The practice of dumpling stuffing
Dumpling stuffing is mainly divided into meat stuffing and vegetarian stuffing.
Before cooking, add a little water to mix the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save some, then stir it evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste.
Chicken and winter bamboo shoots stuffing
Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.
Fish and leek stuffing
Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.
How to bring out tender and smooth meat stuffing;
Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.
The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.
Dumpling stuffing:
Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.
Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.
Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.
There are too many kinds of fillings, so it is enough to mix vegetables with meat. However, it should be noted that some vegetables contain more water (such as Chinese cabbage and tomatoes). ), so go to the water first. Chop the Chinese cabbage, sprinkle some salt for a while, and then squeeze out the water by hand. And don't drain when mixing meat stuffing, because Chinese cabbage has a lot of water and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.
Coriander dumpling stuffing
Ingredients: 250g coriander, pork stuffing150g.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Exercise:
1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.
2. Put the pork stuffing into the pot, add all the seasonings and stir well.
3. Finally, add coriander powder and mix well.
Tip:
1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing.
2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.
Watermelon skin dumpling stuffing
The specific method is as follows: peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, add seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much) to make the dumpling stuffing. Jiaozi is crisp and refreshing, with moderate sweetness and saltiness.
My watermelon skin is not shredded, but chopped. The previous practice was to mix coarse salt with meat stuffing (no different from normal dumpling stuffing), and the jiaozi made was particularly refreshing.
Besides traditional jiaozi, is there anything delicious to do in jiaozi?
Please look for it in Baidu news, which has the practice of dumpling stuffing and so on. It's delicious. You can have a look!
Method of dumpling stuffing 1 (three fresh stuffing)
Dumpling stuffing:
200g of fresh shrimp, 0/00g of water-soaked sea cucumber/kloc-0, 50g of winter bamboo shoots/kloc-0, 20g of pork head, sliced ginger 1 0g, 20g of onion, 20g of Jiang Mo, 50g of chopped green onion, egg white1and refined salt/kloc-.
Production method:
1. Wash and chop shrimps into mud, add salt and egg white and mix well;
2. Put the water-soaked sea cucumber into the pot, add ginger slices, onion knots, cooking wine, chicken essence and broth to taste, and pick it up and cut it into fine particles;
3. After the winter bamboo shoots are cut into fine particles, put them in a boiling water pot and take them out;
4. Wash the pork before the pig, grind it into velvet, add refined salt, pepper, cooking wine, sugar, monosodium glutamate and appropriate amount of water and mix well;
5. Add shrimp paste, water-soaked sea cucumber granules, winter bamboo shoots, Jiang Mo, chopped green onion and sesame oil and mix well. Serve.
Tips:
1. Shrimp should be fresh; Sea cucumbers soaked in water must be simmered in advance to prevent astringency; The ratio of fat meat to lean meat in pig sandwich meat is 6∶4.
2. Sanxian stuffing can also be seafood such as chicken; If there are no winter bamboo shoots, mushrooms can be used instead; If you don't put pork in the stuffing, you should also add pig fat or lard to increase the moisturizing taste of the stuffing.
Method 2 of dumpling stuffing (chicken and winter bamboo shoots stuffing)
Dumpling stuffing:
750g of chicken breast, 0/00g of clean winter bamboo shoots/kloc-,50g of chopped green onion, and proper amount of sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.
Production method:
1. Wash the chicken breast and chop it into fine mud for later use;
2. Cut the winter bamboo shoots into small dices and fry them in the oil pan for a while;
3. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir evenly, add winter bamboo shoots, and stir a few times to get the chicken winter bamboo shoots stuffing.
Method 3 of dumpling stuffing (fish and leek stuffing)
Dumpling stuffing:
700g of skinless fish, 50g of fat, 200g of leek, 50g of chopped green onion, cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.
