It’s almost New Year, offering 18 kinds of dumpling/bun filling secret recipes, fragrant and delicious, comprehensive and practical

Every Spring Festival, the family eats a reunion dinner neatly, the most indispensable of which is dumplings! However, if you want to make a delicious dumpling, the preparation of the filling is absolutely key.

When the dumpling filling is flavored and flavored, then this dumpling is more than half successful.

I’ll share it with you today

18 kinds of dumpling/bun filling secret dressing method

, I hope everyone can collect it well and make fragrant and delicious dumplings as soon as possible.

01. Dibutyl vegetarian three fresh


100 grams each of eggs, tofu, 15 grams of flour, starch and water, 25 grams of water fungus, 350 grams of red root wide-leaved leeks. 12 grams of salt, 5 grams of chicken essence, 3 grams of sesame oil, 35 grams of complex spice oil, 500 grams of salad oil (for fried tofu and omelet).


1. Wash the leeks first, control or shake off the moisture, and cut them into 0.6 cm pieces with a knife or vegetable cutter; Chop the fungus into coarse pieces.

2. Pour the egg liquid, flour, starch and water into a container and stir well, heat the pan and cool the oil, fry the egg batter into 0.8 cm thick golden yellow egg cake over medium-low heat, and cut into 0.6 cm dices with a knife.

3. Add salad oil to the pot until it is 60% hot, add a large tofu cut into 0.8cm thick, keep the oil temperature 6% hot to 80% hot, fry the tofu until golden brown, take out and cool (fry in a pan until golden brown on both sides), and cut into 0.6cm cubes.

4. Put the various raw materials cut into a clean and waterless stainless steel container, first pour in the compound oil and mix well, then add salt and chicken essence, pour in sesame oil and mix well.

02. Three fresh dumplings

300g shrimp, 250g minced meat, 3 eggs, 4 dried shiitake mushrooms, 100g leeks, 50g chopped green onion, minced ginger, 10g oyster sauce, 30g light soy sauce, 10g dark soy sauce, 10g sesame oil, 10g peppercorn oil, 10g icing sugar, salt, 50g water, 10g cooking wine

1. Fry the egg in the pan again, do not fry for too long, and take it out; soaked shiitake mushrooms chopped; Finely chop leeks and spring onions

2. Put all the prepared dumpling filling seasonings in a pot and stir well, adding the water and stirring.

Note: Stir the filling in one direction at all times, which will help the filling to fluff.

03. Stuffed pork dumplings

750g of minced pork belly, 1 egg, green onion, minced ginger, thirteen spices, pepper, salt, chicken essence, dark soy sauce, light soy sauce, sesame oil, green onion oil;

1. Add minced ginger, egg, light soy sauce and dark soy sauce to the pork belly filling sequentially, and stir. Then add the refined salt, monosodium glutamate, chicken essence, thirteen spices and pepper and stir again.

2. At this time, add a small bowl of green onion and ginger water (made with green onion and ginger), stir while adding water to make the filling soft. Finally, add green onion oil, sesame oil and green onion, stir well.

04. Cabbage pork filling

6 taels of pork stuffing (3 points fat, 7 points lean), 1 pound of cabbage, 3 taels of carrots, 2 green onions, 1 piece of ginger, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 50 peppercorns, salt, chicken essence, pepper and a little sesame oil, 1 spoon and a half of salad oil, 1 small handful of shrimp skin

Procedure steps:

1. Make a portion of peppercorn water: soak the peppercorns in 100ml of boiling water for 30 minutes, put the minced pork stuffing into the ginger, the peppercorn water is beaten into the meat filling three times, stir the meat filling in the direction of ten needles to fully inhale the water into a viscous, then add chicken essence, light soy sauce, pepper, oyster sauce, mix well, and finally add sesame oil and mix well.

2. Wash the cabbage, boil water in a pot for 1 minute, take out and chop and squeeze out the water with gauze.

3. Finely chop the green onion, rub the carrot into short strips and cut it into pieces, squeeze out the water cabbage, shrimp skin, add salt and salad oil and mix well for 5 minutes (mixing oil is to seal the moisture of vegetables).

4. Grasp and knead the vegetables and minced meat evenly by hand (rub a few more times to make the meat dishes evenly combined into a sticky consistency).

05. Celery pork filling

1 pound of celery, half a pound of minced meat, 1 egg filling, a little dark soy sauce, a little cooking oil, a little salt, a little thirteen spices, a little mirome, a little oyster sauce, a little chopped green onion and ginger, a little hot oil

1. Celery blanched in water, more tender, mainly because children do not like to eat celery, after blanching the water, the fiber of celery is broken, very chewy.

2. Beat an egg into the minced meat, pour in a little dark soy sauce, salt, thirteen spices, oyster sauce, hot oil. Mix well. Then add celery, mix well and let the filling rise for 10 minutes.

