First of all, the ratio of meat and vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in dumpling filling is 1:1 or 1:0.5.

Secondly, don't pour out the juice. It has been determined that cabbage will lose more than 60% of its vitamins after the juice is removed. In order to avoid the loss of nutrition and waste, the scientific method is: the vegetable filling chopped, the first squeeze out of the vegetable juice placed in the basin, mixing meat and soy sauce added one after another, mixing thoroughly, so that the vegetable juice penetrated into the meat, and then put on the vegetables stirred. If it is vegetarian dumplings, you can also first chop the vegetable filling, poured into the pot (pot), add cooking oil (vegetable oil) and gently mix, so that the oil to the vegetables wrapped up, and then put salt and seasoning. In this way, not only retained the nutrition, dumpling filling will be tender and delicious, if the leek meat filling, vegetable filling mixed with oil, and then mix the meat (already put enough salt) poured into the mixture, mixed evenly. Vegetable filling first mixed with oil, wrapped by a layer of oil film, encounter salt is not easy to dehydration. The dumplings made with this kind of filling will taste fresh and have a little flavor of vegetable juice.

Finally, the meat should be minced. The meat for the filling, chopped with a knife, so that it becomes mushy. When the lean meat is more, you can add vegetable juice or water in moderation; when the fat meat is more, add less vegetable juice or water, and stir vigorously in one direction. When the meat is sticky, then put an appropriate amount of pepper, five spice oil, salt, fresh ginger, monosodium glutamate, sesame oil, and continue to stir. At the same time, soy sauce should be added slowly bit by bit. If there is broth is best to add broth, add drops while stirring until it becomes a paste, and then pour the vegetable filling and mix well. Dumplings made with this filling will be full of flavor and tender when eaten. If you add a little sugar to the dumplings, they will have a delicious seafood flavor.

The way to make dumpling filling

The dumpling filling is mainly divided into meat filling and vegetarian filling

Before buying the meat filling, you need to mix it with a little bit of water, then add chopped green onion, minced ginger, peppercorns or five-spice powder, monosodium glutamate, salt, a little bit of soy sauce, cooking wine and so on, and then you can add some vegetable oil if you are not too greasy, but if the meat filling is fat enough, then it can be omitted, and then mix it well in one direction. Then mix well in one direction and adjust the saltiness. If you like, you can also add sesame oil, depending on personal taste. Let the meat rest for a while and then you can make dumplings. You can also use this method to make beef stuffing and mutton stuffing.

Chicken asparagus filling

Raw materials: 750 grams of chicken breast meat, 100 grams of asparagus, 50 grams of green onion, sesame oil, ginger, salt, monosodium glutamate, broth.

Practice: chicken breast cleaned and chopped into fine mud, asparagus cut into fine dice in a frying pan and stir-fry for a few moments. Put the chicken puree into a pot, add onion, ginger, cooking wine, soup, salt, monosodium glutamate, stir well, put in the asparagus, and then stir a few times that is to become.

Fish leek stuffing

Raw materials: 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.

Practice: put the fish in the water bleaching, remove the coarse thorns, put on the board knocked into fine mud. Fatty meat cut into fine grains, chopped chives. Take a deep pot, put the fish puree plus soup, open, add wine, onion, ginger, monosodium glutamate, fine salt, hand clockwise stirring, and finally add fat meat, leeks into.

How to mix the tender meat filling:

Minute five-flower meat into the mud, put a little soy sauce, cooking wine, salt, sesame oil, finely chopped minced green onions and ginger puree. If the meat is leaner add some vegetable oil into it. Mix well. Then add a little water into the meat mixture, continue to stir, stir until the meat is elastic, then add water, and stir again. Add water again and stir again. Do this about 3-4 times and the mixture will be thick and elastic. Remember to add less water each time and add it in several times.

The meat mixture made this way is very tender and tasty, whether you make stuffing or meatballs.

Dumpling stuffing:

Pork stuffing with bok choy: chopped bok choy, and mix with the seasoned meat stuffing.

Carrot and pork stuffing: carrots are finely shredded and mixed with the seasoned meat.

Mushroom stuffing: finely dice fresh mushrooms and mix with the meat mixture.

There are so many different kinds of fillings, and you can combine vegetables and meat. However, be aware that some vegetables have a lot of water (such as cabbage, tomatoes, etc.), so you need to remove the water first. Chop the cabbage and sprinkle a little salt and let it sit for a while, then use your hands to squeeze the water out. And don't put water in the meat filling when mixing, because the cabbage has a lot of water, the filling will be thin easily. Tomatoes should be removed from the seed part, otherwise the filling is not only easy to thin and sour.

Coriander dumpling filling

Raw materials: 250 grams of cilantro, 150 grams of pork filling.

Accessories: soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Practice:

1, parsley choose clean, drain the mud water chopped into mince, mixed into a little sesame oil to be used.

2, pork stuffing into the pot, add all the seasoning, mix well.

3, finally add the parsley and mix well.

Tips:

1, cilantro chopped, if the water is very much, you can use gauze to squeeze out the juice, the juice can be reserved for the filling.

2, pork filling should be fat and lean, the best fat three lean seven ratio, cooked dumplings filling will be fragrant.

Watermelon Peel Dumpling Stuffing

The specific method is like this: watermelon peel to remove the pith and skin, shaved into a thin wire put salt marinade for 30 minutes after squeezing out the water, mixing into the onion, ginger, salt, monosodium glutamate, sesame oil, and other seasonings, and finally add the shrimp (do not have to be too much), so that the dumplings stuffing is done. The dumplings are crisp and tasty, sweet and salty.

My watermelon rind is not shredded but chopped, and the previous practice is roughly salted and mixed into the meat filling (no different from the normal practice of dumpling filling), so that the dumplings are made into a particularly crisp.