How to make the best dumpling filling? How to make the best dumpling filling?

Dumplings are very Chinese food, and according to legend, dumplings evolved from wontons in ancient times. In China, almost every household has the habit of eating dumplings, especially in the north. Not to mention that during the Chinese New Year, every family has to eat a meal of dumplings.

As the saying goes, dumplings are not as delicious as dumplings, which shows that dumplings have a high status in the hearts of Chinese. Today's young people may not be particularly good at how to make dumplings and adjust dumpling filling, so I will teach you how to make dumpling filling to make it more delicious. <>

1.The meat in the dumpling filling must be chopped very minced. Many people forget to hide the meat into a particularly fine minced meat when making dumpling filling, and chopping into minced meat has two benefits.

1.It can maximize the flavor of the meat. 2.

It doesn't feel abrupt to eat. 2.For the proportion of oil in the dumpling filling, it should be adjusted.

If there is not much meat in the dumpling filling and there are more vegetables, it is not appropriate to put too much oil at this time, on the contrary, if there is more meat, you should put a little more oil. 3.It is best not to put too much seasoning in the dumpling filling.

Some novices in making dumplings may feel that if they directly add their favorite seasonings to the dumpling filling, such as chili powder, Sichuan pepper powder, etc., can they make the dumplings more fragrant? The answer is no, if you put too much seasoning in the dumpling filling, it will cause the dumpling filling to taste stringy, and the steamed dumplings will taste very strange, so it is best not to add seasonings directly to the dumpling filling. <>

4.Put the right amount of vegetables in the dumpling filling. 5.It is best to add a little green onion and ginger to the dumpling filling。Since the meat is made up of fishy smells, adding a little green onion and ginger to the dumpling filling can effectively reduce the fishy smell brought by the meat to the dumplings.

The above are a few tips on how to make delicious dumpling filling, I believe that if you do what I say, the dumplings will be delicious!

There is a saying about dumplings in my country, "Delicious but dumplings"! Dumplings can be described as one of the delicacies that can represent the characteristics of Chinese cuisine, not to mention the festive gathering of family and friends, even in the thirtieth year of the Chinese New Year's Eve, dumplings are an indispensable "housekeeping" staple! Eating dumplings on the Chinese New Year's Eve is not only because of the deliciousness of dumplings, but also because dumplings carry the meaning of the family's yearning for a better year ahead.

When it comes to making dumplings, everyone may be able to say a big basket, the Zhang family likes to eat meat, and the Li family likes to eat vegetarian, but no matter which one it is, it is inseparable from an important step in making dumplings - "adjusting the filling". The quality of the dumpling filling determines the final taste of the dumpling, so the dumpling filling is very, very important. So, how do you make dumpling stuffing delicious?

What is the difference between minced meat and vegetarian filling?

Preparation method of minced meat].

1. Whether it is meat filling or vegetarian filling, it should be chopped by hand.

Nowadays, people's living standards have improved, and the equipment in all aspects is relatively perfect. It's even the invention of a hinge machine for cooking. The machine hinges the meat filling, and the fiber of the meat will be squeezed and the juice will be lost from the meat, which will affect the taste of the meat filling; And although it is hard to chop the stuffing by hand, it avoids this.

2. Add an appropriate amount of green onion and ginger water to the meat filling.

Add green onions, ginger, garlic, pepper, salt, soy sauce, oil, etc. to the minced meat, and then add an appropriate amount of green onion and ginger water.

Green onion and ginger water can not only increase the content of meat juice, but also play a role in removing the smell and enhancing the taste. It should be noted that the green onion and ginger water should not be too much or too little, and generally one-sixth of the overall meat filling can be put in.

3. Add 2 raw eggs to the minced meat.

When the protein of raw eggs is combined with the protein of meat, nutritionally speaking, it can not only improve bioavailability (higher nutrition), but also make the meat filling firmer and less easy to disperse;

4. Stir. The seemingly unimportant stirring step is precisely one of the important points. When stirring, stir clockwise in the same direction, the longer the stirring, the better the taste of the dumpling filling.

Preparation method of vegetarian filling].

1. Put the scrambled eggs in the filling.

Scrambled eggs will not have a fishy smell. It should be noted that after scrambling the eggs, chop them and let them cool before pouring them into the dumpling filling;

2. Stir-fry peppercorns and ingredients with oil.

Put an appropriate amount of oil in the pot (the amount of oil must be the amount of oil used to mix the filling), add the peppercorns to burst the fragrance after the oil is hot, and turn off the heat. After the oil is cooled, take out the peppercorns and ingredients and throw them away, and pour the remaining heated oil into the filling.

3. You can add other seasonings according to your own taste and stir until even.

It's still the same old rule when stirring, stir clockwise! If you feel that the filling is dry, you can add a raw egg to it.

Whether it is a vegetarian filling or a meat filling, as long as you follow the methods taught above, you can ensure that the dumplings are fragrant! Friends, have time to try it!

The key is to stir the meat, be sure to stir in one direction, put oil and stir sticky, then put green onion and ginger to mix the filling, salt and monosodium glutamate, and then stir well, put sesame oil and stir well, and then put the vegetables and stir well, remember that the whole process of stirring is in one direction.

Soak the peppercorns in water, add soybean oil, add the refined salt chicken powder thirteen spices, light soy sauce oyster sauce, pepper water, and stir in one direction.

