Adjust the dumpling filling at home, keep these 4 steps in mind, and the order cannot be wrong to ensure that the filling is tender and juicy

When many people prepare dumpling filling, although there is no shortage of condiments, the dumplings taste either meaty or greasy, and they are not delicious at all. Let's share with you how to make a delicious, tender and juicy dumpling filling, keep these four steps in mind, and the order can't be wrong.

1. [Stir-fry 1/5 of the minced meat]

When adjusting the dumpling filling, take out 1/5 of the meat filling, pour oil into the pot, put in the meat filling, and then slowly stir-fry over low heat, fry the meat to change color and turn slightly yellow, turn off the heat after the oil is released. The effect of this step is that the stuffing of the stir-fried meat and oil is particularly fragrant, the stuffing is easy to huddle, and it can also reduce the greasy taste of the meat filling.

2. [Playing water in the meat filling]

Shred the cleaned green onion and ginger, put it in a bowl, put an appropriate amount of Sichuan pepper, soak it in boiling water for 10 minutes, let it cool and then slowly add it to the meat filling in 3 times, stirring in one direction until the meat filling is strong. First, green onions, ginger, pepper water can remove the smell of meat; The second is that the minced meat becomes very tender. We make it at home, and the ratio of minced meat to water is generally 5:1. Be sure to pour in the pepper water slowly in several times, and stir the meat filling clockwise to make it stronger, so that the meat filling will not come out of the water and taste very tender.

3. [Seasoning]

Add the stir-fried minced meat, minced green onion and ginger to the minced meat with beaten water, add a little low-tasting salt, an appropriate amount of chicken powder, light soy sauce, dark soy sauce, oyster sauce, Sichuan pepper powder, thirteen spices to taste, and stir well. Mix seasonings into the minced meat first, which can make the minced meat more flavorful.

Fourth, [vegetables to water, put salt at the end]

Mixing dumpling filling, if it is a vegetable with high moisture content, be sure to water the vegetables, otherwise the mixed dumpling filling is particularly difficult to wrap after the water, which will affect the taste of the dumplings, and it is easy to open when put into the pot. At the end of the wrapping, salt is added to taste, also to prevent the dumpling filling from water. If we mix the stuffing with leeks, after the leeks are cleaned, the first choice is to control the moisture of the leeks dry, and then seal the chopped leeks with oil, and finally put them in the meat filling with salt when they are wrapped.

Let's take a look at the specific operation process.

——[Lotus Root Dumplings]——

1. Prepare the ingredients

1) Dough part: 300 grams of all-purpose flour, 1 gram of salt, 150 grams of water.

2) Filling: 400 grams of pork, 200 grams of lotus root, appropriate amount of green onion and ginger.

Seasoning: salt, light soy sauce, dark soy sauce, soy sauce, oyster sauce, chicken powder, Sichuan peppercorns, Sichuan pepper powder, thirteen spices, sesame oil.

Second, start production

Step 1: Put the flour and salt into a basin, stir well, then slowly pour in water and stir into a flocculent shape with chopsticks, then knead it into a smooth dough, cover with plastic wrap and let it rest for 30 minutes.

Step 2: Clean the pork, peel it, and chop it into minced meat.

Step 3: Turn on the heat, pour an appropriate amount of cooking oil into the pot, take out 1/5 of the minced meat filling and put it in the pot, then turn off the low heat, and slowly stir-fry until the meat filling is slightly yellow and oily.

Step 4: Cut some shredded green onion and ginger, put it in a bowl, then put in an appropriate amount of peppercorns, then soak it in boiling water for 10 minutes, let it cool, slowly pour it into the meat filling in stages, and stir it in one direction until the meat filling is strong.

Step 5: Clean the green onion, ginger and lotus root; Finely chop green onion and ginger; Peel the lotus root, mince it, and then squeeze the water out of the lotus root for later use.

Step 6: Put the fried minced meat into the stirred meat filling, then add a little low-tasting salt, light soy sauce, dark soy sauce, soy sauce, oyster sauce, chicken powder, Sichuan pepper powder, thirteen spices to taste, and then stir well.

Step 7: When we are making dumplings, add the dewatered lotus root, the remaining minced green onion, an appropriate amount of salt and sesame oil and stir well.

Step 8: Move the dough to the cutting board, roll it into long strips, cut it into small dough pieces of uniform size, then flatten it and roll it out into a round dumpling skin.

Step 9: Take a dumpling wrapper, put the filling in the middle, and wrap it into dumplings. Be sure to knead tightly to avoid revealing the filling.

Step 10: Pour water into the pot, bring to a boil over high heat, put in a small spoon of salt, and then put in the dumplings, wait for the pot to boil, point water to the pot three times, cook the dumplings are bulging, they are ripe, and then put them on a plate to eat.

The above is the whole process of making dumplings, as long as you follow these 4 steps and the order of preparing the filling, you can mix a delicious dumpling filling, and it tastes particularly tender and juicy. If you like it, you might as well try to make it and eat it.