Watermelon skin dumpling stuffing

Dumpling stuffing:

Watermelon peel, onion, ginger, salt, monosodium glutamate, sesame oil.

Production method:

1. Peel watermelon, slice it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, and mix in seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil;

2. Finally, add shrimp (not too much), so that the watermelon skin dumpling stuffing is ready.

Characteristics of jiaozi:

The jiaozi is crisp, refreshing and moderately sweet and salty.

Tips:

Watermelon skin can be chopped if it is not shredded, and meat can also be mixed in (the same as normal dumpling stuffing), which makes jiaozi particularly refreshing.

Su Sam sun xian xian

Ingredients: one winter bamboo shoot, one catty of mushrooms and three eggs.

Practice: 1, winter bamboo shoots are peeled, cut into even slices, and boiled in a boiling water pot for about 10 minutes. It is best to put a small amount of salt in the water to cook together. After cooking the winter bamboo shoots, remove them and let them cool. Chop them into pieces and put them away for later use.

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

3. Put three eggs into a little salt and beat them evenly. Stir fry in the oil pan, and it is best to stir fry a little, so it is easy to mix the stuffing.

4. Add salt (preferably more until it tastes salty) to the minced winter bamboo shoots, minced mushrooms and broken eggs, mix the chicken essence and sesame oil well, and leave it for about half an hour to wrap jiaozi.

Method of filling leek and pork dumplings

Wash the pork and cut it into large pieces, add a piece of ginger and boil it in white. Don't put too much water.

Boil the pot to remove foam, open the lid and cook on low heat;

Cook until the meat can be cooked thoroughly with chopsticks, leaving a little white and thick broth;

Cut the pork into cubes, put it in a pot, pour in the broth, mix well, and let the soup be absorbed into the meat. It is best not to make soup. If there is more broth, you can leave some.

Add a little cooking wine (not too much, too much soup will also affect the taste), Jiang Mo;

Pour in chopped leeks (7 or 8 mm long), stir well, then pour in some olive oil or cooked peanut oil and mix well;

Before wrapping, add salt and mix well; (Oil wraps the water in leeks and pork, and then salt is added, so it is not easy to kill the water.)

Add an egg to the dumpling skin, make it a little harder, and make it as thin and big as possible (you can buy it ready-made);

After wrapping, make boiled water, put it into jiaozi, and just boil it a little (the leek will be cooked after the skin is cooked, so don't overdo it);

Sam sun dumplings stuffing

Raw materials: sea cucumber 1 piece, fresh shrimp 300g, pork stuffing 300g, leek 200g, boiled sea cucumber material, onion and ginger each a little, cooking wine 1 tablespoon, and water 3 cups.

A little salt, sesame oil 1 tbsp, soy sauce 1 tbsp.

Method of stuffing three fresh dumplings

1, put the sea cucumber in a small pot, add the sea cucumber and cooking wine, cook for 10 minute, take it out, shower, and cut into cubes.

2. Mix the pork stuffing,

Mix it and put it in the refrigerator.

3. After the shrimp is shelled and pumped to remove the mud intestines, it is washed with a little salt, rinsed clean, dried, diced, mixed with a little sesame oil and salt, and put in the refrigerator for more than 30 minutes.

4. Pick the leek and cut it into small dices.

5. After the meat stuffing is taken out, add the sea cucumber, shrimp and diced chives and mix well. Add about 1/2 tablespoons of soy sauce and sesame oil as appropriate, and mix well to make the three fresh stuffing.

Pork stuffing

Raw materials: 500g lotus white pork1000g Jiang Mo15g chopped green onion 30g refined salt15g pepper 5g cooking wine 25g monosodium glutamate15g sesame oil 25g refined oil 25g.

Method:

1. Pork is peeled, washed and cut into fine particles; Wash lotus white, cut into fine powder, and mix well with refined oil.

2. Mix the pork with Jiang Mo, chopped green onion, salt, pepper, cooking wine, monosodium glutamate and sesame oil, then add lotus white and mix well.

note:

1. The ratio of fat to lean meat of pork is 4∶6.

2. Lotus white can't be directly added to pork, so it must be mixed with oil before adding.

3. If the ingredients are Chinese cabbage, the Chinese cabbage must be pickled first, and then some water is squeezed out before adding.

Beef dumpling stuffing practice

Dumpling stuffing: 500g of beef, 50g of white radish 1 000g, 50g of onion, 50g of egg1piece, 50g of ginger juice, 5g of tender meat powder, 0g of refined salt10g, 5g of pepper, 5g of cooking wine15g of soy sauce.

Production method:

1. Remove fascia from beef, wash it, grind it into fine velvet, mix it with tender meat powder, cooking wine and refined oil, let it stand for about 40 minutes, then add ginger juice and 250 grams of water and mix it evenly;

2. Peel and wash the white radish, cut it into thick slices, cook it in a boiling water pot, take it out, put it on a vegetable pier and chop it into fine particles with a knife, then wrap it with gauze, squeeze out the water, and cut the onion into fine powder;

3. Add radish granules, minced onion and mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg liquid and mix well, and serve in beef dumpling stuffing.

Tips:

1. There should be no fascia in the beef, and the beef should be minced to eat more water and make it tender;

2. Tender meat powder can also be replaced by baking soda powder, but the dosage should not be too much;

3. The white radish in the ingredients can also be replaced by leeks and celery, and if there is no onion, it can be replaced by green onions.