What fillings are used for Toufu dumplings? 5 kinds of delicious and easy-to-make dumpling fillings to choose from, nutritious and satisfying, as the saying goes: Toufu dumplings and Erfu noodles, Sanfu pancakes and scrambled eggs, why do you eat dumplings in Toufu? First of all,

What fillings should be eaten in Tofu dumplings? 5 kinds of delicious and easy-to-make dumpling fillings to choose from, nutritious and satisfying, good meaning

As the saying goes, Toufu dumplings have two noodles, Sanfu pancakes and scrambled eggs, why do you eat dumplings in Toufu? First of all, our country has had the custom of eating dumplings since ancient times. In ancient times, the harvest coincided with the wheat harvest, and every family had a surplus of food. It was a good time to enjoy the food. Secondly, during the dog days, people's appetite is not good and they lose their appetite. In our country's traditional customs, dumplings are an appetizing food. Third, the dumplings are shaped like ingots, and "Fu" has the same pronunciation as "福", so "Toufu" dumplings are also said to be "ingot treasures blessings". So, if you want to eat dumplings in Toufu, what fillings should you eat in Toufu dumplings? Choose from 5 delicious and easy-to-make dumpling fillings, including meat and vegetable, which are nutritious and have a good meaning of satisfying cravings. They are delicious and cool down, so you can spend the winter in peace.

The first type: Yuanbao dumplings stuffed with beef and green peppers

Sweating a lot in summer will cause the loss of protein, amino acids , calcium, potassium, vitamins and other nutrients. Beef is a nourishing and strong tonic, and when paired with green peppers, it can replenish energy . It has the function of strengthening the spleen and stomach, strengthening the muscles and bones.

Ingredients: 200 grams of flour; 240 grams of beef; 1 green pepper; half red pepper; appropriate amount of peanut oil, onion, ginger, cooking wine, light soy sauce, oyster sauce, pepper, lettuce leaves, and coriander.

Method: Add appropriate amount of flour to the dough and knead it evenly, cover it with plastic wrap and keep it on.

Peel the onions and ginger, wash and mince them, chop the green and red peppers, cut the beef into small pieces and grind into mince in a food processor.

Add an appropriate amount of old soup to the beef filling , stir vigorously in one direction, and let the beef absorb some juice. Then add onion, ginger, cooking wine, light soy sauce, a little salt, and pepper and mix well. Finally, add peanut oil and oyster sauce and mix well. Add green and red pepper powder and mix well. The dumpling filling is ready.

To make dumplings: To make dumplings, knead the dough into a long strip, cut it into equal-sized balls, roll it into a thin crust, wrap it with stuffing, fold it in half, and pinch it from one end.

When the two ends of the wrapped dumplings are connected, they are Yuanbao dumplings .

Cooking dumplings: Add an appropriate amount of water to the pot, bring to a boil over high heat, add the wrapped Yuanbao dumplings, bring to a boil, add half a bowl of cold water and continue to boil, add cold water again, boil for the third time until the dumplings are cooked just right, and remove from the pot Ready to eat, if you like dumplings in hot soup, add lettuce leaves, a little diced green pepper, a little minced coriander, and a little salt to taste.

The second type: Pork dumplings stuffed with Pork

Popodin’s scientific name is dandelion, a wild vegetable that is found everywhere in summer. Eat more wild vegetables Popodin in the dog days, which has the effect of clearing away heat and relieving heat.

Ingredients: 400 grams of flour; 200 grams of pork filling; 200 grams of mother-in-law cubes; appropriate amounts of oil, salt, cooking wine, onion and ginger, mushroom powder, peppercorns, and light soy sauce.

Method: The following are the methods for making dumplings with different fillings. The methods of mixing noodles, making dumplings and boiling dumplings are the same as the first method of making dumplings stuffed with beef and green pepper. Due to space limitations, these following steps will be omitted.

Recipe for Pork Stuffing:

Pick and wash the fresh Popo Ding, chop it into small pieces, sprinkle with some salt and marinate for 10 minutes and squeeze out the water.

