What dumplings are the best to eat and what is the best dumpling filling

It's delicious, but dumplings, dumplings, steamed dumplings, and fried dumplings all like it.

Don't throw away the rest of the dumpling skin, three catties at a time is not enough to eat.

Fried dumplings with ice flowers. Ice Flower Fried Dumplings, the fried dumplings are surrounded by a layer of transparent oily skin that looks like ice flowers, and it is crispy and fragrant in the mouth.

How to make it.

Step 1: Prepare the ingredients. 500 grams of dumpling wrappers, 400 grams of pork filling, 300 grams of leeks. (I use ready-made dumpling wrappers, and you can also roll some yourself, and the effect is the same.) ）

Step 2: Start mixing the dumpling filling. Add a little sesame oil to the minced pork and whip in one direction until the minced meat becomes sticky and firm, then add a little minced ginger, 1 teaspoon of salt, 1/2 teaspoon of chicken essence, 2 tablespoons of light soy sauce and 1 tablespoon of oyster sauce and stir well.

Then chop the leeks and put them in the meat filling and mix well, and the dumpling filling is ready.

Step 4: Start mixing the flour water for the ice flowers. Put 10 grams of flour in a bowl, then pour in 100 ml of water and stir well.

This step is very important, if there is too much flour, it is easy to fry into a dough in the end, if it is too little, the pattern effect is not obvious. Therefore, you must pay more attention when doing it. ）

Step 5: Rub a little oil into the pan and fry the dumplings in the pan over low heat for 2 minutes. (You don't need to cover the pot for this step.) In addition, it is best to use a non-stick pan to make it, so that the success rate will be increased a lot. ）

Step 7: Cover the pot and start heating over low heat.

Step 9: Cover the dumplings with a plate, then turn the pan over and the fried dumplings will be perfectly placed on the plate. Next, let's get to the table

Tips. You can do the same with frozen dumplings

How to mix delicious dumplings with meat filling, choosing pork and seasoning are all key. Pork is pork belly, hip tip meat, front and rear leg meat, and the fat-to-lean ratio is 3 to 7. After the pork is minced, it can be seasoned, take 500 grams of pork filling as an example:

Add 5 grams of light soy sauce, 5 grams of monosodium glutamate, 50 grams of oyster sauce, 30 grams of minced ginger, 5 grams of cooking wine, 2 grams of sugar, 2 grams of white pepper, 2 grams of thirteen spices, and 5 grams of salt. Stir the ground pork and all the condiments well. When the pork filling is seasoned and stirred, it is best to add soaked green onions, ginger, and water, and constantly whip the meat filling while adding water.

Delicious dumpling filling:

1. The first type of dumpling filling is cabbage and pork filling, and the ingredients needed are pork, leeks, an appropriate amount of salt and ginger foam, in addition to these kinds of seasonings, you can also add other seasonings. Mix these seasonings with pork and leeks and make dumplings.

2. The second very delicious dumpling filling is the leek and shrimp filling. You need to prepare the right amount of shrimp, lean pork and the right amount of leeks, and after processing these ingredients, add the right amount of seasoning to make dumplings.

3. The third is the chicken winter bamboo shoot filling, because the dumplings are generally eaten during the Spring Festival, and in the spring it is the time when the winter bamboo shoots come out.

4. The fourth type of dumpling filling is coriander pork dumpling filling. When it comes to coriander, many people may not eat it and think that coriander has a taste, but you can try to eat coriander dumpling filling, this delicacy will make you change the stereotypical influence of coriander, because coriander and pork are really too compatible, and the taste is also very delicious.

5. The fifth kind of dumpling filling is the three-fresh dumpling filling, which is very rich compared to other dumpling fillings, because the three-fresh dumpling filling contains shrimp, sea cucumber, winter bamboo shoots, pork and various seasonings, and the taste is very good.

Beef and celery dumplings with filling.

Step 1: Select fresh beef with seven lean and three fat, remove the fascia, soak it in water to remove the blood, and then control the moisture.

Step 2: Chop 500 grams of processed beef, add 1 egg white, 30 grams of minced ginger, 50 grams of oyster sauce, 5 grams of light soy sauce, 5 grams of dark soy sauce, 4 grams of chicken essence, 4 grams of monosodium glutamate, 4 grams of pepper, 2 grams of thirteen spices, 2 grams of sugar, and 5 grams of salt.

Step 3: Mix the ground beef and all the seasonings, add 100g of green onion, ginger and pepper water several times, and beat with chopsticks in one direction while adding water.

