The key to whether the dumplings are delicious is mainly the filling, so adjusting the filling is very important. Some people always feel that the dumplings made in restaurants are tender, juicy, full of meat flavor, and particularly delicious, while the dumplings made at home always taste a little worse. In fact, this mainly depends on the filling. When some people adjust the filling, I felt that the more ingredients, the better, so I added a little of whatever ingredients, but I didn’t expect that the dumplings would taste weird, so when making meat-filled dumplings, remember “3, 3, don’t”, the meat is full of flavor. The taste is right, juicy and no fishy smell!

Three times:

One way: pepper water:

Speaking of pepper water, as the name suggests, it is the water in which dried peppercorns are soaked. The peppercorns are usually soaked in hot water for 2 seconds in advance. For several hours, use pepper water to prepare the meat filling, which can not only remove the mutton, remove the fishy smell, and increase the aroma, but also make the meat taste smooth, tender, delicious and juicy. Therefore, pepper water is essential for preparing meat fillings.

Second, put the minced ginger:

The role of ginger is not great in meat-filled dumplings, because the meat itself contains fishy or muttony smell, which affects the taste when eaten, and ginger’s Its function is to remove the fishy smell from the meat, and at the same time, it can also make the meat fresh. But when we are making it, we need to cut the ginger into minced ginger, the finer the better, so that it can be perfectly integrated into the meat, so that the taste itself is not so obvious.

Three chopped green onions:

Meat filling generally tastes greasy, so we add an appropriate amount of green onions, which not only makes the meat filling more delicious, but also effectively relieves greasiness. , In addition, the time of adding green onions is also particular. Some people add green onions when mixing the meat filling. This is not correct. You should chop the green onions and meat filling together when mincing the meat filling, so that their aromas can be blended. Together, the taste is delicious.

Three things to avoid

One thing not to add: Cooking wine:

When we make fish or stew, we are accustomed to adding a little cooking wine to remove the fishy smell, but this I don’t know the principle of cooking wine to remove the fishy smell. Cooking wine can only take away the fishy smell when it evaporates when exposed to heat. Therefore, some people are also used to adding some cooking wine when making dumpling fillings. In this way, the cooking wine cannot evaporate and the resulting dumplings Not only is it not delicious, but it also has a strange smell.

Two eggs:

Some people like to add an egg when making meat fillings. They think that this can increase nutrition and the meat fillings will not fall apart. In fact, everything has advantages and disadvantages. Adding eggs will aggravate the fishy smell, because eggs themselves also have a fishy smell, which will destroy the deliciousness of the meat filling, so it is best not to add eggs.

Don’t put five-spice powder and thirteen-spice powder:

Everyone knows that there are many kinds of spices in five-spice powder and thirteen-spice powder, and the main ingredients are tangerine peel and star anise. Stewing and marinating meat with spices is okay, but if added to stuffing, not only will it not remove the fishy smell, but it will cover up the aroma of the meat, making it taste bitter or weird.

Now that we know which ingredients can be added to the meat filling and which ingredients cannot be added, let’s take a look at the radish and pork dumplings:

1. Remove the head and tail of the washed radish, and then wipe it Shredded, we grow green radishes here. This kind of radish is tender and juicy. A lot of water will come out when making dumplings, so the shredded radish should be marinated with two spoons of salt.

2. Chop the pork into the filling. For the pork, I choose front trough meat. This piece of meat is particularly tender and suitable for making dumpling fillings. When mincing the filling, add the green onion and chop it together, which will make it more delicious. Soak the Sichuan peppercorns in hot water for 2 hours, add to the meat filling in three batches, stir until the meat filling is thick and squeaking, then add an appropriate amount of light soy sauce, salt, sesame oil, and minced ginger, stir well and marinate for 10 minutes. When making the filling, you must add sesame oil and pepper water, so that the meat filling will be delicious and not fishy. Do not add five-spice powder and thirteen spices, because the flavors of five-spice powder and thirteen spices are too strong and will mask them. The flavor of the radish itself is enhanced.

3. Squeeze the water from the pickled radish with clean gauze, then chop it finely, add the pickled meat filling, stir evenly and add an appropriate amount of cooking oil, so that the dumpling filling is ready.

When making meat-filled dumplings, remember to "put 3 and 3 without", add pepper water, green onions and ginger, but leave out cooking wine, eggs and five-spice powder. This way, the dumplings will be full of meat and taste. , delicious and juicy without any fishy smell. Friends who like it can refer to it.