Our family loves to eat dumplings, so I often make dumplings. The dumplings I make are full of fillings, clean and affordable. Now I would like to introduce to you a classic Yantai dumpling, a vegetarian dumpling stuffed with cucumber, egg, and fresh shellfish. It is simple and delicious!

Ingredients: (serves 3 people)

2 pounds of cucumbers, 6-8 eggs, 200 to 250 grams of fresh beetroot, a little green onion and ginger

1. Grate the cucumber and chop it into shreds, squeeze out most of the water;

Put the eggs in a pot and fry them until cooked, shovel them into pieces and cool them;

Wash the fresh betin and blanch it in boiling water Once;

Chop the onion and ginger into powder.

2. Mix cucumber, eggs, salt, peanut oil, and sesame oil evenly, then add fresh beetroot and stir slightly.

3. When making dumplings, usually put one to two fresh beddings in each dumpling.

4. The dumplings with vegetarian fillings are cooked over high heat and will be cooked after two boils! Don't overcook or the dumplings will fall apart.

If fresh scallops are not available, dried scallops can be used instead. Soak the scallops for 20 minutes, tear into pieces and mix into the filling. Adjust the filling with scallops and add a little MSG.

Fresh clams are delicious and nutritious. This vegetarian stuffed dumpling has the fragrance of cucumber and fresh clams. It is not greasy, very refreshing and delicious! Everyone can try it!

The wrapper of the dumplings made by yourself is more chewy, and the fillings are all freshly prepared, fresher and without any additives. If you like dumplings with thin skin and big fillings, it is easier to make them yourself.

In fact, making dumplings is not difficult, it just makes it complicated.

How to make dumplings.

In my family, I make dumplings myself when I have time. Mainly my children and grandma make dumplings. I usually keep some quick-frozen dumplings in the refrigerator at home to use as a convenient meal when I’m busy. Let’s talk about how to properly enjoy hand-made dumplings and quick-frozen dumplings respectively!

My grandma is from the north, and the fillings usually used to make dumplings at home include: cabbage meat, leek meat, leek egg, and radish meat. In fact, you can make dumplings as long as you like them. Cabbage meat, leek meat or leek and egg are the classic options.

In my family, my children and I like to eat cabbage and meat stuffing the most. My children’s grandmother likes to eat radish and meat stuffing. Others like to eat leek and egg stuffing, so I go around and try these three. Pack the most.

There are many different fillings in dumpling restaurants in the south, such as beans and meat fillings, vegetables and chicken, vegetarian three delicacies, etc. There are many ways to eat dumplings. You can boil them and eat them normally, or you can make a sour soup-flavored soup like my grandma did, and then put the cooked dumplings in and eat them as sour soup dumplings.

In my impression, the most delicious dumplings eaten outside are Dalian's Bayu dumplings. They are really delicious and juicy. If you have the opportunity, you can try them. They are basically available in restaurants in Dalian, and they should all be freshly made. I still think about it to this day.

If you are busy at work and don’t have the energy or skills to make dumplings, you can buy quick-frozen dumplings from the supermarket. The taste of quick-frozen dumplings will be much different, but they are still edible. They can also be boiled or fried directly. It tastes relatively convenient and simple.

Individual people have different habits when eating dumplings. Some people must eat garlic when eating dumplings. This is basically the habit of northerners. Dumpling wine, dumpling wine, Northeastern people eat dumplings with cold cuts and drink wine. It seems that dumplings are really a traditional Chinese delicacy!

Recommended, sauerkraut and pork, love it!

When eating dumplings, you must make them yourself. When it comes to dumpling fillings, Flounder recommends shepherd’s purse and pork filling. Using shepherd’s purse and pork to make dumplings is a perfect match. Not only is it delicious, but it is also very nutritious. Below is Flounder Share the method with everyone.

Shepherd's purse, pork belly, green onions, ginger, salt, chicken essence, light soy sauce, cooking wine, Sichuan peppercorns, cooking oil, flour.

1. Process the shepherd's purse and remove weeds, yellow leaves and excess roots.

2. Wash the shepherd's purse, blanch it in water, take it out and soak it in cold water for half an hour.

3. Chop the pork belly into meat filling, add chopped green onion, minced ginger, salt, a little chicken essence, 2 spoons of light soy sauce, 1 spoon of cooking wine, and 3 spoons of water and stir in one direction.

4. Squeeze out the water from the soaked shepherd's purse, cut into fine pieces, then add it to the meat filling, pour in the hot oil with fried Sichuan peppercorns, and stir evenly.

5. Mix the flour with cold water to form a dough that is neither soft nor hard. Add a little salt to the water so that it does not stick when making the dumplings.

6. Finish wrapping according to the method of wrapping dumplings.

7. Boil the water in the pot, then add the wrapped dumplings. After boiling, add cold water and repeat about 3 times.

8. Take it out and put it on a plate, and add it with your favorite dipping sauce.

1. The pork belly should be fresh, free of blood stains and capsules. Three fat and seven lean is best.

2. Squeeze out the water from the blanched shepherd's purse, put it into plastic bags in groups, and put it in the freezer area of ??the refrigerator. If you want to eat shepherd's purse in the future, you can take it out and defrost it at any time, and the taste and texture of shepherd's purse can still be preserved. In this way, you can eat shepherd's purse dumplings all year round.

It is more troublesome to make dumplings by yourself, but you can adjust the softness and hardness of the dumpling skins by yourself. The frozen dumplings you buy generally have hard skins and should not be cooked. You can adjust the fillings yourself, and the ones you buy have more uniform flavors. When it comes to flavored dumplings, they are still stuffed with mackerel and shrimp stuffed dumplings. They are very delicious and delicious.

I package it all myself! We can make dumplings in either round or square wrappers. I personally prefer round dumpling wrappers. They are as big as they are and I feel comfortable eating them one by one. For cabbage sums, I always look at what vegetables are abundant in the field, such as leek salad and green vegetable salad. I can’t finish the vegetables. It would also be delicious to buy some meat and wrap it up!

The dumplings made by myself are delicious. I like to eat leek meat, cabbage meat, and vegetarian food. The dumplings made by myself are still delicious and delicious. The quick-frozen dumplings I bought have too much oil and the taste is also bad. It’s not as delicious as making it yourself.

Hello everyone, I am Sister Li and the beautiful cook who loves to eat and cook! When my family eats dumplings, I usually make them myself! Make your own fillings! My favorite or simplest meat-filled dumplings are the ones filled with meat and leeks, served with spicy pepper and vinegar! It tastes great!

But because I am really slow in making dumplings, I am responsible for adjusting the fillings every time, and my mother is responsible for making them!