When it comes to how to eat dumplings, each place has its own characteristics. Let me share with you my vegetarian dumplings: stuffed with tofu and fungus.

They are very delicious and the ingredients are homemade. You can refer to them. oh.

For more vegetarian food, you can click on Cuicui’s avatar to view it.

The eight, eight and eleven methods of making dumplings!

Many people like to eat dumplings, especially in the second half of the year when there are many holidays and festivals. In many places, dumplings are basically eaten during festivals and other festivals. If you want your dumplings to be delicious, you must match the fillings well. Many people like to eat dumplings, but they are not very good at matching dumpling fillings. With all kinds of ingredients, they are often a little confused and only eat the same kinds of fillings.

The following will teach you a technique for making dumpling fillings and share a "universal formula" for matching ingredients. It is simple and very practical. Remember this matching method: dumpling fillings = main dish + soft side dishes + Crispy side dishes + fragrant dishes, even a novice can make it delicious! Let me explain it to you in detail below.

Main dishes, also known as basic dishes, are used as base dishes. Commonly used ones include: meat, mutton, beef, fish, eggs, etc. It represents the tone of this dumpling filling. For example, if it uses big meat, it will taste like big meat. On the basis of the large meat filling, it is combined with other ingredients to make the taste even better.

Soft side dishes, which provide a soft and tender texture, generally use side dishes that contain a lot of juice. Commonly used ones include: winter melon, purple cabbage, zucchini, cabbage, etc. In addition, you can also use vermicelli, tofu and the like instead. The function of this type of dish is to provide a soft and smooth texture and to act as a "bond".

Hard side dishes mainly provide a crisp and tender texture, and generally use some side dishes with a crisper texture. Commonly used ones include: white radish, lotus root, cucumber, carrot, water chestnut, etc. In addition, fungus, qianzhang, corn, etc. can also be used. The function of these ingredients is to make the dumpling fillings more refreshing and chewy.

Fragrant dishes, which play a finishing touch, usually use some side dishes with obvious fragrance. Commonly used ones include: green onions, mushrooms, coriander, leeks, celery, fennel, shepherd's purse, etc. They make the dumpling fillings richer and more layered in flavor. Without these ingredients, dumpling fillings will not taste good.

Okay, that’s it for the universal formula for matching dumpling fillings. From main dishes, soft side dishes, hard side dishes, and fragrant dishes, you can freely mix and match according to your taste preferences to ensure that the dumpling fillings taste delicious, are soft, smooth, and chewy. However, one thing to note is that if you encounter ingredients with a high water content, you must squeeze out most of the water before mixing the stuffing.

Here are two tips for adding freshness and flavor to dumpling fillings. Many people make vegetarian dumpling fillings that taste very bad, not fragrant, and not tender yet. Next time, you can put some peppercorn oil in the vegetarian stuffing. It can lock in the moisture of the ingredients and increase the flavor. This method has been tried and tested! You can try it.

When making meat fillings, add ginger + peppercorns to boiled water. The amount used is about 1/5 of the dumpling fillings. Then keep stirring in one direction until it feels like it is glued. Using this method, the filling of meat dumplings can be made tender and juicy, and it can also remove the fishy smell and enhance the freshness, making it taste particularly good.

Teach you a technique for making dumpling fillings. The detailed introduction is above. Remember this "universal formula" and even a novice can make delicious dumplings. Finally, let’s talk about the allusion about dumplings. When we Chinese eat delicious food, we pay attention to understanding its ins and outs. The same goes for dumplings. After eating so many dumplings, it would be a bit embarrassing if you didn’t know where they came from.

Dumplings were originally called "Jiao Er". They were invented by Zhang Zhongjing, a medical sage in the Eastern Han Dynasty, and have a history of more than 1,800 years. Dumplings were originally made in winter by kneading dough with cold water into dough, then putting it in a large pot and cooking it with hot ingredients such as mutton and pepper. The main purpose of letting everyone share and eat is to keep the cold away and keep warm, and to prevent everyone from getting frostbite on their ears.

After more than 400 years of evolution, it became a special delicacy in the Tang Dynasty. The appearance is almost the same as the current dumplings. At that time, it was still called "Yan Yue Shaped Wonton".

Then it has been spread to the present and has become one of the traditional delicacies of our country. It is deeply loved by everyone. Especially during festivals, the custom in many places is to eat dumplings.