The dumplings are so delicious, because the dumpling filling is filled with water soaked in green onions, ginger and garlic!

The minced meat can be freely mixed and matched according to the taste.

The perfect recipe for dumpling filling.

The dumpling filling is more delicious this way.

Tender, juicy and delicious dumplings.

My method is to chop the cucumber into mung bean-sized particles, then dehydrate it with gauze, and the cucumber juice can be mixed with water and noodles. Then scramble the eggs and chop them, chop the coriander and shallots, and then put the above three things into the container and stir, and put in various seasonings in turn, and stir evenly. Due to the large moisture content of cucumbers, the dumpling filling should be placed in a closed filter to continue to control the water after mixing.

Tender, juicy and delicious dumplings.

The dumplings are so delicious, because the dumpling filling is filled with water soaked in green onions, ginger and garlic!

The meat stuffed with dumplings must be chopped by hand, so that the meat will not feel mushy, and the dish should not be fried too oily, you can put some cooking wine, not too dry. The meat does not need to be fried in the dish, and when making dumplings, the meat is spread on the dumpling skin, and then put on the dish and wrapped. Such dumplings have soup and vegetables and meat in every bite, which is very delicious.

Mix the dumpling filling in one direction, first put the minced green onion and ginger, then add salt, sesame oil, cooking wine, sugar, and Jianeile thick soup, mix a few volumes, and finally put in the dark soy sauce. Put the soy sauce meat filling in advance and it will not be so fragrant, put a little more water, and mix it in a directional line. The dumplings wrapped in this way are juicy, and when you eat them, you will feel particularly fragrant, and then put some peppercorn powder on the mutton dumplings, so that the dumpling filling is mixed well.

Generally speaking, when making bai dumpling filling, especially meat and vegetables, my family du will chop it finely, because the dumpling skin is thin and small, and the food is delicate. Then there is the meat filling, and when it must be mixed, the stock should be beaten, and then stirred in one direction. Add salt and other condiments, the dumpling filling can be slightly salty, because the dumplings have to be boiled in water, and the water can absorb the salt flavor when cooking, and the taste of the dumplings will be light.

Four taels of meat minced and minced, and it is best to crush it like meat puree. During the process of chopping, you can add an appropriate amount of soy sauce many times

Allow the oil to soak into the meat. DAO cabbage chopped to the size of a rice grain is appropriate. Then zoom in on the green onion and ginger. Pour the minced meat, cabbage, green onion and ginger together, add an appropriate amount of salt, add an egg, add an appropriate amount of Wang Shouyi thirteen spices, add an appropriate amount of sesame oil, stir well, and it is done.

The minced meat should be bai

Pour in the pepper water first. Soak Sichuan pepper with warm water, about 10 grains, zhi

Stir the water into the meat filling back until the soup is not released. Then add 2 egg whites to the meat filling, add cooking wine, monosodium glutamate, and stir the meat filling in one direction. Then we add the sliced side dishes, and finally part of my family's unique recipe, don't mix the meat filling with the side dishes until the official package.

To the vegetarian stuffing bai

Put the eggs in the middle, be sure to dun first

Scrambled and then let it cool, so that the eggs will not have a fishy smell. Zanthoxylum pepper and large ingredients are fried with oil, put an appropriate amount of oil in the pot, and add the pepper to burst the fragrance after the oil is hot. After the oil cools, take out the peppercorns and ingredients and throw them away, and pour the remaining heated oil into the filling.

Then add other seasonings according to your taste and stir clockwise until smooth.

The personal practice is to chop the meat first, and then add green onions, ginger, garlic, pepper, etc. to the meat filling in turn, and then add an appropriate amount of green onion and ginger water. Ginger water can not only increase the content of meat juice, but also have the effect of removing the smell and enhancing the taste. Add 2 more raw eggs to the minced meat, which will make the minced meat firmer and less likely to fall apart.

At the end, stir clockwise in the same direction.

Dumplings I like the bai of fresh shrimp, eat the belly, from the stomach to the limbs, zhi has a good mood all day. Step dao is to put the shrimp first.

Peel the shell and cramp, pick out the shrimp line, and chop it.

Right shrimp slippery. Then put the shrimp sliders in a bowl with minced pork, add salt, minced ginger, pepper, sugar, and add 1 to 2 eggs. Stir vigorously in one direction until the chopsticks are inserted and can stand up.

The taste of making dumpling filling is different for everyone, first of all, it depends on what kind of texture you like, like that kind of professional chef makes it particularly delicious, because there are many seasonings.

My mother's trick is to copy it, first of all, you must put water in the meat, how fat and thin it is to determine the amount of water, stir all the water into the meat filling, and make it fluffy. The second is to heat the oil, amplify the green onion and minced ginger to let the fragrance come out. The last one is to boil a little more oil, and when it is cold, put the vegetables that have been drained and cut into it, so that it will be very fragrant and not easy to come out of the water.

My brother-in-law's dumplings with leek and pork stuffing are the most delicious, and the pork he buys is all domestic pork bought from the countryside.

Add minced green onion and ginger, light soy sauce, thirteen spices and cooking wine to the minced meat, stir in one direction and marinate for a while. Wash and dry the fennel and finely chop the fennel. Add the minced fennel to the minced meat, add salt and oyster sauce and stir well, being sure to mix well in one direction.

This way my favorite fennel dumpling trap is ready.

The minced meat can be freely mixed and matched according to the taste.