Production method:
1. Bleach the fish with clear water, remove the coarse spines and chop them into fine mud on the chopping board;
2. Cut the fat into fine particles and chop the leeks;
3. Take a deep pot, add fish paste and broth, stir well, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, and beat clockwise with your hands;
4. Finally, add the fat, chives and fish flavor to serve.
Method 4 of Dumpling Stuffing (Dumpling with Coriander)
Dumpling stuffing:
250g coriander, pork stuffing 150g, soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Production method:
1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use;
2. Put the pork stuffing into the pot, add all seasonings and stir well;
3. Finally, add the coriander powder and stir well, and serve the coriander dumpling stuffing.
Tips:
1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze and keep it for stuffing;
2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.
Method 5 of dumpling stuffing (watermelon skin dumpling stuffing)
Dumpling stuffing:
Watermelon peel, onion, ginger, salt, monosodium glutamate, sesame oil.
Production method:
1. Peel the watermelon, cut 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:
Jiaozi is crisp and refreshing, with moderate sweetness and saltiness.
Tips:
Watermelon skin can be chopped without shredding, and meat can also be mixed in (the same as normal dumpling stuffing). jiaozi tastes particularly refreshing.
Method of dumpling stuffing 6
Dumpling stuffing:
One winter bamboo shoot, one catty of mushrooms and three eggs.
Production method:
1. Peel the winter bamboo shoots, cut them into even slices, and cook them in a boiling water pot for about 10 minutes. It's best to put a little salt in the water and cook it together. After cooking, take it out to cool and chop it for later use.
2. Wash the mushrooms, blanch them with boiling water, take them out, chop them up, and put them together with winter bamboo shoots for later use;
3. Put three eggs in a little salt and beat them evenly, then stir-fry them in an oil pan, preferably a little, so as to facilitate stuffing mixing;
4. Add salt (preferably ... >>
What kinds of dumpling stuffing are common?
The practice of dumpling stuffing
Dumpling stuffing is mainly divided into meat stuffing and vegetarian stuffing.
Before cooking, add a little water to mix the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save some, then stir it evenly in one direction, and then adjust the salinity. You can also add sesame oil if you like, depending on your personal taste.
Chicken and winter bamboo shoots stuffing
Ingredients: chicken breast 750g, clean winter bamboo shoots100g, chopped green onion 50g, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times.
Fish and leek stuffing
Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, and proper amount of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.
Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.
How to bring out tender and smooth meat stuffing;
Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into chopped green onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.
The meat stuffing made in this way is tender and delicious, whether it is stuffing or meatballs.
Dumpling stuffing:
Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.
Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.
Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.
There are too many kinds of fillings, so it is enough to mix vegetables with meat. However, it should be noted that some vegetables contain more water (such as Chinese cabbage and tomatoes). ), so go to the water first. Chop the Chinese cabbage, sprinkle some salt for a while, and then squeeze out the water by hand. And don't drain when mixing meat stuffing, because Chinese cabbage has a lot of water and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.
Coriander dumpling stuffing
Ingredients: 250g coriander, pork stuffing150g.
Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.
Exercise:
1. Wash coriander, drain the mud and chop it up, and mix in a little sesame oil for later use.
2. Put the pork stuffing into the pot, add all the seasonings and stir well.
3. Finally, add coriander powder and mix well.
Tip:
1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing.
2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.
Watermelon skin dumpling stuffing
The specific method is as follows: peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, add seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much) to make the dumpling stuffing. Jiaozi is crisp and refreshing, with moderate sweetness and saltiness.
My watermelon skin is not shredded, but chopped. The previous practice was to mix coarse salt with meat stuffing (no different from normal dumpling stuffing), and the jiaozi made was particularly refreshing.
What are the delicious dumpling stuffing practices?
Jiaozi with chives and shrimps.
Ingredients: shrimp150g, lean pork150g, fresh leek150g, appropriate amount of Jiang Mo and appropriate amount of seasoning.
Exercise:
1. Cut lean pork into 0.4 cm long dices, add cooking wine and soy sauce and marinate for 30 minutes.
2. Take out the shrimp line and cut it into dices as big as the shrimp meat. Add a little soy sauce and cooking wine and marinate for 20 minutes.
