What kind of filling is delicious?

When making dumplings, many ingredients can be used as fillings. The most common ones are vegetarian dumplings and meat dumplings. There are more vegetarian dumplings, such as squash and leeks. Meat dumplings can be made with pork, beef, mutton, etc., which are all common meat dumplings. No matter which kind of dumplings, they taste delicious and have a good effect on regulating the body, especially fermented dumplings have a good regulating effect on the stomach and intestines.

Steamed buns with fresh meat filling

Ingredients: 1. 600g minced meat, 6g salt, 2. 18g sesame oil, 6g MSG, 18g soy sauce, 30g salad oil, 3. 120g green onion. Method: (1) Add salt to the minced meat and beat until it becomes sticky. (2) Chop the green onion into small pieces and add it to the minced meat along with Ingredient 2 and mix well.

Ingredients: half a head of Chinese cabbage, half a pound of minced meat, two tablespoons of soy sauce, one tablespoon of oil, some salt, some pepper powder, four cups of flour, one teaspoon of yeast. Method: 1. Add yeast to the flour, add warm water and knead the dough. After kneading, put it in a pot, cover the pot and let it rise in a warm place for one hour until it doubles in size. 2. Chop the Chinese cabbage, add salt and stir evenly. Let it sit for 15 minutes and drain the water. 3. Add minced meat, soy sauce, oil, salt and pepper powder to 2. 4. Roll the dough into a size slightly larger than your palm. The buns are about 6-8cm in diameter. 5. Steam them in the pot after boiling for ten minutes. Tips: 1. Make sure to drain the water from the cabbage so that the minced meat is chewy. 2. When rolling the dough, make it slightly thicker in the middle and thinner at the edges.

Ingredients: 200 grams of flour, 2 grams of dry yeast, leeks, eggs, salt. Method: 1. Dissolve 200 grams of flour and 2 grams of dry yeast in warm water. 2. Pour the dissolved yeast water into the flour and knead it into dough. 3. Put the dough in the bowl, cover it with a lid, and leave it at about 30° for two hours. 4. Pick the leeks, wash them, and drain the water. 5. Add oil to the pan, heat it, and fry the eggs. 6. Mix the leeks and eggs, and add a little salt. 7. When the dough rises to 2-3 times its original size, it means that the dough has risen. 8. Take out the dough and continue to knead it. Roll the dough into long strips and pinch it into equal-sized pieces. 9. Roll the dough into thin slices, wrap the fillings, fold along the edges with your fingers, and pinch the mouth to close. I also made a few weird-looking steamed buns, haha. 10. Steam them in a pot for ten minutes, and the plump white and white leek-stuffed buns are ready!