Share 6 kinds of delicious dumpling fillings, both meat and vegetarian, and those who love dumplings are blessed

 

1. Pumpkin three fresh fillings

Ingredients Required:

Pumpkin, eggs, soaked fungus, fresh shiitake mushrooms, shrimp skin, shallots, salt, chicken essence, thirteen spices, light soy sauce, oyster sauce, sesame oil

1. Peel and remove the pumpkin and rub it into fine wires with a grater, put it in an empty basin or crisper box, sprinkle a small handful of salt and mix well, let it stand for 15 minutes to kill the water, and then use a steaming cloth to dry the excess water.

2. Add oil to the wok, heat it, pour in the egg mixture and stir-fry until it is crushed.

3. Pour scrambled eggs, shredded fungus, diced mushrooms, chopped green onions, shrimp skin into the basin, mix well, and then add an appropriate amount of salt, chicken essence, thirteen spices, light soy sauce, and oyster sauce to taste.

4. Finally, seal a layer of sesame oil on the surface of the filling to enhance the flavor and flavor to lock in the moisture, and mix well.

2. Sauerkraut and pork filling

Ingredients Required:

Northeast sauerkraut, pork belly, green onion and ginger, Sichuan pepper, star anise, salt, chicken essence, light soy sauce, oyster sauce, thirteen spices, cooked oil

1. In the restaurant, no matter what kind of meat filling pepper water is indispensable, it can not only effectively remove the fishy smell in the meat, but also play a tender and juicy effect. Add water to the pot, add a few star anise and a handful of peppercorns under cold water, turn to low heat and cook for 10 minutes after boiling, release the fragrance in the ingredients, and then let it cool for later use.

2. Select a piece of fat and thin pork belly and chop it into a filling, add a handful of minced green onion and ginger to remove the smell and increase the flavor, beat in two eggs to be more smooth and tender, add a small amount of boiled pepper water to remove the fishy, be sure to let the meat filling be completely eaten, and then add salt, chicken essence, thirteen spices, light soy sauce, oyster sauce and stir in one direction, add an appropriate amount of cooked oil and mix well.

3. Rinse the Northeast sauerkraut with running water for 20 minutes, fully wash the salt in the sauerkraut, so as not to make the meat filling too salty, and then dry the water vigorously, pour it into the meat filling and stir evenly in one direction.

3. Celery beef filling

Ingredients Required:

Fresh beef, celery, green onion and ginger, salt, thirteen spices, chopped black pepper, light soy sauce, dark soy sauce, Sichuan pepper water, sesame oil

1. Clean the fresh beef, absorb the water with a kitchen paper towel, cut the beef into small pieces, and then continue to chop into a delicate meat filling.

2. Put a handful of minced green onion and ginger into the beef to remove the smell, pour in a little hot oil to stimulate the fragrance, add an appropriate amount of pepper water to remove the smell many times, add salt, thirteen spices, crushed black pepper, light soy sauce and dark soy sauce and mix well in one direction.

3. Wash the celery leaves to control the moisture, cut them into minced pieces and put them in a basin, add half a spoon of salt and stir well, and let stand for 15 minutes to kill the water.

4. Squeeze the water out of the celery, then pour it into the meat filling, add a tablespoon of sesame oil and stir well.

Fourth, white radish pork filling

Ingredients Required:

Pork belly, white radish, green onion and ginger, salt, chicken essence, light soy sauce, oyster sauce, Sichuan pepper water, cooked oil, sesame oil

1. Cut the pork belly into small pieces and then chop it into a delicate meat filling, add minced green onion and ginger to increase the flavor, beat half a bowl of pepper water into a small amount and many times to remove the smell, beat an egg, add salt, chicken essence, light soy sauce, dark soy sauce, oyster sauce, stir well in one direction, seal a layer of cooked oil and mix well to lock in the moisture in the meat filling.

2. Peel and wash the white radish, first rub it into fine wires with a rubbing board, and then cut it into small granular pieces with a top knife, pour it directly into the meat filling without killing water, add a little sesame oil, and stir evenly in one direction.

5. Fresh meat dumplings with shepherd's cabbage

Ingredients Required:

Pork belly, shepherd's cabbage, salt, chicken essence, light soy sauce, oyster sauce, pepper, Sichuan pepper water, cooked oil, sesame oil

1. Soak the shepherd's cabbage in lightly salted water for 20 minutes and wash it, then blanch it in a pot under cold water, the boiling time should not be too long, and then remove it immediately after the color turns green and cool it with cold water.

2. Chop the pork belly into a delicate meat filling, beat in an egg, add an appropriate amount of pepper water and mix well to remove the smell, add salt, chicken essence, light soy sauce, oyster sauce, pepper, and stir well.

3. Squeeze out the blanched shepherd's cabbage vigorously, cut it into minced pieces with a top knife and pour it into the meat filling, add 2 tablespoons of cooked oil and a little sesame oil and mix well.

6. Zucchini shrimp filling

Ingredients Required:

Zucchini, shrimp, eggs, green onions, salt, chicken essence, oyster sauce, cooked oil

1. Wash the zucchini, remove the stem, rub it into fine strips with a grater, add a spoonful of salt, mix well, and let stand for 20 minutes to kill excess water.

2. Peel the prawns out of the shrimp flesh and pick out the shrimp line, or buy ready-made shrimp directly It is more convenient and trouble-free, and cut the shrimp into small cubes for later use.

3. Add oil to the pot, heat the oil, pour in the egg mixture and fry until it is smooth, then put it out for later use.

4. Put the zucchini in a basin with a steaming cloth, pour in the prepared shrimp, boiled eggs, a handful of chopped green onions, add a little chicken essence, oyster sauce and cooked oil, and mix well in one direction.