What ingredients are better for dumpling stuffing?

There are many kinds of dumpling fillings, such as Chinese cabbage pork, leek pork, vegetarian jiaozi and so on. You can mix them as long as you can, but I prefer to eat leeks and pork stuffing. The practice is also very simple.

Ingredients: 2 kg pork belly, 1 kg leek, appropriate amount of salt, 2 pieces of ginger, 2 eggs, and appropriate amount of sesame oil.

Production method:

Buy back a piece of pork belly with six layers of fat, burn the skin with fire and remove the pig hair from the skin.

Scrape the dust off the surface of the faucet with a knife and clean the pork.

Knock off the skin of pork belly (because it is not easy to chop pig skin into meat when chopping meat stuffing)

Spread the pork belly flat on the chopping board, cut it with two knives and turn it over at the same time until the pork belly is chopped into meat. Many friends like to stir the meat directly at the place where they sell it. In fact, although the machine is fast, it is not so delicious. It is better to be diligent and chop slowly. )

Put the minced meat in the pot.

Wash leek, remove old leaves, and then cut into fine dices.

Putting chopped leeks into a pot filled with meat stuffing,

Wash ginger, cut it into cubes and put it in a pot.

Add the right amount of salt to the basin.

Take two eggs and put them in the pot.

Add an appropriate amount of sesame oil to the basin.

Keep stirring with chopsticks, and stir the leeks, pork and eggs evenly. So you can make dumpling stuffing.

Marry a bowl and a pair of chopsticks. There is water in the bowl.

Hold the dumpling skin in your left hand and put a little meat stuffing in the center of the dumpling skin with chopsticks.

Fold the dumpling skins in half and squeeze the rubber skins together by hand. If it is too dry, you can dip a little water in the bowl with chopsticks and rub it on the dumpling skin.

This jiaozi is wrapped. If there are a lot of bags, I suggest you put them in a box in the freezer, put a layer evenly in the box, then freeze them in the refrigerator for one hour, and then put them in the bag, so that jiaozi will not stick together.

There are many ways to eat in jiaozi, such as fried dumplings, dumplings, steamed dumplings and so on.

I prefer steamed dumplings and dumplings because they taste the best.

The method of steaming dumplings is very simple. Boil the water in the pot, then put the steamer wrapped in jiaozi in the pot and cover it. Generally, it can be eaten in ten minutes.

When making jiaozi, remember to go to jiaozi when it is cold, so it will taste better. Just cook until jiaozi comes to the surface.

Fried dumplings are the least nutritious and too greasy.

1. Fennel stuffing:

Material: onion; Ginger; Fennel1500g; 500 grams of pork (the meat should be fatter);

Seasoning: 2 tablespoons yellow sauce; 600 grams of water; Sesame oil 1 tablespoon; Salt; Monosodium glutamate;

Fennel is a nutritious vegetable, which is rich in vitamins B 1, B2, C, carotene, calcium and iron. It's great to wrap jiaozi with fresh fennel!

Practice and steps

1 Wash fresh fennel and drain. Dice fennel, add a little salt, mix well and marinate for 3-5 minutes. Squeeze pickled fennel. Chop meat.

2 onion and ginger are minced; After the wok oil is hot, add minced meat and stir fry; After the minced meat turns white, drain the water, add onion and ginger and stir well; Add the yellow sauce and stir-fry until the sauce is fragrant, then take it out of the pan and let it cool.

3 Put the cooled minced meat and fennel into a basin, add sesame oil and a little monosodium glutamate and salt, and mix well.

Ps: Two skills of making fennel stuffing jiaozi: 1, and kneading dough. As the saying goes, jiaozi with soft noodles and soup with hard noodles should be softer. Usually, the dough should be kneaded according to the ratio of 1 kg flour to 6 water, and the kneading time of the dough is about 10 minute. 2. Fennel stuffing: (1) The minced meat tastes good and chewy, and the meat should be as fat as possible. (2) After the fennel is cut, put some salt to kill the soup. The fennel salted with salt is greener and the stuffing tastes better after killing the soup. (3) Stir-fry the stuffing to make fennel stuffing rich in sauce. Stir-fry the meat with onion, ginger and yellow sauce. Be sure to fry the meat thoroughly and steam it out. The proportion of onion and ginger should be increased, so that the fried stuffing is not greasy and has a special flavor. (4) mix the stuffing and eat the stuffing. The ratio of vegetables to meat in jiaozi should be 3: 1, that is, 3 kg of vegetables 1 kg of meat. Put fennel in the meat when it is cold, or water will come out.