Okay, that’s all about dumplings

There are too many ways to make dumplings, so I will share a dumpling I recently made myself

Prepare pork (front leg meat, half fat and half lean) ) several

6 abalones (I used to use shiitake mushrooms when making dumplings, but in fact, using abalone directly tastes much more delicious)

More than ten live shrimps (headed, pulled out, and peeled) )

Chinese cabbage (7-8 cloves)

One egg, minced garlic, cinnamon, and some star anise

Chop the above ingredients separately, drain the cabbage with salt Dry the water and pork. Chop the lean meat into small pieces. Fry the fat meat in a pan to remove the oil. Saute the minced garlic, cinnamon and star anise in the oil until fragrant. After the oil cools, pour in the mixed dumpling filling (remove the cinnamon and star anise). Chop the oil residue into small pieces and add it to the dumpling filling. Beat in the eggs and mix well. Add an appropriate amount of salt and light soy sauce. The dumpling filling is ready. Next, wrap the dumplings into the shape you want according to your favorite wrapping method.

There are many ways to make dumplings. As for the filling, it can be divided into salty and slightly spicy. From the wrapping method, it can be divided into pinch, corner, lace, etc. In terms of cooking methods, there are steamed dumplings and boiled dumplings.

Learn and exchange more detailed dumpling recipes.

1. Celery and pork stuffing

2. Northeast pickled cabbage and pork stuffing

3. White radish, diced pork and chive stuffing

4. Chives Fungus, egg and shrimp skin filling

5. Mackerel and leek filling

6. Leek, pork and scallop filling

7. Fennel and pork filling

8. Chinese cabbage and pork stuffing

Hello everyone, I am Bao Ma Doudou, a post-90s generation who loves studying food and cooking. I am very happy to answer this question.

Dumplings are a popular food. Especially a must for lazy people. Perhaps everyone keeps a few packs of quick-frozen dumplings in the refrigerator at home, and cooks a bowl when they are hungry.

So what are the ways to make dumplings? All I know is steaming, frying, deep-frying, and boiling. Boiling is the most common way to eat it! If you eat too much of the same way all the time, you'll get a little tired, so switch between eating a few ways.

Now I will talk about the specific operations of these eating methods:

1. Steaming: A rice cooker or a pot can be used. Of course, it is better to put the dumplings in with a steamer. The specific time depends on the filling of your dumplings. If it is raw meat, steam it for a while longer. If you make it yourself or the stuffing that is easy to cook, steam it for a little while. Generally, all fillings will be cooked in about 25 minutes.

2. Frying: There are two methods for frying. The first is to directly brush oil in the pan, put the dumplings in, and fry slowly over low heat. Be sure to pay attention to the heat, otherwise the outside will be burnt and the inside will not be cooked. When cooked, keep turning. The second method is to steam the dumplings first and then fry them. This way of eating them is more perfect and tastes better. They will turn golden and crispy once fried.

3. Frying: Heat a little more oil in the pot. When the oil temperature is about the same, put the dumplings in and fry. (The oil temperature should not be too high. Use chopsticks to test. When the chopsticks are inserted into it, bubbles will appear. It’s ready) Keep turning it when frying so that it heats evenly and doesn’t stick. It must be fried slowly over low heat to ensure it is cooked and the skin is crispy. (There are not many ways to eat this because it is too oily, especially girls who rarely eat it and worry about gaining weight)

3. Boil: Be sure to boil the water first, then put the dumplings in, and put the dumplings in Stir it after entering it, add cold water after boiling, repeat three times, wait until the dumplings float completely and then cook for a while to ensure that they are cooked, then you can eat them. You can add vinegar, chili, and garlic according to your own taste.

Let me tell you how we make dumplings there. We usually like to eat dumplings, and we usually make them once every eight days.

There are two most commonly made ones, one is a stuffing made of leeks and eggs, and the other is a stuffing made of radish and meat.

To make leek stuffing, wash and dry the leeks first, then chop them into pieces. The second step is to fry the eggs. Heat the pot, add more oil, break the eggs and throw them into the pot and fry until brown. Let cool, chop and mix together, and the leek filling is ready.

The second type is radish stuffed with meat. Wash the radish and cut it into shreds first. Boil it in a pot until it is half cooked, take it out and dehydrate it. Be sure to dry it, and then cut the meat into pieces. Chop the small pieces into small pieces again. Pay attention, they must be broken into pieces, otherwise it will be difficult to package. You need to fry the radish in a hot pan with more oil, scoop it out, let it cool and mix it with the meat.

These two are the same. When mixing them together, add more seasonings: chopped green onions, salt, thirteen spices, dumpling ingredients, chopped ginger, soy sauce, and sesame oil. Put it according to personal preference. Just stir it evenly again.

You can make the dough yourself or buy ready-made dough and wrap it up. Be sure to pinch it tightly when wrapping it, otherwise it will boil as soon as you put it in the pot.

I took some pictures below and the method of making dumplings to share with my friends!

There are three common ways to make dumplings, boiled dumplings, baked dumplings and steamed dumplings.