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Pork and scallion dumplings how to adjust the filling
Materials:

Filling: 500g of pork, 250g of scallions

Seasoning: 10g of salt, 2g of chicken essence, 20g of soy sauce, 0.5g of white pepper, 0.5g of pepper

Accessories: 20g of peanut oil, 6g of sesame oil

Materials and water: 100g of water, 50g of yellow wine

Primary: 500g of flour, 300g of water

Plain: 500g of flour, 300g of water

(tips: the taste of this filling should be according to your own taste, just for reference) 500 grams, 300 grams of water

(TIPS: the taste of the filling should be based on their own taste, this is the taste of the family of the double double, just for reference)

Strong meat:

1: pork wash, cut into large pieces.

2: the meat grinder accessories installed, pork pieces into the inlet, with the help of a booster stick to help the downward pressure.

3: The pork filling comes out from the outlet, put the bowl underneath to catch it.

tips: pork beforehand to remove the tendons, otherwise easy to get tangled in the knife clogging and affect the meat.

4: Prepare the meat mixture.

5: Peel the scallions and cut into pieces.

6: Split the scallions in the center, slice them lengthwise, and then chop them with a new knife.

7: Add the auxiliary ingredients into the onion and mix well.

8: Add the seasoning into the pork filling.

9: Stir well, marinate for 1 hour and set aside.

tips:

1、Marinate the meat for 1 hour for a stronger flavor.

2, the onion inside the oil stir, can effectively prevent water.