How to prepare the best dumpling stuffing jiaozi for the Spring Festival?

First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the meat-vegetable ratio of dumpling stuffing is 1: 1 or 1: 0.5.

Secondly, don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: chop up the vegetable stuffing, squeeze out the vegetable juice and put it into the basin. When mixing meat, first add soy sauce one after another, and stir well to make the vegetable juice penetrate into the meat, then put it on the dish and stir well. For vegetarian dumplings, you can also chop the stuffing first, pour it into a pot (basin), add cooking oil (vegetable oil) and stir gently, let the oil wrap the vegetables, and then add salt and seasoning. This not only retains the nutrition, but also makes the dumpling stuffing fresh and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour in the meat stuffing (enough salt) and stir well. The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes delicious, with a little fresh taste of vegetable juice.

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.

First, jiaozi stuffed with chicken and winter bamboo shoots.

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.

Second, fish leek dumplings 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.

Third, the stuffing of coriander dumplings

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.

Four, watermelon skin dumpling stuffing

Exercise:

Peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, mix in 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.

Five, fennel dumpling stuffing

Ingredients: cold water dough 1 (about 2 cups of flour), fennel 1, pork stuffing 375g.

Seasoning: 1 teaspoon wine, 2 teaspoons soy sauce, less than half a teaspoon salt, 2 teaspoons clear water and 4 teaspoons sesame oil.

Exercise:

1. Divide the dough into small pieces and roll them into dumpling wrappers.

2. Wash fennel, remove the leaves and chop it, then chop the meat, mix it with all seasonings first, and then mix fennel for stuffing.

3. Put a little stuffing into each jiaozi bag, knead it into jiaozi, boil it in boiling water until it floats, add water twice, and then take it out to eat.

Six, tomato and egg dumplings stuffing

Ingredients: 300g of boiled eggs (fried) and 300g of tomatoes; The seasoning is 8g onion, 5g ginger, 6g salt, 5g sugar and sesame oil 10g.

Exercise:

1. Scramble the eggs in the oil pan (lightly fried).

2. Dice the tomatoes to remove the thinnest water, (leaving the thick juice of the seeds)

3. Add seasoning and stir evenly clockwise.

4. Pack jiaozi quickly to prevent too much juice.

Seven, leek shrimp dumplings stuffing

Ingredients: shrimp150g, lean pork150g, fresh leek150g.

Accessories: Jiang Mo, seasoning.

Exercise:

1. Cut the lean pork into cubes about 0.4 cm, add cooking wine and soy sauce, and soak for more than 20 minutes. Cut the shrimp into cubes the same size as the meat, add a little soy sauce and cooking wine and soak for 20 minutes (soy sauce for meat and soy sauce for shrimp).

2. Chop leek into powder, add Jiang Mo, salt, monosodium glutamate, a small amount of spiced powder, proper amount of peanut oil, a small amount of sesame oil, soaked meat and shrimp, and stir well. Ha ha! It would be nice to have such a simple dumpling stuffing. Jiaozi is delicious ~ ~ ~ ~ ~

I like the unique aroma of celery very much, and I prefer jiaozi stuffed with celery. Many people in jiaozi throw away celery leaves. In fact, the nutrients in celery leaves are higher than those in celery stems. Jiaozi is packed with celery stuffing, celery leaves are squeezed into juice and flour, and celery stems are chopped and stuffed, which is nutritious and delicious, and will not cause too much waste. Celery leaves have the functions of calming the liver and lowering blood pressure, supplementing iron and enriching blood, and are especially suitable for people with three highs.

Ingredients: 500g lean pork, 750g celery, 600g flour, 50g vegetable oil, 3 teaspoons refined salt, ginger 1 slice, onion 1 slice and 2 teaspoons soy sauce.

Eight, celery dumpling stuffing

Exercise:

1. Wash celery, squeeze celery leaves out of vegetable juice with a cooking machine, add appropriate amount of water, and then knead flour into dough with moderate hardness for later use;

2. Chop the lean pork into meat stuffing, and pour it into the water cooked with ginger and onion during the chopping process.

3. Chopped minced meat is mixed with salt, oil and soy sauce, stirred and marinated for half an hour to taste.

4. Cut celery stalks into pieces, put them into the cured meat stuffing, mix well and wrap them in jiaozi.

Nine, Spanish mackerel dumpling stuffing

This is a delicious pasta in Shandong coastal areas. Fresh Spanish mackerel meat is scraped into fine minced meat with a knife, mixed with leeks and wrapped in jiaozi.

Ingredients: fresh Spanish mackerel 750g, pork stuffing150g, leek100g, flour 600g, salt 1.5 teaspoon, pepper10g.

Exercise:

1. Knead the flour and dough evenly, and then wrap it with a layer for later use. Boil pepper in water and let it cool.

2. Wash the Spanish mackerel and dry the water. Cut the Spanish mackerel into two parts with a knife, scrape off the fish slowly with a knife, put the scraped fish into the fat pork, and pour in the pepper water. Flap evenly in one direction.

3. Add salt and chopped leek, and stir well again to make jiaozi.

Ten, three fresh stuffing dumplings stuffing

As the old saying goes, "Eating well is not as good as feeling well, but not as good as jiaozi". It seems that the person who invented this sentence is also a foodie. Sanxian stuffing is classic and the most delicious. Home-made three-fresh stuffing doesn't need too much attention, and it's delicious.

Ingredients: 600g of flour, 800g of leek, 400g of sea shrimp, 25g of oil, 2 teaspoons of refined salt, 3 teaspoons of cooking wine and 3 eggs.

working methods

1. Knead the flour into a dough with moderate hardness, knead it evenly, cover it with plastic wrap and wrap it for later use.

2. Seafood is stripped of shrimp shells, shrimp intestines and shrimp lines are removed, and then chopped into small grains, and salt cooking wine is added to stir and marinate to remove fishy smell.

3. fry the egg liquid in the oil pan into broken eggs, wash the leeks and cut into pieces. Mix shrimps, chopped eggs and leeks, season with salt, and then wrap jiaozi with it.

The practice of making a complete collection of stuffing materials for dumplings with tips.

Dumpling stuffing and raw soybean oil can't be eaten together: some people in jiaozi are used to mixing stuffing with raw soybean oil, which is unscientific. Because some oil mills pump oil, a small amount of harmful substances such as benzene remain in soybean oil. Therefore, before mixing dumpling stuffing, the soybean oil must be boiled to make the temperature of the oil reach above 200℃, volatilize harmful substances and let it cool.