Home cooked dumplings are generally stuffed

Pork filling, beef filling, leek filling, shrimp filling and vegetables can all be filled

Home-style dumplings are generally available.

Stuffed with shiitake mushrooms. Cabbage, pork filling.

Dumplings stuffed with leek meat.

Egg stuffed dumplings with leeks.

Three fresh dumplings.

Leeks, meat, shrimp three fresh stuffing.

Pork filling: pork belly, soy sauce, cooking wine, salt, sesame oil, minced green onion, ginger puree. Directions:

Chop the pork belly into a puree, put in a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger puree, if the meat filling is relatively thin, add some vegetable oil to it, stir well, then add a little water to the meat filling, continue to stir, stir until the meat filling is elastic, then add water, and stir again. So about 3 or 4 times, the meat filling is sticky and elastic. Remember to add less water each time, and add it several times.

The mincing made in this way is tender and delicious both for the stuffing and the meatballs.

Pork celery, pork leeks, pork lotus vegetables. Pork with green onions, pork with shiitake mushrooms, eggs with leeks. Shrimp egg fungus. Beef and mutton leek.

The cabbage pork filling is made as follows:

Ingredients: 450 grams of cabbage, 250 grams of minced pork, 8 grams of ginger, 20 grams of green onions, 40 grams of shrimp skin, 20 ml of soy sauce, 2 tablespoons of peanut oil.

Wash and chop the fresh cabbage, add salt and marinate for 10 minutes, kill a part of the water, squeeze out the water by hand, and then mix well with peanut oil for later use. Take a basin, add the minced meat, shrimp skin, minced green onion and ginger and soy sauce, stir well in the same direction, and let stand for 10-15 minutes. Mix the minced cabbage and the minced meat well.

If you use meat and vegetable filling, blanch the vegetables with water first, squeeze out the excess water after chopping, and put them in the meat filling and stir slightly;

It is better to use half-fat and half-lean leg meat to make dumpling filling, and edible oil can be added to the whole lean meat, which can play a role in lubrication, and can also be beaten into eggs to increase freshness;

There are still many ways to do it, for example, you can make dumplings filled with pork and green onions, dumplings with three fresh fillings, and you can also choose to make dumplings with fresh mushroom filling, dumplings with fennel filling, and dumplings with mackerel filling.

Dumpling filling can be made with pork and green onions, such dumpling filling is also particularly delicious, pork and green onion filled dumplings are also liked by many people, as well as leek egg filled dumplings, leek egg filled dumplings are also particularly delicious, the taste of this egg is also very good, and it tastes particularly fragrant.

There are a lot of ways to make dumpling filling, and if you want to buy fresh pork at the market and chop it into meat foam, you can add some seasoning to the meat foam, or you can add leeks to the meat foam, or you can make your favorite vegetables to make the filling.

Home-cooked dumplings are generally stuffed with pork and green onions, as well as leeks and eggs, cabbage and tempeh, and of course, sauerkraut and pork fillings.

The dumplings that we in the north usually have two kinds of fillings: vegetarian filling and meat filling.

Generally, pork and cabbage are mostly stuffed with meat. Of course, it can also be stuffed with mutton, cabbage or beef, cabbage. This is liked according to the taste of each family.

Vegetarian stuffing is generally leek-filled, eggs and shrimp are mostly matched. Of course, there can be other fillings.

In short, we northerners generally eat dumplings with these two fillings. During the farm or holidays, the family wraps a meal of dumplings, which can be steamed or boiled, and sits around eating and laughing. Happiness knows no bounds.

Generally, there are many kinds of leek eggs, pork cabbage, pork and camelina cabbage, carrots and shrimps, all of which are very delicious.

Home-cooked dumplings are generally stuffed with leeks, cabbage, and celery.

There are the most cabbages at home, which is easy to make and delicious to eat, so the most eaten at home is cabbage and pork dumplings!

It depends on what kind of filling you like to eat, because there are indeed a lot of dumpling fillings. For example, pork, beef, or chicken filling, etc.

A few dishes of chicken-stuffed dumplings

Recipe 1: Chicken and shiitake mushroom dumpling filling.

Wash and chop the shiitake mushrooms; Chop the chicken breast, add chopped green onion, minced ginger, salt, soybean oil, and monosodium glutamate to taste; Put the shiitake mushrooms in the minced meat and mix well.

Recipe 2: Chicken and shrimp dumplings filling.

Chop the cooked shrimp, chicken, carrots, and green onions respectively; Eggs are scrambled in oil and then chopped; Put all the filling in a bowl, add salt and a few drops of sesame oil, (salt is according to personal taste, you can taste it) and stir well.