06. Fennel mincing

100 grams of fennel, 100 grams of ground pork, 100 grams of dumpling skin, 3 grams of five-spice powder, 5 grams of cooking wine, 5 grams of light soy sauce;

1. Add the pork belly filling, five-spice powder, cooking wine, light soy sauce, salt, stir well

2. Finely chop the fennel, add to the minced meat and continue to stir in one direction.

07. Cucumber and shrimp filling

700g of pork, 1 cucumber, 1 small plate of fungus, 4 shiitake mushrooms, 340 shrimps, 1 handful of green onion, 1 spoonful of sesame oil, 1 and a half spoons of light soy sauce, 1/4 spoon of dark soy sauce, 1 spoonful of oil consumption, 1 egg, appropriate amount of white pepper, appropriate amount of corn starch

1. Rub the cucumber into the strips, sprinkle a little salt, marinate for a while will force the water out, and finally cut the cucumber into chopped foam and set aside

2. Finely chop fresh fungus, mince shiitake mushrooms, finely chop ginger, and chop some chopped green onion

3. Put the pork minced into a larger pot, add chives and ginger foam, a spoonful of sesame oil, a spoonful of semi-light soy sauce, a quarter spoonful of dark soy sauce, a spoonful of oil consumption, beat an egg, an appropriate amount of white pepper, a spoonful of cooking oil, a spoonful of corn starch, an appropriate amount of chicken powder, white sugar, a little salt, stir well.

4. Finally, add the shrimp, stir thoroughly, and serve.

08. Shiitake egg filling

Green onions according to personal taste, 3 eggs, shiitake mushrooms, 3 rapeseed (large), 1 carrot, 1 fungus

1. Soak the fungus in advance until soft, soak the fresh shiitake mushrooms in lightly salted water, then rinse and chop. Finely chop the green onions, peel and shred the carrots.

2. Stir-fry the shredded carrots in oil, let them cool and blanch the rape, remove the water and chop.

3. Put the chopped eggs, chopped green onions, diced fungus, diced shiitake mushrooms, diced vegetables, and sautéed shredded carrots in a large bowl. Put in an appropriate amount of oil, a little chicken essence, peppercorn powder, and finally it is best to taste it, then put salt, and finally add sesame oil and mix well.

09. Zucchini shrimp filling

2 tender zucchini, about 650g, about 120g of shrimp, 4 eggs, some green onion, 2 pounds of dumpling skin, salt, black pepper, oyster sauce, cooking oil

1. Rub the zucchini, then add a small amount of salt, dehydrate, mince the shrimp and chop the green onion.

2. Beat the eggs into a bowl, add the chopped green onion, a little salt and black pepper, and stir well in one direction.

3. Add cooking oil to the pot, pour in the egg liquid after the oil is hot, and stir and fry constantly until the egg is crumbled.

5. Mix shredded zucchini, shrimp puree, crushed egg, minced green onion, taste the saltiness, add an appropriate amount of oyster sauce according to personal taste, and mix well.

10. Bayfish dumplings

Preparation of ingredients:

50 grams of leeks, 200 grams of wahoo, 100 grams of ground pork, 5 grams of light soy sauce, 3 grams of peppercorn oil, 5 grams of sesame oil;

1. Finely chop the leeks, deboned and puree the wahoo.

2. Add the pork filling, minced leeks, mashed wahoo, and all the seasonings to the pot, and mix well in one direction.

11. Emerald dumplings

Appropriate amount of spinach leaves, two egg whites, salt to taste flour, appropriate amount of leeks, one piece of pork belly, a few peppercorns, a small piece of ginger, a spoonful of vegetable oil, a spoonful of cooking wine from dark soy sauce

1. Wash the gaming industry, boil the water, blanch the dough color greener, you can also put a little bit of edible baking soda, can also make the color greener, blanched spinach leaves with a blender to puree

2. Do not add water to spinach juice, directly and flour into a smooth dough, in addition take some white flour and about 30 degrees about slightly lukewarm water, synthetic dough, the ratio of flour and water is about 2 to 1

3. Chop the pork into minced meat, add dark soy sauce, cooking wine, salt, a small spoonful of vegetable oil, stir the egg white, beat the peppercorns and ginger into peppercorn water, pour in the meat filling, stir in the same direction with chopsticks, add the chopped leeks, stir well, and set aside the mixed filling for later

4. Knead the dough into long strips, as shown in the picture, wrap it, cut it into small pieces, flatten it by hand, and roll it out with a rolling pin into a thick skin in the middle and thin around it.

