Dumplings are also a delicacy with unique Chinese cultural characteristics, and both the south and the north have their own way of eating dumplings. It's just that when making dumplings, there are many different dumpling fillings to choose from, so everyone can make specific choices based on their personal taste preferences. For example, pure tofu vegetarian dumplings are more suitable for vegetarians. The following is an introduction to how to make such dumplings.

Four kinds of vegetarian dumplings

Spinach and egg vegetarian filling

This kind of filling is much more delicious than expected, but there are a few condiments that must be added. Five-spice powder, pepper oil, crispy oil Laoganma hot sauce (put this in soups, vegetables, stewed rice, fried rice, bibimbap, especially meat fillings, it has the ability to turn decay into magic).

Ingredients: spinach, eggs, carrots, fungus, dried shrimps, chicken essence, salt, peanut oil, sesame oil, flour

Method:

1. First make the noodles Reconcile and set aside

2. Blanch the spinach, drain the water and chop into small pieces. Soak the fungus and chop into fine pieces. Add oil to the pot and break into eggs.

3. Heat the oil in the pot, add the shrimp skin and stir-fry for a while, then add the chopped carrots and stir-fry.

4. Finally, add the above ingredients together, mix well, and then season.

5. Roll out the skin, make dumplings, boil water in the pot and cook the dumplings.

Notes:

1. Whether spinach is stir-fried, cold or otherwise, blanch it in boiling water and it will not taste astringent. It also destroys oxalic acid that is harmful to the human body. But don't cook it for a long time as it will lose the vitamins.

2. When using dumpling molds, sprinkle flour first to prevent them from sticking, and put in an appropriate amount of fillings and don’t be greedy, otherwise you won’t be able to wrap them.

Vegetarian dumplings stuffed with mushrooms and rapeseed

Ingredients: flour, mushrooms, rapeseed, green onions, salt, chicken essence, cooking wine, sweet noodle sauce, cooked oil, sesame oil

Method

1. Knead the dough and set aside.

2. Cut the washed rapeseed and scallions into fine cubes and set aside.

3. Cut the fermented mushrooms into dices and set aside.

4. Put the chopped rapeseed, green onions and shiitake mushrooms in a basin, add salt, chicken essence, cooking wine, sweet noodle sauce, cooked oil, sesame and sesame oil and mix well.

5. After the filling is ready, you can open the package (needless to say about the package). Then cook it in a pot of boiling water.

Notes:

1. If the rapeseed is too tender and the soup will come out when cut, you can wrap the stuffing in a cage cloth and squeeze out the water slightly.

2. Clean gauze can also be used without cage cloth.

3. You don’t need to squeeze too much soup into the rapeseed. The aroma itself will absorb water and cause the loss of nutrients.

Vegetarian dumplings stuffed with cabbage and tofu

Ingredients: tofu, cabbage, eggs, green onions, salt, light soy sauce, sesame oil, MSG

Method:

1. Prepare the required raw materials.

2. Cut the cabbage into thin strips and then into small dices, add a spoonful of salt and mince it (the salt is added to draw out the moisture from the cabbage).

3. Wrap the chopped cabbage with a steamer cloth and squeeze out the water.

4. Squeeze out the water from the cabbage, chop the green onions and tofu, and fry the eggs into small pieces. block for later use.

5. Pour the cabbage, tofu, eggs and green onions together.

6. Add four spoons of vegetable oil, two spoons of light soy sauce, two spoons of sesame oil, a little MSG, and an appropriate amount of salt to the filling, and stir evenly in a clockwise direction with three chopsticks.

Zucchini vegetarian dumplings

Ingredients: Ingredients: 110g zucchini, 5g chopped onions, 5g chopped celery, 1 egg, 10g mushrooms, 1 pork filling