Northern dumplings have always been the protagonist of the dumpling industry, representing the inheritance and development of the entire Chinese dumpling culture. Making dumplings during the holidays and ordering a plate of dumplings when going out for dinner and ordering dishes is an indispensable part of our daily life.
So, how many types of dumplings are we common? If subdivided, there must be hundreds of types. There are dozens of types that you often eat. Today, let’s count what dumplings you often eat and what you need to pay attention to when making fillings. When you go out to order food, you can also know what the difference is between each type of dumpling. Please bookmark and you will definitely use it in the future.
1. Meat-filled dumplings
Pork, beef, mutton, etc., collectively known as meat-filled dumplings. The main ingredients are meat and matched with various auxiliary ingredients to form dumplings of various flavors, tender and juicy. The combination of auxiliary ingredients is also knowledgeable, and not all ingredients are delicious when paired with dumplings. Let’s take a look at what meat-filled dumplings are available.
1, cabbage and pork stuffing dumplings
cabbage and pork stuffing is the most common dumplings. It is a dumpling filling made from pork, cabbage and other seasonings.
Grind the pork into meat filling, crush or chop the cabbage, add salt to the cabbage and "kill" the moisture. After the cabbage is squeezed dry, then mix the pork filling together. Simple and easy to make, tender and juicy
2, leek pork stuffing, dumplings
, leek pork stuffing, is one of the most eaten dumplings by the public. It is called "dumpling twins" together with cabbage pork stuffing, and is made of pork and leeks. Grind the pork into meat filling, cut the leeks into powder, and add other seasonings.
Leeks are easy to get into water. Add cooking oil and mix evenly to wrap the leeks, and finally add salt to season them so that the leeks can lock in moisture. The dumplings with leek and pork are delicious, and the combination and taste of leek and pork are classic.
3, sauerkraut pork stuffing dumplings
sauerkraut pork stuffing is a dumpling unique to the Northeast. In the Northeast, almost every family eats pickled cabbage and pork dumplings in winter. I made dumplings with pickled cabbage pickled in Chinese cabbage, and said in Northeast dialect : "That's called gaga fragrant."
The protagonists are Northeast sauerkraut and pork. Some sauerkraut are too sour and salty. You can wash them a few times, which can reduce the sour and salty taste.
4, celery pork stuffing dumplings
celery pork stuffing is the strong celery aroma. Celery can be divided into two parts, celery stems and celery leaves. Use celery leaves to make dumplings, and the celery has a stronger aroma.
The main ingredients are pork and celery (or celery leaves) to make pork into meat filling, cut celery into minced celery, and mix with other seasonings. Celery (celery leaves) should be blanched in water before cutting into minced.
5, green pepper pork stuffed dumplings
green pepper pork stuffed dumplings are eaten relatively little, and are made of pork and green pepper as the main ingredients. Since some green peppers have a spicy flavor, you should choose round peppers when choosing green peppers. Of course, it doesn’t matter if you like spicy food.
Beat the pork into meat filling, chop the green peppers and add seasonings, mix well and make dumplings. Note that when making green pepper filling, pour more cooking oil so that it will taste good after cooking.
6, shepherd's purse pork dumplings
shepherd's purse is a wild vegetable. In early spring, wild shepherd's purse is everywhere on the mountains, fields and farmlands. Shepherd's purse is very fragrant and is very suitable for making dumplings.
main ingredients are shepherd's purse and pork. Shepherd's purse should be eaten with the roots, and a lot of mud and sand should be washed several times. Before chopping shepherd's purse, blanch it first, then minc it, and add other seasonings to the pork filling. Note that shepherd's purse is very oily, so you should add more cooking oil when preparing it, so that the cooked dumplings will be tender and not dry and hard.
7, fennel pork stuffed dumplings
fennel is also a kind of wild vegetables, with a strong fragrance. Many people especially like to eat fennel, and the taste of fennel is awesome.
Don’t blanch the fennel and dumplings, wash them and chop them directly, and mix them well with pork filling and various seasonings. Like shepherd's purse, adding more cooking oil to the fennel-filled dumplings will make the taste more tender.