Fennel seeds are condiments, and their stems and leaves are also fragrant, and they are often used as fillings for steamed stuffed buns, jiaozi and other foods. The main ingredient they contain is fennel oil, which can stimulate gastrointestinal nerves and blood vessels, promote the secretion of digestive juice, increase gastrointestinal peristalsis and eliminate gas accumulation, so it has the effect of invigorating stomach and promoting qi circulation; Sometimes gastrointestinal peristalsis will decrease after excitement, which will help relieve spasm and pain.

Second, octopus stuffing

Raw materials: pork belly; Mushrooms; Octopus; Eggs; Shrimp skin; Flour; Onions;

Seasoning: edible oil; Sesame oil; Original pumping; Salt; Black pepper;

Practice and steps

1, turn the octopus's head over, take out some things such as ink and yellow in the head, invert the octopus, dig out the octopus's teeth, and then chop the octopus;

2. Chop pork belly with onion, chop mushrooms for later use, mix all the ingredients together, add seasoning and mix well (the stuffing should be mixed in one direction).

Mainly introduce these two.

( ? There are mushroom chicken stuffing, cabbage pork stuffing, leek pork stuffing, taro stuffing, corn carrot stuffing and so on. You can search the practice online, it's almost the same!

How to match dumpling stuffing to taste better?

Sanlian diet common sense map

Jiaozi, as a food with both grain, meat and vegetables, has comprehensive nutrition. Carrots that children don't like to eat, and all kinds of vegetables that are easy for the elderly to plug their teeth can be cleverly hidden and eaten unconsciously. At the same time, a variety of raw materials can be added to a filling, which makes it easy to mix a variety of food raw materials, which is much more convenient than frying a variety of raw materials together. There are several kinds of fillings commonly used in jiaozi, among which the animal sources are pork, beef and mutton, eggs and shrimp; Plant sources include leek, Chinese cabbage, celery, fennel and carrot. These raw materials themselves have high nutritional value, and mutual collocation is more conducive to nutritional balance. In daily life, in order to make the stuffing fragrant and delicious, people always put more meat and less vegetables to avoid feeling too "firewood". At the same time, when making vegetable raw materials, it is generally necessary to squeeze out vegetable juice, which will cause serious loss of soluble vitamins, potassium and other nutrients.

How to make nutritious and delicious dumpling stuffing needs to follow the following principles:

1, vegetarian jiaozi is healthy and nutritious

In contrast, vegetarian stuffing with eggs and vegetables as the main raw materials is healthier, in which oil comes from vegetable oil and the proportion of vegetables is relatively large. Because eggs contain more phosphorus, this stuffing should be matched with green leafy vegetables rich in calcium, potassium and magnesium, as well as raw materials such as shrimp skin and laver to promote acid-base balance. However, pure starch raw materials such as vermicelli have low nutritional value and are not suitable as the main raw materials for stuffing.

2. Mushrooms and algae are more suitable for stuffing.

Meat stuffing should be matched with vegetables rich in dietary fiber and minerals as much as possible, and at the same time, some foods rich in soluble fiber should be added, such as mushrooms, fungus, tremella and various mushrooms, kelp, Undaria pinnatifida and other algae. They can improve the taste, help reduce the absorption of cholesterol and fat, and control the rise of blood lipid after eating meat stuffing. Bamboo shoots and dried vegetables can also absorb fat. You can also stuff all kinds of bean products and fish instead of some meat, which is beneficial to reduce the fat content. Jiaozi can also be paired with all kinds of refreshing cold dishes.

