Dumplings, also known as dumplings, are a traditional delicacy loved by Chinese people. They have a history of more than 1,800 years and were first invented by Zhang Zhongjing, a medical saint from Nanyang, my country.

There is a popular saying among the people that "nothing tastes better than dumplings", which shows the popularity of dumplings.

And whenever there is a festival, dumplings are an indispensable delicacy.

As a representative of our traditional Chinese cuisine, dumplings are of course very particular in their production, especially the dumpling fillings, which are full of knowledge.

Take the meat filling as an example. A good meat filling should be fresh and tender, very juicy, and not fishy at all.

To do this, you need to master many skills.

For example, what seasonings to add, the order in which seasonings are added, etc. are all very important. If you make a mistake in one step, the resulting dumpling filling may not be fragrant or delicious.

Regarding the preparation of meat fillings, there is an issue that has been debated for many years, and that is whether the meat fillings should be watered first or seasoned first.

Some people think that the water should be drawn first, while others think that the seasoning should be done first. Which one is the correct way?

Today I will teach you the correct way to make the dumpling fillings fresh, juicy and fragrant. Let’s take a look.

When mixing meat fillings, do you add water or seasoning first?

This is the correct way to make the dumplings, which are tender, juicy and especially fragrant.

Ingredients: pork, onion and ginger water, salt, light soy sauce, oyster sauce, pepper, sugar, oil.

Steps of making: 1. Everyone knows that if you want the meat filling to be more tender and juicy, you need to add water. Compared with adding water, adding onion and ginger water will make the dumpling filling more fragrant and can remove the fishy smell, so

Let’s make a bowl of onion and ginger water first.

Cut some onion and ginger, squeeze out the onion and ginger juice, put it into a bowl, pour in an appropriate amount of water, and soak for 10 minutes. The onion and ginger juice is ready.

2. Prepare a piece of pork, preferably 70% lean and 30% fat. This type of meat is the most fragrant for dumpling fillings. Chop it finely with a knife, put it in a basin, add an appropriate amount of salt and stir in one direction.

Mix evenly, then take out the prepared onion and ginger water, add it to the meat filling in several batches, and stir thoroughly until the meat filling is slurry. Generally, 200g of onion and ginger water is enough for 1 kilogram of meat.

3. After the meat filling is well mixed with water, we then add an appropriate amount of light soy sauce, oyster sauce, pepper, and sugar to taste. After stirring well, add an appropriate amount of cooked oil or sesame oil and mix well. Our meat filling is ready.

Cooking skills 1. Mix the meat filling, salt - water - seasoning - seal oil. This order cannot be wrong, otherwise the dumpling filling will not be fresh and tasty.

2. When mixing pork stuffing, it is best to add onion and ginger water, and if it is mutton stuffing, it is best to use pepper water, which can remove the fishy smell and increase the aroma.

3. When fetching water, be sure to add it several times in small amounts. Stir thoroughly each time to allow the meat filling to fully absorb the water before adding the next time. Finally, stir until the meat filling is sizing. Sizing means that the meat filling is very sticky.

Thick and then a bit whitish in color.