On the winter solstice, it is recommended to have 8 kinds of meat-filled dumplings, which are delicious and affordable, and you are not afraid of freezing your ears for three or nine days

Stuffed pork with cabbage

Ingredients: 500 grams of Chinese cabbage, 350 grams of pork, appropriate amount of dumpling skin.

Ingredients: minced green onion, minced ginger, light soy sauce, sesame oil, sugar, chicken essence, white pepper, oil, salt.

1. Chop the pork directly into meat puree, add a little water and stir, after the meat puree has eaten through the water, add an appropriate amount of minced green onion and minced ginger and mix well.

2. Blanch the cabbage leaves in boiling water, blanch them softly, take them out to cool and cut them into minced cabbage, squeeze out the water, pour in a little cooking oil and mix well.

3. Mix the minced meat with the minced cabbage, add 15 grams of light soy sauce, 5 grams of sesame oil, 2 grams of sugar, 1 gram of chicken essence, 1 gram of white pepper, a little salt and stir into a filling, and wrap it in dumpling skin.

Sour soup dumplings

Ingredients: 1 kg of mutton dumplings.

Ingredients: 1 star anise, 20 fennel, 2 cloves, brown sugar, shrimp skin, minced coriander, seaweed, sesame, chopped green onion, sesame oil, chili oil, balsamic vinegar, light soy sauce, salt.

1. Add 1 large bowl of cold water to the pot, put star anise, fennel, cloves to boil, add brown sugar, balsamic vinegar and boil over low heat for 20 minutes, boil into sweet vinegar and turn off the heat, the ratio of brown sugar and balsamic vinegar is 1:5.

2. Put an appropriate amount of shrimp skin, chopped coriander, seaweed, sesame seeds, and chopped green onion into a bowl, add 2 grams of light soy sauce, 10 grams of sweet vinegar, a little chili oil, sesame oil and salt to taste.

3. Cook the mutton dumplings in a pot and put them into a bowl, pour in an appropriate amount of dumpling soup and stir well, and this sour soup dumpling is ready.

Pork dumplings with radish tassels

Ingredients: 500 grams of radish, 300 grams of pork foreleg meat, dumpling skin.

Ingredients: minced green onion, light soy sauce, white pepper, monosodium glutamate, salt, sugar, sesame oil.

1. Chop the front leg meat into a meat puree, add an appropriate amount of minced green onion, 10 grams of light soy sauce, 2 grams of monosodium glutamate, 1 gram of sugar, 1 gram of pepper, 2 grams of sesame oil, stir until the meat is pureed, and marinate for half an hour.

2. Blanch the radish in boiling water for 2 minutes, remove it and let it cool when it becomes soft, drain it well, and then chop it into minced pieces.

3. Put the meat puree and radish tassels into a large bowl, add an appropriate amount of minced green onions, sesame oil, and a little salt to taste, and mix the stuffing to make dumplings.

Chicken dumplings with leeks and bean sprouts

Ingredients: 300 grams of chicken breast, 100 grams of mung bean sprouts, 200 grams of leeks.

Ingredients: minced chives, minced ginger, dark soy sauce, light soy sauce, sugar, sesame oil, salt.

1. Remove the fascia of the chicken breast, chop it into a meat puree, add 5 grams of light soy sauce, 1 gram of dark soy sauce, 2 grams of sugar, stir and marinate for 20 minutes.

2. Blanch the bean sprouts in hot water for half a minute, remove them, chop them, wash the leeks and cut the minced leeks, and put these two items and the chicken puree into a bowl.

3. Add an appropriate amount of minced chives and ginger, 3 grams of sesame oil, a little salt to taste, wrap the dumpling skin into dumplings, and cook in the pot.

Pork zucchini dumplings

Ingredients: 200 grams of pork puree, 500 grams of zucchini, 2 eggs.

Ingredients: minced green onions, cooking wine, very fresh, sesame oil, sugar, salt.

1. Add 5 grams of extremely fresh meat, 1 gram of cooking wine, 2 grams of sesame oil, 1 gram of sugar, beat in the eggs and stir vigorously.

2. Wash the zucchini and cut it into thin strips, wring out the moisture of the zucchini shreds with gauze, wring it out, and put it in a bowl.

3. Pour in the meat puree, add a little salt and stir well to form the filling, wrap the filling into the dumpling skin and knead it firmly.

Lamb and cabbage dumplings

Ingredients: 1 kg of mutton, 1 kg of cabbage, 100 grams of leeks.

Ingredients: Sichuan pepper water, minced green onions, minced ginger, light soy sauce, cooking wine, sugar, sesame oil, salt.

1. Wash and chop the cabbage, put a little salt to kill the water, filter out the water and then squeeze it dry, so that the taste is crispy.

2. Chop the mutton into a meat puree, pour in 10 grams of pepper water, 2 grams of cooking wine, 10 grams of light soy sauce, 2 grams of sugar, 2 grams of sesame oil and mix and marinate for half an hour.

3. Wash and chop the leeks and mix them with the minced cabbage, add the mutton, minced green onions, minced ginger, pour in 2 grams of sesame oil and stir into the filling, wrap into dumplings.

Celery beef dumplings

Ingredients: 300 grams of celery stalks, 200 grams of beef.

Ingredients: minced green onion, minced ginger, monosodium glutamate, Sichuan pepper powder, salt, oil.

1. Wash and chop the celery stalks, pour them into boiling water and blanch them for 1 minute, remove them and squeeze out the water.

2. Remove the fascia from the beef, wash it with lightly salted water, drain the water and cut it into minced beef.

3. Put the minced beef in a bowl, add an appropriate amount of minced green onion, minced ginger, 2 grams of monosodium glutamate, 1 gram of Sichuan pepper powder, a little cooking oil and salt.

4. Mix the filling well, pour in the minced celery and stir in one direction, and wait for the filling to be sticky and then wrapped into dumplings.

Carrot beef dumplings

Ingredients: 300 grams of beef, 200 grams of carrots, 50 grams of fatty pork, 2 eggs.

Ingredients: green onion, ginger slices, Sichuan pepper, chicken essence, salt, oil.

1. Take a little green onion, ginger slices, and Sichuan peppercorns, put them in boiling hot water and cook for 10 minutes to make green onions, ginger and pepper water.

2. Chop the beef into a meat puree, pour an appropriate amount of green onion, ginger and pepper water and stir until it is strong, chop the fat pork into minced pieces and mix with the beef puree.

3. Peel and wash the carrots and cut them into minced pieces, beat the eggs and pour them into a hot oil pan and fry them into small pieces, remove them and let them cool.

4. Put the minced carrots, minced beef, minced pork, and minced eggs together, add 2 grams of chicken essence, a little oil and salt and mix them into a filling, and you can make dumplings.