3. Cut the leek into powder, add Jiang Mo, salt, spiced powder and peanut oil, stir well, and stir with the pickled meat and shrimp to make stuffing.
Mutton dumpling stuffing
Ingredients: clean mutton, leek, ginger, onion, pepper, eggs, salt, pepper, cooking wine, soy sauce, sesame oil and peanut oil.
Exercise:
1, wash the mutton and chop it into fine particles;
2. Wash leek and cut into fine powder;
3. Then soak the peppers in boiling water to form pepper water;
4. Mix the minced mutton with Jiang Mo, chopped green onion, salt, pepper, cooking wine, soy sauce, pepper water and egg liquid;
5. Add sesame oil and peanut oil and mix well. Finally, add the chive powder and mix well.
Spanish mackerel dumpling stuffing
Exercise:
1. Mix dumpling wrapper materials: 400g flour, 2g salt and 2 10g water, knead into smooth dough, cover with wet towel, and seal for half an hour. The bought Spanish mackerel is eviscerated, head and tail removed, cleaned and drained. Picking leeks, washing, and controlling the moisture for later use. Wash Zanthoxylum bungeanum, mix it with hot water, cool it and put it into Zanthoxylum bungeanum water for later use. Wash the onion and cut it into pieces. Wash ginger and beat well. Put it in a container, add water and mix it into onion Jiang Shui for later use.
2. Put the Spanish mackerel on the chopping block, separate the bone and meat in the middle of the fish with a knife, remove the main bone, and then pull out the small thorns on the fish with tweezers. Finally, scrape off the fish layer by layer with a spoon and put it in a larger container.
3. After scraping all the fish, add the white pepper, soy sauce, yellow wine and salt in turn, and then add the soaked onion Jiang Shui, adding about two or three spoonfuls each time, stirring bit by bit until the fish is firm and the onion Jiang Shui is completely absorbed by the fish. Each catty of fish can absorb about 200-500g onion Jiang Shui at most, depending on preference and beating degree. After adding onion and Jiang Shui, add pepper water, which is also added in stages, and stir evenly after each addition until the fish becomes hard.
4. Finally, add egg white and stir well, then add sesame oil and stir well. The stirred meat stuffing is soft and elastic. If there is no elasticity, it means that the stirring is not enough, and more force is needed. ...
Pork dumpling stuffing
Preparation of ingredients: lean pork, shallots, salad oil and condiments.
Production steps:
1. Wash shallots and cut into pieces, and thaw pork for later use.
2. Chop the pork into minced meat or stir it with a blender.
3. Put the chopped shallots into minced meat and add salad oil, soy sauce, sesame oil and salt.
4. Keep stirring until the minced meat and chopped green onion are mixed evenly.
Emerald Crystal jiaozi
Raw materials: cooked noodles, spinach, shrimp, carrots, mushrooms, salt, chicken essence, sugar, sesame oil and corn flour.
Exercise:
1. Mix the raw flour and cooked flour evenly with clean water according to the ratio of 1: 1. After the water in the pot is boiled, pour in the slurry and keep stirring until it becomes sticky and transparent.
2. Sprinkle some dry noodles on the chopping board, take out the dough and put it on. After kneading, wake up for a while.
3. Cook carrots, spinach and mushrooms, chop them up, add chicken essence, sugar, salt, pepper and sesame oil with shrimp sauce, mix well to make stuffing, take out dough, roll it into the stuffing, make jiaozi and steam for 5 minutes.
Vegetarian steamed dumplings
Ingredients: flour, leek, carrot, mushroom, fungus, egg, shrimp head, fried noodles, fried bean curd skin, onion, ginger, garlic, salt, chicken essence, cooking wine and sesame oil.
