What stuffed dumplings are the most gluttonous, and what is the best? Is it a dumpling?

The most homely, the most common dumpling filling is also the most delicious dumpling, such as: pork cabbage dumpling filling, pork parsley meat stuffed dumplings are the most gluttonous.

1. Pork and cabbage dumpling filling.

Ingredients: cabbage, meat, green onions, ginger, salt, chicken essence, soy sauce, sesame oil, steamed dumplings.

Method: 1. Blanch the washed cabbage with boiling water and don't cook it.

2. Chop and squeeze out the water.

3. Sprinkle some salt to suffocate the residual moisture in the cabbage, and at the same time let the cabbage taste at this time you can prepare the meat filling.

4. Cut the meat into pieces, shreds, open and chop, and chop until it becomes a meat puree, which requires effort!

5. Add green onion and ginger when chopping, and add some rice wine after chopping.

6. Put the minced meat into the cabbage that has been killed with salt and squeezed out of the water.

7. Put chicken essence, steamed dumplings, salad oil, sesame oil, soy sauce and stir clockwise.

2. Pork parsley filling.

Ingredients: pork, parsley, green onion and ginger, light soy sauce, steamed dumplings, white pepper, salt, sugar, sesame oil.

Method:1Wash the pork, cut it into cubes, and then chop it into minced meat.

2.Finely chop the green onion and ginger, wash the parsley and control the water and chop it into cubes.

3.Mix the minced meat with the minced green onion and ginger.

4.Add light soy sauce, white pepper, salt, sugar, and the dumplings in one direction and stir in one direction until the meat filling is sticky.

5.Add chopped parsley, add sesame oil, and continue to stir well in the same direction.

Dumplings can be boiled and eaten, or they can be fried raw, put a little oil in the pan, and fry the dumplings. Fry the bottom until yellow, pour in an appropriate amount of boiling water, cover and simmer until the juice is dry, fry for another minute and sprinkle some pepper and salt to taste more delicious.

It depends on each person's taste, some like three fresh fillings, some like leek fillings and so on.

Crystal Shrimp Dumpling King:

Ingredients: 100g of flour, 50g of tapioca flour.

Excipients: 350g of shrimp, 100g of pork fat, 300ml of boiling water, appropriate amount of lard, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of cornstarch.

1. Add the flour and tapioca flour to a larger bowl and mix well with salt.

2. Add boiling water, stir while adding until there is no dry powder, cover and let it simmer for 5 minutes.

3. Mix into a smooth dough, then add a little lard, knead until smooth, and wrap it with cornstarch to prevent sticking.

4. Rinse the shrimp, peel the shell and remove the shrimp line, leave some whole, add salt, cooking wine and a little sugar to marinate for 15 minutes.

5. Wash the fatty pork belly.

6. Chop the remaining shrimp into minced shrimp with the back of a knife, cut the pork into small cubes, and then chop into meat puree and stir.

7. Add a little finely chopped green onion and ginger, add a little pepper, cooking wine, sugar and salt, mix well, put in the filling and knead it into a dumpling shape.

8. Mix the filling.

9. Take a small piece, knead it into long strips, cut it into small sections, roll it into thin slices, and add cornstarch to prevent sticking when rolling.

10. Put the filling in the dumpling skin.

11. Put in the filling and knead it into a dumpling shape.

12. Wrapped dumplings.

13. After wrapping, put in the carrot slices, add water to the pot and boil, put in the wrapped dumplings, and steam for 5 minutes.

14. Steamed dumplings.

Let's take the example of minced lamb to illustrate

A lamb white radish dumpling filling.

Chop the mutton into a filling, chop the green onion and ginger, wash and shred the white radish and chop it into minced pieces; Pour the lamb stuffing into the pot and mix well, open the filling, and then pour in the minced green onion and ginger, five-spice powder, cooking wine, monosodium glutamate, and soy sauce and mix well; Pour the chopped white radish into the well-mixed mutton filling and mix well, then add an appropriate amount of salt and continue to stir in the same direction to make the meat filling stronger and taste better.

b Lamb celery dumpling filling.

