When adjusting the dumpling filling, do you put salt or oil first? Many people make mistakes, no wonder it is not fresh and tender

Today, I will share with you the specific preparation method of dumpling filling, master the mantra of "salt water oil", and make dumplings with oil and juice at home.

Choose the meat

To make pork stuffed dumplings, you can choose pork belly, plum blossom meat, front leg meat, the ratio of fat to thin is 3:7 is better, too fat or too thin is not good, if possible, it is best to chop the meat filling with a knife, because the minced meat is more fragrant than the meat minced with a meat grinder.

1. Add salt

When adjusting the dumpling filling, the first step must be to add salt first, adding salt can make the protein in the pork coagulate, and in the next process of beating water, it can absorb more water, so that the dumpling filling is more tender and juicy.

2. Fetch water

The secret of the tender and juicy dumpling filling is to beat the water, this water can be chicken soup, bone broth or pepper water, green onion and ginger water, if it is dry meat, a pound of meat filling can be beaten into about half a pound of water, but now there are a lot of water-injected meat on the market, generally speaking, a pound of meat can be beaten 3-4 taels of water.

When pumping water, you can't add all the water at one time, you should add a small amount of water many times, stir in one direction after adding water, so that the meat filling can completely absorb the water and then add the second water; The minced meat that absorbs enough moisture looks plump and shiny.

3. Oil sealing

The last step is to seal the oil, and finally seal the oil and meat filling to have the effect of flowing oil; This oil can be scallion oil, sesame oil or freshly boiled pepper oil, and a pound of meat filling can be added with about one or two oils.

【Pork and cabbage stuffed dumplings】

1. Chop the cleaned 500g foreleg meat into meat filling, add salt, pepper, light soy sauce, dark soy sauce, oyster sauce and chicken essence, stir in one direction, and mix the seasoning well.

2. Then add the bone broth to the meat filling three times, stir in one direction after adding the bone broth each time, and then add the second bone broth after the meat filling completely absorbs the water, add 4 taels of bone broth to a pound of meat filling, until the meat filling completely absorbs the bone broth.

3. Sprinkle an appropriate amount of chopped green onion on the adjusted 500 grams of meat filling, add 50 grams of cooking oil to the pot, add 3 grams of peppercorns, turn on low heat and fry slowly, fry the peppercorns until fragrant, take them out after frying, and then pour the pepper oil on the green onions, and mix well with the meat filling.

4. Finally, add an appropriate amount of side dishes according to personal taste, one pound of meat filling and one pound of side dishes can be added, if it is a dish with more moisture content, it must kill the water in advance.

Use this method to prepare the dumpling filling, and the wrapped dumplings are full of aroma when you bite into them, and the flowing oil and juice are particularly delicious.

Tips:

In addition to the dumpling filling, the dumpling skin is also very important, when mixing the dough to be slightly softer, and the dough should be covered with a lid to wake up more noodles, so that it is easy to knead and not easy to break the skin when wrapping dumplings.