How to make delicious vegetarian dumpling fillings
With the popularity of healthy eating concepts, vegetarian dumplings have become the choice of more and more people. How to make delicious vegetarian dumpling fillings? This article will provide you with a detailed guide based on the hot topics and hot content on the Internet in the past 10 days.
1. Analysis of popular vegetarian dumpling filling ingredients
According to recent Internet search data, the following is the ranking of the most popular vegetarian dumpling filling ingredients in the past 10 days:
| Ranking | Ingredient name | Search volume (10,000) | Popular combinations |
|---|---|---|---|
| 1 | Chinese chives | 45.6 | eggs, vermicelli |
| 2 | mushroom | 38.2 | tofu, carrots |
| 3 | Chinese cabbage | 32.8 | fungus, vermicelli |
| 4 | spinach | 28.4 | Eggs, dried tofu |
| 5 | squash | 25.1 | Eggs, shrimp skin |
2. Key techniques for making vegetarian dumpling fillings
1.Food handling points
• Vegetables need to be blanched or salted to remove moisture first
• It is recommended to stir-fry mushrooms first to enhance their flavor.
• Soy products should be seasoned in advance
2.Golden ratio of seasoning
| Seasoning | Amount of filling per 500g | effect |
|---|---|---|
| Salt | 3-5g | basic seasoning |
| sesame oil | 10ml | Add fragrance and lock in moisture |
| light soy sauce | 5ml | Freshen up |
| sugar | 2g | Blend the flavor |
| pepper | 1g | Remove fishy smell and increase aroma |
3. Top 3 popular vegetarian dumpling filling recipes on the Internet
1.Leek and egg filling (the most popular on the Internet)
• Ingredients: 300g leeks, 4 eggs, 50g vermicelli
• Secret: scramble the eggs until tender and stir in the leeks at the end
• Suitable for: Diners who like fresh flavors
2.Mushroom and tofu filling (new internet celebrity style)
• Ingredients: 200g fresh mushrooms, 150g old tofu, 50g carrots
• Secret: Fry the tofu until golden brown and stir-fry the mushrooms until fragrant.
• Suitable for people: those who pursue balanced taste and nutrition
3.Zucchini and shrimp filling (low calorie preferred)
• Ingredients: 400g zucchini, 20g dried shrimps, 2 eggs
• Secret: Salt the shredded zucchini and squeeze out the water
• Suitable for: people who lose weight and those who control sugar
4. 5 tips to improve the deliciousness of vegetarian dumpling fillings
1. Add an appropriate amount of chopped nuts (such as peanuts and walnuts) to increase the aroma
2. Use compound seasoning oil (pepper oil + sesame oil)
3. Refrigerate the filling for 30 minutes before wrapping it for better flavor
4. Add a small amount of starch to absorb excess water
5. Pair with grated ginger and a little sugar to neutralize the raw taste of vegetables
5. Frequently Asked Questions
| question | solution |
|---|---|
| What should I do if the filling is watery? | The vegetables are first salted and squeezed out of water, then the stuffing is mixed and finally salted |
| Tastes too monotonous? | Add five-spice powder or mushroom powder to enhance the flavor |
| How to make the filling thicker? | Add appropriate amount of potato starch or crushed vermicelli |
| Does the taste deteriorate after freezing? | Wrap and freeze immediately, do not defrost first |
6. Conclusion
The key to making delicious vegetarian dumpling fillings lies in ingredient combination, moisture control and seasoning skills. According to online popular data, leek and egg filling is still the favorite among the public, but new combinations such as mushrooms and tofu are also becoming increasingly popular. It is recommended to try different combinations to find the recipe that best suits your taste. Remember, a good vegetarian dumpling filling should be: moderately moist, moderately salty, fragrant, and rich in taste.
With the popularity of plant-based diets, vegetarian dumplings are becoming a new food fad. By mastering these techniques, you can easily make vegetarian dumplings at home that are healthier and more delicious than takeout. While enjoying the fun of cooking, you can also bring healthier eating options to your family.
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