Chop the mutton into a filling, put it in a bowl, mince the green onion and ginger and put it into the mutton filling; Add three tablespoons of soy sauce, one tablespoon of sauce, one tablespoon of oyster sauce, one teaspoon of Sichuan pepper powder, one teaspoon of five-spice powder, two tablespoons of salt, two tablespoons of peanut oil, and beat until strong; Wash and chop the celery, dry it and then put it in the mutton filling and stir well.

c Lamb and green onion dumpling filling.

Soak the peppercorns in boiling water in advance (you can use them after cooling); Prepare mutton, pork (a small amount of slightly fatter pork in the mutton will be more fragrant), green onions, wring together and putting it in a pot, stirring in one direction, and adding cool pepper water while stirring (pepper water can effectively wake up, and can also be fragrant, add to the filling while stirring, and the cooked dumplings are more tender and juicy); Add the minced ginger, cooking wine, seasonings, dark soy sauce, sesame oil, olive oil and salt to the filling and stir well.

D Lamb and cabbage dumplings filling.

Chop the mutton finely pureed, mince the fatty meat, chop the Chinese cabbage finely, and squeeze the water slightly; Put the minced meat in a pot and add minced green onion and ginger, soy sauce, salt and monosodium glutamate and stir well, then add cabbage, minced sea rice, peanut oil and sesame oil and mix well.

e Lamb and onion dumplings filling.

Chop the mutton into meat, chop the onion, add an appropriate amount of peanut oil, sesame oil, light soy sauce and salt after putting it in a pot and mix well.

f Lamb nine-vegetable dumpling filling.

Wash and drain the nine vegetables and cut them into small particles, chop the mutton into a meat puree, wash and chop the ginger; Put the mutton puree in a pot, add minced ginger, pepper, salt, cooked vegetable oil, chicken essence, mix well, and let stand for a while; Put the nine vegetables in a pot, add oil, chicken essence, pepper and mix well, then add salt and mix well; Finally, add the mutton filling and the nine-vegetable filling together and mix well.

g Lamb parsley dumpling filling.

Wash and mash the green onion and ginger, and add an appropriate amount of water to extract the juice with cooking wine (that is, green onion and ginger water); Chop the pork into minced pieces, wash the coriander and cut it into minced pieces; Chop the refined mutton into a fine puree, add green onion and ginger water and whip it in one direction, then add the fatty minced meat, salt, monosodium glutamate, pepper, coriander, eggs, and stir well to form a filling.

h Mutton winter melon dumpling filling.

Add salt, soy sauce, chicken essence, five-spice powder, sesame oil to the mutton slices, stir evenly and marinate for 1 hour; Add the pickled lamb slices and green onion and ginger on the cutting board, chop them with a knife, and add an appropriate amount of water while chopping; Wash the winter melon, peel and pulp, rub it into shreds and then chop it, squeeze out the water with a drawer cloth, pour it into the mutton filling, add cooking oil and stir well.

i Lamb and potato dumpling filling.

Cut the lamb into cubes, mix it with sesame oil, soy sauce, peppercorn noodles and chicken essence, and raise for at least an hour; Finely chop the potatoes, set aside, and wait to be used; Put the chopped potatoes into the raised lamb cubes and mix them, mix them with corn oil and other condiments, put in the salt moderately, and then the filling is ready.

In ancient times, a doctor invented the food wrapped in Chinese medicinal herbs with skin, it is said that eating can ensure that the ears will not be frozen in winter, it is called dumplings, and it has been passed on to the present, and it has become a food with different fillings, so what kind of dumplings with the best filling?

1.Dumplings stuffed with leeks and eggs.

This kind of dumpling is more special, because the taste of leeks is heavier after eating in the mouth, many people mind this, so they eat very little, but it is undeniable that it is very delicious, it is a typical representative of vegetarian dumplings, everyone does not know what to eat when the dumplings are filled, they will choose to buy dumplings with leek eggs.

