are flavorful and tasty.
05. Celery and pork dumplings
Ingredients:
Celery, pork, onion, mushrooms, carrots (the ratio is about 5:4:1:1:1), 1 egg, soy sauce, salt, a little sesame oil;
Practice:
1. granular, the taste will be more crisp.
2. Chopped stuffing into the pot, add the right amount of oil, soy sauce, salt and a little sesame oil, stirring in one direction until strong can be.
06. Xijia De universal pork mother stuffing
With ingredients ratio: 10 kg of pork stuffing (7 lean and 3 fat), salt 70g, 60g of monosodium glutamate, 70g of chicken powder, 100g of Yixing fresh, 100g of soy sauce, thirteen spices 15g, 60g of chicken juice, 70g of oyster sauce, 8 taels of stuffing oil, 6 pounds of water, 1 kg of green onion froth, 150g of ginger;
07. Shepherd's purse fresh Meat stuffing
Ingredients: meat stuffing 1000g, 1000g of capers, 20 small onions, 500g of flour, 3 tablespoons of oil, 2 tablespoons of salt, 2 tablespoons of abalone juice, 2 tablespoons of five-spice powder, 2 tablespoons of shrimp powder, 2 tablespoons of soy sauce
Practice steps:
1. Wash capers and put into a pot to boil and fish out into the cold water to soak for a while. Chop small onion into small pieces and put them into the minced meat.
2. Drain the water from the capers and chop them into small pieces, then add them to the minced meat and mix well with the seasoning. Mixed dumpling filling.
08. Spanish Mackerel Dumplings
Ingredients: 1 Spanish mackerel, 100g of pork, moderate amount of flour, moderate amount of water, moderate amount of green onions, moderate amount of ginger, a little bit of salt, a little bit of oil;
Practice Steps:
1. Remove the skin and bones.
2. Mince the pork, ginger and green onion together with the fish meat.
3. Dodge the puree into a pot, pour 1 cup of mineral water, mix well. Then pour in the right amount of oil and salt to taste.
09. Northeastern pickled cabbage stuffed dumplings
Ingredients: pork, pickled cabbage, flour, green onions, ginger, soy sauce, monosodium glutamate, thirteen spices, salt, cooking oil
Step by step:
1. First, cut a little fat pork, cut into slices, the pot a little less oil, and then stir-frying over a small fire until the meat becomes dry, we call it "oil! pike" and the simmering lard. I think this step is the key to making good dumplings stuffed with sauerkraut. Chop the oil pike into the meat, meat oil, minced green onion, minced ginger, soy sauce, thirteen spices, a bit of salt, a little taste, and evenly set aside. I pack meat dumplings are first meat and good, so that the meat can have more time to absorb the flavor of seasoning.
2. Sauerkraut, separated into pieces, should be rinsed in cool water. If you use hot water, it doesn't taste as good as if you rinse it with cool water. Before sauerkraut cut, use the blade to open. In the right side of the knife, flat cut in, and then, hold down the knife, with a hand tear the top layer, sauerkraut sliced open. Sliced sauerkraut, staggered in turn, about five or six leaves cut once. More bad cut, less cut more often.
3. Cut into julienne, all cut, pickle shredded in a larger pot, wash with cool water twice. Wash the shredded sauerkraut and clench it into a ball. This step removes some of the water. Take the shredded sauerkraut and chop it again. Put it in a pot after chopping.
4. Clench the chopped sauerkraut again and put it into the pot for the meat mixture. Add a spoonful of cooked soybean oil, if not readily available, you need to heat up in advance. Mixed stuffed pickles, already fragrant.
10. seasonal vegetables fresh meat filling:
Input preparation: cabbage 300g, pork filling 500g, soaked fungus, vermicelli, carrots, cilantro, mushrooms, green onions, ginger and garlic , vegetable oil, salt, cooking wine, soy sauce, soy sauce, sesame oil, five spice powder, each in moderation;
practice steps:
1. so the ingredients are washed and chopped.
2. Pour the meat mixture into a basin, add the appropriate amount of salt, cooking wine, soy sauce, soy sauce, the right amount of vegetable oil and five-spice powder, stir in one direction to maximize the strength, and then set aside for 15 minutes.
