How to prepare the fillings for dumplings with three fresh fillings

Dumplings are a traditional Chinese food. There are many fillings for dumplings. Among them, dumplings with three-fresh fillings are popular with many people. The ingredients of dumplings with three-fresh fillings are also different. The main ones are divided into vegetarian three-fresh and meat three-fresh. The vegetarian dish contains eggs, leeks, shrimps, fungus, etc., while the meat dish mainly contains pork, leeks, and eggs. Let's learn about this below.

How to prepare the fillings for dumplings with three fresh fillings

1. Vegetarian Three Fresh

Eggs, shrimps, fungus, and leeks. Fry the eggs until cooked and chop the fungus. Put the three together, add salt, a little pepper, and soy sauce and mix well. Then pour in cooking oil and continue to stir well, then add the chopped leeks.

2. Meat and seafood

Meat, shrimp, eggs, and leeks. First season the meat filling, add salt, pepper powder, soy sauce, oyster sauce, and MSG, then beat in a raw egg and stir in one direction, then add the shrimp and fried egg and continue to stir evenly, then pour in cooking oil, mix well, and finally add the chopped leeks and mix well.

How to make delicious three-fresh dumplings

Ingredients: leeks, black fungus, eggs, commercially available dumpling wrappers;

step:

1. Soak the black fungus in advance, wash it, and cook it for two or three minutes. Rinse it, drain the water, chop it, and marinate it with a small amount of salt for later use.

2. Beat the eggs, add a small amount of water and salt, heat the oil in a pan, pour in the egg liquid, turn off the heat as soon as the egg liquid solidifies, use a spatula to break the eggs, and set aside;

3. Wash the leeks, drain and chop them; heat oil in a pan, pour in the chopped leeks, add a small amount of salt, stir-fry quickly over high heat until the leeks are 70% to 80% cooked, then turn off the heat, pour into a large bowl, mix with chopped eggs and chopped fungus, drizzle with a little sesame oil and light soy sauce, and stir evenly;

4. Spread the dumpling wrapper on your hand, add an appropriate amount of vegetarian three-fresh stuffing, dip the inner edge of the dumpling wrapper in a little cornstarch water, stick the dumpling wrapper together, and spread the finished dumplings on a floured panel;

5. Apply a thin layer of oil to a flat non-stick pan or electric baking pan, put the dumplings in, and fry on both sides until slightly charred and slightly yellowed.

Tips:

1. Fungus is not easy to absorb salt, so it is better to marinate it with a small amount of salt in advance;

2. Fry the chives until they are 70% to 80% cooked and the juice is separated;