Materials: 150 grams of shrimp, 150 grams of lean pork, 150 grams of fresh chives, ginger, seasonings moderate.

Practice:

1, cut the lean pork into cubes of 0.4 cm in length and width, and marinate in cooking wine and soy sauce for 30 minutes

2, cut the shrimp into cubes as big as the meat after taking out the shrimp threads, and marinate in a small amount of soy sauce and cooking wine for 20 minutes.

3, the leek into minced, add ginger, salt, five-spice powder, peanut oil and mix well, and marinated meat, shrimp and stir together can be filled.

Lamb dumpling filling

Ingredients: net lamb, chives, ginger, green onions, peppercorns, eggs, salt, pepper, cooking wine, soy sauce, sesame oil, peanut oil.

Practice:

1, the mutton washed and chopped into fine grains;

2, the leek washed and finely chopped;

3, and then peppercorns soaked in boiling water into peppercorn water;

4, the minced mutton with minced ginger, minced scallions, refined salt, pepper, cooking wine, soy sauce, peppercorn water, egg mixture;

5, and then add sesame oil, peanut oil Mix well, and finally add the chives and well into the end.

Mackerel dumpling filling

Practice:

1, the dumpling skin material: 400 grams of flour, salt 2 grams, 210 grams of water mix, kneaded into a smooth dough, covered with a wet towel into a sealed place molasses half an hour. Remove the guts and head and tail of the Spanish mackerel you bought, wash it well and control the water. Rinse the leeks, drain and set aside. Rinse the peppercorns and mix with hot water, let it cool down to make peppercorn water and set aside. Wash and cut green onions into segments, ginger washed and patted, put in a container, add water and mix into the green onion ginger water standby.

2, the Spanish mackerel placed on the chopping board, with a knife to the middle of the fish bones and meat separated, the main bone removed, and then use tweezers to pull out the fish meat in the small spines. Finally, use a spoon to slowly scrape down the fish meat layer by layer and place it in a larger container.

3, all the fish scraped down, add white pepper, soy sauce, yellow wine and salt in turn, and then add the soaked onion and ginger water into it, each time to increase about two or three tablespoons, each add a little bit of constantly stirring to the fish meat on the strength of the fish, so that the onion and ginger water is completely absorbed by the fish meat. Each catty of fish can absorb up to 200-500 grams of onion and ginger water, depending on the degree of preference and the degree of stirring to decide. After adding the onion and ginger water, add the pepper water, also added in small batches, every time you add it, stirring evenly until the fish is firm.

4, finally add the egg white, mix well, and then add sesame oil also mix well, mix the good meat mixture is relatively soft, but very elastic, if there is no elasticity, that is not enough mixing, to be a little more forceful ...

Pork Dumpling Stuffing

Preparation: Fatty and lean pork, scallions, salad oil, seasonings

Preparation Steps:

1, scallions cleaned and chopped, pork thawed and spare.

2, chop the pork into minced meat, or use a blender to stir into minced meat.

3, the chopped green onions into the minced meat, and add salad oil, soy sauce, sesame oil and salt.

4: Stir constantly to make sure the meat and scallions are well mixed.

Jade Crystal Dumplings

Ingredients: noodles, spinach, shrimp, carrots, mushrooms, salt, chicken broth, sugar, sesame oil, cornstarch

Methods:

1. Mix cornstarch and noodles in a ratio of 1:1 with water, and then pour the mixture into the pot of water when it boils, and keep stirring until it thickens and becomes transparent. dry chenggong noodles, take out the dough and put it on the top, knead it well and let it rise for a while;

3, blanch carrots, spinach, mushrooms, chopped, and shrimp puree, add chicken essence, sugar, salt, pepper, sesame oil and mix it well to make a filling, take out the dough, roll it out and wrap it into the filling to make dumplings, and then steam for 5 minutes after the pot boils.

Vegetarian steamed dumplings

Raw materials: flour, leeks, carrots, mushrooms, fungus, eggs, shrimp head, fried vermicelli, fried tofu skin, green onions, ginger, garlic, salt, chicken broth, cooking wine, sesame oil

Practice:

1, half of the flour and half of the cold water and half of the scalded dough, and standby for a few moments to wake up;

2, add eggs in the The egg is mixed with cooking wine, scrambled and cooled, then add chopped leeks, carrots, fungus, mushrooms, vermicelli, tofu skin, fried shrimp head with shrimp oil, ginger and mix well, add salt, chicken essence, sesame oil and mix well before wrapping the dumplings;

3, take out the dough into the skin, wrapped into dumplings and steam can be.