Recipe 3: Chicken and cabbage dumplings filling.

Wash and chop the chicken, wash and chop the Chinese cabbage into minced pieces; Add a little salt, monosodium glutamate, sugar, sesame oil, cornstarch, and mix well with chicken and cabbage.

Recipe 4: Chicken and celery dumpling filling.

Cut the celery into cubes and put it in a juicer and stir it up (the celery juice can be left and in the dough for making dumpling wrappers); Chop the chicken into a pot, add chopped green onion, ginger powder, Sichuan pepper, light soy sauce, dark soy sauce and sesame oil, mix vigorously in one direction, then add minced celery and stir well.

Recipe 5: Chicken and green pepper dumplings filling.

Wash the green pepper and cut it into shreds, then cut it into small pieces and chop it in salted water for 10 minutes, dry and set aside; Chicken breast needs to be loosened and then minced, so that the meat filling will not be hard; Finely chop the green onion, ginger and garlic, add it to the meat, mix well, add the green pepper and stir clockwise.

Recipe 6: Chicken and radish dumplings filling.

Chop the chicken and green onion and ginger together and put it in a pot; Rub the white radish into shreds, pass it in boiling water, then pass it in cold water, squeeze out the water, chop it and put it in the chicken, stir it with oil, put salt, thirteen spices, and chicken essence, and mix it together for two or three minutes until it is sticky.

Recipe 7: Chicken and onion dumpling filling.

Prepare an appropriate amount of fatty chicken, the fatter the better, chop into minced meat, the finer the better; Finely chop a chives; You don't need too many onions, just one, it's used to bring out the fishy smell, and you should chop it into a filling; Put them all together and stir well, and add the seasoning according to your taste.

Recipe 8: Chicken and corn dumpling filling.

Prepare chicken breast, corn, dumpling wrappers, onions, king oyster mushrooms, fatty meat; Peel the corn and dice the chicken breast, onion, king oyster mushroom, fatty meat, etc.; Add sesame oil, pepper, monosodium glutamate and salt and mix well.

Recipe 9: Chicken fennel dumpling filling.

Wash and chop the chicken breast, wash and chop the fennel, take a small piece of green onion and chop it; Heat the pan, pour the oil, when the oil is 7 hot, add the minced green onion, fry until golden brown, turn off the heat and let it cool (make green onion oil); Put the minced chicken in a pot, put an egg, stir the egg and the chicken in one direction, pour in an appropriate amount of dark soy sauce, and then stir well in the same direction; Pour the green onion oil and fennel into the basin together, and then put an appropriate amount of sesame oil and salt (because the dark soy sauce is salty, you should put less salt at this time); Arrange the ingredients and continue to stir in the direction until the meat and fennel are evenly matched.

Recipe 10: Chicken and cowpea dumpling filling.

Wash and chop the cowpeas and set aside; Chop the chicken breast and green onion into a puree with a knife, add salt, light soy sauce, cooking wine, oyster sauce and eggs after putting them in a pot, stir well, and then add two spoons of sesame oil; Mix the minced meat with the cowpeas thoroughly.

1. How to make pork dumpling filling.

Ingredients: 2 catties of fat and lean pork filling, a handful of chives, appropriate amount of sesame oil, appropriate amount of salad oil, appropriate amount of soy sauce.

Method: Wash the shallots first, and then prepare the minced meat.

Chop the shallots into small pieces, then chop for a while and chop them into small pieces.

Add the chopped green onions to the minced meat, then pour in the salad oil, sesame oil, soy sauce and salt, and stir.

We have to stir for a longer time, we just stir and feel tired three times, and that's it.

Then it's time to prepare the dumplings, wrap them, and knead them.

2. How to make mushroom dumpling filling.

Ingredients: 400 grams of pork meat, 100 grams of fresh shiitake mushrooms, 300 grams of dumpling powder.

Seasoning: 1 egg, ginger, green onion, pepper, light soy sauce, sesame oil, chicken powder, starch, cooking wine.

Dipping sauce: garlic, ginger, light soy sauce, vinegar, sesame oil, and chili pepper.

Method: Chop the pork into minced meat, put in a small amount of starch to grasp evenly, then add an appropriate amount of salt, cooking wine, light soy sauce, chicken powder, pepper, sesame oil, and finally beat an egg, stir in one direction, then seal it with plastic wrap, and marinate for about 20 minutes.

Wash the shiitake mushrooms and chop them into minced pieces, chop the ginger into minced pieces, and cut the green onions into flowers.

We marinate the shiitake mushrooms, chopped green onions, and minced ginger into the meat and stir well.

