The cilantro dumpling filling is mainly to highlight the flavor of the cilantro, try not to match with the heavy flavor of vegetables or meat, and try not to put or put less seasonings when mixing the filling to prevent the conflict with the flavor of the cilantro and the impact of the cilantro flavor play. If cilantro made into vegetarian filling can be matched with eggs; meat filling with pork to match, highlighting the flavor of cilantro. Because the cilantro fiber is relatively coarse, easy to old, try to cut a little finer, more conducive to digestion, especially for the elderly more so.
The following is a detailed introduction to the production method of cilantro pork dumplings:
Take 500 grams of fresh pork front leg meat, chopped with a knife into a pork filling, first modulation. Put the pork filling into the basin, add 15 grams of cooking wine, mix well; then add 20 grams of soy sauce, 20 grams of soy sauce, 20 grams of soy sauce, to enhance the flavor, mix well; as the meat is dry, so that the dumplings eat up the taste of juicy, add 200 grams of bone broth in the meat, no broth, you can use water instead of broth, a little bit of broth and slowly added to the meat, so that the meat is fully absorbed by the broth. Add 8 grams of salt to lock in the water, 10 grams of chicken broth for flavor, and 10 grams of sugar for freshness. Put the meat into the refrigerator to chill, so that the meat can be fully flavored, and the time can be longer or shorter, try to leave it for more than 1 hour for the best results.
Before wrapping the dumplings, add 300 grams of chopped cilantro, add 50 grams of chopped green onion to combine with the cilantro and promote the effective release of the flavor of the cilantro, and then add 50 grams of sesame oil to enhance the aroma, mix well, and then the cilantro pork filling is ready.
When mixing the noodles, try to use cold water to mix the noodles, knead the noodles for a while, wake up for a while, try to be more than half an hour, so that the noodles can be used better.
When you cook the dumplings, try not to add cold water and cook until the skin and filling are separated.