Sorting out the recipe of dumpling filling, how to adjust it is no longer worried, it is all the stuffing that you love to eat!

1) It is best to choose fat and thin front leg meat to make dumpling filling, three points of fat and seven points of skinny, if you like to eat a little fat, you can also use pork belly.

2) If it is convenient, you can chop it into minced meat, the minced meat should not be too broken, it is too broken to eat and chewy,

3) Prepare a green onion, cut the green onion into thin strips, cut a piece of ginger into thin strips, put it in a bowl, and then put more than a dozen peppercorns to increase the fragrance, then add boiling water, soak it for about 5 minutes, then cut some green onions, prepare a few chives, first cut into segments, then cut into green onions, put them in a bowl for later use

Vegetable filling

Ingredients: 1000 grams of Chinese cabbage, 150 grams of shiitake mushrooms, 100 grams of dried tofu, 4 eggs, 50 grams of minced green onions, 1 gram of refined salt, 5 grams of pepper, 15 grams of sugar, 15 grams of monosodium glutamate, 50 grams of sesame oil, 150 grams of refined oil Preparation method: 1 Chinese cabbage washed, cut into fine pieces, pickled with fine salt, squeezed out of water; Shuifa shiitake mushrooms and dried tofu are finely chopped; Knock the eggs into a bowl and stir well with refined salt. 2Put the wok on the fire, put in the refined oil to heat, pour in the egg liquid and spread it evenly and fry it, chop it after it cools, add Chinese cabbage, Shuifa mushroom granules, dried tofu granules and mix evenly, then add minced green onions, refined salt, pepper, sugar, monosodium glutamate, sesame oil, etc. and mix well. Note: 1Chinese cabbage must be pickled first, and then squeezed out of the water before it can be used to make filling; If you don't use Chinese cabbage, you can use radish, leek, celery, etc.; If you don't use dried tofu, you can use tofu skin, water-haired yuba, etc. 2Eggs can also be stir-fried, that is, directly mixed into the filling. In addition, vermicelli can be added to the filling.

Pork mushroom dumpling filling

Remove the stems of the mushrooms, wash them and blanch them in boiling water, drain the water and chop them for later use; Chop the pork, add salt and pepper and stir evenly for later use; Heat the oil until it is 7 hot, add 3-5 peppercorns, star anise, remove the star anise of the peppercorns from the oil, pour it into the meat filling, stir well in one direction, add soy sauce and chicken essence and continue to stir and mix thoroughly; Add shiitake mushrooms and stir well; Add minced green onion and ginger and mix well.

Stuffed pork and leek dumplings

Wash the leeks, drain and chop them for later use; Chop the pork stuffing, add a little cooking wine, and use chopsticks to beat the meat foam in one direction; Add the minced ginger and stir well in the same direction; Add the leek foam, add an appropriate amount of salt, oyster sauce, light soy sauce, chicken essence powder, pepper and sesame oil and mix well

Beef and celery filling

Ingredients: 450 grams of ground beef, 100 grams of ground pork, 2 pieces of celery, 150 grams of celery, 1 small bowl of daylily

Seasoning] 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp oil

Method 1: Put the beef filling on the cutting board and chop it again, add the fat pork filling together, do it according to the mixing method of the beef filling, and adjust the beef filling into beef filling. 2. Tear off the old tendons on the outer layer of celery, first cut into strips, and then cut into thin slices 3. Pick the celery and cut it into cubes. 4. Soak the daylily in water for 30~60 minutes, rinse it several times, squeeze out the water, and cut it slightly. 5. After the beef filling is taken out, add celery, celery and daylily, and then add the seasoning and shake well to make celery beef filling.

Tomato beef dumplings

Ingredients: 500 grams of flour, 200 grams of water, 25 grams of ground beef, 500 grams of tomatoes, 50 grams of green onions, 3 coriander seasoning: 100 grams of oil, 25 grams of salt

Method:

1. Add flour to water and form a dough, knead well, cover with a damp cloth, and set aside for later use.

2. Cut the tomato to remove the sac and juice, and cut the tomato flesh into cubes; Chop the green onions and coriander.

3. Mix the ground meat, diced tomatoes, chopped green onions, minced coriander, salt and oil to make dumpling filling.

4. Roll the dough into round strips, pinch out 60 small doughs, press them flat one by one, roll them into a round dumpling skin, and then add a degree of filling to the dumpling skin to make dumplings. 5. Put the appropriate amount of dumplings into boiling water, point the water three times in a row, wait for it to be cooked, remove and drain the water, until all the dumplings are cooked, and then you can eat.

Stuffed with leek and shrimp dumplings

Ingredients: 150 grams of shrimp, 150 grams of lean pork, 150 grams of fresh leeks

Excipients: appropriate amount of minced ginger, appropriate amount of condiments

Method: Cut the lean pork into cubes of about 0.4 cm, add cooking wine and soy sauce to marinate for more than 20 minutes, take the shrimp line and cut the shrimp into the same size as the meat, add a small amount of soy sauce and cooking wine and marinate for 20 minutes (dark soy sauce for meat and light soy sauce for shrimp).