Step 4: After beating the beef filling, add 50 grams of cooking oil and mix well, so that the water in the beef filling will not only not flow out, but also make the dumpling filling more fragrant.

Step 5: Add 150g of chopped celery to the beef filling, so that the beef celery filling is ready.

Step 6: The mixed beef and celery filling can be refrigerated to allow it to solidify and thicken before wrapping it into dumplings.

The beef and celery filling that is mixed according to this step, the dumplings are tender and delicious, and there is no fishy smell.

Key points: 1. The whipping of the ground beef is very important, and when seasoning and beating the water, be sure to stir in the same direction.

2. Add celery to the adjusted beef filling according to your needs, add more celery if you like vegetarian, and add less celery if you like more beef. If you add too much celery, add a little more salt.

Wrap beef and celery stuffed dumplings, add "1 oil and 1 water", remember the trick of adjusting the filling, the dumplings are tender and have no fishy smell!

1. Leek eggs.

Leek egg stuffed dumplings are the most common, of course, this stuffed dumpling is leek and egg these two ingredients, the coolness of leeks and the sweetness of eggs, eggs are rich in protein, this taste is quite delicious, belongs to the vegetarian dumplings in the more delicious filling.

2. Pork green onions.

Pork and green onion stuffed dumplings are made of pork, the staple food is pork, green onions are for flavoring, can neutralize this taste, meat dumplings are more common is pork and green onion stuffing, if you love meat, most of them will wrap dumplings with this filling, delicious and simple, is good.

3. Mushroom-stuffed dumplings.

Mushroom-filled dumplings, the staple food is mushrooms, which belong to the mushroom category, some people don't like to eat mushroom food by nature, so this kind of people are not suitable for eating mushroom-stuffed dumplings, if you don't care about the taste of mushrooms, it is also more delicious to eat this dumpling, and the mushroom has its unique taste in it.

4. Carrot-stuffed dumplings.

Carrots are vegetables with relatively high nutritional value, for example, I don't like to eat carrots, especially raw, and carrot dumplings are fine, and I like to eat dumplings because they don't taste so heavy carrots, and carrot meat filling is more delicious.

5. Shrimp stuffed dumplings.

Shrimp belongs to seafood, but also a kind of meat dumplings, and the protein content of shrimp is also relatively high, although the taste is not heavy, but it tastes fragrant and tasteful, and it is not greasy to eat.

6. Celery-stuffed dumplings.

Celery tastes relatively crisp, belongs to a kind of green vegetables, can be made into celery meat stuffed dumplings can also be made into celery egg filling, both types are delicious, not on fire, the nutritional value is also very high, dumplings are so delicious, celery stuffing is also delicious.

The dumplings stuffed with pork and leeks are delicious.

First, pour the garlic juice mixed with minced garlic, sesame oil, and vinegar into the minced meat.

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Stir clockwise, then add a small amount of sugar, olive oil and soy sauce to stir.

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Then pour in the chopped leeks and chopped green onions and continue to stir until well stirred.

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Then start making dumplings, boil in a pot under boiling water and cook for 10 minutes, so that the delicious pork and leek stuffed dumplings are ready.

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Everyone's taste is different, but I prefer dumplings stuffed with pork and shrimp. Not only is it delicious, but it also has high nutritional value. A recipe for dumplings.

Pork and shrimp stuffed dumplings.

Steps: Chop the pork, wash the shrimp and chop the filling, pour in the soy sauce to marinate the meat filling; Chop the cabbage heart finely, add green onions, ginger, peanut oil, mix well, pour into the marinated meat filling, and stir in one direction;

Add an appropriate amount of broth, add salt, monosodium glutamate, sesame oil, adjust the taste, the filling is viscous, put it in the refrigerator and freeze it for 2 3 hours to become a "paste" dumpling into a ball, soup is more, and the taste is good.

Shrimp Nutritional Value:

1.Shrimp contains 20% protein, is one of the foods with high protein content, is fish, eggs, milk several times or even more than ten times, shrimp and fish meat, the essential amino acid valine is not high, but it is a nutritionally balanced protein**, in addition, shrimp contains glycine, the higher the content of this amino acid, the higher the sweetness of shrimp.

2.Compared with fish and poultry, shrimp has less fat content, and almost does not contain animal sugar as energy, shrimp has a higher cholesterol content, and is rich in taurine that can reduce human serum cholesterol, shrimp is rich in potassium, iodine, magnesium, phosphorus and other trace elements and vitamin A and other components.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.