3. Put less fat and more vegetables

According to the principle of dietary acid-base balance, "acidic" meat, eggs and white flour should be balanced with "alkaline" vegetable raw materials, and it is best to mix one meat with three vegetable raw materials without squeezing juice, and the meat used for stuffing is nine tenths of lean meat, so don't add animal oil and vegetable oil, increase the consumption of vegetables, reduce the intake of saturated fat and calories, and achieve a real nutritional balance.

4. Cooking methods

Generally, jiaozi, with more vegetables and less meat, has high water content and is easy to "scatter". Cooking food will cause great loss of nutrition and poor taste. You can consider methods such as water frying and steaming, and foods with more meat stuffing are suitable for cooking. Try to use less cooking methods such as frying and frying to avoid extra fat intake.

First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in dumpling stuffing is 1 1 or 1.5. Secondly, don't pour out the vegetable juice. According to the measurement, the vitamins in Chinese cabbage will lose more than 60% after juice removal. In order to avoid the loss and waste of nutrition, the scientific method is: chop up the vegetable stuffing, squeeze out the vegetable juice and put it into the basin. When mixing meat, first add soy sauce one after another, and stir well to make the vegetable juice penetrate into the meat, then put it on the dish and stir well. For vegetarian dumplings, you can also chop the stuffing first, pour it into a pot (basin), add cooking oil (vegetable oil) and stir gently, let the oil wrap the vegetables, and then add salt and seasoning. This not only retains the nutrition, but also makes the dumpling stuffing fresh and delicious. If it is leek meat stuffing, mix the vegetable stuffing with oil, then pour in the meat stuffing (enough salt) and stir well. The vegetable stuffing is mixed with oil first, and then wrapped with an oil film, so it is not easy to dehydrate when it meets salt. Jiaozi wrapped with this stuffing tastes delicious, with a little fresh taste of vegetable juice. Finally, chop the meat into pieces. Chop the meat with a knife to make it fluffy. When there is a lot of lean meat, you can add vegetable juice or water in moderation; When there is too much fat, add less vegetable juice or water and stir hard in one direction. After the meat becomes sticky, add appropriate amount of pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and continue stirring. At the same time, soy sauce should be added slowly bit by bit. If you have stock, you'd better add stock, add it dropwise and stir until it becomes a paste, then pour in the stuffing and stir well. Jiaozi soup wrapped with this dumpling stuffing is full, fresh and delicious.

Let's eat this in the dumpling house outside and see how people mix it. If it tastes good, come back and cook it yourself. My family often cooks leek and egg stuffing, celery and mushroom meat, mutton and carrots.

Leek eggs: Wash leeks, soak them in salt for a while, remove pesticide residues, and then drain. Stir the eggs first, stir them directly with chopsticks, make them into small pieces, and then cool them. Cut leeks into small pieces, mix them into eggs, and add salt, thirteen spices and soy sauce. This can be added according to your own preferences. After mixing, you can start wrapping! It can be cooked or steamed, both are delicious!

Celery and mushroom meat: first, stir-fry the washed celery and mushroom, chop them into pieces, and mix well. Add sesame oil, cut pork into pieces, chop onions and ginger into the meat, add salt, oyster sauce, soy sauce, pepper, thirteen spices and chicken essence, and stir evenly in one direction, then mix the meat stuffing and vegetable stuffing evenly, or stir in one direction, and the quantity can be wrapped.

Lamb and carrot: first blanch the pepper with boiling water. Chop the mutton, add onion and ginger when you chop it, and then chop it. Then wipe the washed carrots into silk. Then add the chopped mutton with pepper water once, add water once, and stir evenly clockwise until half a bowl of water is added, which can make the meat stuffing taste better. Then add soy sauce, salt, monosodium glutamate and peanut oil and mix well. Add shredded carrots. Stir well and the meat stuffing will be ready. You can wrap it up! This is very suitable for winter!

As the most traditional food in China, jiaozi is deeply loved by people in China, so how to make jiaozi more delicious? How to match the ingredients is the most nutritious?

Jiaozi, a delicious pork and green onion cooked by herself, shared the weight of a meal for six people, and three people solved it.

Jiaozi stuffed with pork, onion and salt.