It can be eaten as a pie. Specific steps:

The ingredients that need to be prepared in advance include: leftover dumpling filling, flour, water, oil.

1. Use the ratio of 1:1 to form the dough with water, and after 20 minutes, make the dough into a ring shape according to the method of making dumplings. Cut into long strips.

2. Cut into evenly sized pieces.

3. Roll into the shape of a dumpling wrapper.

4. Stir the filling well, and put an appropriate amount of remaining dumpling filling on the skin.

5. Wrap it in the shape of a bun.

6. In a frying pan, brush with oil, place the part with the pleats facing down, and flatten it with your hands.

7. Cover the pot with a lid and bake it on low heat until golden brown on both sides.

Use the leftover dumpling filling.

When making dumplings at home, sometimes the skin and filling do not match perfectly, and there is often a little dumpling filling left. This weekend to make steamed dumplings with leeks, the little remaining dumpling filling is used like this::

1.In a slightly larger container, add a little noodles and water, and stir the remaining dumpling filling with two beaten eggs to form a paste.

2.Put a little oil in the pan, pour the batter into the pan little by little, don't be too anxious about the fire, fry slowly over medium-low heat, cover and fry, know that both sides are brown, you can.

Paired with mixed rice porridge or cereal porridge, it is a very healthy breakfast or a ** dinner.

Make steamed dumplings, steamed dumplings, pot stickers, wontons, Luo bun cabbage, etc.

Make steamed buns, boiled meatballs, stir-fry stuffed stuffing, stuffed meat, pancakes and so on.

Steamed buns, vegetable boxes, meatballs, vermicelli soup, etc.

Dumplings, meatballs, blanched, croquettes.

1. Lamb filling.

Ingredients: 500 grams of net mutton, 250 grams of leeks, 50 grams of minced ginger, 50 grams of minced green onions, 5 grams of Sichuan pepper, 2 eggs, 5 grams of refined salt, 3 grams of pepper, 15 grams of cooking wine, 20 grams of soy sauce, 25 grams of sesame oil, 25 grams of peanut oil.

Production method: 1. Wash the mutton and chop it into fine grains; Wash the chives and finely chop them; Szechuan pepper is soaked in boiling water to make pepper water.

2. Mix the minced mutton with minced ginger, minced green onion, refined salt, pepper, cooking wine, soy sauce, pepper water, and egg liquid, then add sesame oil and peanut oil and mix well, and finally add minced leeks and mix well.

Two or three fresh fillings.

Ingredients: 200 grams of fresh shrimp, 100 grams of sea cucumber from Shuifa, 150 grams of winter bamboo shoots, 200 grams of pork front sandwich, 10 grams of ginger, 20 grams of green onions, 20 grams of minced ginger, 50 grams of minced green onions, 1 egg white, 10 grams of refined salt, 3 grams of pepper, 30 grams of cooking wine, 10 grams of monosodium glutamate, 10 grams of chicken essence, 10 grams of sugar, 25 grams of sesame oil, 350 grams of broth.

Production method: 1. Wash and chop the shrimp into a puree, add refined salt and egg white and stir well; Put the water sea cucumber into the pot, add ginger slices, green onion knots, cooking wine, chicken essence, and broth to taste, and pick up and cut into fine grains; After the bamboo shoots are cut into fine grains, put them in a pot of boiling water and remove them.

2. Peel and wash the meat before the pig, grind it into a mushroom, add refined salt, pepper, cooking wine, sugar, monosodium glutamate and an appropriate amount of water, and then add shrimp puree, water sea cucumber grains, winter bamboo shoots, minced ginger, minced green onion, sesame oil and evenly.

3. Radish meat filling.

Ingredients: lean meat filling, white radish, shredded green onion, minced ginger, peanut oil, salt, monosodium glutamate.

Production method: 1. Wash the white radish, wipe the shreds, and drain the water after boiling water.

2. Add shredded green onion, minced ginger, sesame oil, salt and monosodium glutamate to the lean meat filling and mix thoroughly.

3. Add shredded radish to the meat filling and mix well.

1.Pork mincing, the general vegetable market has a special meat grinder, which can grind the meat very delicately, 2Dry an appropriate amount and finely chop.

3.Eggs to taste, stir well, remember to put some salt and cooking wine when stirring, 4Coriander, where parsley is the protagonist, so be plentiful, and very fresh, washed and minced. If you don't like the incense, you can leave it out.

5.Put the above-mentioned minced meat, dried fragrant, egg liquid and coriander in a large bowl, then add an appropriate amount of minced ginger, the minced ginger should be very broken, otherwise it will affect the taste, and finally add an appropriate amount of salt and sesame oil, a little soy sauce, and the delicious dumpling filling will be mixed.