First, leek dumpling stuffing
Ingredients: half a catty of leek, 2 tablespoons of peanut oil, 3 eggs, 1 handful of auricularia auricula, and 5 tablespoons of salt/kloc-0.
Preparation: soak the fungus, wash the leek and control the water.
Practice steps:
1. Wash the soaked auricularia, control the water, and chop.
2, leeks are also chopped, add peanut oil and mix well.
3. fry the eggs until they are cooked. If they are not broken enough, cut them with a knife and let them cool.
4. Put the fungus, leeks and eggs together and mix well. Just put some salt and mix well before preparing the bag.
The above is the most basic practice of leek dumpling stuffing. You can add side dishes or seasonings according to your personal preference. For example, auricularia can be replaced by mushrooms, vermicelli or dried seaweed, and the seasoning can be spiced powder or thirteen spices except salt.
The role of peanut oil here is also crucial. Mixing chopped leeks with peanut oil can prevent the water in leeks from oozing out and prevent the leeks from discoloring. Of course, peanut oil can also be replaced by other edible oils.
In addition, salt must be put into the stuffing before packaging. If you put it too early, it will lead to high moisture in leeks.
The operation points mentioned above are also applicable to other vegetarian dumpling stuffing, so they will not be introduced later.
Second, seaweed leek dumpling stuffing
Ingredients: half a catty of leek, auricularia auricula 1 handle, seaweed 1 handle, 3 eggs, 2 tablespoons of salad oil, fresh soy sauce, chicken essence and salt.
Practice steps:
1, leeks, fungus and eggs are treated as above, and dried seaweed is washed with warm water and chopped.
2. First mix the chopped leek with salad oil, then add the fungus, eggs and dried seaweed and mix well.
3. Add delicious soy sauce, chicken essence and salt and mix well before making a package.
Susan's fresh dumpling stuffing
Ingredients: 600g leek, 6 eggs, dried mushrooms100g, vermicelli100g, 5 pieces of fragrant dried mushrooms.
Seasoning: salt, sesame oil 1 spoon.
Preparation: soak dried mushrooms and vermicelli, wash leeks and dry.
Practice steps:
1. Chop leek, add sesame oil and mix well. Then chop the dried mushrooms and vermicelli and put them into leeks and mix well.
2. Stir-fry the eggs in a pot, cool them, put them in leeks, add salt and mix well, then wrap them into stuffing.
Fourth, home-cooked vegetarian stuffing jiaozi.
Ingredients: leek 1 small handle, Flammulina velutipes 1 small handle, shrimp 10, 5 eggs, fungus, shrimp skin and tremella.
Seasoning: salt 1 spoon, chicken essence and oyster sauce, salad oil, chopped green onion, sesame oil, spiced powder and ginger powder.
Practice steps:
1, Auricularia auricula and Tremella fuciformis are soaked in advance, washed, cut into pieces after water control.
2. Chop leeks, add salad oil and mix well. Wash and chop Flammulina velutipes. Wash the shrimp and cut it into small pieces or chop it into shrimp paste.
Stir-fry the eggs and let them cool for later use. Wash the dried shrimps, squeeze them dry, and fry them in a pot for later use (the dried shrimps are more fragrant when they are not fried).
4. Put all the above materials into the stuffing bowl, add the spiced powder, ginger powder, oyster sauce, chopped green onion, chicken essence and sesame oil and mix well. Add salt and stir well before packaging.