What vegetables are best for making dumplings?

Dumplings are a relatively traditional food in my country. In the northern region, almost every household eats dumplings during the Chinese New Year. In some places, dumplings are even regarded as a daily staple food. Of course, there are many types of dumplings. People can make different types of dumplings according to their preferences and choose ingredients that suit their tastes. Below, I will introduce to you several popular methods of making dumplings.

1. Cabbage dumplings

The main ingredients are half a head of cabbage, six shiitake mushrooms, a carrot, and a piece of ginger (the amount for two people, if there are more people, you can increase the main ingredients).

Preparation method:

1. Chop the cabbage into small pieces, wrap it in gauze and squeeze out the water until no more water comes out;

2. Remove the hard stems of the soaked mushrooms and chop them into small pieces. It is best to use a fine grater to grate the carrots into thin strips and squeeze out the water a little. Then put two tablespoons of peanut oil in the pan, add 7 or 8 peppercorns and sauté until fragrant, then remove them and put them aside. Put the chopped mushrooms into the oil, stir-fry, add a few drops of dark soy sauce and a little sugar, stir-fry for a few more times until you smell the fragrance and then remove from the pan for later use.

3. Chop the ginger into small pieces according to your taste;

4. Put the cabbage and carrots in a large container, pour in a tablespoon of sesame oil and stir evenly to make sure all the vegetable grains are evenly coated with oil. Then add the fried mushrooms and minced ginger, salt and a little mushroom essence and five-spice powder, stir evenly and a pot of soup dumpling filling is ready!

2. Zucchini dumplings

The main ingredients are two zucchini, a dozen fungus, a handful of vermicelli, and a piece of ginger.

Preparation method: grate the zucchini and squeeze out the water; chop the soaked black fungus, soaked vermicelli, and minced ginger, mix them together evenly and add cooked oil (Note: soak the vermicelli in cold water until softened, do not use hot water, as it will affect the taste). The subsequent production process is the same as that for cabbage stuffing. The key is to mix the vegetables with oil first and then add salt.

3. Celery dumplings

The main ingredients are 1 pound of celery, 1 piece of tofu skin (dried tofu is also OK), 1 carrot, and a piece of ginger.

Preparation method:

1. Remove the old stems and leaves of the celery (some tender leaves can be left), wash and blanch in boiling water for more than 20 seconds, then remove and chop and squeeze out the water;

2. Chop the tofu skin into pieces, add 1 tablespoon of peanut oil to the pan, add a few peppercorns and sauté until fragrant, then remove from the pan. Add the tofu skin into the oil and stir-fry, add a few drops of light soy sauce, then remove from the pan and set aside.

3. Chop the ginger into fine pieces; pour the celery, tofu skin and minced ginger into a large container, then add salt, a little sugar, a little pepper powder and Sichuan pepper powder, and mushroom essence and stir evenly. That’s it!