When making dumpling fillings with onions, how should they be fragrant? Should they be fried or not?

The chef teaches you how to make onion and pork stuffing. As I write this article today, Sister Shi wants to tell you a story, a true story.

During this period, my son has been losing weight, and the results have been remarkable. He has transformed from a fat little man weighing over 150 pounds to a handsome boy weighing over 130 pounds.

During his weight loss process, he always skipped dinner and ate very little lunch. Of course, he exercised.

But just yesterday he made an exception and ate nearly 25 dumplings for lunch. I thought it was incredible.

When I got home from get off work in the evening, I asked my son why he ate so many dumplings.

The son only said five words.

"It's delicious, so fragrant." Because my son has been losing weight recently, he basically didn't eat anything at night.

In the morning, it was either milk or eggs, so as a mother, I wanted to make him some dumplings and keep them in the refrigerator so that he could cook them when he wanted to eat.

I've eaten dumplings stuffed with onions and beef before, and I thought they tasted good, but they didn't seem that fragrant.

Sister Shi wanted to try dumplings stuffed with onions and pork, and she also wanted to improve them. Unexpectedly, the improved dumplings with onions and pork were approved by her son and met my requirements.

Really happy.

My friends don’t know, but my son has a very good taste in his mouth. When he was less than 10 years old, he probably knew what seasonings I put in the dishes I cooked. He must be awesome after tasting them.

Ingredients: 1 catty of Erdao Pork, 2 onions, ginger, light soy sauce, cooking wine, soybean paste, chicken essence, 1 catty of salt dumpling skin.

Preparation method: 1. Wash and dice the pork, shred the onion, and mince the ginger.

2. Heat the pot, add oil after the pot is hot, use a spatula to spread the oil all around the pot, then pour the oil out, and pour a small amount of oil again to heat the pot. This is what we usually call moistening the pot.

3. Slowly stir-fry the minced meat over low heat to remove the fat from the fat part. Add the minced ginger and stir-fry until fragrant. Pour a little cooking wine along the edge of the pot and stir-fry. Add two spoons of soybean paste and stir-fry until fragrant.

Add a spoonful of light soy sauce, fry the onions until soft, add salt and chicken essence to taste.

4. After the filling is fried, let it cool, then put it in the refrigerator until the oil solidifies before wrapping.

5. When making dumplings, don’t be greedy about putting too much filling, just the right amount, so as not to close the mouth when it is closed, and when the dumplings are cooked, they will open and the dumplings will become soup.

6. Add an appropriate amount of water to the pot and bring to a boil over high heat. Use a spoon to stir the water in one direction to form a vortex, then put the dumplings in and cook, stirring gently with a spoon from time to time to avoid sticking to the pot.

The dumplings are cooked when they are bulging in the soup.

7. Sister Shi is from Sichuan and likes to eat dumplings with red oil.

The red oil ingredients are the same as the previous cold dishes.

The dumplings stuffed with onions and pork are ready. Friends who are interested can try it and see if the onions become more fragrant after frying.

We usually say that seeing is believing and hearing is believing.

Regarding the matter of eating, Sister Shi still feels that only those who have eaten can have a say.

dont you agree?

Key points: 1. Remember not to buy pork fillings, buy meat directly.

Just cut the pork into small dices. If it's too thin, it won't taste good, it won't be grainy, and it won't be chewy.

2. Cut the onions into shreds and fry until soft.

Save yourself the tears of chopping onions.

3. If you want the filling to be more tender, you can marinate the lean meat with starch, just like you usually marinate meat for stir-fry.

4. Friends who have time can roll out the dumpling wrappers by themselves, while friends who don’t have time can go to the market and buy some.