After eating these 4 kinds of 'vegetarian stuffed' dumplings, I can't eat meat stuffed ones. They are low-fat, tender and refreshing!
Dumplings, a traditional Chinese delicacy, have skin and fillings, and taste delicious and slippery. Both taste and texture are great.
Especially now that it is autumn. Autumn is a harvest season. A variety of fresh vegetables and fruits are on the market, providing many options for making dumpling fillings.
When it comes to holidays, my family always makes a meal of dumplings. The whole family loves them very much. I don’t know if your family is like this.
There are many kinds of dumpling fillings, but generally speaking, there are two types, meat fillings and vegetarian fillings.
Many people may think that dumplings are still delicious with meat, after all, can meat be delicious?
If you have this idea, it means that you have eaten too few vegetarian dumplings.
The dumplings with vegetarian fillings are ready, the taste is not worse than those with meat fillings, and they taste more tender and refreshing.
Moreover, the vegetarian stuffed dumplings are lower in fat, contain no oil, and are not afraid of getting fat. Ladies who love beauty can eat them with confidence.
Although vegetarian dumplings are delicious, it takes some skill and effort to make them.
Below I recommend 4 kinds of vegetarian dumplings, each of which is very delicious.
1 leek egg filling
Dumplings stuffed with chives and eggs can be said to be a very classic kind of dumpling, and it definitely ranks first among vegetarian stuffed dumplings.
Emerald green leeks, served with golden eggs, are delicious in color and fragrance, so delicious that there are no friends.
To make leek and egg stuffing, the eggs must be fried tenderly, not overcooked, or the taste will not be good.
After the leek is mixed, it should be wrapped as soon as possible, otherwise the leek will easily leak out of water after a long time.
In addition, if you like to eat shrimp skin, you can also put some shrimp skin, the taste will be more fragrant.
2 stuffed zucchini
Zucchini, also known as small melon or horned melon, is crispy and sweet, and is usually fried and eaten.
Maybe you don’t know that zucchini is used to make dumplings. It is fragrant in the mouth, rich in aroma, delicious and juicy, and super delicious.
The zucchini should be cut into shreds first, squeeze out the water in the melon by hand, and chop it before using it. After making dumplings in this way, no water will come out.
3 stuffed carrots
Carrots, also known as small ginseng, are also very good for making dumplings.
Carrots have high nutritional value and are rich in protein, carotene, vitamin C and B vitamins, which are good for the body.
Carrots have very little water content, so you don't need to squeeze the water, just chop them and use them directly.
However, carrots are not very easy to cook. When cooking, you need to cook for a longer time, and it will be more fragrant when cooked thoroughly.
4 stuffed tofu
Tofu stuffed dumplings are a kind of dumplings that are more difficult to make. Because tofu is softer and more watery. So, be patient.
To make tofu stuffing, first cut the tofu into cubes, and then blanch it in boiling water, so that the water will not come out easily when wrapping.
It can also remove the bitterness in tofu and enhance the taste.
In addition, when making tofu stuffing, add some raw soybean oil, which will be more delicious.
【Technical points】
- When making dumplings with vegetarian fillings, it is a critical step to prevent the ingredients from leaking out, and more attention should be paid to this point.
2 Vegetarian dumplings must not be too salty, it’s okay to have a lighter taste, and light is the best.
3 Vegetable ingredients are scattered after being chopped. Do not add too much stuffing when wrapping, and squeeze the dumpling skin tightly, otherwise it will be easy to open when cooking.