2.Pork and green onion stuffed dumplings.

If the representative of vegetarian dumplings is the dumplings filled with leeks and eggs, then the representative of the meat-filled dumplings is pork and green onions, usually when you go to the supermarket to buy dumplings, you will find that this kind of dumpling filling is particularly popular, everyone seems to have a special feeling for it, but this is because its taste is more suitable for the general public.

3.Dumplings stuffed with shiitake mushrooms.

This kind of dumplings people eat less, but it is undeniable its status, because of its unique taste, people eat a lot, its sales are also very hot, mushroom meat dumplings are very fragrant compared to pork green onions, but not as heavy as green onions, very mild, this is a lot of people who pay attention to the problem of breath are willing to choose the taste of dumplings.

4.Dumplings stuffed with mutton.

If you usually eat too many dumplings with pork filling, people will be curious about dumplings with mutton filling, so its sales are slowly increasing, but it is not as popular as pork dumplings after all, but when people want to eat other kinds of fillings, shiitake mushroom stuffing is the first to be considered.

Since the invention of dumplings, our country will habitually eat dumplings on some traditional festivals, every year on Chinese New Year's Eve we will make dumplings, because it is homophonic with Jiaozi, every year on the winter solstice will also eat dumplings, because it is the traditional food handed down from this solar term. According to the above mentioned question of what flavor of dumpling filling is delicious, it varies from person to person, and you can choose your favorite flavor to taste.

This is different for everyone, some people prefer to eat pasta, some people prefer to eat rice, and the difference between the north and the south is also very big, so the best food for everyone is different, but I think dumplings are indeed very delicious, buns. Steamed buns are all very good!

Maybe you think dumplings are more delicious, in my opinion, I think the best thing to eat should be potatoes, because I like to eat potatoes, and potatoes are very high in protein, especially when made into French fries, and potato chips.

Dumplings are a traditional food handed down from ancient times, there is an old saying that "delicious but dumplings, comfortable but lying down", generally speaking, dumplings dumplings are indeed the best meal in home food;

What is the best thing to eat depends on what you like, and if you like to eat dumplings, you will find dumplings delicious. If you like to eat hot pot, you think hot pot is delicious. So what you like to eat, what you think is delicious.

Yes, dumplings are representative for Chinese, especially northerners, and there is still an atmosphere for eating dumplings during the festival.

There are too many delicious things, so the best ones should be based on personal preferences and preferences, such as I think lamb is the best, and you think pork is the best.

I think dumplings stuffed with pork and leeks are the best. Dumplings + chili oil are a perfect match!

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

Ingredients: 500 grams of pork foreleg meat, half a cabbage, 1 3 green onions.

Seasoning: 2 teaspoons salt, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon ginger powder, 1 tablespoon Sichuan pepper oil, 1 tablespoon sesame oil.

This is one of the most commonly eaten fillings, where fresh pork is bought and cleaned and then minced with a knife or minced in a meat grinder.

1. Add salt, oyster sauce and soy sauce to the minced meat and stir it in one direction.

2. Add ginger powder, pepper oil, sesame oil, and minced green onions in the same direction and mix well.

3. Wash and chop the cabbage, add 1 teaspoon of salt and mix well, marinate for 10 minutes, then squeeze out the water, and add the cabbage and salt to the minced meat.

4. Mix well in the same direction, and the dumpling filling is ready.

2. White radish and pork filling.

Ingredients: 500 grams of pork foreleg meat, 1 white radish, 4 slices of ginger, 2 shallots.

Seasoning: 2 teaspoons of salt, 1 teaspoon of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of chicken essence, appropriate amount of cooking oil.