3. Add the minced green onion, ginger and garlic to the meat mixture, stir again in one direction and set aside for 15 minutes to taste. Finally, add the extra vegetables, add salt, vegetable oil, clockwise and stir again, fully integrated with the meat mixture. You can also add soy sauce and dark soy sauce to taste.
11. zucchini egg shrimp dumplings
Ingredients: 2 young zucchini, about 650g, shrimp about 120g, 4 eggs, scallions accurate 13cm, dumpling skin 2 pounds, salt, black pepper, oyster sauce, cooking oil;
Doing steps:
1. zucchini washed and cut off the stalks, grated wire. The grated zucchini shredded with a small amount of salt and mix well and put aside to wait for their own dehydration.
2. Minced shrimp, chopped green onions spare.
3. Beat the eggs in a bowl, add the chopped scallions, a pinch of salt and black pepper, and mix well in one direction.
4. Add cooking oil to the wok, pour in the egg mixture when the oil is hot, and stir constantly to scramble the eggs.
5. Squeeze the water out of the zucchini and set aside. Then mix the shredded zucchini, shrimp puree, chopped eggs, chopped green onions, taste the salinity, add oyster sauce according to personal taste, stirring and stirring can be ...
12. Mixed Stuffing
Ingredients:
Mushrooms or mushrooms 500g, carrot 1, cilantro 5 (do not eat the cilantro can be replaced by celery), a few green beans (or tender corn kernels), 1 piece of ginger;
Methods:
1. Wash the mushrooms and cut into pieces, carrots, carrots and squeeze, cilantro chopped, green beans or tender corn kernels in boiling water over a period of time, and then cut the mushrooms into pieces, carrots and squeeze, cilantro chopped, green beans or tender corn kernels in boiling water over a period of time. Corn kernels in boiling water, ginger minced;
2. like to eat strong flavor type of mushroom in the oil and put a little fried a few drops of soy sauce out of the pot and the other dishes and mix well in turn into the salt, a little sugar, a little pepper powder can be mixed well, like to eat the original flavor do not have to stir fry directly to the vegetable stuffing with oil and put the seasoning on the can be.
13. Pork and shrimp dumplings
Ingredients: three fat seven lean pork 500 grams, green onion roots, soy sauce spoon, oyster sauce spoon, ginger, sesame oil a little bit of salt grams, chicken spoons, white pepper, sugar grams, shrimp
Practice Steps:
1. Shrimp bought back to throw the frozen, three hours out, it is very good to peel the shell. Pork first marinated to taste, put frozen.
2. Then the pork, carrots, lotus root, black fungus, corn, mushrooms, a small handful of green onions, chopped, mixed together, mix well.
14. Pure handmade lamb dumplings
Ingredients: 400 grams of lamb, 80 grams of carrots, 30 grams of cilantro, 30 grams of pepper water, 50 grams of salad oil, 10 grams of sesame oil, oyster sauce 1 tablespoon, soy sauce, salt, sugar, chicken essence, pepper, cooking wine, green onions, ginger;
Steps:
1. Lamb cleaned and picked out of the tendons and membranes, onions and ginger carrots Wash cilantro spare
2. Mutton cut into fine dice, chopped onion and ginger and diced meat together minced
3. Mince the filling process four to five times to add pepper water chopped, the meat and onion and ginger chopped into a fine elasticity of the meat mixture
4. Put the chopped meat and cilantro, carrots into a container with wine and mix well
5. Add salad oil, salt, oyster sauce, soy sauce, pepper, chicken broth, sugar, sesame oil and mix well into the filling
15. Lotus root stuffed dumplings
Ingredients: 500g of pork, 800g of lotus root, 1 onion, 1 piece of ginger, 0.5 garlic, 2 spoons of soy sauce, 1 spoons of soya sauce
Step by step:
Practice steps:
1.
1. Peel the lotus root, stir the meat into the filling, lotus root cut into large pieces into the boiling water blanch for 1 minute, fish out, chopped, the more crushed the better
2. Meat into an egg in one direction whisking, ginger and garlic with the pressure of the paste device to press out the juice and paste to the meat
3. frying pan with a bit of peanut oil, into the minced scallions frying, add soy sauce fried for a while, and then add the old soy sauce, stir fry the aroma of the sauce, the sauce into the meat mixture
3. Stir, then pour in the diced lotus root and stir
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