Wash the pork and put it into a food processor to beat or chop into minced meat.

Adjust the pork filling: First, add an appropriate amount of salt to the meat filling and stir evenly. Adding salt first can sterilize the pork. Second, add minced onion and ginger, half a spoon of sugar, half a spoon of white pepper, half a spoon of five-spice powder, two spoons of light soy sauce, and a spoon of oyster sauce and stir thoroughly in one direction. The third is to add the old soup several times, and continue to stir in one direction until the old soup is completely integrated into the meat filling, allowing the meat filling to absorb the soup. Finally, pour the fried soybean oil on the meat filling, and continue to stir in one direction to lock it in. Moisture.

Add the mother-in-law diced powder and mix well to make dumplings.

The third type: Dumplings stuffed with three delicacies

Dumplings stuffed with three delicacies taste very delicious and are irreplaceable by other dumplings. They can remove heat and quench thirst, nourish yin and moisturize dryness, supplement calcium, strengthen the spleen and stomach, and moisturize Intestinal laxative effect.

Ingredients: appropriate amounts of tenderloin, prawns, leeks, oil, pepper, cooking wine, oyster sauce, and light soy sauce.

How to prepare the three fresh stuffing:

Wash and chop the tenderloin, peel the prawns, pick out the shrimp threads , wash and chop them, pick and chop the leeks.

For one person, the amount is small. Add oil, oyster sauce, light soy sauce, and pepper to the pork stuffing. Stir in one direction. Pour some cooking wine into the shrimp meat and marinate it for a few minutes to remove the smell. Pour out the excess soup and add it to the meat stuffing. Mix well.

Add the leeks and stir evenly. Because oyster sauce and light soy sauce are used to prepare the filling, I did not add salt. If you have a strong taste, you can add some salt.

The fourth type: fennel and goose egg stuffed dumplings

Goose eggs have very high nutritional value. The protein is rich in lecithin , which is easy to digest by the human body and plays a major role in the development of the human brain and nervous tissue . For children with poor memory, goose eggs are the best dietary supplement. It is a perfect match with fennel . It is more delicious than leek and egg filling. Add some oyster sauce when mixing the filling, and it tastes extremely delicious.

Ingredients: high-gluten flour 00g; fennel 300g; 2 goose eggs; appropriate amount of oil, salt, green onions, pepper, and oyster sauce.

How to make fennel and goose egg stuffing : Beat the goose eggs, mix with a little water, add an appropriate amount of oil to the wok, you can add a little more oil, do not add additional oil when mixing the stuffing, after the oil boils, pour in the egg liquid, while pouring Stir, try to mix as much as possible, let cool and set aside.

Soak the fennel in light salt water for ten minutes to sterilize it, then clean and chop it repeatedly, peel the green onion, wash and chop it.

Put all ingredients into a basin, add salt, pepper and oyster sauce and stir evenly.

The fifth type: Corned melon Egg and leek filling dumplings

Corned melon scientific name Zucchini , thin skin and thick flesh with high moisture, suitable for meat and vegetable combinations, add it to the leek and egg filling, the taste is crisp and tender, fresh and refreshing, scrape off the oil Fat, relieves irritability, quenches thirst and relieves heat. It is especially high in calcium and is especially suitable for the elderly and children.

Ingredients: 400g flour; 200g leeks; 4 eggs; 1 zucchini; appropriate amounts of oil, salt, and allspice.

Method for filling melon with egg and leek: Wash the melon, remove flesh and grate, sprinkle with salt and marinate for 10 minutes, squeeze out the water.

Beat the eggs, add a little cooking wine and stir evenly to remove the fishy smell, fry the eggs in a pan.

Wash and chop the leeks, mix with a little salad oil to lock in moisture.

Add all the ingredients into a basin, add salt, five-spice powder, and oyster sauce and mix well. The dumpling filling is ready.

-head dumplings, what kind of filling do you want to eat? Welcome to leave a message. If you like this recipe, please follow, collect, like, forward and share. Thank you for your encouragement and support!

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