What kind of stuffing is better to mix with pork when making dumplings? Do you want to fry it first?

How to make the dumpling filling delicious?

The practice of dumpling filling :(specific process).

Dumpling filling is mainly divided into meat filling and vegetarian filling, before buying back the meat filling, add a small amount of water to mix, and then add chopped green onion, minced ginger, peppercorn noodles or five-spice powder, MSG, salt, a small amount of soy sauce, cooking wine and the like, if you are not too greasy, you can also add some vegetable oil, but if the meat filling is fat enough, you can save it, and then stir evenly in one direction, and then adjust the saltiness. If you like it, you can also add sesame oil, depending on your personal taste. The stirred meat filling can be left for a while to make dumplings.

You can also use this method to make beef and mutton filling.

How to cook dumplings:

The cooking methods of dumplings are mainly boiling, steaming, branding, frying, frying, and baking.

The main ingredient is pork, which can be made:

Chicken with bamboo shoot filling.

Ingredients: 750 grams of chicken breast, 100 grams of net winter bamboo shoots, 50 grams of chopped green onion, sesame oil, minced ginger, refined salt, monosodium glutamate, appropriate amount of broth.

Method: Wash and chop the chicken breast into a fine puree, cut the winter bamboo shoots into fine cubes and put them in the oil pan and stir-fry for a while. Put the chicken puree into a pot, add green onions, minced ginger, cooking wine, broth, refined salt, monosodium glutamate and stir well, add the winter bamboo shoots, and stir a few times.

Fish and leek filling.

Ingredients: 700 grams of skinless fish, 50 grams of fatty meat, 200 grams of leeks, 50 grams of chopped green onions, cooking wine, minced ginger, refined salt, monosodium glutamate, and appropriate amount of broth.

Method: Rinse the fish meat in clean water, remove the coarse thorns, and put it on the board to knock and chop into fine puree. Finely chop the fat meat and finely chop the leeks.

Take a deep pot, put in the fish paste and add the broth, open, add cooking wine, green onions, minced ginger, monosodium glutamate, refined salt, whip clockwise with your hands, and finally add fat meat and leek.

How to make a tender meat filling: Puree the pork belly, add a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger. If the meat filling is lean, add some vegetable oil to it.

Stir to combine. Then add a little water to the minced meat, continue to stir until the minced meat is elastic, then add water and stir again. So about 3 or 4 times, the meat filling is sticky and elastic.

Remember to add less water each time, and add it several times. The mincing made in this way is tender and delicious both for the stuffing and the meatballs.

It may or may not be fried, it can be fine.

Generally, you don't need it, whether it's dumplings or steamed dumplings. The dumpling filling is marinated and wrapped directly, and it is cooked directly in the pot.

The knowledge of making dumpling filling.

The dumplings are delicious and the filling is difficult to mix. First, because this is a "hard work", which is time-consuming and laborious; The second is because mixing the stuffing is also a "technical job", if the meat filling is not mixed well, it is easy to make soup, and the boiled dumplings are easy to break the skin. But in fact, it is not difficult to solve these two problems, just add some minced potatoes when mixing the filling.

First, prepare a small potato, wash and peel it, put it in a pot and steam it.

Second, let it cool slightly and cut it into pieces the size of a grain of rice.

Finally, place the minced potatoes in a container with the minced meat, along with seasonings such as green onions, ginger, garlic, cooking wine, and salt, and stir in the same direction. You will find that after a while, the filling becomes sticky and strong, saving time and effort.

In this way, the broth and vegetable juice will be absorbed by the potatoes, and the nutrients will be lost. In fact, not only can you add minced potatoes to make dumpling filling, but also other foods with filling.

In addition, when making dumplings, in order not to have a lot of vegetable juice in the filling, fresh vegetables with a lot of water are often chopped and put in a pot to remove the water with salt or blanched with boiling water, and then squeezed out the water, which is not only laborious but also loses a lot of nutrients. Here's how to solve this problem:

Chop the washed and dried vegetables, mix with an appropriate amount of cooking oil, then pour in the mixed meat filling and mix evenly. The dumplings wrapped in this method are tender and refreshing, and have more juice.

Tips for making dumpling fillings.

A variety of fresh vegetables such as cabbage, leeks, celery, etc., are common ingredients for dumpling filling. In order to prevent the dumpling filling from running into the soup, people often chop the vegetables and squeeze out the water. However, if the juice is squeezed out, most of the vitamins and minerals in the vegetables are lost, which is not only wasteful, but also does not taste good.

