Dumplings with Various Fillings: Celery, Sauerkraut, Beef, Chili, Tomato-Shrimp, Three-Flavor

1. Prepare the filling: Mix fatty and lean meat, add water with Sichuan peppercorns and star anise, oyster sauce, soy sauce, and rose fermented tofu soup. Stir in salt, add a lot of chopped green onions, pour hot oil over the chopped onions, mix well, then add sesame oil and ginger. Finally, incorporate various vegetables; if using shrimp, stir-fry them first with oil and add wine and soy sauce. If eggs are included, slightly add water before frying to make scrambled eggs. You can use vegetables like bok choy, rapeseed juice, or spinach!

2. For the sauerkraut dumplings, the dough must be made with boiling water! 1. After grinding pork belly, add minced ginger, soy sauce, dark soy sauce, salt, beef powder, sesame oil, cooking oil, and white pepper powder. If the filling is dry, add a little water. The filling should be sticky! Incorporate sauerkraut, blending it in a meat grinder. The ratio of sauerkraut to meat should be 1:1, finishing with chopped onions and a drizzle of oil before steaming the dumplings for 10 minutes once the water is boiling. Serve with coarse rice porridge, half a boiled egg, pickled sour beans, and stir-fried broccoli! Dumplings are great with garlic sauce, paired with pig ears, fermented sausages, and pickles! You can also opt for minced soy sauce or a simple vegetable salad. 2. For the sauerkraut filling, use pork belly or regular pork with some fat. Mix with water, seasoning, and oil until sticky. Add chopped garlic and hot oil before folding in the sauerkraut!

3. To prepare the dumpling filling, mix lean and fatty meat, adding 20g of cooking wine, mixing just enough to blend. First, mix in some salt: for every 2g of salt, use 10 spoons of water. Stir in a clockwise direction until particularly sticky, then add the second round of salt and water, repeating three times in total! This process allows the salt to draw water into the fibers of the meat, preventing excess moisture. After adding 6g of salt and 30 spoons of water, the mixture should be very sticky. Then, season with 5 spoons of soy sauce, 2 spoons of cooking wine, 8g of chicken essence, 3g of white pepper, and 3g of sugar, stirring well! Use dark soy sauce to adjust the color! Finally, combine with the meat mixture. Move to mix in chopped ginger, and add shrimp. Incorporate 100g of peanut oil and the remaining sesame oil, mixing uniform just before adding finely chopped cabbage.

4. For beef dumplings, you can pair the dough with spinach and carrots. Chop carrots finely and stir-fry them, mixing into ground beef with seasoning such as soy sauce, dark soy sauce, salt, beef powder, and white pepper. Mix in sesame oil and cooking oil until the texture is smooth. Alternatively, add shredded cooked carrots and chopped green onions!

5. For the celery, pork, and carrot filling, if the mixture is too lean, add salt and seasonings such as Sichuan pepper, white pepper, chicken essence, and a beaten egg. Mix in raw green onions with hot oil. Add unboiled shredded carrots blended with a food processor, along with blanched celery but not overly drained. Finally, drizzle with sesame oil and mix thoroughly, then boil the dumplings, adding water in three batches for optimal cooking. Serve with garlic sauce or crushed garlic mixed with vinegar.

6. For the celery and chili pork filling, mix well with pork belly, salt, beef powder, soy sauce, dark soy sauce, white pepper, and cooking oil. Blend minced celery and chili without draining the moisture, then stir in minced ginger and green onions until the mixture is oily.

7. For the tomato and shrimp dumplings, peel and deseed the tomatoes, then blend the shrimp. Add scrambled eggs and chives or chopped green onions along with seasoning like salt, beef powder, and cooking oil before mixing well.

8. For Dingjie's celery filling dumplings, use 1 pound of flour with 260g of water and 3g of salt to make the dough. Blend celery and sweet peppers, then gradually incorporate the filtered water into the meat filling. After grinding the meat, mix with celery juice, ample ginger, soy sauce, dark soy sauce, salt, oyster sauce, five-spice powder, and beef powder, finishing with chopped green onions and hot oil to blend uniformly.

9. Accompaniments for dumplings include celery, peanuts, simmered large beef bones, cucumber tossed with pig ears, dried sausage, pig trotters mixed with vegetables, and smoked chicken. For cucumbers, peel and smash, then mix with dried tofu shreds, sliced ears, and garlic, adding sesame oil and garlic sauce blended together! The dipping sauce can be prepared with smashed garlic, salt, soy sauce, and water.

10. For spicy pepper dumplings, use pork filling mixed with water gradually and stir in one direction. Season with salt, five-spice powder, chicken essence, and soy sauce. Combine finely chopped ginger and heat the oil. Blanch the peppers in hot water with salt, and cool them before blending into the filling.