Exercise:
1. Add half boiled water and half cold water to flour, make dough with semi-hot noodles, and wake for a while.
2. Add cooking wine to the eggs and stir well. After frying, air-cool, add minced leek, minced carrot, minced auricularia, minced mushrooms, shredded vermicelli, shredded tofu skin, fried shrimp head, shrimp oil and Jiang Mo, and stir well. Add salt, chicken essence and sesame oil before wrapping jiaozi and mix well.
3. Take out the dough and make it into dough, then wrap it in jiaozi and steam it.
Beef dumpling stuffing
Ingredients: beef 500g, white radish 1000g, onion 50g, egg 1 piece, ginger juice 50g, tender meat powder 5g, refined salt 5g, pepper 5g, cooking wine 15g, soy sauce 20g, chicken essence 15g.
Exercise:
1. Wash beef, grind it into fine powder, mix well with cooking wine and refined oil, let it stand for about 40 minutes, then add 250 grams of ginger juice and water and mix well; 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 in gauze and squeeze out the water ... >>
What kind of jiaozi is delicious?
One. Two servings of minced meat. Three fresh stuffing with vegetarian meat; Egg and leek stuffing; Pork and green onion stuffing; Vegetarian three fresh stuffing; Pork celery stuffing; Eggs and zucchini stuffing; Pork and leek stuffing; Tofu potherb stuffing; Pork and green pepper stuffing; Shrimp skin and leek stuffing; Pork and cabbage stuffing; Egg and green pepper stuffing; Pork fennel stuffing; Egg fennel stuffing; Pork and wax gourd stuffing; Pork and cucumber stuffing; Pork and sauerkraut stuffing; Pig towel gourd stuffing; Pork zucchini stuffing; Three. Don't add salt to dehydrate vegetables, blanch them with boiling water. Squeeze water and add meat stuffing, which has good taste and good nutrition. Four. Fish, shrimp and sea cucumber can be used as stuffing. Compatible with "leek" and eggs, preferably. Five. "Stir-fried stuffing" steamed dumplings means stir-frying the meat stuffing first. Six. Steamed dumplings with soup and jelly filling.
What are the delicious vegetarian dumpling fillings?
Ingredients: stuffing 1: Chinese cabbage (cabbage), chopped carrots, diced mushrooms (optional diced peanuts), fried steamed bread, diced fried dough sticks, and a little oil in the pot. Stuffing 2: carrots, Chinese cabbage (the largest amount), mushrooms, black fungus and fine powder strips, all broken and blended, mixed with salad oil and salt, not fried. Stuffing 3: 5, 6 mushrooms or ancient grazing (you can prepare more if you like). /2 tofu is about 250g. /3 Half a cabbage (celery, lotus root, white radish and shepherd's purse can also be used. According to your own preferences). /4 Ginger seasoning: salt, soy sauce, sesame oil, cooking oil (some people like spiced powder, so there is no harm in preparing it) How to make it: First, stuffing: Chinese cabbage (cabbage), chopped carrots, diced mushrooms (peanuts are optional), fried steamed bread, diced fried dough sticks, a little oil in the pot and thirteen spices of Jiang Mo. Second, stuffing: carrots, Chinese cabbage (the largest amount), mushrooms, black fungus, fine vermicelli, all broken and blended, mixed with salad oil and salt. Don't fry it. 2. Production: Use homemade flour and good dough to make dough, and wrap it with stuffing. When the water boils, you can cook. 3, seasoning vinegar practice: add a little soy sauce and a little sesame oil with vinegar (you can also add spicy oil or mustard according to your personal taste. ) The stuffing of the three-vegetable glutinous rice balls is: 1, 5, 6 mushrooms or a flour mill (you can prepare more if you like). /2 tofu is about 250g. /3 Half a cabbage (celery, lotus root, white radish and shepherd's purse can also be used. According to your own preferences). /4 Ginger seasoning: salt, soy sauce and sesame oil. Part of the water in Chinese cabbage and radish should be controlled. 2. Stir-fry the materials with oil and seasoning. 3. Use the prepared purse, jiaozi. Because the filling is cooked, it is easy to cook. Once the skin is cooked, you can eat it. Fourth-extract from Jiaozi's practice of making a simple and easy-to-use type element-choose favorite wild vegetables and tofu (chopped) and add some sesame oil as stuffing. Wrap jiaozi, bean sprouts and green peppers (slightly spicy) in oil. Wrap jiaozi spinach (or cabbage or cabbage), carrot, gluten or fried dough sticks, mushroom and horseshoe with the prepared skin, and mix with sesame oil and water. Wrap it. Steamed. Tianjin traditional vegetarian dumplings stuffing
1. Su Jiaozi wants the word "Su", which is the home of ordinary people. I hope there will be no ups and downs in the new year and nothing will happen. In Tianjin, this means "Su Su lived peacefully for a year". Vegetarian dumplings are stuffed with Chinese cabbage, dried tofu, coriander, fungus, vermicelli, day lily, and most importantly, tofu and sesame oil. You can chop all kinds of ingredients into powder and season them with tofu and sesame oil to make stuffing.
