My mother-in-law always told me that I had to learn to make dumplings by myself, as if making dumplings was a highly technical job. In fact, it is nothing more than noodles, rolling the skin, mixing the filling, wrapping dumplings, and cooking. If you don't do it, it's never because you think it's hard, you just don't like to eat it. Personally, I think the key to the delicious dumplings is still in the filling. For me, who never fought an unprepared battle, the first thing was to brush up on the Internet all kinds of videos and articles of dumpling filling, and after brushing dozens of them, I finally discovered the secret of dumpling filling delicious. Choose the meat, add the right amount of water, and put enough oil. Let's wrap the dumplings first, and then decipher them one by one.
Dumpling filling
Ingredients: pork, green onion, ginger, peppercorns, soy sauce, oyster sauce.
method:
First, prepare a piece of pork with fat and lean, fat and lean for three or seven minutes. After washing, remove the skin, first cut the meat into cubes, and then chop into meat foam. What I make is pure lean meat, because there are people at home who do not eat fat meat, and those who do not have taboos must be fat and thin!
Second, slice the green onion and ginger, more than a dozen peppercorns, rinse 1 large ingredient, put them together in a pot and cook, boil and pour into a bowl for later.
Third, the water of the onion and ginger is added to the meat filling two or three times until the water is absorbed by the meat filling, and then continue to add until all the onion and ginger water is absorbed by the meat filling. The ratio of meat filling and onion ginger water is generally 2:1, depending on the water absorption of meat filling.
Fourth, add an appropriate amount of soy sauce, oyster sauce, a little salt, pepper to taste, stir well. A little fungus has also been added to increase the taste level
Fifth, cut a handful of chives and set aside on top of the minced meat.
Sixth, add more than a dozen peppercorns to the shallot oil and fry until fragrant, pour the oil into the meat filling with chives while hot, and stir quickly to make even. The meat filling is ready.
Decryption time
Fat and lean meat is more tender to eat, pure lean meat will be a little bit of wood to eat, only to know [cover your face]. So which part of the pig is the best part to choose for dumplings? It has to be front leg meat! Because the amount of activity will not be so large, the meat is relatively tender and chewy, the most important thing is that the moisture is not a lot, and the dumplings are very suitable!
Many people know that water should be added to the meat filling, and the meat filling that comes out of this will not taste a little woody, and it is more tender and juicy. But what water to add? It must be onion, ginger and pepper water! Is there anyone who, like me, super hates eating ginger when eating dumplings? Ginger is originally meant to remove fishy, why not take the juice instead of ginger? Peppercorns can also enhance flavor and flavor while removing fishy. The comparison between meat filling and onion, ginger and pepper water is generally 2:1, and 1 pound of meat and half a pound of water is almost the same. Some people are accustomed to using cooking wine to fish, I don't like dumpling stuffing with cooking wine, I always feel strange.
When mixing the dumpling filling, we all know that the oil can make the filling better into the ball and firmer. Some people directly release raw oil, raw oil itself also has a fishy taste, high temperature will disappear, so the oil is best to put cooked oil. What kind of cooked oil is also exquisite, and pepper oil has the effect of improving flavor and increasing fragrance, but it will not have a spicy taste. If you have fried peppercorns, you must know that the kitchen is full of aromas. Therefore, the dumpling filling made with pepper oil is more fragrant. How much is appropriate? 1 pound of minced meat with 100g of oil is almost enough.
The dumplings in the restaurant are usually filled with thirteen spices, and the taste is very heavy. If you are making dumplings at home, it is not recommended to add them. The dumplings at home are all bought fresh pork, the meat itself is very fragrant, there is no need to add some very heavy spices, specifically according to their own taste!
Write at the end
Although it is the first time to adjust the dumpling filling, I feel very successful, did not add a lot of extra spices, and did not add ginger, with green onion ginger pepper juice instead, no longer afraid to eat a bite of ginger frown situation. Because the family does not eat fat meat, so this time used pure lean meat, I think it will be more fragrant, tender and delicious to change to fat and lean meat! Of course, these are pure theories, oh, have not yet undergone long-term practice, look forward to the circle of friends to share more practical experience Oh!