1. Agate jade stuffing: take 250 grams of celery and 50 grams of mushrooms. Put oil in the pot and get angry. After heating, pour in mushrooms. After turning off the fire, add celery powder and mix well with salt. Celery leaves are juiced and kneaded, and wrapped into green jiaozi. Peel and dice two tomatoes, add sugar to make stuffing, then use one tomato to squeeze juice and make dough, and wrap it into red jiaozi.

2. Carrot ear stuffing: shred carrots, chop black and white fungus, put the wok on fire, pour peanut oil, put shredded carrots into the wok after heating, break the wok, add minced onion and ginger, black and white fungus, sesame oil, refined salt and monosodium glutamate and mix well to make jiaozi. Black and white and Huang San colors set each other off, beautiful, crisp and salty.

3. Chinese cabbage vermicelli stuffing: take Chinese cabbage or cabbage, leek, vermicelli and fried steak. Chop Chinese cabbage to remove water, cook vermicelli, chop, add minced onion and ginger, peanut oil, sesame oil, refined salt, monosodium glutamate, and mix with spiced powder to make dumplings. Fresh and light, crisp and delicious.

4. Winter vegetables, fungus and sesame stuffing: winter vegetables and water-soaked fungus are used as the main fillings, and fried and crushed sesame seeds can be used for seasoning. The dumplings made in this way are nutritious and delicious, and are suitable for all ages.

5. Fish stuffing: soy sauce, peanut oil, salt, monosodium glutamate and fresh soup, 500g of flour, 200g of fresh fish, 100g of pork stuffing, and 0/00g of leek/kloc. Wash fish, peel and lose bones, and chop them into minced meat with pork. Mix minced meat into paste with soy sauce, cooking wine and fresh soup, add refined salt and monosodium glutamate and stir well. Wash the leek and cut it into powder. Add it into the mixed stuffing and mix well.

6. Water chestnut stuffing: Water chestnut fresh meat dumplings are fresh, fragrant, tender and crisp, with half a catty of peeled pork belly (or beef) and 6 ounces of water chestnut. White pepper, soy sauce, pepper water, onion, garlic, salt and monosodium glutamate, a drop of cooking wine and a little sesame oil. Production: Wash the pork belly and chop it into pieces (freeze the meat until it is semi-hard, and use a knife tip when chopping, which is conducive to chopping). Put into a large container, add white pepper, soy sauce, pepper water, onion, garlic, monosodium glutamate and cooking wine and mix well. Wash water chestnut and peel it. Blanch in boiling water, remove and drain. Chop the water chestnuts, put them into the minced meat, pour in sesame oil and mix them into stuffing.

7. Big meat stuffing: 500 grams of refined powder and 300 grams of clean pork. 200 grams of leek. 35 grams of soy sauce, 2.5 grams of monosodium glutamate, 75 grams of sesame oil, fresh ginger and refined salt. Remove fascia from clean pork and wash. Wash leek, drain, and cut into 1cm segments. Put pork and ginger pieces on an anvil, chop them into paste, put them into a pot, add soy sauce, refined salt and monosodium glutamate, stir them in one direction until they are strong and sticky, then add 100-150g of clear water, and stir them while adding them until the water is completely absorbed and becomes thick paste. Add chives and mix well; Add small ground sesame oil and mix well to make the filling.

8. Soup stuffing: 50g of water-grown orchid slices, 100g of chopped green onion, 5g of Jiang Mo, 5g of monosodium glutamate, 1g of pepper noodles, 50g of refined salt10g, 50g of soy sauce, 5g of sesame oil100g of soybean oil100g. 50og of refined powder, 25og of cooked chicken, 0/00g of sea cucumber/kloc-and 0/00g of prawn/kloc-. First, chop the chicken into pieces, then peel and cut the sea cucumber, orchid slices and prawns into pieces and add soy sauce. Mix the powder and salt well. Add onions. Ginger, monosodium glutamate, pepper noodles, soybean oil and sesame oil are mixed evenly to make stuffing.

9. Beef stuffing: scallion 1 50g, Jiang Mo1.5g, refined salt15g, pepper powder1.5g, soy sauce 50g, monosodium glutamate1g, soybean oil 50g and sesame oil 20g. 500 grams of flour, 300 grams of beef, and vegetables 150 grams. Chop beef, add soy sauce, Jiang Mo, soybean oil, mix well with water, then add chopped green onion, sesame oil, refined salt, pepper noodles and monosodium glutamate. Chop the vegetables, blanch them with boiling water, squeeze out the water, and put them in the meat and stir well to make stuffing.

