As the saying goes, dumplings are delicious, the filling is difficult to adjust, dog days, we want to give our family more to eat this pork and three fresh filling dumplings, celery and cabbage are not as good as it, today I will teach you 30 years of dumpling shop does not spread the secret recipe of filling, out of the pot thin skin filling, tender and juicy, one bite is too fragrant.
Do you know why the dumplings in the dumpling restaurant burst with juice when you bite into it? He used a unique method of adjusting the filling, and secretly told everyone that about 7-8 taels of water can be added to a pound of meat filling.
However, playing meat filling is indeed a technical job, no years of experience, if you add too much water, the meat filling is particularly easy to make soup, and the dumplings are dry and firewood, not delicious, if there is no conditional experience, we make dumplings at home, you can add less water, add 2 to 3 taels of meat filling in a pound, let's see how I do it!
Recommended recipe: pork dumplings
Main ingredients: pork foreleg, leeks, shrimp, carrots, onions, green onions and ginger, Sichuan peppercorns, star anise, flour
Here's how:
1. Pour the chopped green onions and ginger shreds into a small bowl, then add a spoonful of peppercorns, 2 broken star anise, and then pour in about 250 grams of warm water, the temperature is about thirty or forty degrees, stir evenly with a spoon, and put aside to soak for later use.
2. Prepare a piece of pork foreleg meat, cut off the pork skin, change the knife and cut it into smaller pieces, put it directly into the meat grinder, cover the lid and beat it into a meat filling, no need to stir it too much, it is slightly grainy, and it will be more chewy to eat.
3. Add 2 tablespoons of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, a spoonful of salt, a spoonful of sugar, a spoonful of chicken essence, then add an appropriate amount of pepper, an appropriate amount of thirteen spices, and finally beat an egg, and then pour in some filtered green onion and ginger water, here you should pour it into the meat filling three times.
4. After fully grasping and mixing evenly with your hands, then keep whipping clockwise, and after stirring the meat filling to a viscous shape, then pour in the green onion and ginger water, and continue to whip it in one direction.
5. Heat the pan with cold oil, put all the green onion and ginger ingredients into the pot, then pour in the processed carrots, onions, and coriander, turn on the high heat to squeeze the water dry, and then turn to low heat and boil slowly, boil until the surface of all the ingredients is golden, and the oil will be boiled, and then the residue will be removed from the oil.
6. Next, pour 50 grams of cooking oil into the adjusted meat filling, stir evenly, and put it in the refrigerator for 1-2 hours, so that the taste is better, and it is easy to operate when making dumplings.
7. Prepare half a bowl of pre-processed shrimp, put it on the cutting board, cut it into small pieces with a knife, put it in a small bowl, add a spoonful of edible salt and a little pepper, and then stir it well, then drop in a few drops of cooking oil, continue to stir evenly, and set aside to marinate for about 10 minutes.
8. Prepare a handful of leeks washed in advance, put them on the board, cut off the roots, then change the knife to chop them into minced pieces, put them directly into the meat filling after cutting, and then pour the marinated shrimp into them, stir them well, and put them aside for later use.
9. Sprinkle a little dry flour on the board, put the dough on it in advance, do not knead, directly knead it into long strips, and then knead it into a dough of uniform size, continue to sprinkle some dry flour, roll it by hand, and then roll it into a dumpling skin with thin edges and thick middle.
10. Take a dumpling wrapper, add an appropriate amount of filling in the middle, and gently press it with the tiger's mouth on both sides according to your accustomed technique, and a ingots dumpling will be ready, and the remaining dumplings will be wrapped in turn according to this method.
11. Boil the water in the pot in advance, add a spoonful of edible salt, and then put the dumplings into the pot in turn, gently push a few times along the edge of the pot to avoid sticking to the bottom of the pot, wait until it is completely boiled to boil, pour in a spoonful of cold water, when boiling the meat dumplings, point the cold water three times throughout the whole process, boil the pot 3 times, and a dumpling filled with pork, leeks and shrimp will be cooked.
12. The dumplings wrapped in this way do not break the skin and do not leak the filling, and the thin skin and large filling look really appetizing, and when you take a bite, they are tender and juicy, and they are also very nutritious.
13. When it's hot, if you don't know what to eat, you can wrap a pot of dumplings stuffed with pork, leeks and shrimp for your family, to ensure that the whole family rushes to eat after the pot, and the key method is also very simple, if you like it, just collect it and try it!
Tips:
1. When making dumplings, try to choose three points of fat and seven points of thin front leg meat, so that the dumplings will be fresh and not greasy.
2. When beating the meat filling, add some water, the meat filling is tender and juicy, and it is not fishy or firewood, the key is to master the amount of water, as well as the skills of filling.
3. Adding oil to the meat filling can lock in the moisture inside, which can make the meat filling taste particularly tender and juicy, and the nutrition is not lost at all.
4. When marinating shrimp, adding edible oil can lock in the moisture in the shrimp and retain the original umami of the shrimp to the greatest extent.
5. After the meat filling is adjusted, no matter what vegetables are added, we must put them last, which can prevent the leeks from coming out of the water, and at the same time can retain the original umami in the vegetables
Conclusion: If it's hot, you have to eat more dumplings, celery and cabbage are not as good as it, teach you not to pass on the secret recipe of the filling, thin skin and big filling, tender and juicy, too fragrant.
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