Dumplings are a great invention in our country. The main effort in making dumplings lies in the filling. In addition to meat, the filling also contains various vegetable condiments, including meat and vegetables. From a nutritional point of view, the combination of meat and vegetables is conducive to the balanced absorption of various nutrients; the combination of various seasonings satisfies the taste enjoyment of eaters; in addition, the fillings are chopped into fine pieces, which is beneficial to digestion. In terms of the nutritional value of dumplings as well as its traditional culture and special symbolic significance, it is not an exaggeration to regard it as a "national food".

As a kind of stuffed pasta, the biggest advantage of dumplings is that they are rich in nutrients: they are both staple food and non-staple food; they have both meat and vegetable dishes, which can provide a variety of nutrients. When gathering with family and friends, sometimes they like to make more kinds of fillings, which is the icing on the cake for a variety of nutritional intake.

Another characteristic of stuffed pasta is that it is easy to digest and is suitable for all ages. Dumplings are filled with a variety of meats, eggs, fish, shrimps and seasonal fresh vegetables, and are usually finely chopped.

The skin made of flour contains a variety of vitamins and trace elements. Vegetables such as Chinese cabbage, fennel, and leeks are rich in vitamins, minerals, and dietary fiber. Pork or beef and mutton can supplement high-quality protein. It is better to add some mushrooms, kelp, black fungus, green onion, ginger, etc. to the stuffing.

Two types of flour are used together to make wrappers

People like to use refined white flour to make dumplings because it has a higher protein content and forms more gluten. In fact, traditional standard powder has higher nutritional value because it contains more vitamins, minerals and other trace elements.

In addition, it will be healthy if you add some whole grain noodles to the dumpling wrappers. If you want to ensure that the dumpling skin is tough and not easy to break, you can choose bean noodles, millet noodles or black rice noodles.

Three delicacies stuffing is the most nutritious

Many people like to eat three delicacies stuffing dumplings. The traditional three delicacies fillings include "meat and three delicacies" (pork, shrimp, eggs) and "Three Vegetarian Fresh Foods" (leeks, eggs, dried shrimps), but in fact, the three fresh foods with meat and vegetables are more nutritionally balanced. The best ratio of meat to vegetables can reach 1:1, and the meat should be 30% fat and 70% lean.

If you want to make dumplings nutritious and healthy, you must first start with the fillings. One meat, one vegetable and one mushroom is the most reasonable dietary structure. At the same time, you must also control the amount of fat and oil.

You can try to match meat stuffing with vegetables rich in dietary fiber; you can also add some fungi, such as mushrooms, fungus, white fungus, etc., or algae such as kelp. Not only do they make the dumplings taste better, they also help reduce cholesterol and fat intake.

Vegetarian fillings based on eggs and vegetables are healthier, but it is not recommended to use pure starch ingredients such as vermicelli as the main ingredient because of their low nutritional value.

In fact, the "three" in "three fresh stuffing" has become a general term now, and stuffings made of four or five ingredients are also very common. You might as well change the fillings of the dumplings. You can choose one of meat, vegetarian, fungus and seafood, and you can also add an egg. Here is a recommended combination: lean meat filling, cabbage, shrimp, eggs, and shiitake mushrooms.