10. Three fresh fillings: 50g of lard, 50g of soy sauce, 0g of monosodium glutamate 1 .5g, 0g of refined salt1g, 5g of chopped green onion, 5g of Jiang Mo, 5g of sesame oil1.5g, and 0g of pepper noodles. 500g of refined powder, 250g of chicken, 0/00g of water-soaked sea cucumber/kloc-,0/00g of fresh shrimp/kloc-,50g of steamed scallop or crab meat. Chop the chicken into cubes, add soy sauce and lard and mix well. Sea cucumber Shrimp. Dice scallops, add them to chicken, add minced onion and ginger, pepper noodles, salt and sesame oil and mix well to make stuffing.

1 1. Soy sauce100g of red oil dumplings, sesame oil10g, chili oil 50g, salt10g, monosodium glutamate 7g, sugar 2g, and pepper noodles 1.5. Remove tendons from pork, cut it into fine pieces and chop it into mud. Chop ginger and add water to get juice. Soak Zanthoxylum bungeanum in boiling water to get juice. Chopped scallion. Put the minced meat into a basin, add Jiang Shui, pepper water, chopped green onion, 2.5g monosodium glutamate, sesame oil, refined salt and pepper noodles, and mix and stir to make stuffing. Mix with soy sauce, garlic paste, sugar, Chili oil and monosodium glutamate to make a flavored juice.

Meat and vegetable dumplings

Ingredients: 200g flour, a little water, 100g pork stuffing, 100g carrot, 50g celery, a little onion and ginger, a proper amount of soy sauce, 2g salt and a little sesame oil.

Method of making:

1. Wash carrots and celery and cut them into pieces, and cut ginger and onion into pieces for later use.

2. Put the pork stuffing and vegetable foam together, add soy sauce, onion, ginger foam and a little salt and sesame oil, and stir into stuffing.

3. Knead the dough with warm water, wake up a little, and then knead it repeatedly until the dough is smooth. One or two pull fifteen small doses. Roll it into a round piece (slightly thicker in the middle). After filling, close the edges of the dough with both hands, squeeze it tightly and stick it firmly.

4. Cook with strong fire. After the water boils, put the dumpling pot and stir the water with a spoon to avoid jiaozi sticking to each other. Boil until the jiaozi floats, and put some cold water in it twice in a row, until the dumplings are cooked at the touch of the belly or the dumplings are cooked without white skin.

Features: soft, tender and delicious, with high nutritional value.

Sam sun dumplings

Ingredients: 200 grams of flour, 2 eggs, 30 grams of shrimp, 50 grams of lean pork stuffing, a little onion and ginger, soy sauce, 2 grams of salt and a little sesame oil.

Production method:

1. Wash the onion and ginger, cut them into foam, and beat the eggs into a bowl.

2. Heat the wok, put a little oil after heating, pour in the egg liquid, rotate the wok to spread the eggs into egg skins, chop them up with a knife after taking out the wok, add the meat stuffing, shrimp, soy sauce, onion, ginger foam and a little salt, and finally pour in a few drops of sesame oil and stir evenly to get the three fresh meat stuffing.

3. Making dumplings with meat dishes by methods 3 and 4.

Features: Midao is delicious and nutritious.

Huasu dumpling stuffing: 250g of eggs, 90g of sesame oil, 200g of agaric125g, 200g of vermicelli, 90g of dried tofu125g, 0/000g of green vegetables/kloc-0, onion, ginger, soy sauce, refined salt and monosodium glutamate. Beat the eggs into a bowl, stir-fry them in oil, fry the dried bean curd in oil or fry them to golden brown, cut them into small dices, chop the dried seaweed, cut the auricularia into pieces, cut the vermicelli, green onion and vegetables into fine powder, add soy sauce, refined salt, monosodium glutamate, sesame oil and clear soup together, and mix them into stuffing, which can be wrapped in1250g flour jiaozi.

Crystal dumpling stuffing:

200g of pork suet, 400g of white sugar, raisins, melon strips, green plums, banana puree, green shredded pork, etc. Cut the raisins, melon strips, green plums, green shredded pork into powder, dice the pork suet, add white sugar and banana puree, and mix into stuffing. This stuffing can pack 500 grams of flour, jiaozi.

Xuelihong dumplings

Ingredients: 20 dumpling skins, half a catty of sherry red, four ounces of dried bean curd, three parsley, and a little soy sauce.

Practice: 1. Shredded sherry red, mixed with chopped dried bean curd and coriander, and made into dumpling stuffing.

2. Dumpling bag stuffing can be boiled until it floats, and it is more delicious to dip soy sauce and sesame oil.

Chinese chive meat stuffing

1. Chop leek, knead with fine salt, and rinse the vegetable foam with clear water.

2. Prepare some lean meat, chop it up, add cooking wine and seasonings, and mix well.

3. Mix the meat with the leek.