What are the fillings of steamed dumplings, and what are the fillings of steamed dumplings

Dumplings are all loved to eat, and all kinds of different dumpling fillings have different tastes and characteristics. What are our more common dumpling fillings? Let's give you a specific introduction.

Brief answer. Dumpling fillings include: cabbage pork filling, leek pork filling, leek egg filling, celery pork filling, shrimp filling, etc. Details:

Cabbage and pork filling: Chop the pork into minced meat, cut the cabbage into small pieces, mix the two, add green onion and ginger, coriander, sesame oil, salt, light soy sauce and an appropriate amount of water, stir well.

Leek pork filling: Many people love to eat it, and it is very delicious to eat with leek filling and wrapping pork. The production is also relatively simple, now chop the pork, then add seasonings and stir well, and then pour in the minced leeks and stir together.

Leek egg filling: Although it is not as fragrant as the meat filling, it tastes good, and the relative taste will be lighter. Mainly scramble the eggs, and then stir well with leeks, you can drop a few drops of sesame oil, and it will taste more fragrant.

Celery pork filling: Celery pork stuffed dumplings are also relatively common, celery can enhance the umami of pork, and the combination with pork is just right, and it tastes particularly fragrant.

Shrimp filling: Compared with the cabbage and pork filling in the front, etc., the cost of shrimp stuffed dumplings is relatively high, because shrimp is more expensive than pork, but although it is expensive, it has a good taste. In addition, shrimp is rich in protein and calcium, and it is extremely tender when you bite into it.

1.Before starting to wrap the filling, pour the minced Chinese cabbage and chives into the marinated minced meat, mix well in the same direction; Sprinkle the flour on the table, roll the dough into long strips, cut it into small agents of uniform size, and flatten it into a small oval; Use a rolling bowl to roll out the small agent into a round dough sheet (thin on the edge and thicker in the middle) for later use;

2.Wrap the dumpling skin into the prepared filling, pinch and seal tightly, and put more filling, so that the steamed dumplings with full filling are delicious enough; Wrap all the dumplings in turn;

3.The steamer sits on the water and boils, spreads a drawer cloth or a bangbang jacket (corn husk) in the steaming compartment, puts the steamed dumplings in turn at a certain interval, and steam them for about 8 minutes on high heat (if the time of the vegan dumplings can be controlled shorter).

1. Chop the tip of the back buttocks with a knife, wash the Chinese cabbage and cut it into minced pieces, sprinkle 3 grams of salt in the cabbage and mix gently, and the cabbage will come out of the water after marinating for 5 minutes, squeeze out the water for later use;

2. Whip the minced pork in the same direction, add the cabbage water 3-4 times after the meat filling is gluten, and mix well each time you add water, so that the meat filling can fully absorb the water;

3. Add salt, sugar and sesame oil to the beaten meat filling and mix well, then add the minced cabbage and mix well to form a dumpling filling;

4. Wrap the filling in the dumpling wrapper, dip it in a little water around and pinch it tightly. Add water to the steamer and bring to a boil, smear a little oil on the steaming drawer, put in the dumplings and steam them over high heat for 8-10 minutes, until the dumpling skin will not stick to your hands when you touch it. 1.Chop the pork into minced meat.

2.Add minced ginger, salt, cooking wine, pepper, dark soy sauce and light soy sauce and stir well.

3.Add a spoonful of sesame oil and mix well.

4.Wash the shrimp skin and chop it.

5.Add the minced shrimp skin and chives to the minced meat and mix well.

6.Break the cabbage leaves and wash them. 7.Chop the cabbage and marinate it with salt to remove the water.

8.Add the minced cabbage to the minced meat, add a spoonful of sesame oil and stir well.

9.Wrap the dumpling wrappers with an appropriate amount of minced meat.

10.Fold inward at the beginning of the dumpling wrapper and pinch tightly.

11.Then pinch it left and right, one side at a time.

12.Finally, pinch at the tail end.

13.Wrap all the dumplings in turn.

14.Put the dumplings into the steamer and steam over high heat for 20 minutes.

15.Steamed dumplings can be dipped in vinegar sauce.

1. Cabbage and pork filling: This steamed dumpling filling is composed of cabbage and fresh pork tenderloin in a one-to-one ratio. It needs to be made by dicing cabbage and pork separately, then adding salt, monosodium glutamate, and light soy sauce. This kind of dumpling filling is plump and delicious, tender and juicy.

2. Leek, pork, and shrimp filling: This dumpling filling is best mixed with half a catty of leeks, half a catty of pork and 50 grams of shrimp. When configured, you need to cut the leeks into sections, cut the meat into cubes, cut the shrimp into sections, and then add salt.

This kind of dumpling filling is refreshing and fragrant, and it perfectly combines the aroma of meat with the freshness of shrimp.

3. Leek and egg Xunson filling: This dumpling filling is composed of half a catty of leeks and three eggs. When configured, you need to cut the leeks into sections, beat the eggs, and a small amount of oil and salt. This dumpling filling is delicious and appetizing.