The easiest way. After chopping the fresh vegetable filling, pour it into a small basin, add cooking oil and stir to let the oil wrap the vegetables, then pour in the mixed meat filling (enough salt has been put in), and mix evenly. The vegetable filling is wrapped in a layer of oil film, which is not easy to dehydrate when it encounters salt. The dumplings wrapped in this stuffing taste very fresh and have a little flavor of vegetable juice.

The most meticulous method. Chop the meat first, add various spices, and then chop the vegetables. When chopping vegetables, do not add salt to avoid seeping out more water. Add the chopped vegetables to the minced meat little by little, stirring as you add until the meat and vegetables are in the right proportions.

The dumplings made in this way do not lose their nutrition and do not run into soup.

The most convenient method. Freeze the mixed stuffing and then wrap the dumplings, and the broth and vegetable soup will form a coagulation state, so it is not easy to flow out.

The most nutritious method. Add an egg to the dumpling filling, so that when the dumplings are cooked, the protein will coagulate, reducing the soup of the dumplings.

The most aesthetically pleasing method. Using squeezed vegetable juice and noodles and rolling dumpling wrappers not only does not waste nutrients, but also makes dumplings beautiful.

Fattened meat is added. Add an appropriate amount of vinegar to remove the greasy and fishy smell.

For most people, they have eaten dumplings, but some people have never made dumplings, so should the dumpling filling be fried first when making dumplings?

Dumplings. 1 Whether the dumpling filling should be cooked.

Generally, no. The filling used to make dumplings in daily life is generally raw, so as to ensure that the dumpling filling is slowly cooked in the subsequent cooking process, so as to maintain the deliciousness of the dumplings; If the dumplings are made after the filling is fried, then the dumpling filling will be heated again when the dumplings are cooked, which will make the dumpling filling old and taste not as good as before.

Of course, there are also some fillings that need to be fried before dumplings can be made, such as dumplings filled with leeks and eggs, in which the eggs need to be fried first and then mixed with leeks to make dumplings.

2 Will the dumpling filling be more fragrant when fried?

It depends.

If it is a meat filling, then it is first "fried in oil" until it is 7-8 years old, and then the aroma of the meat foam can be stir-fried, and then it is mixed with vegetables and other ingredients to make a filling and wrap it into the dumplings, so that the taste of the cooked dumplings is somewhat different from the taste of the dumplings in the raw stuffed dumplings.

Although the taste is not as tender as before, it will make people feel more fragrant, and it is recommended that everyone can choose whether to fry or not according to their own taste preferences.

3 Carrots are stuffed and fried in the end.

It can be fried or not.

If it is a carrot and egg filled dumpling, then it is generally necessary to fry it with eggs in advance, and then mix it to wrap dumplings, so that it will taste more fragrant, and the carotene after frying is also easier to release, if it is a carrot with meat, then it generally does not need to be fried, it can be directly chopped and mixed in the meat filling, but because the texture of the carrot is harder, and the cooking time of the dumplings is relatively short, it is recommended to chop the carrot a little to avoid undercooking.

4 Can the leftover dumpling filling be fried and eaten?

OK. If the dumpling filling is not finished, it can be used to fry and eat, but because oil, salt, chicken essence, light soy sauce, dark soy sauce and other seasonings have been added in the process of making the dumpling filling, there is no need to add seasonings when stir-frying, so as not to taste too heavy and affect the eating.

In addition to stir-frying, it is possible to make a variety of dishes such as pies, meatballs, bean tendon stuffed meat, and stuffed pork with green peppers.

I will come to you to solve this problem for you and help you solve your problems.

First of all, the dumpling filling does not need to be fried before wrapping the ground. If they are cooked, the flavor and texture of the dumplings will lose their original taste and texture. We make dumplings, it is best not to fry them, after all, what we eat is its fresh taste, if it is seafood dumplings, once we fry them, then the meat will be very hard, and we can't eat its fragrance at all.

If it is a vegetable dumpling, once we fry it, it will make it very unpalatable after boiling, and the resulting dumpling will be even more lacking in taste.

Based on the above, dumpling filling cannot be fried. Not only dumplings, but also wontons and buns, none of which can be wrapped in fried fillings.

The dumpling filling does not need to be fried and then wrapped Use the minced meat filling to put it directly into the basin Chop some chopped green onions Put some five-spice powder An appropriate amount of delicious soy sauce Then beat in an egg white Be sure to stir clockwise If there is more lean meat, you can add some water in an appropriate amount and then stir clockwise Stir until it is viscous What kind of dishes you like to eat Chop into minced dices and put it in the dumpling filling Also stir it up Then send an appropriate amount of salt and sesame oil After stirring evenly, you can wrap dumplings If you want to fry the dumpling filling and then wrap it to make the dumpling filling will not be fragrant Be sure to do it the way I taught you, and see if it's going to be very tasty and delicious.