8, pork stuffed dumplings
, among the dumplings, the simplest and most crude dumpling stuffing does not need to be processed in advance. Chop the scallions and prepare them with pork filling. Because meat is the protagonist and the meat content is very high, add more water when mixing the meat filling, so that the cooked dumplings will be tender and juicy. When mixing the filling of
, it is recommended to chop some fungus in it, so that the dumplings taste more layered.
9, kidney beans and pork stuffed dumplings
kidney beans, also called green beans . Kidney bean dumplings are often eaten in the north. Steam the kidney beans, blanch them, dry them, chop them up, and prepare them with the pork filling. The dumplings and pork are tender and crispy, and the kidney beans are very layered.
Kidney beans must be blanched or steamed in advance. Kidney beans are toxic if they are not cooked, so blanching them first not only removes the toxicity, but also removes the bitter taste.
10, mushroom and pork stuffed dumplings
mushroom and pork dumplings, the aroma of pork and the aroma of mushrooms, are mixed together, and the aroma is fragrant and delicious. For mushrooms, use fresh mushrooms, and do not use soaked mushrooms. The soaked mushrooms have a lot of fiber and their taste will be greatly reduced.
Fresh mushrooms are blanched and chopped, and made with pork filling, which tastes very sweet.
11, meat three fresh dumplings
dumplings are divided into meat three fresh and vegetarian three fresh. The three fresh meats are pork, leeks, and sea rice. Why is it sea rice instead of shrimp? Because the freshness of sea rice is fresher than that of shrimp, there are also special dumplings for shrimp. Each has its own division of labor.
The kind that needs to be lightly dried, soak and chop it in advance. Made with minced leeks (you can also add some cabbage) and pork filling. Among the three fresh meats, the status of sea rice is very important.
12, radish pork dumplings
radish , white radish should be used. Radishes, like cabbage, contain a lot of water. After chopping them, sprinkle a spoonful of salt to "kill" the water, squeeze them dry and then mix them with pork filling.
radish pork dumplings, the crispness of the radish and the tenderness of the pork are perfectly matched, fresh and delicious.
13, beef dumplings
beef, beef should be used in parts with less tendons. The side dishes paired with beef are often white radish or green onions. Chop the white radish or green onions and prepare them with beef filling. Pepper must be included in the seasoning, and beef and pepper are versatile.
In addition, if you want to make beef dumplings tender and juicy, you must add more water and cooking oil when mixing beef filling. The dumplings made in this way have a savory texture and are extremely tender.
14, Lamb dumplings
The best side dish with lamb is carrots or green onions. After chopping the carrots and green onions, mix them with lamb filling. During the preparation process, you should have pepper and add more water so that the cooked dumplings will be fresh and tender.
Lamb filling is the same as beef filling. When choosing meat, you should choose meat with less tendons.
2. vegetarian stuffed dumplings
vegetarian stuffed dumplings do not mean they are completely vegetables. Vegetarian-filled dumplings generally refer to dumplings that do not contain red and white meat. On the basis of vegetables, dumplings such as eggs and shrimps are added, collectively known as vegetarian-filled dumplings.
1, leek egg dumplings
leek egg dumplings, the classic in vegetarian dumplings, is made of leeks, eggs and fungus. Whenever you order vegetarian dumplings, eight out of ten people can order leek, egg dumplings.
Fry the eggs, chop them up, and prepare them with minced leeks and minced fungus. Do not add salt during the preparation process. First pour more cooking oil and mix well to wrap the leeks to lock in the moisture. Add salt to season when making dumplings. In this way, the water of leeks will not be "killed" and the dumplings and leeks will not wilt, and they will be extremely fragrant.
2, leek eggs and shrimp dumplings
leek eggs and shrimps, based on the leek egg dumplings, add one shrimp to each dumpling, and the rest of the process is the same.
leek and egg dumplings with shrimp were added, which was much higher. After taking a bite, the smooth texture and delicious taste of the shrimp made the dumplings of leek and eggs plump and more three-dimensional. One shrimp in each dumpling makes it more satisfying to taste.
3, leek egg clam meat dumplings
clam meat dumplings, remove the fresh clam and peel off the meat. After cleaning, wrap a clam meat into each leek and egg dumpling. Because the clams taste very delicious, the dumplings made are extremely delicious.
