As the saying goes: It’s not as delicious as dumplings! As the most traditional delicacy in our country, dumplings are inseparable from almost every important festival. It can be used as the staple food of a banquet, used as the finale, or it can be served alone to make it look decent and friendly.
But the most important thing about whether the dumplings are delicious or not is the filling. How to make the dumpling fillings the most delicious? Next, I want to share with you the stuffing recipe that is not shared by the restaurant. There are three very important points in it. The prepared dumpling filling will be fresh and fragrant.
1. First, we prepare a piece of pork belly, first cut it into slices, and then chop it into mince. It is strongly recommended to chop the stuffing by hand. The stuffing minced by machine will not have gluten or gluten between the meat. The taste is not good enough. In addition, the meat filling should not be minced too much. It should be a little grainy to make it chewy.
2. Prepare a few shiitake mushrooms, remove the stems, wash them with clean water, then squeeze out the water and cut into pieces.
3. Cut the ginger into slices, pat the green onions into pieces and cut them into sections.
Put the scallions and ginger slices in a juicer, add a little water, and beat into scallion and ginger juice. Compared with directly using minced scallion and ginger, the scallion and ginger juice can be better integrated with the meat filling. , remove the fishy smell and increase the aroma, and you will not eat larger onion and ginger particles during use, and the taste is more uniform.
4. Next, we pour half of the onion and ginger juice into the meat filling.
Add dark soy sauce to enhance the background color, light soy sauce to enhance the flavor, salt, chicken powder, and pepper to further remove the fishy smell, and thirteen spices for seasoning. Do not put cooking wine here, onion, ginger juice and pepper are included. It has a very good effect of removing fishy smell, but cooking wine uses volatilization to remove fishy smell. After being made into dumplings, the fishy smell will not evaporate, and it will also affect the umami and aroma.
5. Use stirring and friction to tear the protein so that the meat filling can better absorb the onion, ginger, water and seasonings. This process should last about 3 to 5 minutes. After the meat filling is thickened, add the onion and ginger water again, and continue stirring for about 2 minutes to allow the meat filling to fully absorb the onion and ginger water. The onion and ginger water not only removes the fishy smell and adds fragrance, but also adds moisture to the meat filling, increasing the fresh and tender texture.
6. Then pour in a little scallion oil and stir. The scallion oil can not only lock in water, but also increase the flavor. Only the filling that is fully whipped will taste strong.
7. After the meat filling is mixed, pour in the shiitake mushrooms, and continue stirring until the mushrooms and meat filling are evenly blended. Our dumpling filling is ready. No matter what flavor of dumpling filling is prepared, the side dishes must be prepared. Put it last. This meat filling can not only be used to make dumplings, but also to make small meatballs and small wontons.
1. Adjust the dumpling filling. It is strongly recommended to chop the filling by hand so that it does not lose its gluten and chewiness.
2. Do not add cooking wine when seasoning. It is not allowed to evaporate and will affect the flavor and aroma of the meat filling.
3. It is best to use onion and ginger juice instead of minced onion and ginger. It has a better effect of removing the fishy smell and increasing the aroma. It can also add some moisture to the meat filling and increase the tenderness. If you must use minced onion and ginger, you can add water to the meat filling separately during the mixing process.
Okay, here is the dumpling filling recipe that is not shared by the restaurant. Friends who like it should try it now.