What seafood is better for making dumplings? What seafood fillings are used for making dumplings?

As we all know, dumplings are a popular snack food. There are many ways to make them, and the fillings are rich. You can fill them with meat or vegetables, etc. Different dumpling fillings have different flavors and tastes. So what seafood is good for making dumplings? Let's take a closer look!

What seafood is better for making dumplings?

1. Use shellfish as filling for dumplings

This is a very common type of dumplings on the streets of Dalian, and there are probably many varieties.

The most representative ones are [Conch Dumplings], [Clam Dumplings], [Scallop Dumplings], and [Oyster Dumplings]. There are many other less popular ones. I've seen restaurants selling [Racket Dumplings]. Isn't that awesome?

The common feature of shellfish dumplings is that the meat must be taken alive. Then the whole meat is usually stuffed into the stuffing, so that the freshness of shellfish seafood can be tasted.

2. Small seafood dumplings

This kind of filling has now become a hit in many products. It can be said that many inconspicuous small restaurants can be crowded with customers just by selling this kind of dumplings.

The most famous ones are [Sea Cucumber Dumplings] and [Sea Urchin Dumplings]. Because sea cucumber, this inconspicuous seafood, is now unaffordable, it is all bought to make dumplings.

Although this type of food is small seafood, the price of the ingredients themselves is actually very expensive, and it should be called "special dumplings."

3. Fish dumplings

① Using fish as stuffing to make dumplings is a tradition in Dalian, a coastal city. Moreover, the tenderness of fish and the taste of the sea can be wrapped in a piece of dumpling skin, which is full of freshness.

②There are several most representative types of dumplings stuffed with fish: 1. [Bayu Dumplings] [Bayu Dumplings] prepared by Dalian’s famous chef Mou Chuanren, have the reputation of “the best dumplings in the world”! 2. [Yellow Croaker Dumplings] This type of dumpling is the favorite of Dalian people. It effectively combines the delicacy of yellow croaker with the freshness and fragrance of leeks and pork. It is a relatively common dumpling.

③ Dumplings made of other fish. There are many kinds of dumplings. There are so many people in Dalian who love to eat dumplings stuffed with fish, so some less common fish species are also used as stuffing for dumplings. There are [opium fish dumplings], [eel dumplings], etc. I have also seen dumplings made with monkfish.

Fish dumplings have one thing in common, that is, the fish is generally boneless and slightly larger, with yellow croaker and bighead carp being the exceptions. Also, the fish stuffing must be fresh and have no peculiar smell, otherwise you can imagine how it tastes. However, Dalian people are "born" to be picky about whether the fish is fresh or not.

How to make seafood dumplings

With so many seafood dumplings, everyone has their own unique skills in making the fillings, and there are no fixed rules. But you must highlight the freshness of the seafood, and the seasoning should not be too heavy, but the taste of the main ingredients should be highlighted.

To summarize the fillings of seafood dumplings:

1. The seasoning should be light. Do not let the flavor of the seasoning take away the freshness of the seafood, and the amount of salt should be strictly controlled. "Salty meat and light fish" is eternal!

2. The seafood must be fresh. This is the most important thing to ensure the taste of the product.

3. Simply marinate seafood to remove the fishy smell and enhance the freshness. For example, simply marinate with cooking wine and pepper. This is not necessary for very fresh ingredients such as sea urchins and sea cucumbers.

Another thing is seafood dumplings, which are often paired with the universal mother stuffing - pork stuffing. Generally, you can adjust it according to your own taste, but be careful not to make it too salty!

How to make seafood dumplings

Dumplings with wild rice and clam filling

Clams are the most common seafood and are also relatively cheap. Clam meat dumplings are also a favorite of Dalian people, usually paired with wild rice squash and cucumbers.

The water chestnut itself has a fragrant and smooth texture, and paired with the unique freshness of clams, the freshness of clams and the fragrance of water chestnuts are all wrapped in the small dumpling skin. With the unique juice of clams, this dumpling can be said to be a very popular home-cooked dumpling. And the preparation method is also extremely simple. Generally, there are two types: one is meat dumplings with some meat fillings. The other is pure vegetarian dumplings with water chestnuts, eggs and clams.

Main ingredients: fresh clam meat, green-skinned young water chestnuts, eggs

Ingredients: Ginger

Seasoning: salt, first-class fresh soy sauce, pepper oil, cooking wine, pepper

practice:

1. Break open the water chestnut and remove the pulp, cut into small dices, add appropriate amount of salt to remove the moisture, squeeze out the moisture with your hands and set aside.

2. Take out the clam meat from the original soup and clarify it for later use. Add some cooking wine and pepper to the clam meat and marinate for a while.

3. Fry the eggs in a pan and serve. Mix the water chestnuts, eggs and clam meat together. Pour in the clarified clam soup and some first-class fresh soy sauce. Mix well and drizzle with pepper oil before opening the package.

4. After the water boils, put the dumplings into the pot. Generally, when one dumpling floats up, you can take it out and eat it.

Tips:

1. It is best to make and cook clam dumplings immediately after making them, to prevent the dumplings from being soaked in soup and getting sticky due to being left out for too long.

2. The original soup of clams is usually not much, so the amount added must be controlled well. Don’t add too much filling, otherwise it will be difficult to wrap the soup.

Features: The unique fragrance of water chestnuts and the crispy texture, paired with the freshness of clams, the fragrance of eggs, and the juicy soup. Although it is cheap and ordinary, it is definitely the favorite of ordinary people.

It is better to eat a few dumplings at a time

About ten is better.

It is recommended that you eat about ten dumplings, and you can have a small plate of meat, vegetables, eggs, fish and shrimp on the side, so that the food provides more nutrition. This is also a healthy meal. Dumplings contain a lot of salt. We usually mix meat together and add a lot of salt to enhance the flavor. So if there are too many dumplings, we will not eat less salt. So it is not recommended to eat too many dumplings.