4, cucumber egg dumplings
cucumber egg dumplings are very refreshing dumplings. Use a silk wiper to rub the cucumber into very thin shreds or cut into thin strips. Chop a little, sprinkle some salt to "kill" the moisture, and squeeze out the moisture. Fry the eggs and chop them. Then mix cucumber, egg and fungus into a filling.
cucumber and egg dumplings have a pleasant taste and a crispy and delicious taste. They are one of the best vegetarian dumplings.
5, Cucumber Egg Shrimp Dumplings
Cucumber Egg Shrimp Dumplings, on the basis of cucumber Egg, each dumpling is wrapped in a shrimp.
Because cucumber egg dumplings are crisp and delicious, it is even more delicious after adding a shrimp, and the taste is very rich.
6, cucumber, egg, clam, meat dumplings,
Handfuls of fresh clams, remove the shells and peel them out, and clean them. Wrap a clam meat into each cucumber and egg dumpling.
The clams taste very delicious, a little fresher than shrimps. Therefore, the cucumber, egg, clam meat dumplings are delicious, crispy, fragrant and delicious, and very delicious.
7, zucchini egg dumplings
zucchini cucumber, also called zucchini . The meat of the water cucumber is tender and is very suitable for vegetarian dumplings. Cut the water jar into thin strips with a knife or a wire rubbing device, sprinkle some salt to "kill" the water, and squeeze it dry. Fried eggs and chopped with black fungus. The filling is made by mixing water cucumber, eggs and fungus with seasonings.
率白小风 egg dumplings are tender and juicy, sweet and fragrant, and extremely delicious.
8, Yuzui Egg Shrimp Dumplings
Based on Yuzui Egg Dumplings, wrap a shrimp into each dumpling. The sweet water jelly filling and tender shrimp make the taste much richer. The sweet taste adds fresh fragrance and is very delicious.
Don’t forget to “kill” water, otherwise the dumplings will break if there is too much water.
9, Yuzui, egg, clam meat dumplings
0 The taste of clam meat itself is more fresh than shrimp, and the taste is a little tougher than shrimp. Therefore, adding a clam meat to each water chestnut egg dumpling will have a very amazing taste.
There are many clams in the seaside cities. You can use jerky clams in mainland cities. After soaking for a few more hours, the clams can be wrapped when they become soft. Although there is no freshness, it is also a good choice.
10, Vegetarian San Fresh Dumplings
Vegetarian San Fresh refers to leeks, eggs, and sea rice. Soak the sea rice in advance and chop it up, scramble the eggs and chop them up, cut the leeks into powder, and cut the fungus into powder. Stir leeks, eggs, sea rice, fungus and seasonings evenly.
Remember to put more cooking oil to wrap the leeks, and then add salt when wrapping them. Only in this way can the moisture of the leeks be locked and the dumplings made can be extremely delicious.
11, tomato and egg dumplings
This is a very difficult but super delicious dumpling. tomato and egg filling, it has a lot of moisture, and the speed must be fast and stable when it needs to be wrapped. Without good technology, it will definitely be broken.
Chop the tomatoes and scramble the eggs and chop them. Because tomatoes will inevitably go into the water when they see salt. So, when you want to wrap it, sprinkle salt and season it, wrap the dumplings as quickly as possible, and put them in the pot and cook them.
Dumpling skin cannot be made with ordinary medium-gluten flour, but high-gluten flour with stronger toughness should be used. Only such dumpling skin can wrap the tomato and egg filling full of soup. At the Qingdao "Manhan All-Cheer" competition, tomato and egg-filled dumplings won the gold medal in dumplings with their superb skills and juicy texture.
3, Seafood dumplings
Seafood dumplings, mainly popular in the coastal areas of Shandong Province, are a special food on the coastal areas of Shandong Province. The characteristics of seafood dumplings are: fresh seafood ingredients, exquisite combination of ingredients, and delicious and unique taste. On the coast of Shandong, no dumplings are more attractive than seafood dumplings.