2. On the first day of school, jiaozi was packed with stuffing made of gluten, dried fragrant bean sprouts and vermicelli. Will keep vegetarian food clean all year round. ...
3. Deep-fried vegetable rolls, with bean skin as the skin, mung beans, dried incense, vermicelli and coriander mixed with sesame sauce, fermented bean curd, sesame oil, Jiang Mo and other condiments to make stuffing, then roll the stuffing on the skin, cut it into sections, and put it in an oil pan to fry with batter at both ends. Fried vegetable rolls, with golden color, crisp outside and tender inside, are light and palatable, and are a special snack in Tianjin.
4. Su Baoer, which is sold in Tianjin Su Bao Er store or steamed food store, is made of chopped vermicelli, dried citron and coriander, with a little bean sprouts, sesame sauce, bean curd brain juice and sesame oil, stirred into stuffing and wrapped into buns. The top of the steamed stuffed bun should be pinched and folded. Other: soup filling type: it is a kind of filling that will have a lot of juice when you bite open the skin. It is to add vegetables with high water content to the stuffing, such as cabbage or zucchini. Of course, there will be some water when wrapping, but as long as it is handled properly, there is no problem.
Cabbage stuffing: half a cabbage, six mushrooms, one carrot and one ginger are the main ingredients (for two people, more people can add the main ingredients). Production method: 1. Chop the cabbage, wrap it in gauze, and squeeze it until no more water flows out. 2. Remove the hard stems of the watered mushrooms and chop them up. It's best to rub carrots into filaments with a fine eraser and squeeze them a little. Then put two tablespoons of peanut oil in the oil pan, add 7 or 8 pieces of pepper and stir-fry until it is not used. Add a few drops of soy sauce and a little sugar to the chopped mushrooms, stir them a few times to smell the fragrance, and then take them out of the pot for later use. 3, ginger can be more or less according to taste, chopped for later use; 4. Huibai ... >>
What meat is delicious in jiaozi?
Pork green pepper stuffing, pork celery stuffing, pork cabbage mushroom stuffing, pork fennel stuffing, mutton radish coriander stuffing, beef onion stuffing, leek egg shrimp stuffing, leek cooked meat fungus stuffing (steamed dumplings), radish vermicelli shrimp stuffing (steamed boiled), northeast pork sauerkraut stuffing.
What stuffing can jiaozi wrap and what stuffing is delicious?
There are pork celery, pork fungus, pork corn and some vegetarian dishes, such as cabbage and leek. Today is the solstice of winter. Eating jiaozi is a custom in many places. I personally like pork and corn stuffing.
How many kinds of jiaozi are there? What kind of soup is full, fragrant and delicious?
The general types of dumpling stuffing are: Sanxian stuffing, chicken and bamboo shoots stuffing, fish and leek stuffing, coriander stuffing, watermelon peel stuffing, vegetarian Sanxian stuffing, tomato and egg stuffing, leek and shrimp stuffing, beef stuffing, fish stuffing, vegetarian stuffing and pork stuffing.