Yes, it's as simple as that. There is no need for monosodium glutamate or spiced powder at all.

The practice of dumpling stuffing 1, the minced pork stuffing bought back, poured out and then used with a kitchen knife, will make the pork texture looser and the dumpling stuffing more delicious;

2. According to the amount of pork stuffing, take a proper amount of green onions, wash them and cut them into powder.

3. Mix green onion and pork stuffing;

4. Sprinkle some salt and marinate for a while.

When you can smell the pork and green onions marinating into juice, the dumpling stuffing will be marinated, and the step of wrapping jiaozi can be carried out.

As for what that smell is, I suggest you smell it when you just mix the pork stuffing with the green onions, remember the taste, and it will be fine if there is a different taste.

The jiaozi made in this way is pure in taste and rich in meat flavor, and has no flavor of other condiments. After cooking, all three friends who were late ate up, and there was no way to give them the quick-frozen jiaozi.

As for pork stuffing, in my impression, it is not very fat, it should be thin!

Lead: jiaozi is the most famous food in China. Not only people in our country like to eat it, but also foreigners like to eat jiaozi very much. This shows that jiaozi is well-known.

From ancient times to the present, jiaozi has been influenced by the development of China regional culture and food culture, resulting in a variety of wrapping methods and eating methods. Like steamed dumplings, shrimp dumplings, fried dumplings, glutinous rice balls and so on. Each kind has its own unique production process and taste. Jiaozi is also an indispensable annual food for the Spring Festival in China. As the saying goes, spending the New Year in jiaozi and going home to eat jiaozi is a special nostalgia mark deeply branded in the hearts of China people.

In jiaozi, we usually eat glutinous rice balls with thin skin and big stuffing. There are also many kinds of dumplings. Like our Linyi side, common jiaozi has pork cabbage, pork celery, pork radish, pork lotus root, pork green onion and so on. These jiaozi are very delicious. Taking pork and cabbage as an example, I will briefly introduce the making method of our local dumplings.

[Pork and cabbage stuffing] jiaozi with pork and cabbage stuffing has the highest appearance rate in the north, because in winter in the north, the size of Chinese cabbage drives you crazy. It can be said that the main vegetable in a winter is cabbage. Before it's too late, here's how to make pork and cabbage stuffing.

1 Prepare a Chinese cabbage, clean it and chop it into fine powder. After chopping, put the cabbage powder into the pot, sprinkle with salt and let it stand for 20 minutes to kill the water. After 20 minutes, squeeze out the water from the cabbage powder and put it in a stuffing container for later use.

2 Prepare pork stuffing The amount of pork stuffing is determined according to personal taste. Generally, a catty of meat is matched with two cabbages. Pork belly is the most suitable meat for jiaozi. If there is fat meat, the meat stuffing will smell good. It is very convenient to beat meat stuffing with a cooking machine now, but many students think that beating meat stuffing with a cooking machine is soulless and delicious without a knife. I think you should choose according to your own actual situation. After the meat is chopped, add some soy sauce to taste. Then beat in an egg and stir the meat evenly so that the meat can fully absorb the egg liquid.

3 Prepare an onion. A piece of ginger. Green onions and ginger are used to chop into powder, and the cooking machine is better to make paste.

4 Other seasonings that need to be prepared are hot lard [if not, substitute vegetable oil]. Salt, pepper noodles, peppers, oil consumption, soy sauce, spiced noodles.

After all the preparations are completed, mix the Chinese cabbage and pork stuffing, put lard first, and mix the two stuffing evenly. Then, add pepper noodles, pepper powder, spiced noodles, oil consumption, soy sauce, sesame oil, and salt, and stir in one direction (the amount of pepper noodles, pepper powder, and spiced noodles depends on the materials used to prepare the meat stuffing, generally about10g each, and a little more can be added in case of heavy taste), and stir until the meat stuffing is thick. Jiaozi will taste better if you can add some coriander powder.

What ingredients are better for dumpling stuffing? Generally, there are pork stuffing with cabbage, pork stuffing with leek, pork stuffing with radish, beef stuffing with coriander, seafood stuffing, mutton stuffing with celery, pork stuffing with mushrooms, pork stuffing with leek eggs and so on. There are really too many, all delicious, each with its own characteristics, mainly its own preferences.

