Chop onion and ginger, put them into the meat stuffing, and then add cooking wine, salt, sugar, soy sauce, sesame oil, peanut oil and steamed stuffed bun jiaozi. Stir well and leave it for a period of time to let the meat fully absorb the flavor of the seasoning. (I forgot to take pictures at this step. Sorry)

Chop the shrimp (I use frozen shrimp bought in the supermarket, and it is better to use fresh shrimp), add the meat and stir well.

I used only one radish, weighing 2 kg and 3 kg.

Peel the radish and rub it into silk with a brush.

Put a little oil in the wok, heat it, add shredded radish and stir fry slightly.

There will be a lot of precipitation soon.

Squeeze the water out of the radish by hand, chop it on the chopping board and add it to the meat stuffing.

Add a little salt and chicken essence and stir well, and the dumpling stuffing is ready.

Add water to the flour to make a smooth dough. You can put it for a while to wake up the dough. Then rub it into long strips, cut it into small doses, roll it into jiaozi, and finally cook it in a pot. I won't go into details here.

1, mutton and fungus dumpling stuffing

Ingredients: 500g of auricularia auricula, 200g of mutton, chopped green onion, Jiang Mo, pepper powder, soy sauce, salt and oil.

Practice: Chop the mutton into stuffing, add 2 tablespoons of pepper powder, a little soy sauce and salt, add chopped green onion and Jiang Mo, and finally pour in a proper amount of cooked oil (which can be added according to your own taste) and mix well. Chop the hair fungus into powder, add it into the meat and stir well.

2, mutton leek dumpling stuffing

Ingredients: 400g mutton, 500g leek, proper amount of oil and salt, 5g chicken essence, 20g ginger, and 0/0g pepper/kloc.

Practice: Wash and drain leeks and cut into small particles. Chop mutton into mud, wash ginger and cut into powder. Put the mutton paste into the pot, add Jiang Mo pepper and salt to boil vegetable oil, mix the chicken essence evenly, and let it stand for a while. Put leek in the pot, add chicken essence and pepper and mix well, then add salt and mix well. Mix the mutton stuffing and leek stuffing together and mix well.

3. jiaozi stuffed with mutton and radish

Ingredients: 300g of white radish, 800g of mutton, 3 tbsp of oil, salt 1 tbsp, soy sauce 1 tbsp, 50g of onion, 0.5 tbsp of cooking wine and 0.5 tbsp of pepper powder.

Practice: white radish is twisted into filaments. Blanch it in a hot pot. Mutton is stirred into meat stuffing. Add cooking oil, soy sauce, chopped green onion, cooking wine, pepper powder and salt into the meat stuffing and stir well. Take out the blanched white radish and squeeze out the water. Mix the white radish and mutton and stir thoroughly.

Common stuffing methods of mutton jiaozi (2)

4, mutton celery dumpling stuffing

Ingredients: celery, ginger, soy sauce, allspice powder, oyster sauce, mutton, onion and pepper.

Practice: First chop the meat and mutton into stuffing. Put it in a bowl, chop the onion and ginger and put it in the mutton stuffing. Add three scoops of soy sauce, one scoop of delicious food, one scoop of oyster sauce, one scoop of pepper powder, one scoop of spiced powder, two scoops of salt and two scoops of peanut oil. Twist hard. Wash and chop celery, and put it in gauze to wring out the water. Add into the mutton stuffing and stir well.

5, mutton and mushroom dumpling stuffing

Ingredients: 300g mutton, 200g dried mushrooms, proper amount of oil and salt, 50g scallion, 0/0g ginger/kloc-,0/0g fresh essence, 0/0g sesame oil/kloc-,5g pepper and 3g chicken essence.

Practice: soak the dried mushrooms in hot water, wash them and cut them into pieces. Wash onion and ginger and cut into powder. Mutton is chopped into mutton sauce. Add salt, pepper, onion and ginger to the mutton paste, mix well and marinate. Then add mushrooms, minced onion and ginger, salt and chicken essence into the mutton stuffing and mix well. Add umami and sesame oil and mix well.

6. jiaozi stuffed with mutton and shrimp

Ingredients: 500g shrimp, 0/50g mutton/kloc-,a little salt, Jiang Mo.

Practice: First, the sheep blood is squeezed out, peeled and put into Jiang Mo to make meat glue. If you have a blender at home, you can put it directly into the blender to stir, and it is better to add ice cubes to make the mutton tender and chewy. Take the shrimp out of the line, press it directly with a knife, and grind it, and the shrimp sauce will come out. Add an appropriate amount of Jiang Mo. Shrimp and fish glue are put into a basin according to the ratio of 3: 1, and a spoonful of salt is added and stirred evenly.