How to make the dumpling filling taste better, what are the instructions for mixing the filling?

The dumpling filling is very delicate. Remember 4 points. The meat is tender and fragrant. Dumplings are delicious and juicy! Let me share these four points with you. I have mastered the four points. The meat is flavorful, soft and tender. It's not dry or wood-fired. It's practical. Let's see.

The first point: remember what condiments you shouldn't put

First of all, cooking wine should not be put in the dumpling filling. Putting wine in the dumpling filling is the most taboo because the prepared dumpling filling should be wrapped in the dumpling skin. When the dumplings are cooked in the pot, the alcohol does not evaporate and take away the fishy flavor. When the dumplings come out of the pot, they not only have the flavor of the alcohol, but also the flavor of the meat. If you like to put the wine in, you can try not to put it in.

Secondly, don't put in seasonings that are too complex in flavor. For example, five-spice powder is made from a variety of spices ground together and has a strong flavor. If you put it into the dumpling filling, it will easily mask the original flavor and freshness of the ingredients. When the dumplings come out of the pot, you can only taste the five-spice powder, which is hard to eat.

Second point: Remember what seasonings you can put in

First, when seasoning, you must add salt and raw soy sauce. To add flavor, add a little white pepper, ginger and green onions. To keep it fresh, add a little sugar, oyster sauce and chicken essence. Choose according to your preference. You can put in aged soy sauce or leave it out. If you put too much, otherwise the soy sauce will taste too heavy and it won't be good.

Secondly, when taking water, if the meat mixture is going to be dry or firewood, it must know how to take water. Only when there is water in the meat mixture, it will be more tender. When taking water, you can add water, but this is too common. The best way is to add onion, ginger and pepper water to the meat mixture, which will not only tenderize the meat, but also increase the aroma of the meat and make it fragrant.

Lastly, when adding oil, do not put raw oil, but cooked cold oil. It is recommended not to put sesame oil. Although the dumplings smell good when you put them in, they don't taste good when they come out of the pot. It is recommended to add onion, ginger, pepper and fennel to the oil and deep fry. After the frying oil cools down, it can be used again. In this way, the dumpling filling will have a stronger flavor.

Third point: remember what kind of meat to use

When mixing the dumpling filling, it is best to use both fatty and lean meat. If you only have pure lean meat, the dumpling filling is very dry and wood-fired, not even good enough to beat the water.

The best choice is front leg meat. You can also use panko without the front leg meat. The ratio of front leg meat is 37% fat and 70% lean. If the panko is greasy. When cutting the filling, remove the sinew inside the front leg meat so that the minced meat tastes better.

The fourth point: remember the order in which you make the dumplings

Some people make dumpling fillings just for that. Put the meat and vegetable fillings together, put in all kinds of seasonings, and then mix well; some people take water before seasoning, or add oil before seasoning. These practices are wrong. Dumpling fillings should be mixed in the correct order so that they come out tasty.

Remember to season first, then beat the water, then add oil, and finally mix in the vegetable filling. The meat filling adjusted in this order is not only very tasty, but also very flavorful and tender.