What are the fillings for dumplings?

Dumplings are a food that every household can eat. They are delicious and have a sweet and glutinous texture. The deliciousness of dumplings lies in their filling. Dumplings can be filled with a variety of fillings, the most classic combination is vegetables and meat. Vegetables generally include cabbage, green vegetables, leeks, etc., while meat generally includes fresh pork, lamb, and beef. By mixing various seasonings and sesame oil together, you can make delicious dumplings. Let’s learn about it below.

Generally speaking, there are vegetarian fillings and meat fillings. There are three types of meat fillings: seafood and meat.

For example, pork with cabbage, lamb with celery, sea cucumber with leek, egg with dried shrimp, pork with green pepper, dried shrimp with radish,

Radish and pork, shrimp and leek, pork and lettuce, beef and cabbage, donkey meat and cabbage, Spanish mackerel and leek, and many more.

How to prepare delicious dumpling fillings

First of all, the ratio of meat to vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in dumpling filling should be 1:1 or 1:0.5.

Second, don't pour out the juice. It has been determined that more than 60% of the vitamins in Chinese cabbage will be lost after the juice is removed. In order to avoid nutritional loss and waste, the scientific method is: after chopping the vegetable filling, squeeze out the vegetable juice and put it in a bowl, then add the soy sauce gradually when mixing the meat, stir well to allow the vegetable juice to seep into the meat, then add the vegetables and stir well. If it is a vegetarian dumpling, you can also chop the vegetable filling first, pour it into the pot (bowl), add cooking oil (vegetable oil) and stir gently to let the oil wrap the vegetables, then add salt and seasonings. In this way, the nutrition is retained and the dumpling filling will be fresh and delicious. If it is leek and meat filling, mix the vegetable filling with oil, then pour the mixed meat filling (with enough salt) in and mix well. The vegetable filling is first mixed with oil, and then wrapped in a layer of oil film, which prevents it from dehydrating easily when it encounters salt. The dumplings made with this kind of filling taste very fresh and have a hint of the fragrance of vegetable juice.

Finally, the meat should be chopped into a paste. Chop the meat for stuffing into fine pieces with a knife. When there is more lean meat, add an appropriate amount of vegetable juice or water; when there is more fat, add less vegetable juice or water, and stir vigorously in one direction. After the meat becomes sticky, add appropriate amounts of pepper powder, five-spice oil, salt, minced fresh ginger, MSG, and sesame oil and continue stirring. At the same time, add the soy sauce slowly, drop by drop. If you have broth, it is best to add it, stirring while adding it until it becomes a paste, then pour in the vegetable filling and stir evenly. The dumplings made with this kind of dumpling filling are full of soup, delicious and tender. When seasoning dumplings, add a small amount of white sugar, and the dumplings will have a delicious seafood flavor.