Whether the dumplings are delicious or not is the key to adjusting the filling, and when you do these steps, the meat filling is tender and juicy, which is better than the one you bought

There are three key steps in preparing the meat filling, seasoning, watering, and side dishes, the order of these three parts is very important, if the order is not right, then the dumpling filling you make will always feel like something is missing;

The first thing to confirm is that you can't beat the water first and then season, the filling that comes out of this way smells the same fragrance, but it will not be so smooth and tender, and there is always some deviation in the taste, because in the process of chopping or crushing pork, the destroyed protein and other substances will be exposed, and the seasoning will be added to taste, these substances will be more fully exposed, and it can also be understood in this way, and then the water will be beaten after seasoning, which will make the water absorption of the meat filling stronger, that is, the water can be better absorbed, even if there will be no water in the futureThe water can be fully absorbed by the meat filling, and the meat filling will not be watery, but moist and elastic, so that the filling flavor is both flavorful and absorbs water, and the cooked dumpling filling is tender and juicy;

Therefore, the correct order of preparing the filling should be to chop the meat filling first, then season the meat filling, after the seasoning and the meat filling are fully stirred, then add water, and then add cooking oil and side dishes after the dumpling filling is adjusted to lock in the moisture; The filling is tender and juicy, and it is exactly the same as what you eat in restaurants outside; If you like it, you can try it!

[Ingredients] 1000g minced meat, 2400g water, 2g Sichuan pepper, 2 star anise, a green onion, a small piece of ginger;

【Seasoning】salt, light soy sauce, dark soy sauce, oyster sauce, white pepper, sugar, edible oil, sesame oil;

【How to make】

1. To make dumpling filling, we need to beat water, we first prepare the pepper water to be beaten, add 400g of water, 2g of pepper, 2 star anise, half a green onion, a few pieces of ginger, boil over high heat, boil for 3 minutes after the water is boiled, turn off the heat, this is the pepper water we want to use, and put the boiled pepper water aside for later use;

2. The pork stuffed with dumplings is generally recommended to be three points fat, seven points lean, of course, there are also people who don't like to eat fatty meat or like more fatty meat, the specific ratio is four or six or two or eight can be chosen according to their own preferences, today is the choice of three or seven pork, here is 1000g;

3. Cut the prepared pork into pieces, put it in a blender and stir it into minced meat, or you can choose to chop it by hand, which will be more chewy;

4. After the meat filling is ready, season first, add a small spoon of salt, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 2 spoons of oyster sauce, a little white pepper, 1 teaspoon of sugar, white sugar is also very important, put a little less white sugar can play a role in improving freshness, make the dumpling filling more delicious, white pepper can remove the smell and increase freshness, and then stir evenly in one direction;

5. After the taste of the filling is adjusted, you can start to draw water, take 350g of freshly boiled pepper water, and the ratio of meat and water is generally 3:1;

6. Then add pepper water in stages, the water should be added in stages, and each time you add it, you must stir it until it is completely absorbed before adding it to the next time, which will give the filling a process of absorbing water, and also avoid the subsequent spit water.

7. Stir until the end of the meat filling becomes viscous, there is resistance to stirring, and the meat is slightly elastic, indicating that the moisture has been completely absorbed. The oil is added to lock in the umami and moisture of the meat filling;

8. At this time, the filling is already a universal meat filling, which can be directly used to make dumplings, and if you are not in a hurry to use it, you can put it in the refrigerator for an hour, so that various flavors have a fusion process;

9. You can also add your favorite side dishes to the stirred meat filling to make your favorite filling flavor; In short, it is the last to add their favorite side dishes, the ratio of meat filling and side dishes is generally 2:1, and the last thing is to wait until the dumplings are made to add, do not mix well with the meat filling in advance, especially the green onion filling, the green onion must be lower, and the pickled green onion will have a "green onion smell";

10. There are also a lot of side dishes to choose from, such as classic green onion pork filling, celery pork filling, fungus carrot pork filling, bamboo shoot dried pork filling, etc., if you choose vegetables with relatively large moisture, such as March greens, celery, etc., you need to chop the vegetables first, and then add an appropriate amount of salt, kill the water, squeeze out the water, and then add it to the meat filling, after the vegetables are added, then add an appropriate amount of edible oil to lock the moisture of the vegetables, a little sesame oil to enhance the flavor, stir evenly;

10. The stirred dumpling filling can be directly used to wrap dumplings, and the dumpling skin can be bought ready-made or mixed by yourself;

There are also 2 tips about dumplings:

The first is the technique of blending;

And dumpling flour is generally used in all-purpose flour, or the supermarket has a special sale of dumpling noodles are OK, flour is no problem, the rest is the noodle method, and dumpling skin flour can be added to a small spoon of salt and an egg white, egg white is a natural alkaline agent, after adding salt and egg white, the dumpling skin can be more glutenous, the ratio of flour and water is generally 2:1, the water absorption of flour is not the same, the amount of water can be increased or decreased up and down 10g, the dough for dumplings can be slightly harder, not soft, Otherwise, it is not easy to roll the skin, and it is easy to break the skin when wrapping, and the good dough should not be used in a hurry, be sure to cover the lid or plastic wrap and put it aside for 40 minutes, so that the dough and water can fully absorb each other before operating;

The second is the skill of cooking dumplings without breaking the skin;

Add a small spoon of salt to the water in which the dumplings are boiled, which can play a role in preventing the dumplings from breaking the skin, and then put in the dumplings after the water is completely boiling.

After the first water boil in the dumplings, add a small half bowl of cold water, stir slightly, cover and continue to cook;

Wait until the water boils for the second time after the dumplings are put in, then add a small half bowl of cold water, stir slightly, cover the lid and continue to cook;

Wait until the water boils for the third time after the dumplings are put in, then add a small half bowl of cold water, stir slightly, this time open the lid and cook, cook until the dumplings are bulging, the dumplings float on the water, and the dumplings are completely cooked;

After the dumplings are cooked, they can be enjoyed;