Let's take a look at the steps of adjusting the chicken stuffing jiaozi:
▲ Formula 1: Chicken and mushroom dumpling stuffing
Wash and chop mushrooms; Chop chicken breast, add chopped green onion, Jiang Mo, salt, soybean oil and monosodium glutamate to taste; Add mushrooms into the meat and mix well.
▲ Formula 2: Chicken and Shrimp Dumplings
Chop cooked shrimp, chicken, carrot and onion respectively; Stir-fried eggs in oil and then chopped; Put all the stuffing in a pot, add salt and a few drops of sesame oil, (salt depends on personal taste, you can taste it) and stir well.
▲ Formula 3: Chicken and cabbage dumpling stuffing
Wash the chicken and chop it into pieces, and wash the Chinese cabbage and cut it into pieces; Add a little salt, monosodium glutamate, sugar, sesame oil and cornflour, and mix well with chicken and cabbage.
▲ Formula 4: Chicken celery dumpling stuffing
Cut the celery into pieces and put it into a juicer to crush it (celery juice can stay and make dumplings in the dough); Chop the chicken, put it in a pot, add chopped green onion, ginger powder, pepper, soy sauce, soy sauce and sesame oil, stir hard in one direction, and then add celery powder and mix well.
▲ Formula 5: Chicken and Green Pepper Dumplings
Clean and shred green pepper, then cut into small pieces, soak in salt water for 10 minute, and dry it for later use; Chicken breast needs to be loosened and chopped, so that the meat will not be hard to eat; Chop onion, ginger and garlic, add them into the meat, mix well, add green pepper and stir clockwise.
▲ Formula 6: Chicken white radish dumpling stuffing
Chop the chicken and onion ginger together and put them in a pot; Rub the white radish into shreds, soak it in boiling water, then drain it with cold water, chop it up and put it in the chicken, add oil and stir it, add salt, thirteen spices and chicken essence, and mix it together for two or three minutes until it is sticky.
▲ Formula 7: Chicken and onion dumpling stuffing
Prepare a proper amount of fat chicken, the fatter the better, chop it into meat stuffing, the finer the better; Chop a chive; Don't use too many onions, just one, which is used to smell fishy and chop it into stuffing; All of them are put together and stirred evenly, and seasonings can be added according to their own tastes.
▲ Formula 8: Chicken and corn dumpling stuffing
Prepare chicken breast, corn, dumpling skin, onion, Pleurotus eryngii and fat; Peel corn and dice chicken breast, onion, Pleurotus eryngii and fat meat; Add sesame oil, pepper, monosodium glutamate and salt and mix well.
▲ Formula 9: Chicken fennel dumpling stuffing
Wash and chop the chicken breast, wash and chop fennel, and take a short piece of scallion and chop it; Hot pot, pour oil, when the oil is 70% hot, add chopped green onion, fry until golden brown, turn off the fire and let it cool (make chopped green onion oil); Put the broken chicken in a pot, put an egg, stir the egg and chicken evenly in one direction, pour in a proper amount of soy sauce, and then stir evenly in the same direction; Pour chopped green onion oil and fennel into the basin together, and then put some sesame oil and salt (because soy sauce is salty, put less salt at this time); Put all the ingredients together and continue to stir in the same direction until the meat and fennel are uniform.
▲ Formula 10: Chicken cowpea dumpling stuffing
Wash and chop cowpeas for later use; Chop chicken breast and onion into mud with a knife, put into a pot, add salt, soy sauce, cooking wine, oyster sauce and eggs, and add two spoonfuls of sesame oil; Mix the minced meat and cowpea thoroughly.
▲ Formula 1 1: Chicken dumpling stuffing with nine dishes.
Pick the nine dishes, wash and chop them, soak the fungus, wash and chop them, and cut the chicken breast slices into minced meat; Put ginger foam, chicken essence, monosodium glutamate, salt, oyster sauce, sesame oil, soy sauce and an egg into the meat stuffing in turn; Beat the meat stuffing in one direction, and add nine dishes and other ingredients (you can beat the stuffing with mushroom water soaked with dried mushrooms, which tastes more delicious).
