First, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in the dumpling filling is 1:1 or 1:0.5.

Secondly, don't pour out the juice. It has been determined that cabbage will lose more than 60% of its vitamins after the juice is removed. In order to avoid the loss of nutrition and waste, the scientific method is: the vegetable filling chopped, the first squeeze out of the vegetable juice in the pot, mixing meat and soy sauce added one after another, mixing thoroughly, so that the vegetable juice penetrated into the meat, and then put on the vegetables and stirred well. If it is vegetarian dumplings, you can also first chop the vegetable filling, poured into the pot (pot), add cooking oil (vegetable oil) and gently mix, so that the oil to the vegetables wrapped up, and then put salt and seasoning. In this way, not only retained the nutrition, dumpling filling will be tender and delicious, if the leek meat filling, vegetable filling mixed with oil, and then mix the meat (already put enough salt) poured into the mixture, mixed evenly. Vegetable filling first mixed with oil, wrapped by a layer of oil film, encounter salt is not easy to dehydration. The dumplings made with this kind of filling will taste fresh and have a little flavor of vegetable juice.

The dumpling filling is mainly divided into meat filling and vegetarian filling

Buy back the meat filling before doing a small amount of water to mix, and then add chopped green onion, ginger, pepper or five spice powder, monosodium glutamate, salt, a small amount of soy sauce, cooking wine, and so on, do not mind if you are not too greasy you can add some vegetable oil, but if the meat filling is fat enough, it can be omitted, and then stirred in one direction, after the adjustment of the salty and bland. If you like, you can also add sesame oil, depending on personal taste. Let the meat rest for a while and then you can make dumplings. You can also use this method to make beef stuffing and mutton stuffing.

One, chicken asparagus dumpling 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: chicken breast cleaned and chopped into fine mud, asparagus cut into fine dice in a frying pan and stir-fry for a few moments. Chicken puree into a pot, add onion, ginger, cooking wine, soup, salt, monosodium glutamate, stir well, put into the asparagus, and then stir a few into.

Two, fish leek dumpling filling

Raw materials: 700 grams of skinned fish, 50 grams of fat meat, 200 grams of leeks, 50 grams of green onions, cooking wine, ginger, salt, monosodium glutamate, broth, each appropriate amount.

Practice: put the fish in the water bleaching, remove the coarse thorns, put on the board knocked into fine mud. Fatty meat cut into fine grains, chopped chives. Take a deep pot, put the fish puree plus soup, open, add wine, onion, ginger, monosodium glutamate, fine salt, hand clockwise stirring, and finally add fat meat, leeks into.

How to mix the tender meat filling:

Minute five-flower meat into the mud, put a little soy sauce, cooking wine, salt, sesame oil, finely chopped minced green onions and ginger puree. If the meat is leaner add some vegetable oil to it. Mix well. Then add a little water into the meat mixture, continue to stir, stir until the meat is elastic, then add water, and stir again. Add water again and stir again. Do this about 3-4 times and the mixture will be thick and elastic. Remember to add less water each time and add it in several times.

The meat mixture made this way is very tender and tasty, whether you make stuffing or meatballs.

Dumpling stuffing:

Pork stuffing with bok choy:Chop the bok choy and mix it with the meat stuffing.

Carrot and pork stuffing: carrots are finely shredded and mixed with the seasoned meat.

Mushroom stuffing: finely dice fresh mushrooms and mix with the meat mixture.

There are so many different kinds of fillings, and you can combine vegetables and meat. However, be aware that some vegetables have a lot of water (such as cabbage, tomatoes, etc.), so you need to remove the water first. Chop the cabbage and sprinkle a little salt and let it sit for a while, then use your hands to squeeze the water out. And don't put water in the meat filling when mixing, because the cabbage has a lot of water, the filling will be thin easily. Tomatoes should be removed from the seed part, otherwise the filling is not only easy to thin and sour.

Three, cilantro dumpling filling

Raw materials: 250 grams of cilantro, 150 grams of pork filling.

Accessories: soy sauce, cooking wine, salt, monosodium glutamate, sesame oil each moderate.

Practice:

1, parsley choose clean, drain the mud water chopped into mince, mixed into a little 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.

Tips:

1, cilantro chopped, if the water is very much, you can use gauze to squeeze out the juice, the juice can be reserved for the filling.

2, pork filling should be fat and lean, the best for fat three lean seven ratio, cooked dumplings will be fragrant.

Four, watermelon skin dumpling filling

Practice:

Watermelon skin to remove the flesh and skin, shaved into a thin wire put salt marinade for 30 minutes after squeezing out the water, mixing into the onion, ginger, salt, monosodium glutamate, sesame oil, and other seasonings, and finally add the shrimp (do not need too much), so that dumplings filled with good. The dumplings are crisp and tasty, sweet and salty.

My watermelon rind is not shredded but chopped, and the previous practice is roughly the same as salting, mixing into the meat (with the normal practice of dumpling filling), so that the dumplings are made into a particularly crisp and tasty.

