5 Dumpling Recipes: Meat and Vegetable Fillings, Steaming and Frying, No Stir-Frying, Served with Rice

In our home, every time we make dumplings, we almost don't need to cook other dishes, just a few shots of cucumber, boiling a bowl of porridge is a complete meal, and my family members enjoy it very much.

Let me share 5 recipes for dumplings with you, there are meat and vegetable fillings, steaming and frying, but each has its own flavor. Try them all and see which one you like best~

First recipe: Fennel Pork Dumplings

Our homemade fennel pork dumplings are simply irresistible. Especially when they're fresh out of the pot, the aroma is strong, and when you take a bite, the juice overflows, it's really delicious.

Specific preparation method:

Main ingredients:500g normal flour, 5g yeast powder, 400g meat, 300g fennel, 10g ginger, 15g scallion.

Step 1: Dissolve yeast powder in a bowl, add appropriate amount of water, stir evenly, then let it stand for 10 minutes (the water temperature must not exceed 40 degrees, otherwise it will affect the fermentation of the dough).

Step 2: Slowly pour the yeast water into the flour, while stirring with a chopstick, stir until the flour in the pot has no more dry flour.

Step 3: Knead the dough. Then cover with plastic wrap and let it ferment for 1 hour.

Step 4: While the dough is fermenting, start preparing the filling.

First, pour a little sesame oil into the meat filling, stir until the meat filling becomes sticky. Then, successively add ginger, scallion, 2 spoonfuls of salt, 1 spoonful of chicken broth, 3 spoonfuls of light soy sauce, 1 spoonful of rice wine and stir evenly. (If you want the dumpling juice to be more, you can also pre-soak ginger and scallion in water for 30 minutes, then use ginger water and scallion water to fill).

Step 5: Cut the fennel into pieces and mix it into the meat filling.

Step 6: Let the meat filling stand for half an hour in the refrigerator to solidify the filling.

Step 7: The dough ferments until it is twice its original size.

Step 8: Take the fermented dough out of the pot, knead it until the surface is smooth.

Step 9: Divide the dough into uniform small dough pieces.

Step 10: Roll out the dough into wrappers with thin edges and slightly thick centers.

Step 11: Take an appropriate amount of filling in the middle of the wrapper, then pinch it into a dumpling shape.

Step 12: Place the finished dumplings on a steamer (pre-oil or use parchment paper on the steamer), and let them ferment for about 15 minutes.

After the second fermentation, start steaming the dumplings. First, use a strong fire to steam until the steamer is bubbling, then turn to medium heat and steam for 15 minutes.

After steaming, place it for a few minutes before lifting the lid to take it out (to avoid the dumpling surface shrinking suddenly due to sudden cold).

Second recipe: Meat Dumplings

The wrapper is soft and fluffy, paired with the fragrant flavor of meat, you can eat three at a time.

Specific preparation method:Main ingredients:

500g normal flour, 5g yeast powder, 280ml water.

Filling ingredients: 4 eggs, 2 small packs of vermicelli, several mushrooms, tofu skin 2 small pieces, Chinese cabbage 200g, shrimp skin 1 small piece, scallion and ginger as needed.

Step 1: Put the flour, sugar, yeast powder and water into the bowl of the kitchen machine, as shown in the picture.

Step 2: Put the kitchen machine bucket and start kneading the dough.

Step 3: Knead for about 10 minutes until the dough is smooth, then form a ball, cover with plastic wrap, and place it in a warm place to ferment.

Step 4: While the dough is fermenting, start preparing the filling. First, soak the vermicelli in warm water, as shown in the picture.

Step 5: Wash the Chinese cabbage and cut it into pieces, then boil it in boiling water for 30 seconds, then quickly take it out and cool it in cold water.

Step 6: Cut the mushrooms into pieces and boil them in boiling water for 1 minute, then take them out and cool them in cold water.

Step 7: Cut the eggs, tofu skin, Chinese cabbage, mushrooms and vermicelli into pieces and put them into a basin.

Step 8: Add 1 spoonful of old soy sauce, 1 spoonful of oyster sauce, 2 spoonfuls of light soy sauce, a little salt, white pepper and chicken broth to the basin, then stir evenly.

Step 9: After the filling is ready, the dough has fermented to twice its original size, then knead it into a ball.

Step 10: Divide the dough into uniform small dough pieces.

Step 11: Roll out a wrapper with thin edges and slightly thick centers, as shown in the picture.

Step 12: Take an appropriate amount of filling in the middle of the wrapper, then pinch it into a dumpling shape, as shown in the picture.

Step 13: Place the finished dumplings on a steamer (pre-oil or use parchment paper on the steamer), and let them ferment for about 15 minutes. After the second fermentation, start steaming the dumplings. First, use a strong fire to steam until the steamer is bubbling, then turn to medium heat and steam for 15 minutes.

Step 14: After steaming, place it for a few minutes before lifting the lid to take it out (to avoid the dumpling surface shrinking suddenly due to sudden cold).

Fifth recipe: Vegetable Mix Dumplings

The ingredients in this dumpling are quite a lot, including eggs, shiitake mushrooms, rapeseed, tofu skin, vermicelli, etc. It also added a little shrimp skin to freshen the flavor. When you bite into it, the taste is rich and fragrant.

Specific preparation method:

Ingredients: flour 500g, sugar 5g, yeast powder 5g, water 280ml.

Filling ingredients: 4 eggs, 2 small packs of vermicelli, several shiitake mushrooms, tofu skin 2 small pieces, rapeseed 200g, shrimp skin 1 small piece, scallion and ginger as needed.

Step 1: Put the flour, sugar, yeast powder and water into the bowl of the kitchen machine, as shown in the picture.

Step 2: Put the kitchen machine bucket and start kneading the dough.

Step 3: Knead for about 10 minutes until the dough is smooth, then form a ball, cover with plastic wrap, and place it in a warm place to ferment.

Step 4: While the dough is fermenting, start preparing the filling. First, soak the vermicelli in warm water, as shown in the picture.

Step 5: Wash the Chinese cabbage and cut it into pieces, then boil it in boiling water for 30 seconds, then quickly take it out and cool it in cold water.

Step 6: Cut the shiitake mushrooms and tofu skin into pieces and boil them in boiling water for 1 minute, then take them out and cool it in cold water.

Step 7: Cut the eggs, shiitake mushrooms, tofu skin, rapeseed and vermicelli into pieces and put them into a basin.

Step 8: Add 1 spoonful of old soy sauce, 1 spoonful of oyster sauce, 2 spoonfuls of light soy sauce, a little salt, white pepper and chicken broth to the basin, then stir evenly.

Step 9: After the filling is ready, the dough has fermented to twice its original size, then knead it into a ball.

Step 10: Divide the dough into uniform small dough pieces.

Step 11: Roll out a wrapper with thin edges and slightly thick centers, as shown in the picture.

Step 12: Take an appropriate amount of filling in the middle of the wrapper, then pinch it into a dumpling shape, as shown in the picture.

Step 13: Place the finished dumplings on a steamer (pre-oil or use parchment paper on the steamer), and let them ferment for about 15 minutes. After the second fermentation, start steaming the dumplings. First, use a strong fire to steam until the steamer is bubbling, then turn to medium heat and steam for 15 minutes.

Step 14: After steaming, place it for a few minutes before lifting the lid to take it out (to avoid the dumpling surface shrinking suddenly due to sudden cold).

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