Generally what filling dumplings are more delicious

Pork, beef, mutton, eggs and shrimp watermelon rind, green onions, ginger, salt, monosodium glutamate, sesame oil and so on.

Steps/Methods

1

Watermelon Peel Dumpling Filling

Dumpling Filling:

Watermelon Peel, Green Onion, Ginger, Salt, MSG, Sesame Oil.

Methods:

1. watermelon rind to remove the flesh and skin, shaved into a thin line of salt and marinated for 30 minutes after squeezing out the water, mixed into the onion, ginger, salt, monosodium glutamate and sesame oil and other seasonings;

2. Finally add shrimp (do not need too much), so that watermelon rind dumplings stuffing is done.

Dumpling characteristics:

Made of dumplings crisp and refreshing, sweet and salty moderate.

Warm tips:

Watermelon rind, if not shredded, chopped can also be mixed into the meat (the same as the normal dumpling filling), so that the dumplings made of especially crisp.

2

Vegetarian tripe

Raw materials: asparagus, one catty of mushrooms, 3 eggs

Practice: 1, asparagus shells, cut into uniform slices, put into a pot of boiling water to cook for about 10 minutes or so, it is best to put a small amount of salt in the water to cook together. Cook the asparagus and then fish out to cool, chop the asparagus into mince, put aside.

2, wash mushrooms, put into boiling water blanch a little, fish out, also chopped into pieces, and asparagus put together spare.

3, the three eggs into a little salt and beat well, into the frying pan stir fry, it is best to scramble a little bit, so that it is easy to mix the filling.

4, the asparagus, mushrooms, broken eggs together with salt (the best to put more, taste more salty until), chicken essence, sesame oil and mix well, mixing and leaving about half an hour or so can be wrapped dumplings.

3

Leeks and pork dumplings filling practice

Pork washed and cut into chunks, add a piece of ginger, white boiled, don't put too much water;

Opening the pot to the froth, open the lid, cook on low heat;

Cooked to the meat with chopsticks to be able to penetrate it is ripe, the remaining a bit of white and thick broth;

Pork cut into small dices, to the pot, pour the broth, mix it with a little bit more than a little more than a little more than a little more than a little more than a little more than a few.

Pour broth, mix well, so that the soup is absorbed into the meat, preferably not out of the soup, broth more can be left some;

Add a little wine (not too much, too much soup filling will affect the flavor), ginger;

Pour in the cut leeks (7, 8 millimeters long), stirring well, pour in some olive oil or cooked peanut oil, stir;

Package before putting the salt and stirring well! ; (oil to leeks and pork in the water package, and then put salt, it is not easy to kill the water out of the water)

dumpling skin with an egg and noodles, slightly harder, try to pole thin and large (buy ready-made can also be);

wrapped, make boiling water, down into the dumplings, the pot boiled a little bit of cooking on the right (the skin is just cooked on the pot, out of the pot after the chives will also be cooked, so do not overcooked)

4

Three fresh dumplings

Raw materials: 1 sea cucumber, 300 grams of shrimp, 300 grams of pork, 200 grams of leeks, cooking sea cucumber, green onion, ginger, 1 tbsp of cooking wine, 3 cups of water

Seasoning: a pinch of salt, 1 tbsp of sesame oil, 1 tbsp of soy sauce

How to prepare the dumpling stuffing

This is the best way to prepare the dumplings. 1: Put sea cucumber into a small pot, add sea cucumber and cooking wine and cook for 10 minutes, remove and rinse, cut into cubes.

2, mix the pork filling,

mixed and put in the refrigerator.

3, shrimp shelling to remove the mud intestines with a little salt scrub wash, rinse, dry, cut into cubes, mixed with a little sesame oil and salt, put in the refrigerator for more than 30 minutes.

4, leek picked, cut into small dice.

5: Take out the meat, add sea cucumber, shrimp and diced leeks, add about 1/2 tbsp soy sauce and sesame oil, and mix well to make a trio filling.

5

Pork stuffing

Raw materials: pork 500 grams of lotus white 1000 grams of ginger 15 grams of scallion 30 grams of salt 15 grams of pepper 5 grams of wine 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil

Methods:

1. Pork skinned and washed, cut into fine grains; Lotus white washed, cut into fine powder, and then mixed with refined oil.

2. Pork particles with ginger, green onion, salt, pepper, cooking wine, monosodium glutamate, sesame oil, and then add lotus white and even into.

Note:

1. The ratio of fat and lean pork is 4:6.

2. Lotus white can not be added directly to the pork grain, it must be mixed with oil before adding.

3. If you use Chinese cabbage as an ingredient, you must first marinate the cabbage and squeeze out some of the water before adding it.

