Watermelon rind dumpling filling

Dumpling filling:

Watermelon rind, green onion, ginger, salt, MSG, sesame oil.

Preparation method:

1. Remove the flesh and outer skin of the watermelon, cut into thin strips, marinate with salt for 30 minutes, squeeze out the water, and stir in onion, ginger, salt, MSG, sesame oil and other seasonings ;

2. Finally add the shrimp (not too much), and the watermelon rind dumpling filling is ready.

Features of dumplings:

The dumplings made are crisp and refreshing, with moderate sweetness and saltiness.

Warm Tips:

If you don’t shred the watermelon rind, you can chop it into pieces. You can also mix it with meat filling (the same as normal dumpling filling method). The dumplings made in this way are special. tasty.

Vegetarian Three Fresh Stuffing

Ingredients: One winter bamboo shoot, one pound of shiitake mushrooms, 3 eggs

Method: 1. Peel the winter bamboo shoots and cut into even slices shape, put it into a pot of boiling water and cook for about 10 minutes. It is best to put a small amount of salt in the water and cook it together. After cooking the winter bamboo shoots, take them out and let them cool. Chop the winter bamboo shoots into fine pieces and set aside.

2. Wash the mushrooms, blanch them in boiling water, take them out, chop them into fine pieces, and put them together with the winter bamboo shoots for later use.

3. Add a little salt to three eggs and beat them evenly. Add them to the oil pan and stir-fry. It is best to break them up a little so that the filling can be easily mixed.

4. Add salt to the minced winter bamboo shoots, shiitake mushrooms, and crushed eggs (it’s best to add more until the taste is salty), chicken essence, and sesame oil, mix well, and let it sit for about half an hour. It’s time to make dumplings.

How to make leek and pork dumpling fillings

Wash the pork and cut it into large pieces, add a piece of ginger, and boil without adding too much water;

Open the pot and remove the float foam, open the lid and cook over low heat;

Cook until the meat can be penetrated with chopsticks, leaving a little white and thick broth;

Cut the pork into pieces Xiaoding, put it in a basin, pour the broth, mix evenly, and let the soup be absorbed into the meat. It is best not to let the soup come out. If there is too much broth, you can leave some;

Add a little cooking wine (not allowed) Too much, too much soup in the stuffing will also affect the taste), minced ginger;

Pour in the chopped leeks (7 or 8 mm long), stir well, then pour in some olive oil or cooked peanut oil , stir well;

Before wrapping, add salt and stir well; (the oil wraps the water in the leeks and pork, and if you add salt, it will not be easy to kill the water)

Add an egg and flour to the dumpling wrapper, make it a little harder, and try to make it as thin and big as possible (you can also buy ready-made ones);

After wrapping, make boiling water, put the dumplings in the pot, Just boil it for a while and it will be ready (take it out of the pot as soon as the skin is cooked, and the leeks will cook on their own after they are taken out of the pot, so don’t overcook it);