Finely chop the leeks, add minced ginger, salt, monosodium glutamate, a small amount of five-spice powder, an appropriate amount of peanut oil, a small amount of sesame oil, marinated meat and shrimp and stir well.

Coriander dumpling filling

Ingredients: 250 grams of coriander, 150 grams of ground pork. Excipients: light soy sauce, cooking wine, salt, monosodium glutamate, sesame oil. Method: 1. Wash the coriander, drain the mud and chop it into minced pieces, mix in a little sesame oil and set aside. 2. Put the pork filling into a basin, add all the seasonings, and stir well. 3. Finally, add the chopped coriander and stir well. Tips: 1. After the coriander is chopped, if there is a lot of water, you can use gauze to squeeze out the vegetable juice, and the vegetable juice can be reserved for filling. 2. The pork filling should be moderately fat and thin, preferably in the ratio of fat three and seven thin, and the cooked dumpling filling will be fragrant.

Stuffed with lamb and celery dumplings

Chop the mutton into a filling, put it in a bowl, mince the green onion and ginger and put it into the mutton filling; Add three tablespoons of soy sauce, one tablespoon of sauce, one tablespoon of oyster sauce, one teaspoon of Sichuan pepper powder, one teaspoon of five-spice powder, two tablespoons of salt, two tablespoons of peanut oil, and beat to strength; Wash and chop the celery, dry it and then put it in the mutton filling and stir well.

Stuffed with meat cabbage dumplings

Chop the mutton finely, mince the fatty meat, chop the Chinese cabbage, and squeeze the water slightly; Put the minced meat in a pot and add minced green onion and ginger, soy sauce, salt and monosodium glutamate and stir well, then add cabbage, minced sea rice, peanut oil and sesame oil and mix well.

Chicken and oyster mushroom dumpling filling

Add water to a boil and blanch the oyster mushrooms until soft, remove and let cool and chop; The coriander leaves are removed, the stems are left, and the minced ones are chopped; Cut the chicken into minced meat, put it in a large bowl, add oil, minced green onion and ginger, oyster sauce, cooking wine, pepper, salt, stir well in one direction, add an appropriate amount of water in batches and stir well; Add the oyster mushrooms and coriander and mix well.

Fresh meat dumplings with shepherd's cabbage

Ingredients: 500 grams of flour, 262 grams of water, 200 grams of ground pork, 250 grams of shepherd's cabbage, 400 grams of cabbage

Excipients: 1 tsp minced ginger, 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tsp salt, 2 tbsp oil, 2 tsp sesame oil

Start Making:

1 Wash the shepherd's cabbage and finely chop it. Mix the flour and water and knead into a smooth and soft dough.

2 Chop the cabbage and chop it openly, slightly squeezing off the excess water, and don't squeeze it too dry. Add minced ginger, cooking wine and light soy sauce to the minced meat, pour in water a little bit, stir it without effort, add sesame oil and mix well.

3 Mix the minced meat with chopped cabbage and chopped shepherd's cabbage, add salt and oil, and mix well to form a filling.

4 Knead the dough into long strips, evenly cut into several small pieces, roll them out into dumpling wrappers, wrap them in the filling, squeeze them into the shape of dumplings, and cook them in a pot of boiling water.

Three fresh shrimp dumplings

Ingredients: 600 grams of flour, about 350 grams of water, about 300 grams of fresh shrimp, 1 bundle of leeks, 350 grams of pork, 2 teaspoons of salt, 3 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of five-spice powder, 1/3 teaspoon of chicken essence, 1 teaspoon of sesame oil, 1 tablespoon of peanut oil, 1/4 teaspoon of pepper

Start Making:

1 Prepare the flour and add cold water, mix it with chopsticks and form a snowflake, knead it into a smooth dough, cover with plastic wrap and let it rest for about 20 minutes.

2 Cut the pork belly into fine cubes and set aside.

3 Add salt, light soy sauce, cooking wine, five-spice powder, chicken essence and sesame oil to the diced meat, marinate for 15 minutes.

4 Wash the shrimp. Wash the leeks, cut off the roots, chop them into minced leeks and put them in a container.

5 Remove the skull, remove the shrimp line, add salt, pepper and cooking wine, and marinate for 15 minutes to taste.

6 Pour 1 tablespoon of peanut oil into the minced leeks and stir well so that the oil evenly coats the minced leeks.

7 Mix the leeks with the marinated diced pork, add salt and place the marinated shrimp on one side of the filling.

8 Take a portion of the dough, rub it into long strips, cut it into small pieces, and flatten it.

9 Roll out the wrappers into a thin dumpling wrapper with a bulging belly in the middle, add the dumpling filling, and wrap a shrimp in it.

10 Pinch the edges and squeeze the belly, wrap it into an ingot-shape.

11 Bring the water to a boil, put in the wrapped dumplings, cook until all floating, press the belly of the dumplings with your hands, turn off the heat, remove the dumplings, dip them in garlic or red oil and eat.