For the northern people who love to eat dumplings the most, as long as it is dumplings I like, look kind of said the family also often wrapped dumplings to eat. Vegetarian dumplings because it is not so greasy, eat up a mouthful of one, and not afraid to grow fat. So it is also my daughter-in-law's favorite!

Vegetarian dumplings are easy to mix, make quickly, and save the trouble of chopping meat, mixing can really be more delicious than meat dumplings!

Because we're by the sea here, most of us like to add some seafood to our vegetarian dumplings, such as shrimp, egg and leek dumplings, and wild rice clam meat and egg dumplings. I'd like to introduce you to these two types of vegetarian dumplings, the filling modification.

How to adjust the filling of vegetarian dumplings

One, leek egg shrimp filling

Main ingredients leeks, eggs, shrimp or shrimp

Accounting for minced ginger

Seasoning salt, fresh soy sauce, sesame oil, cooking wine

Practice

Eggs beaten and stirred well, add salt, cooking wine and stir well. The oil in the pan, the oil is hot, the eggs into the pan scrambled mignonette sheng out.

2. Chives cut into fine powder, shrimp to shrimp line, cut into small dices.

3. leeks, eggs, shrimp mixed together, add salt, a fresh soy sauce mix well, drizzle with sesame oil. Ready to open the package.

Delicious Tips

This is a more classic vegetarian dumplings, shrimp can also be replaced with shrimp skin, but with shrimp skin, be sure to fry the shrimp skin on low heat and then use. Vegetarian dumplings are generally best prepared and wrapped now to prevent the vegetables from going down the drain. And because they are easy to cook ingredients, so generally into the pot to cook a open. Dumplings floating drum belly can be, to prevent cooking big broken skin, leeks too rotten no taste. Because vegetarian dumplings eat is light flavor, so when mixing the filling, do not need too much seasoning. And be sure to pay attention to the amount of salt, do not adjust salty! You can scramble the eggs a little older during the scrambling process, so that it is easy to absorb the water.

Features

Chives are fragrant, eggs are flavorful, and shrimp are tasty. The egg absorbs the juice of the leek and the fresh flavor of the shrimp, making it one of the very tasty classic dumplings.

Two, wild rice egg clam dumplings

Main ingredients egg, wild rice, clams

Accessories minced green onions and ginger

Seasoning salt, a fresh soy sauce, wine, pepper, pepper oil

Practice

Eggs and wine and salt to break up the spare, wild rice into minced salt mix, kill the water after squeezing dry. Clam meat pick up impurities, clean and spare. Pan in the oil, the eggs into the pan scrambled into chunks served. Mix the wild rice squash with the eggs and clam meat. Add chopped green onion and ginger, cooking wine and pepper. Mix well and drizzle with pepper oil, then open the package.

Tasty Tips:

Water bamboo is full of water, so before wrapping, add salt to kill the water, and use your hands to dry the water. Otherwise, the water is serious, not easy to wrap. Clam meat is usually sold clams will help now exempt, be sure to choose fresh. You can use the original soup of clam meat to clarify and then clean the clam meat before using. Because the wild rice squash has already been salted to kill the water, there is no need to add salt during the mixing process! Salty is not delicious!