Leek pork dumplings afraid of water? One trick locks in the moisture, the fresh fragrance is delicious, and the lips and teeth are fragrant after eating

Many people say that leek-filled dumplings are easy to get out of the water, and they are not as fragrant as restaurants. But as long as you master the tricks, you can lock in the moisture with one trick, and the flavor is delicious, which is better than the dumpling restaurant, and the lips and teeth are fragrant after eating.           

Pork dumplings with leeks

Main ingredients: minced pork, leeks, pepper oil, eggs

I bought freshly made pork filling, and every time I bought it, I had to chop it again again, and the meat would be more delicate. (It is recommended not to buy ready-made minced meat)

Detailed production steps

1. Add minced ginger, light soy sauce, oyster sauce, sugar, salt, sesame oil, a little Sichuan pepper powder, a little dark soy sauce and an egg to taste. You don't need to put green onions to make leek filling, the taste of green onions and leeks is easy to clash with each other, and I never put cooking wine every time I make leek pork dumplings, because leeks themselves have the effect of removing the smell and enhancing the fragrance. (Cooking wine depends on people, except for leek pork dumplings, other meat dumplings will put cooking wine)

2. Stir the condiments and pork filling in one direction, and then carry out the step of "beating water", the meat dumplings that do not "beat water" are not delicious, the meat is too firm, and the taste is firewood. The purpose of pumping water is to make the meat soft and tender, juicy and non-firewood.

The method of drawing water is very simple, there is pepper water and purified water, you can use purified water to make leek pork dumplings, first add 30-40 ml of water to the meat filling and stir until the water is completely absorbed, and then add water a second time, a total of 3-4 times. Always stir in one direction each time until the mincing looks sticky and fluffy, then set aside to allow it to absorb the flavor.

3. This step is an important step for leek pork dumplings to be delicious, and many people don't know it. Homemade pepper oil: Heat the pan with cold oil, put a small handful of peppercorns, until the peppercorns are fried to golden brown, and you can smell the strong aroma of peppercorns, turn off the heat. Sichuan pepper oil is used to mix leeks, and it should be done in advance and allowed to cool before it can be used.

4. Leeks should also be washed in advance, fully drained, chopped into cubes, and mixed with pepper oil, which can not only lock in moisture, but also make the color more green. You can also use sesame oil or cooked oil instead, but it is not as fragrant as freshly fried pepper oil, so you might as well try it.

5. When preparing the dumplings, mix the leeks mixed with pepper oil and the pork filling, and you can smell the fragrance.

6. Make dumplings at home, and put the meat filling is enough.

Leek pork dumplings do this, eat 20 more than usual, a bite is really satisfying, lips and teeth are fragrant, and it is a hundred times better than the dumpling restaurant.

Our family makes dumplings first seasoned and then watered, and some people season first and then season, tell me your opinion!

Tips: Put enough salt when adjusting the meat filling, it tastes saltier than usual, and then put no more condiments in the leeks, otherwise it will be easy to get water.