1. Peel and wash the white radish, rub it into shreds, add 1 teaspoon and mix well and marinate for 10 minutes.

2. Add minced ginger, chopped green onion, soy sauce and salt to the minced meat and mix well.

3. Add chicken essence, sesame oil, and oil and stir evenly in one direction.

4. Squeeze out the water from the pickled white radish and add it to the minced meat.

5. Mix well in the same direction.

3. Tender leek meat filling.

Ingredients: 500 grams of grass carp, 150 grams of fatty pork, 200 grams of leeks, 1 piece of ginger, 1 shallot, 1 coriander.

Seasoning: salt, sesame oil, 1 teaspoon of pepper, 1 2 teaspoons of liquor, a little sugar and chicken essence.

1. Wash the fish and remove the skin, then slice it, wash and slice the fatty pork, put it in the food processor, and stir the fish puree.

2. Take out the fish puree, add half a small bowl of water, and stir vigorously in one direction.

3. Cut the ginger and shallots into foam and add them to the fish, add salt, chicken essence, pepper, white wine and sugar, mix well, and then add sesame oil.

4. Stir evenly in one direction.

5. Remove the old part of the leek, clean it, and then dry it. After drying, cut into fine pieces, add an appropriate amount of sesame oil and mix well, and then add to the fish puree.

6. Finally, mix it well to form a fish filling.

1. Stuffing with leek and shrimp dumplings.

Ingredients: 150 grams of shrimp, 150 grams of lean pork, 150 grams of fresh leeks, appropriate amount of minced ginger, appropriate amount of condiments.

Method:1Cut the lean pork into cubes about centimeters, add cooking wine and soy sauce and submerge for more than 20 minutes;

2.After taking the shrimp line, cut the shrimp into cubes the same size as the meat, add a small amount of soy sauce and cooking wine, and soak for 20 minutes (dark soy sauce for meat and light soy sauce for shrimp).

3.Finely chop the leeks, add minced ginger, salt, monosodium glutamate, a small amount of five-spice powder, an appropriate amount of peanut oil, a small amount of sesame oil, submerged meat and shrimp and stir well.

2. Chicken bamboo shoot filling.

Ingredients: 750 grams of chicken breast, 100 grams of net winter bamboo shoots, 50 grams of chopped green onion, sesame oil, minced ginger, refined salt, monosodium glutamate, appropriate amount of broth.

Method:1Wash the chicken breast, chop it into a fine puree, cut the bamboo shoots into fine cubes and put them in the oil pan and stir-fry for a while.

2.Put the chicken puree into a pot, add green onions, minced ginger, cooking wine, broth, refined salt, monosodium glutamate and stir well, add the winter bamboo shoots, and stir a few times.

3. Coriander dumpling filling.

Ingredients: 250 grams of coriander, 150 grams of minced pork.

Light soy sauce, cooking wine, salt, monosodium glutamate, and sesame oil.

Method: 1. Wash the coriander, drain the mud and chop it into minced pieces, mix in a little sesame oil and set aside.

2. Put the pork filling into a basin, add all the seasonings, and stir well.

3. Finally, add the chopped coriander and stir well.

Fourth, three fresh filling.

Ingredients: 200 grams of fresh shrimp, 100 grams of sea cucumber in Shuifa, 150 grams of winter bamboo shoots, 200 grams of pork front sandwiched meat, 10 grams of ginger slices, 20 grams of green onions, 20 grams of minced ginger, 50 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.

Method:1Wash the shrimp and chop them into puree, add refined salt and egg white and stir well;

2.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.

3.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, whip evenly, and then add shrimp puree, water sea cucumber grains, winter bamboo shoots, minced ginger, minced green onion, sesame oil and evenly, it is ready.

Note:1Shrimp should be fresh; The sea cucumber must be fed well in advance to prevent astringency; The fat-to-lean ratio of pork sandwich meat is 6 4.

2.The three fresh fillings can also be made with chicken and other seafood; If there is no winter bamboo shoots, you can replace it with shiitake mushrooms; If pork is not included in the filling, pork fat or lard should also be added to increase the moisturizing taste of the filling.