What about all kinds of jiaozi?

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. Stir them in the oil pan, preferably stir them a little, so that it is easy to mix the stuffing.

4. Add the winter bamboo shoots, mushrooms and broken eggs together with salt (preferably a little more until the taste is salty), chicken essence and sesame oil and mix well. After stirring, leave it for about half an hour and wrap the jiaozi.

Practice of dumpling stuffing 7 (tomato and egg stuffing)

Dumpling stuffing:

Egg 300g, tomato 300g, seasoning: onion 8g, ginger 5g, sugar 5g, salt 6g, sesame oil 10g.

Production method:

1. Scramble eggs in an oil pan (stir-fry until tender), and dice tomatoes to remove the thinnest water (leave the thick juice of seeds);

2. Add seasonings such as onion, ginger, sugar, salt, sesame oil, etc., and stir evenly clockwise to make tomato and egg jiaozi;

3. Pack jiaozi quickly to prevent too much juice.

Method 8 of Dumpling Stuffing (Shrimp Stuffing with Leek)

Dumpling stuffing:

Shrimp, lean meat and fresh leek 150g each, Jiang Mo, salt, monosodium glutamate, soy sauce, a small amount of five-spice powder, peanut oil and sesame oil.

Production method:

1. Cut the lean pork into cubes about 0.4 cm, add cooking wine and soy sauce (soy sauce) and marinate for more than 20 minutes;

2. Cut the shrimp skin into diced shrimps with the same size as the meat, add a small amount of soy sauce (soy sauce) and cook wine for 20 minutes;

3. Wash and chop leek, 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 to make dumplings.

Method 9 of Dumpling Stuffing (Beef Stuffing)

Dumpling stuffing:

500g of beef, 50g of white radish 1 000g, 50g of onion, 50g of egg1piece, 50g of ginger juice, 5g of tender meat powder, 5g of refined salt, 5g of pepper, 5g of cooking wine15g, 20g of soy sauce, 0g of monosodium glutamate15g, and 5g of tender meat powder.

Production method:

1. Remove fascia from beef, wash it, grind it into fine velvet, mix it with tender meat powder, cooking wine and refined oil, stand for about 40 minutes, then add 250g of ginger juice and clear water and mix well;

2. 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 with gauze, squeeze out the water, and cut the onion into fine powder;

3. Add radish and minced onion, mix well, then add salt, pepper, soy sauce, monosodium glutamate, sesame oil, dried starch and egg liquid, mix well and serve in beef dumpling stuffing.

Tips:

1. There should be no fascia in beef. Beef should be finely ground and eat more water to make it tender;

2. Tender meat powder can also be replaced by baking soda powder, but the dosage should not be too much;

3. The white radish in the ingredients can also be replaced by leeks and celery, or green onions if there is no onion.

Method of dumpling stuffing (fish stuffing) 10

Dumpling stuffing:

Grass carp or mullet 1 contract 1000g, pork fat 100g, leek 300g, egg white 2, refined salt 15g, pepper 5g, cooking wine 20g, monosodium glutamate 15g, and chicken essence 6544.

Production method:

1. After the grass carp is slaughtered, it is washed, the head and tail, bone spurs and skins are removed, the clean fish is ground into minced meat, the fat pork is chopped into mud, the leek is washed, cut into fine particles, and sesame oil and refined oil are added and mixed evenly;

2. Put the fish head and bones in a pot, add clear water, add pepper, cooking wine and chicken essence, cook with strong fire until the soup is milky white, and then filter off the residue to get fish soup;

3. Add the fat sauce into the minced fish and stir well, then add the salt, monosodium glutamate and egg white and stir, add the cold fish soup while stirring until the fish soup is strong, and then stir well with the leek as the fish dumpling stuffing.

Tips:

1. Fish must remove bone spurs to ensure food safety. It is best to choose larger fish or fish with fewer bone spurs;

2. Both minced fish and fat paste should be chopped and eaten more water, so that the filling will be tender;

3. Leek can only be added last.

The practice of dumpling stuffing eleven (vegetarian stuffing)

Dumpling stuffing:

Chinese cabbage 1000g, water-soaked mushrooms 150g, dried bean curd 100g, 4 eggs, 50g chopped green onion, 5g salt, 5g pepper, sugar 15g, monosodium glutamate 15g, 50g sesame oil, refined oil.

Production method:

1. Wash Chinese cabbage, cut into fine powder, marinate with salt, squeeze out water, cut water-soaked mushrooms and dried tofu into fine particles, beat eggs into bowls, add salt and stir evenly to form egg liquid;

2. Put the wok on fire, heat it with refined oil, pour in the egg liquid, spread it evenly, fry it, take it out of the pan, cool it, chop it up, add Chinese cabbage, water-soaked mushrooms and dried bean curd, mix well, then add chopped green onion, salt, pepper, sugar, monosodium glutamate and sesame oil, and mix well to make vegetarian dumplings.

Tips:

1. Chinese cabbage must be pickled first, and then squeezed dry before filling. If you don't use Chinese cabbage, radish, leek, celery, etc. Can be used. If you don't use dried tofu, you can use tofu skin and water to make yuba.

2. Eggs can also be directly cooked without frying, that is, the egg liquid is directly mixed with the stuffing. In addition, vermicelli can also be added to the stuffing.

The practice of dumpling stuffing 12 (pork stuffing)

Dumpling stuffing:

Pork belly, soy sauce, cooking wine, salt, sesame oil, chopped green onion, ginger paste.

Production method:

Chop pork belly into mud, add a little soy sauce, cooking wine, salt, sesame oil, chopped green onion and Jiang Mo. If the meat is thin, add some vegetable oil and stir well, then add a little water to the meat, continue stirring until the meat is elastic, and 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.