After eating these 4 kinds of 'vegetarian stuffing' dumplings, I can't eat the meat stuffed, low-fat, tender and refreshing!
Dumplings are traditional Chinese delicacies, with skins and fillings, which are fragrant and slippery. Both the taste and texture are great.
Especially now is autumn, autumn is a harvest season, a variety of fresh vegetables and fruits are on the market in large quantities, providing a lot of options for making dumplings.
When my family is on holidays, they always make dumplings and eat them. The whole family loves them very much. I don’t know if this is the case in yours.
There are many kinds of fillings for dumplings, but in general, there are two types, meat filling and vegetarian filling.
Many people may think that dumplings are still delicious with meat fillings. After all, can the meat not be fragrant?
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 the meat fillings, and they are more tender and refreshing.
In addition, the vegetarian dumplings are lower in fat, contain no oil, and are not afraid of getting fat. Beauty-loving ladies can eat them with confidence.
Although vegetarian dumplings are delicious, they also require some skills and some effort to make.
Below I recommend 4 kinds of vegetarian dumplings, each of which is very delicious.
1 chive egg filling
Leek and egg stuffed dumplings can be said to be a very classic type of dumpling, and it definitely ranks first among vegetarian dumplings.
The green leeks, paired with golden eggs, are full of color and flavor, so delicious that there are no friends.
To make leek and egg stuffing, the eggs must be fried until tender and not too old, otherwise the taste will not be good.
After the leeks are mixed, they should be packaged as soon as possible, otherwise, the leeks will be prone to 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 zucchini stuffing
Zucchini, also known as small melon and horn melon, is crispy and sweet in texture. It is usually eaten by frying.
Maybe you don't know, zucchini is used to make dumplings, the entrance is fragrant, rich and fragrant, delicious and juicy, super delicious.
The zucchini should be shredded first, squeeze out the water in the melon by hand, and chop it before use. In this way, after making dumplings, there will be no water.
3 carrot fillings
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 very good for the body.
Carrots have very little water content, so you don't need to squeeze water, just chop them and use them directly.
However, the carrots are not very well cooked. When cooking, it takes a longer time to cook, and they are more fragrant when they are cooked.
4 tofu filling
Tofu stuffed dumplings are a kind of dumplings that are more difficult to make. Because tofu is soft and broken, it contains more water. So, be patient.
To make tofu stuffing, you must first cut the tofu into small pieces, and then blanch them in boiling water, so that it is not easy to get out of the water when wrapping.
It also removes the bitterness in tofu and enhances the taste.
In addition, when preparing the tofu filling, add some raw soybean oil, it will be more delicious.
【Technical points】
1 When making vegetarian dumplings, it is a very important step to prevent the ingredients from escaping water, so you should pay more attention to this.
- The vegetarian dumplings must not be too salty. It's fine if the taste is light. Light is the best.
3 The vegetable ingredients are very scattered after being chopped, do not add too much filling when wrapping, and squeeze the dumpling skin tightly, otherwise it will be easy to open when cooking.