1, mackerel stuffed dumplings
mackerel, also called mackerel . Mackerel stuffed dumplings are specialty dumplings along the coast of Shandong. Scrape out the mackerel meat with a knife and peel it. Use scraped mackerel meat paste, half fat and half thin pork filling, and a little chunk of leeks to make a filling and wrap it.
In the dumpling industry, mackerel dumplings are almost perfect. Almost no one doesn’t applaud after eating them. They all praise them for their delicious taste, tenderness, smoothness and juiciness.
2, yellow croaker stuffed dumplings
yellow croaker, called yellow croaker in the south. The meat of yellow croaker is very tender, and it is a unique choice for making dumplings. However, because yellow croaker has more small thorns, it is more troublesome to get the meat. Generally, small wild yellow croaker is used. After removing the head, internal organs and main bones, it is beaten into yellow croaker meat and used to make dumplings.
Yellow croaker meat, half fat and half thin pork filling, and a little chunk of leeks are made into a filling. The dumplings made of like mackerel dumplings are very delicious and juicy, and are rare and delicious.
3, eight-belt stuffed dumplings
eight-belt, also known as octopus and octopus, are molluscs in the sea. Clean and chop the eight belts and mix them with pork belly and scallions to make a filling. The dumplings made of them have clear texture, tender and tough, and are very delicious.
Have you eaten octopus meatballs? The taste is a bit similar, and the eight-belt filling dumplings are rare and delicious.
4, cuttlefish stuffed dumplings
cuttlefish, also known as mullet and ink betfish. Cuttlefish dumplings have a very distinctive feature, that is, the dumpling skin is black. When making dumpling skin, the noodles will be kneaded with cuttlefish juice. The black cuttlefish sauce is mixed into the noodles to make the noodles fragrant and distinctive.
Chop the cuttlefish, chop the pork belly, and mix it with chopped green onion to make a filling. Then make dumplings with cuttle sauce. Compared with Babies, cuttlefish meat is more tender. The crispy and tender cuttlefish filling make cuttlefish dumplings very popular. Cuttlefish dumplings have become the characteristic representative dumplings on the coast of Shandong and are well-known to the people of the whole country.
5, sea cucumber stuffing dumplings
sea cucumber , as one of the three treasures in the sea, has always been considered a luxury food. On the coast of Shandong, live sea cucumbers are everywhere and the prices are very cheap. After the live sea cucumber is clean, chop it and mix it with pork filling and chopped green onion to make it into a filling, and wrap it.
Live sea cucumbers and dried sea cucumbers have a big difference in taste. The live sea cucumber has a tough taste, and it is clearly layered and delicious when eaten with pork.
6, sea sausage stuffed dumplings
sea sausage, also known as sandworm, is a very popular seafood along the coast of Shandong. The meat is crispy and tender, and it is delicious whether it is fried or barbecued. Sea steak dumplings are even more unique. After chopping the clean sea sausage, mix it with pork belly and minced leeks to make a filling.
After cooking the dumplings, they are delicious, tender, crispy, and pleasant. Sea sausage-filled dumplings are also one of the specialty dumplings along the coast of Shandong and Liaoning.
7, scallop column dumplings
scallop column, also called fresh Yao column. It is the scallops that peel off the meat and take it. The scallop columns are different from other shellfish. The scallop columns are very tender and can achieve the feeling of melting in the mouth. The taste of other shellfish is completely different.
leeks or cabbage and pork filling are mixed into filling. When making dumplings, put a scallop column in each dumpling. After cooking, a bite of the dumplings not only has the aroma of meat, but also the fresh seafood and the sweet and fresh fragrance of the scallop column are perfectly reflected. Very delicious!
Summary: The most important thing to make dumpling filling is:
1. Add water to the meat filling to make the eloquent.
2. Add cooking oil to wrap the vegetables before adding salt.
3. When you want to wrap it immediately, add salt to season it, which is helpful to lock in moisture.
is fine. The 32 kinds of dumplings I often eat have been introduced. Whether you are on a business trip or visiting a food restaurant, you can refer to the above points. When you don’t know what stuffing to make dumplings at home, you can refer to this article. , save it ! "Spicy Dad Cafeteria" provides you with food inspiration.
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