12. Sauerkraut dumplings

6 slices of sauerkraut, 6 frozen pork, 6 chives, 1 ginger, salt, dark soy sauce, oyster sauce, chicken essence, thirteen spices, white pepper, oil

1. Slice the pork, then cut into small cubes and set aside, chop the green onion and pour it into a bowl, and chop the ginger

2. Wash the sauerkraut several times, pour it into the pot and soak it for 1 h to remove excess sourness, wring out the water and cut into shreds. Chop again.

3. Add ginger, salt, dark soy sauce, oyster sauce, chicken essence, thirteen spices and white pepper to taste the minced meat. Pour in the chives and stir clockwise to combine. Finally pour in the sauerkraut.

4. Pour an appropriate amount of oil into a pot and heat it up. Heat and pour into the sauerkraut filling while it is hot. Stir again to combine.

13. Lamb carrot filling

600g of lamb, 250g of carrots, 300g of dumpling skin, 100g of green onion, appropriate amount of olive oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of peppercorns

1. Mince the carrot and lamb, and marinate the minced meat in cooking wine, olive oil and minced ginger

2. Stir-fry the carrots in oil and let cool. Mix the oiled carrots, lamb filling, chopped green onion, peppercorns and salt together.

14. Pork lotus root filling:

Ingredients: 400g ground pork, 2 lotus roots, 1 green onion, 30g ginger, 1 coriander, salt, 20ml peanut oil, 5ml sesame oil, 1 spoonful of dark soy sauce, 20g fresh chicken juice;

1. Wash the coriander and remove the old roots and cut into mince, the ginger is also minced, and the green onions are also washed and minced from the roots.

2. Peel the lotus root, cut off both parts, wash and finely chop.

3. Mix the pork puree, minced green onion, minced ginger, minced coriander, salt, oil, dark soy sauce and fresh chicken juice together and stir well. Then add the chopped lotus root, stir well, and the dumpling filling is ready.

15. Dumplings with water chestnut

500 grams of water chestnut, 2 eggs, 200 grams of old tofu, 1 green onion, 3 chives, peppercorn powder, salt, chicken essence;

1. Wash and control the water chestnut, blanch it with boiling water and quickly take it out, blanching can remove the bitter taste in the dish and make the dish more fragrant. Squeeze the blanched water chestnut dry, chop the water chestnut, the more crushed the better, set aside.

2. Scrambled eggs. Add salt to the egg liquid, beat it, heat the oil in the pan and scramble the eggs.

3. In order to make the water chestnut vegetarian dumplings delicious, you must have more oil, twice as much as the usual stir-fry. Therefore, there is more oil when frying tofu. Heat the oil, add the chopped green onion and cut into extra small tofu, add the peppercorn powder, five-spice powder, stir-fry the vegetable season, and fry the golden brown.

4. Mix the water chestnut, scrambled eggs, and fried tofu evenly, and the dumpling filling is ready.

16. Eggplant-stuffed dumplings with sharp peppers

2 sharp peppers, 1 large round eggplant, half a pound of pork filling, salt, cooking wine, light soy sauce, dark soy sauce, sesame oil, edible oil, minced green onion and ginger, edible oil slightly more;

1. After all the ingredients are washed, cut the eggplant into thin strips and put salt to kill the soup, and the other ingredients are chopped.

2. Put minced green onion and ginger, cooking wine, light soy sauce, salt, dark soy sauce in the pork filling, mix well and marinate for a while, squeeze out the eggplant juice and put it in the meat filling, cut the sharp pepper into the meat filling, add sesame oil and cooking oil, and mix well.

17. Ground bean carobs

400g pork belly, 150g beans, 2 green onions, 1 piece of ginger, salt to taste, dark soy sauce 6g, light soy sauce 15g, five-spice powder 1 teaspoon, chicken essence powder 1 teaspoon, sesame oil 15g, egg 1;

1. After mincing the meat, stir in an egg, add salt, five-spice powder, chicken essence powder, dark soy sauce, and minced ginger and marinate clockwise for 10 to 15 minutes.

2. Mince the green onions and ginger into the meat filling and mix well, then add a little salt and sesame oil to the boiling water, put the beans into the boiling for about two minutes and cook, then take out the cool and minced, put them in the freshly mixed meat filling and then add sesame oil and mix well.

18. Leek tofu stuffing!

400g spring leeks, 400g old tofu, 6 eggs, 3 chives, 3 slices ginger, 50g coriander, 8g salt, 10g light soy sauce, 10g sesame oil, 3g chicken essence;

1. Finely chop leeks, dice old tofu, and chop green onion, ginger and coriander.

2. Add a little more oil to fry and shovel.

3. Mix all the ingredients together, add the seasonings and mix well.

That’s all for today, if you like it, just grab it and try it! If you want to know more home-cooked recipes, delicious ingredients, and dry goods sharing, please pay attention to the crispy sugar, which will be updated for you every day~!


















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