There is no need to cook the dumpling filling and then wrap it, if it is cooked and then wrapped, it may affect the taste, after all, if you know it earlier, you have to cook it again, and you can only eat it after cooking, so there is no need to fry it and then wrap it.

Dumpling fillings generally cannot be fried and then wrapped, but there are some dishes that need to be blanched, but they cannot be blanched. For example, some wild vegetables make dumplings, which need to be blanched. Most of them are washed and dried, and the water is cut into fillings, and the live stuffing is wrapped!

It's better not to fry the dumplings and then wrap them, if they are fried, it's easy to put my words. The dumpling filling is easy and the face will be strong If the meat of the dumpling filling is cooked, it is better to mix the filling It tastes wet? Delicious and delicious.

Dumpling stuffing does not need to be fried in the bag, dumplings should be wrapped with raw meat filling, cooked or steamed in the pot, so that the dumplings are original, the meat filling tastes particularly good, there is a delicious soup, and the dumplings are delicious.

The breakfast shop and the dumplings of Shaxian snacks are all wrapped like this, which is the authentic dumpling.

The dumpling filling is not necessarily fried in the bag, and the umami of the meat itself is lost when it is fried, so it is best not to fry the dumpling filling.

Dumpling fillings cannot be fried and then wrapped. The fillings of the dumplings are all raw, and they can only be eaten after they are wrapped and cooked in a pot.

No, no, no need to fry it, it's raw, it's done, it's very delicious and cooked, it seems that the meat is old, you have it. Born and exploded. I didn't play it long before I finished it first, and it tasted better.

According to your description, the dumpling filling does not need to be fried, because the dumpling filling is cut into small pieces and is very easy to cook, so there is no need to cook and wrap.

The dumpling filling does not need to be fried and then wrapped, because after wrapping, you can cook the dumpling filling, and you don't need to fry it and wrap it again.

Most of the dumpling fillings can be wrapped directly without frying.

Dumpling stuffing does not need to be fried and then wrapped, raw meat stuffing dumplings, cooked can be eaten,

Usually, dumpling fillings do not need to be fried before wrapping. Fillings that are not easy to cook can be blanched in advance or slightly fried to be raw.

Dumpling stuffing fried or not fried buns, it depends on personal preference, some like to eat the original flavor, only add a little salt to the filling, just adjust the flavor, some like to fry in the bag, I just think the egg filling must be scrambled in the bag.

The dumpling filling in our place does not need to be fried, that is, the meat is ready, the wine and vegetables are ready, and then the salt is added to taste, and the dumpling skin is made, so that the dumplings can be wrapped. No need to fry .

Whether the dumplings are fried or not depends on personal habits.

Here's how to make the dumpling filling::

1. Prepare the flour, put a little salt in the water, stir with chopsticks, add the water little by little, and stir into a snowflake shape. Start to mix the dough with your hands, so that the flour is not sticky at all, and you can achieve three lights (face light, pot light, and hand light).

2. Cover with a container to avoid dry dough. Add minced green onion and minced ginger to the minced meat. Pour in the cooking wine and pour in the light soy sauce. Add a little pepper, thirteen spices, a little sugar, add the chicken essence, and stir well in one direction.

3. Cut the desired vegetables and put them on the side of the meat filling. Start the pack with a little salt and stir well.

It depends on the habits of each family to eat dumplings, my family is to stir the meat filling first when adjusting the dumpling filling, and then add the vegetables to mix and then wrap. Outside restaurants make dumplings, and they rarely use cooked meat filling, and generally use raw meat filling.

This is up to personal wishes, some people are willing to wrap fried dumplings, some people don't like to wrap fried dumplings, fried dumplings with stuffing are better cooked, as long as the skin is cooked, raw stuffing will be cooked for a while.

No, it's adjusted and wrapped in dumpling skin, then boiled in the pot, and then taken out when cooked.

I just want to speed, and then report it, this is not necessary, a gap in one place, a saliva, so this is not necessarily that we are northerners, our dumplings are all meat and green onions, Cai Qiang and a case of dancing to adjust the meat and blood, and then Heyuan. We never eat dumplings, the attribute is that the freshly cooked dumplings are very delicious, and they are also very delicious. Maybe some of the two of you have a place to vent and fry the meat and then wrap it, I don't think it's too ideal to eat, but that person is a place for people's taste, one side of the water and soil to raise one person, we are so worry-free, you don't need cursive to eat yourself, you can if you receive it, Mom, you don't want to eat?

Thank you, that's my advice to you. Are you right? Goodbye, thank you, and have a great day.