Beef dumpling filling

Raw materials: 500 grams of beef, 1,000 grams of carrots, 50 grams of onions, 1 egg, 50 grams of ginger, 5 grams of tenderizing powder, 10 grams of salt, 5 grams of pepper, 15 grams of cooking wine, 25 grams of soy sauce, 15 grams of chicken broth, 25 grams of sesame oil, 30 grams of refined oil, 50 grams of dried cornstarch

Practice:

1, Beef washed, twisted into fine mush, with cooking wine, refined oil and mix well, let stand for about 40 minutes, and then add ginger juice and 250 grams of water and mix well; white radish peeled and washed, cut into thick slices, into the pot of boiling water and then fish out, put on the pier with a knife chopped into fine particles, and then wrapped in gauze, squeezed out the water; onion finely chopped.

2, and then add fine salt, pepper, soy sauce, monosodium glutamate, sesame oil, dry starch, egg mixture, that is, into.

Fish dumpling filling

Raw materials: grass carp about 1000 grams, 100 grams of pork fat, 300 grams of chives, egg white 2, 15 grams of refined salt, pepper 5 grams, 25 grams of cooking wine, 15 grams of chicken essence, 25 grams of sesame oil, 30 grams of refined oil

Practice:

1, the grass carp to remove the head and tail, bone spurs and skin, take the net fish meat stranded into the mush; Pork fat into mud; leeks choose to wash, cut into fine grains, add sesame oil, refined oil mix well.

2, the fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, simmer until the soup color milky white, filtered material residue, that is, into the fish soup.

3, ready for the fish and then add salt, egg whites and stir, while stirring to add cold fish soup, until stirring vigorously and fish soup added, next and leek grain mix, that is.

Three fresh dumpling filling

Raw materials: 200 grams of fresh shrimp, 100 grams of sea cucumber, 150 grams of asparagus, 200 grams of pork, 10 grams of ginger, 20 grams of green onion, 20 grams of ginger, 20 grams of green onion, 50 grams of green onion, egg white, 10 grams of refined salt, 3 grams of pepper, 30 grams of wine, 10 grams of monosodium glutamate (MSG), 10 grams of chicken broth, 10 grams of sugar, 25 grams of sesame oil, 350 grams of broth. g

Practice:

1 fresh shrimp cut into shrimp grain, add refined salt, egg white and stir; water sea cucumber into the pot, plus ginger, scallion, wine, chicken essence, broth fed into the flavor, cut into fine grains; asparagus cut into fine grains into a pot of boiling water blanch a water and fish out.

2 pig front meat stranded into a puree, add salt, pepper, cooking wine, sugar, chicken essence and appropriate amount of water and stir evenly, and then add shrimp particles, sea cucumber particles, asparagus particles, ginger, green onion, sesame oil and well, that is, into.

Cabbage Pork Stuffing

Materials: 500g of pork, 450g of cabbage, 250ml of water, 15g of ginger, 20ml of salt (10ml added to minced meat, 10ml added to cabbage), 35-40ml of soy sauce, 15ml of cornstarch, 10ml of sesame oil

Methods:

1.Dice the pork and then chop it into minced meat, add grated ginger paste.

2. Add 10ml salt to the minced meat.

3. Add 30~40ml soy sauce, 15ml cornstarch and mix well.

4. Add 250ml of water in batches, stirring with chopsticks in the same direction while adding water.

5. Until the minced meat becomes gelatinous, put it into the refrigerator to chill.

6. Chop the cabbage, add 10ml salt and mix well, let it rest for 15 minutes.

7. Squeeze out excess water.

8. Add 10ml sesame oil and mix well.

9. Mix well with the meat mixture, if you feel the moisture is too much, continue to put into the refrigerator for a while before use.

Chicken asparagus filling

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

Practice:

1, the chicken breast cleaned and chopped into a fine puree, asparagus diced in a frying pan in the frying a few moments.

2, the chicken puree into a pot, add onion, ginger, cooking wine, broth, salt, chicken essence, stir well, put into the asparagus, and then stir a few into.

Coriander dumpling filling

Input: 250 grams of cilantro, 150 grams of pork, soy sauce, cooking wine, salt, monosodium glutamate, sesame oil, moderate amount of

Practice:

1, cilantro clean, drained mud water chopped into minced, mixed into a small amount of 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.

Tomato and egg filling

Making materials: 300 grams of eggs, 300 grams of tomatoes, 8 grams of green onions, 5 grams of ginger, 5 grams of sugar, 6 grams of salt, 10 grams of sesame oil

Making method:

1, eggs into the frying pan frying, tomatoes diced to remove the most dilute water;

2, add green onions, ginger, sugar, salt, sesame oil and other seasonings, clockwise Mix well, tomato and egg dumpling filling is ready;

3, quickly wrapped dumplings, in case the juice is too much.