General types of dumpling stuffing: Sanxian stuffing, chicken and winter bamboo shoots stuffing, fish and leek stuffing, coriander stuffing, watermelon peel stuffing, vegetarian dish Sanxian stuffing, tomato and egg stuffing, leek and shrimp stuffing, beef stuffing, fish stuffing, vegetarian dish stuffing and pork stuffing. Description: See the supplementary chapter \x0d and Noodles at the bottom of the page for details: This wrapper is good, wrapped well, and pork stuffing is good. Put some green onions in the pot, or add some salt to the pot, which can effectively reduce the adhesion of jiaozi. \x0d When filling: If all meat is used, pay attention to draw water into the meat, slowly add water, and stir in one direction with chopsticks while adding water. There is a lot of lean meat in the stuffing, so you can add more water; Fat meat should drain less. Then add chopped green onion, soy sauce, Jiang Mo, monosodium glutamate, etc. And stir evenly. Finally add salt. If meat and vegetables are used as stuffing, it is best to use raw vegetables and blanch them with water to prevent the loss of vitamins. If there is soup after cutting vegetables, squeeze it a little to prevent it from oozing out when wrapping jiaozi. Don't stir the vegetables and meat together, and the soup will come out after stirring. The proportion of meat and vegetables in x0d dumpling stuffing should be appropriate: 1: 1 or 1: O.5 is generally appropriate. Adding some vegetables to dumpling stuffing is not only delicious, but also more comprehensive in nutrition. At the same time, vegetables are long cellulose, which can promote gastrointestinal peristalsis and prevent eating too much meat on holidays, affecting digestion and absorption. \x0d Avoid vitamin loss: First squeeze out the vegetable juice, and then mix it with the meat. You can also chop the vegetable stuffing, stir it with cooking oil first, and then add salt and seasoning, which can also prevent the vegetable juice from killing. \x0d Chop the meat or twist it into meat stuffing, then add a little water (or vegetable juice) and stir vigorously: there is much lean meat in the stuffing, so you can add more water, and at the same time, add more water to the fat meat. Add vegetables and stir well. The dumpling stuffing made in this way is full of soup and delicious to eat. \x0d When mixing dumpling stuffing: Add a little sugar, and you will feel the fresh fragrance of dried seaweed when you eat jiaozi. \x0d Matching method of various fillings: \x0d 1, three fresh fillings \x0d Three fresh fillings: 200g fresh shrimp, sea cucumber with water. Ginger10g, onion 20g, Jiang Mo 20g, chopped green onion 50g, egg white10g, refined salt10g, pepper 3g, cooking wine 30g, monosodium glutamate10g, chicken essence10g. \x0d Put the sea cucumber in a pot and add water, add ginger slices, onion segments, cooking wine, chicken essence and broth, simmer until it tastes good, scoop it up and cut it into fine particles; \x0d Cut the winter bamboo shoots into fine particles, blanch them in a boiling water pot and take them out; \x0d \ Wash the pork before the pig, grind it into minced meat, add salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water, and stir well; \x0d Add shrimp paste, soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil, mix well, and serve with three fresh dumplings. \x0d 2, chicken and winter bamboo shoots stuffing \x0d Dumpling stuffing: chicken breast 750g, clean winter bamboo shoots 100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, etc. \x0d Cut the winter bamboo shoots into small pieces and stir-fry them in an oil pan for a while; \x0d Put the chicken paste into the pot, add the onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir evenly, then add the winter bamboo shoots and stir a few times to get the chicken winter bamboo shoots stuffing. \x0d 3. Fish and leek stuffing \x0d Dumpling stuffing: 700g peeled fish, 50g fat and 200g leek. \x0d Cut the fat into fine grains and chop the leek; \x0d Take a deep pot, add fish paste and broth, stir well, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, and beat clockwise with your hands;