6

Beef Dumpling Stuffing

Dumpling stuffing: 500 grams of beef, 1,000 grams of white radish, 50 grams of onion, 1 egg, 50 grams of ginger, 5 grams of tenderizer, 10 grams of salt, 5 grams of pepper, 15 grams of cooking wine, 25 grams of soy sauce, 15 grams of monosodium glutamate (MSG), 25 grams of sesame oil, 30 grams of refined oil, 50 grams of dry starch.

Method of production:

1. Beef to remove the net fascia, washed, twisted into a fine velvet, with tenderizing powder, cooking wine, refined oil and mix well, and then stood for about 40 minutes, and then add ginger juice and 250 grams of water and mix well;

2. white radish peeled and washed, cut into thick slices, into the pot of boiling water and then fish out, and then put on a vegetable pier with a knife chopped into fine particles, and then gauze wrapped, squeezed out the water!

Warm tips:

1. Beef can not have sinew, and beef should be stranded, in order to eat more water, so that it is tender;

2. Tenderizing powder can also be used in place of baking soda, but the amount should not be too much;

3. Ingredients in the white radish can be used in place of leeks, celery, etc., such as the absence of onions can be used in place of green onions.

Note

Dumplings as a kind of both grain, meat and vegetable food, nutrients are more comprehensive. Carrots, which children don't like to eat, and various kinds of greens, which the elderly tend to stuff their teeth with, can be skillfully hidden with the filling and be eaten without realizing it. At the same time a variety of ingredients can be added to one kind of filling, easily realizing a variety of food ingredients, which is much more convenient than stir-frying with a variety of ingredients. There are several commonly used fillings for dumplings, including animal sources such as pork, beef and lamb, eggs and shrimp; and plant sources such as leeks, cabbage, celery, fennel and carrots. All of these ingredients are highly nutritious in their own right, and combining them with each other is better for nutritional balance. In daily life, in order to make the filling rich and flavorful, people always put more meat, less vegetables, to avoid the feeling of too much "firewood". At the same time, when making vegetable ingredients, we usually have to squeeze the juice out of the vegetables, which can lead to a serious loss of soluble vitamins and nutrients such as potassium.

How to prepare dumpling filling is both nutritious and delicious, you need to follow the following principles:

1, vegetarian dumplings are healthy and nutritious

In contrast, eggs and vegetables as the main ingredient of the vegetarian filling is healthier, where the fat comes from vegetable oils, and the proportion of vegetables is also larger. Because eggs contain more phosphorus, this type of filling should be combined with green leafy vegetables rich in calcium, potassium and magnesium, as well as shrimp, seaweed and other ingredients to promote acid-base balance. And fans and other pure starch materials with low nutritional value, should not be used as the main ingredients of the filling.

2, mushrooms, algae filling better

Meat fillings as much as possible with vegetables rich in dietary fiber and minerals, while adding some soluble fiber-rich foods, such as mushrooms, fungus, fungus and a variety of mushrooms, kelp, wakame and other algae. They can improve the taste and help reduce the amount of cholesterol and fat absorbed, controlling the rise in blood lipids after consuming the minced meat. Bamboo shoots and dried vegetables also have the effect of adsorbing fat. Various soybean products and fish can also be included in the filling to replace part of the meat, which is conducive to lowering the fat content. Eating dumplings can also be accompanied by a variety of refreshing cold vegetables.

3, less fat meat more vegetables

In accordance with the principle of dietary acid-base balance, "acidic" meat, eggs and refined white flour, should be balanced with "alkaline" vegetable ingredients, the best one meat with three parts of the vegetables without squeezing juice! The best way to reduce saturated fat and calorie intake and achieve true nutritional balance is to increase the amount of vegetables, and not to add animal and vegetable oils to the meat used in the filling.

4. Cooking methods

Generally, dumplings with more vegetables and very little meat have a high water content and are easy to "break up", so if you cook them, they will lose a lot of nutrients and taste worse, so you can consider pan-frying or steaming them, and the stuffed foods with more meat are suitable for cooking. Try to minimize the use of oil frying, deep-frying and other cooking methods to avoid additional fat intake.

Packing dumplings with more vegetables, dumplings to eat up will not be greasy, but often too much vegetables, mixing two ooze out a lot of water, a way to advocate that in the vegetables have not been mixed with meat and seasonings before squeezing out some water, but this practice is very non-nutritious. In fact, just add a little oil in the filling and mix well. The oil will cover the surface of the vegetables and form a thin film of oil. With the barrier of this oil film, it can prevent the salt from penetrating into the vegetables and meat, thus effectively preventing the salt from bringing out the water in the vegetables and meat. Therefore, mix a little bit of oil before you put any seasoning, so that the dumpling filling will not seep out when it is ready.