▲ Formula 12: Chicken Volvariella jiaozi
Soak straw mushroom and auricularia auricula in hot water and chop, and cut coriander into powder; Chop chicken into powder, add chopped green onion, Jiang Mo, yellow sauce, powdered salt, peanut oil and sesame oil and mix well; Add a small amount of water to the meat stuffing, then add fungus, straw mushroom and coriander powder and mix well.
▲ Formula 13: Chicken and dried rice dumpling stuffing
Cut the cabbage into strips and chop them. The cabbage can be wiped by wiping the window and strips. After cutting, pour a proper amount of salt and let stand for 10 minute (which is beneficial to killing the water in the cabbage). Chop chicken into minced meat, shrimp into minced foam, and chop raw materials as much as possible; Put Chinese cabbage stuffing, shrimp foam and chicken stuffing into a pot, add appropriate amount of salt and stir well.
▲ Formula 14: Chicken and carrot dumpling stuffing
Wash chicken breast, drain and chop into stuffing; The carrot is shredded and chopped into stuffing; Draw water for the meat stuffing, then put oil, then add various auxiliary materials (peanut oil, salt, scallion, garlic, ginger, soy sauce and chicken essence), stir evenly in one direction, then add chopped carrots and mix well, and finally add a small amount of sesame oil to enhance fragrance.
▲ Formula 15: Chicken and Auricularia Dumplings
Chop chicken, chop auricularia, and scrape corn with a knife; Put chicken, fungus and corn in a pot, add salt and chicken essence and mix well.
▲ Formula 16: Chicken and Spinach Dumplings
First, boil the spinach soft and chop it; While pouring water, chop the chicken, chop the chicken into mud, put it in a bowl, and stir hard; Rub the cheese into silk and pour it into the meat stuffing. At the same time, mix in the chopped spinach, and finally pour a little sesame oil (because there is salt in the cheese, no seasoning is added, and cheddar cheese with low salt and low fat can be used for the cheese).
▲ Formula 17: Chicken and cucumber dumpling stuffing
Cut chicken into small pieces, slice ginger, and put them together in a meat grinder to make a paste; Wash shallots and cut into powder; Wash and dice the cucumber, add a little salt and mix well, then squeeze out the water (add cucumber water to the ground meat paste), keep stirring in one direction, add pepper, soy sauce and oyster sauce and mix well; Add cucumber and chives, mix well, mix well with cooked rapeseed oil, and mix well with salt when wrapping.
▲ Formula 18: Chicken lotus root dumpling stuffing
Take 1 lotus root, cut off two ends, peel and wash, dice and chop; Chop the chicken, add 2 eggs, add appropriate amount of salt, chicken essence, monosodium glutamate, pepper noodles and sweet potato starch, pour in the diced lotus root and grab well.
▲ Formula 19: Chicken Pleurotus eryngii dumpling stuffing
Boil the pot with water, add Pleurotus eryngii and blanch until soft, remove, cool and chop; Coriander leaves are removed, stems are left, and cut into powder; Cut the chicken into minced meat, put it in a large bowl, add oil, minced onion and ginger, oyster sauce, cooking wine, pepper and salt, stir well in one direction, and add appropriate amount of water in several times to stir well; Add Pleurotus eryngii and coriander and mix well.
▲ Formula 20: Chicken zucchini dumpling stuffing
Wash and chop chicken, zucchini and onion respectively, peel garlic and cut it into garlic paste; Pour a proper amount of corn oil into the pot, pour garlic paste into the pot and stir-fry until garlic is fragrant, then add minced chicken and stir-fry for 2 minutes. Add zucchini and scallion, then add proper amount of salt, soy sauce, sesame oil, spiced powder, Chili powder and chicken essence and mix well to make dumpling stuffing.