Jiaozi is a traditional food in China. jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a medical sage. Like every Spring Festival in northern China, jiaozi is an indispensable delicacy, and jiaozi can use all kinds of side dishes as stuffing. Whether jiaozi is good or not depends mainly on stuffing. Many people don't know what kind of side dishes to put in dumpling stuffing. In fact, this mainly depends on your own taste. Here are some jiaozi that we eat most often in my hometown, which is also my favorite.

First of all, the first kind of pork and radish stuffing is also often made here.

First, it is also important to choose pork as dumpling stuffing. You'd better use tenderloin. The tenderloin is very bright in color, transparent in meat quality, compact in texture and elastic. Divided into outer ridge and inner ridge, it is best to look next to the rib skin. This part of the meat is tender and elastic, but there is more lean meat. If you like to eat well, it will be better to add some fat alone.

Second, the production step 1. Ingredients: pork, radish, ginger, onion, eggs.

Seasoning: pepper powder, salt, sesame oil, sugar, oil consumption, spiced powder, cooking wine and light soy sauce.

2. Wash the pork and chop it with a knife. I like cutting pork with a knife. Although I am very tired, it tastes better with a knife. If I don't have time, I will use the meat grinder.

3. Wash and drain the onion and ginger, chop them into foam, put the chopped meat into a small pot, add the onion and ginger foam, add salt, pepper powder, spiced powder, cooking wine, sugar, oil consumption and soy sauce, and stir.

4. Add another egg and stir in one direction. Keep stirring, stir until thick, and marinate for 30 minutes.

5. Wash and shred the radish and put it in the basin. Add salt and soak in water. After soaking, find a thin cloth, wrap the radish with a thin cloth and wring out the water.

6. After wringing, chop it, put it into the marinated meat stuffing, drop a little sesame oil, stir it evenly, add salt according to your own taste, and let it stand for 10 minute. Radish and pork dumplings are ready.

Benefits of radish and pork dumpling stuffing: Radish is rich in nutrition, and has the effects of clearing away heat and promoting fluid production, promoting blood circulation, appetizing and strengthening the spleen, regulating qi and resolving phlegm. Eating radish also lowers blood pressure and softens blood vessels. Eating with pork is not only nutritious, but also delicious and smooth.

Next, let's talk about the stuffing of mutton, carrot and jiaozi.

First, choose mutton as dumpling stuffing. You can choose the meat on the ribs. This piece of meat is tender and is the best dumpling stuffing. It should be fat and thin. Try to choose dry and loose mutton and buy goat mutton as much as possible. Goat mutton is tender and delicious.

2. Production steps 1. Ingredients: mutton, carrot, onion, ginger, pepper.

Seasoning: oil, salt, spiced powder, cooking wine, light soy sauce.

2, wash the onion ginger, cut into onion ginger foam for use, find a small bowl, add a little pepper, soak pepper water for use.

3. Wash the mutton, chop it with a knife, put it in a small pot, add the onion and ginger foam, adjust the stuffing with soaked pepper water, add it several times, stir clockwise, add soy sauce, oil, cooking wine and five-spice powder, continue to stir in one direction until it is thick, and marinate for a while.

4. Wash and chop the carrots, pour them into the braised pork, add salt and stir well, and the carrot mutton stuffing will be ready.

Benefits of carrot and mutton dumpling stuffing: carrots are rich in carotene, which is especially good for eyesight. Mutton is rich in protein, high in iron and calcium, and low in cholesterol. Mutton and carrot are the best fillings, with balanced nutrition and no fishy smell.

Summary: In fact, the ingredients of dumpling stuffing are mainly selected according to different places and tastes. The above two kinds of dumpling stuffing are made the most in our hometown and have high nutritional value. Everyone has different tastes and preferences, so you can choose ingredients according to your own preferences.

Kidney bean pork stuffing

Pork stuffing with cabbage

Carrot stuffing

Chinese chive meat stuffing

Leek egg

Celery meat

San fresh meat

Lean meat!