Tomato and egg filling

Dumpling filling:

300 grams of eggs, 300 grams of tomatoes, seasonings: 8 grams of green onions, 5 grams of ginger, 5 grams of sugar, 6 grams of salt, 10 grams of sesame oil.

Preparation method:

1. Stir-fry the eggs in the oil pan (fry until tender), dice the tomatoes and remove the thinnest water (retain the thick juice of the seeds);

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2. Add onions, ginger, sugar, salt, sesame oil and other seasonings, mix well clockwise, and the tomato and egg dumpling filling is ready; 3. Wrap the dumplings quickly to prevent too much juice.

Vegetarian stuffing

Dumpling stuffing:

1000g Chinese cabbage, 150g shiitake mushrooms, 100g dried tofu, 4 eggs, 50 minced green onions grams, 1 gram of refined salt, 5 grams of pepper, 15 grams of sugar, 15 grams of MSG, 50 grams of sesame oil, and 150 grams of refined oil.

Preparation method:

1. Wash the Chinese cabbage, cut into fine pieces, pickle with refined salt, squeeze out the water, cut the mushrooms and dried tofu into fine pieces, add eggs Knock it into a bowl, add refined salt and stir evenly into egg liquid;

2. Put the wok on the fire, add refined oil to heat, pour in the egg liquid, spread evenly and fry until cooked, remove from the pan and let cool, then chop Crush it, add Chinese cabbage, shiitake mushrooms, and dried tofu and mix well, then add minced green onions, refined salt, pepper, sugar, MSG, sesame oil, etc., mix well, and the vegetarian dumpling filling is ready.

Warm reminder:

1. Chinese cabbage must be pickled first and then squeezed out of the water before it can be used for stuffing. If you don’t use Chinese cabbage, you can use radish, leek, celery, etc. If you don’t use dried tofu, you can use tofu skin, fermented yuba, etc.;

2. The eggs don’t need to be fried, that is, mix the egg liquid directly into the filling. In addition, vermicelli, etc. can also be added to the filling.

Winter bamboo shoots and shiitake mushroom filling

Dumpling fillings:

One winter bamboo shoot, one pound of shiitake mushrooms, and 3 eggs.

Preparation method:

1. Peel the winter bamboo shoots and cut them into even slices. Put them into a pot of boiling water and cook for about 10 minutes. It is best to put a small amount of salt in the water and cook together. After cooking, take it out and let it cool, then chop it into pieces and set aside;

2. Wash the mushrooms, blanch them in boiling water, take them out, chop them into pieces, and put them together with the winter bamboo shoots for later use;

3. Add a little salt to three eggs and beat them well, then stir-fry in the oil pan. It is best to break them up a little, so that it is easier to mix the stuffing;

4. Add the minced winter bamboo shoots, Add minced mushrooms and crushed eggs together with salt (it's best to add more until the taste is salty), chicken essence, and sesame oil, mix well, and leave it for about half an hour before making dumplings.

Cilantro dumpling filling

Dumpling filling:

250g coriander, 150g pork filling, appropriate amounts of light soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.

Preparation method:

1. Wash the coriander, drain the mud and chop into fine pieces, mix with a little sesame oil and set aside; 2. Put the pork stuffing into a basin and add Add all the seasonings and stir evenly;

3. Finally add the coriander powder and stir evenly, and the coriander dumpling filling is ready.

How to make dumpling fillings

Dumpling filling A

Ingredients: shepherd's purse, tofu, eggs, pepper, salt, oil

How to make: ① Put the washed shepherd's purse in a pot and blanch it in boiling water, take it out and squeeze out the water;

② Chop the tofu, add oil and fry lightly until the tofu turns yellow and the water is dry;

③ Fry the eggs and mince them;

④ Heat a tablespoon of oil, add six or seven peppercorns, heat the oil until it reaches 100%, let it dry to about 80%, and pour it into the stuffing , add salt and mix well.

Dumpling Filling B

Ingredients: Chinese cabbage, shiitake mushrooms, dried tofu, eggs, minced green onions, salt, pepper, sugar, sesame oil , oil

Method: ① Wash and chop the Chinese cabbage into fine pieces, pickle with salt and squeeze out the water;

② Fry the eggs and chop them into pieces, mince the mushrooms and dried tofu;

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③ Mix the chopped ingredients and seasonings evenly.

Dumpling Filling C

Ingredients: Shiitake mushrooms, black fungus, cucumber, eggs, Salt, five-spice powder, sesame oil, oil

Method: ① Rub the cucumber, squeeze out water, mix well with sesame oil and put it in the refrigerator;

② Fry the eggs and mince them, add the mushrooms and fungus Chop into pieces;

③ Mix the minced ingredients with cucumber shreds and seasonings.

Dumpling filling D

Ingredients: old tofu, coriander , celery, shiitake mushrooms, carrots, ginger, salt, soy sauce, oil

Method: ① Crush the old tofu, chop the coriander, ginger, shiitake mushrooms, and carrots, blanch the celery in water, and cut into pieces Crush and squeeze out water;

② After the oil is hot, add minced carrots and minced ginger and sauté until fragrant, add minced mushrooms, add salt and stir-fry evenly and bring to the pot;

③ After the oil is hot, , add minced tofu, add salt, soy sauce and stir-fry until fragrant, then add minced celery (a small amount of soy sauce);

④ Stir-fry ②, ③***, add minced coriander and stir-fry, let cool. .

Dumpling Filling E

Ingredients: celery, enoki mushrooms, shiitake mushrooms, vegetarian chicken, green onions, salt

Method: ① Blanch the celery, Chop it into pieces, squeeze out water, and mince the enoki mushrooms, shiitake mushrooms, and vegetarian chicken;

② Add 2 tablespoons of oil and sauté the chopped green onion until fragrant, add the minced ingredients and salt, and stir-fry for 1-2 Just minutes.

How to make leek and egg dumpling fillings

How to make

1. Wash and chop the leeks and mix well with oil.

2. Stir the eggs, put a little oil in the pot, spread them into egg cakes, the thinner the better, let cool and chop into pieces for later use.

3. (You can add it or leave it out, personal preference) Soak potato vermicelli in boiling water until soft, chop into pieces and set aside.

4. Stir the leeks, eggs, and vermicelli in a clockwise direction at a constant speed. Add cooking wine, salt and sesame oil, mix well and you are ready to make dumplings