5. Fennel Dumpling Filling

Ingredients: 1 portion of cold water dough (about 2 cups of flour), 1 handful of fennel, 375 grams of pork

Seasoning: 1 tbsp wine, 2 tbsp soy sauce, ? tsp salt, 2 tbsp water, 4 tbsp sesame oil

Methods:

1. Divide dough into small pieces, and form into a dumpling skin.

2. Wash the fennel, pick off the leaves and chop, then chop the meat finely, mix well with all the seasonings, then mix in the fennel to make the filling.

3. Each dumpling skin wrapped into the filling a little, kneaded into dumplings, put into boiling water to cook until floating, repeated point of water twice, you can fish out to eat.

Six, tomato and egg dumpling filling

The main ingredients are 300 grams of cooked eggs (scrambled), 300 grams of tomatoes; seasoning for 8 grams of green onions, 5 grams of ginger, 6 grams of salt, 5 grams of sugar, 10 grams of sesame oil.

Practice:

1, eggs into the frying pan stir-fried (to fry tender)

2, tomatoes diced to remove the thinnest water, (leaving the thick juice of the seed class)

3, add seasoning, clockwise mixing well

4, quick dumplings, in case of too much juice

Seven, chives, shrimp dumplings stuffed

Which is the main ingredients: shrimp 150 grams, 150 grams of lean pork, 150 grams of fresh chives

Accessories: ginger in moderation, seasonings in moderation

Practice:

1, lean pork cut 0.4 cm or so diced, add wine, soy sauce in moderation submerged for more than 20 minutes, shrimp take the shrimp line and cut with the same size as the meat of the diced plus a small amount of soy sauce, wine submerged in 20 minutes (meat with light soy sauce, shrimp with soy sauce, oh). ).

2, chopped chives, add ginger, salt, monosodium glutamate, five-spice powder, a small amount of peanut oil, a small amount of sesame oil, drowned meat and shrimp and mix well. Haha! So simple dumpling filling is good, out of the dumplings taste delicious ah ~~~~~~~

Love the unique aroma of celery, more like celery filled dumplings. With celery to pack dumplings many people throw away the celery leaves, in fact, celery leaves have higher nutrients than celery stalks. To make celery-filled dumplings, juice the celery leaves and make the noodles, and chop the celery stalks to make the filling, so that it is nutritious and delicious and does not cause too much waste. Celery leaves have the effect of calming the liver and lowering blood pressure, supplementing iron and blood, especially suitable for the consumption of three high people.

Raw materials: 500g of lean pork, celery 750g, 600g of flour, 50g of vegetable oil, 3 teaspoons of refined salt, 1 small piece of ginger, 1 white onion, 2 teaspoons of soy sauce

Eight, celery dumplings filling

practice:

1. celery wash, celery leaves with the cooking machine squeeze out the juice of the vegetables, mixing into the part of the water and flour and into a moderately hard dough molasses standby. The dough is molasses and standby;

2. Lean pork minced into meat, in the chopping process should be changed into the chopping side of the ginger, scallion white boiled into the material water.

3. Minced meat mixture into the salt, oil, soy sauce, stirring vigorously marinated for half an hour to taste.

4. celery stems cut into minced into the marinated meat mixture, mix well can be used to wrap dumplings.

Nine, Spanish mackerel dumpling filling

This is a fresh pasta in the coastal residence of Shandong, the fresh Spanish mackerel meat with a knife to scrape into a fine minced meat, mixing into the chives used to make dumplings filling.

Raw materials: 750g fresh Spanish mackerel, 150g fat and lean half of the pork stuffing, 100g leeks, 600g flour, 1.5 teaspoons of salt, 10g pepper

Practice:

1.flour and kneaded into a dough and molasses standby, pepper boiled in water and then cooled.

2. Spanish mackerel choose to wash clean and wipe the water with a knife to the Spanish mackerel from the middle of the cut into two pieces, slowly scrape down the fish with a knife, scrape the fish meat into the fat pork poured into the peppercorns water, and then in one direction, stirring uniformly on the strength.

3. Add salt, chopped chives and stir again can be used to wrap dumplings

Ten, three fresh dumpling filling

The old saying "better than upside down, better than dumplings," it seems that the person who invented this saying, is also a foodie. Sanshin stuffing is one of the more classic and most flavorful, homemade sanshin stuffing, no need to be overly elaborate, delicious is the main thing.

Ingredients: 600g flour, 800g leeks, 400g shrimp, 25g oil, 2 teaspoons salt, 3 teaspoons cooking wine, 3 eggs

Practice

1. Flour and into a soft and hard dough, kneaded well and covered with plastic wrap molasses standby.

2. Peel the shells off the seafood and remove the shrimp intestine and shrimp threads and chop them into small grains, and mix them into the salt and wine and stir them well to marinate in the fishy.

3. Eggs liquid frying pan into eggs, leeks washed and water control and chopped. Shrimp, chopped eggs, leeks mixed into the salt to taste can be used to wrap dumplings to eat.

Dumpling stuffing practice of the whole ingredients with tips

Dumpling stuffing and raw soybean oil can not be eaten together: some people dumplings used to use raw soybean oil mixing stuffing, this is not scientific. This is because some oil extraction plants use the extraction method to extract oil, and there is a small amount of benzene and other harmful substances left in the soybean oil. Therefore, before mixing the dumpling filling, be sure to boil the soybean oil, so that the temperature of the oil reaches more than 200 ° C, the harmful substances evaporated, to be cool