As the saying goes, "professional people do professional things", when it comes to making dumplings, or dumpling house is the most professional. Whether it is a meat or vegetarian filling, all are tender and juicy, moist and fresh, delicious, why do you always pack it?

If the dumplings are good, the dumpling filling is the most critical, and every dumpling house has its own "unique secret techniques". I often go to a dumpling house, favorite pork and leek filling, with four words to describe it is "fresh and beautiful". Once I was chatting with the owner and asked him how he made the dumpling filling. The boss is very simple, said "you are an old customer, I will not hide it from you, teach you a few tricks, you can go home as good as the package."

Next to the boss's wife is not very willing, but still full of smiles. The boss said, the dumpling filling is good, the order is very important, not just add. In addition, "one water and one oil" should not be missing.

The following is my favorite "pork and leek filling" as an example, to talk about the skills of mixing the dumpling filling, if you like to eat dumplings, learn from me.

Prepare fresh pork, chives, scallions, ginger, peppercorns, star anise, salt, soy sauce, soy sauce, oyster sauce, sugar, chicken essence.

1, with spices cooking water

Onion cut into segments, ginger slices, a bowl of water in the pot, add onion segments, ginger slices, peppercorns, star anise, large fire boil after small fire continue to cook for 2 minutes, turn off the fire and let it cool, let the spices more soaked in water for a while, so that the scent is fully dissolved into the water, and then filtered out of the spices, leaving the spice water. The spice water has the effect of deodorizing and increasing the flavor, and also makes the meat tender and juicy.

2, to the meat stuffing water

The front leg meat half fat and half lean, strong water absorption, the most suitable for meat stuffing. Wash the front leg meat, remove the skin, use a knife to chop into the meat filling, it is too much trouble can also be twisted. The first thing you need to do is to cut the scallions, and then cut the ginger into small pieces.

Chop the leeks after picking clean, add the right amount of cooking oil and mix, you can prevent leeks from water, also applies to cabbage, celery and other watery vegetables.

Add the boiled spice water to the meat mixture in several times:

First time - pour in 1/4 and stir with chopsticks along the clockwise direction for 2 minutes to let the meat mixture completely absorb the water.

Second time - pour in 1/4 and continue to stir for 2 minutes until the spice water is absorbed, these 2 times are mainly to deodorize and add flavor.

Third - pour in the remaining 1/2 and stir clockwise with chopsticks for 5 minutes to allow the water to be fully absorbed and the meat mixture to become full and translucent so that it is tender and juicy.

How much water to beat? Generally a catty of meat filling to beat 4 two water can be, dumpling house to beat more, can beat in 7 two, the filling is too thin, not good package. To deodorize the meat, it is recommended to use spice water, do not add wine, wine must be volatilized to deodorize, and is not suitable for use when mixing the filling.

3, to the meat seasoning

After the meat becomes full, add chopped green onion and ginger, soy sauce, soy sauce, oyster sauce, sugar, chicken essence, and use chopsticks to stir and wrestle along the clockwise for 5 minutes, so that the meat is strong.

4, add side dishes

Add chopped leeks, beat an egg, and then drizzle in the appropriate amount of sesame oil, continue to use chopsticks to stir, so that the leeks and pork fully mixed.

When mixing the dumpling filling, make sure to mix the meat first and add the side dishes last. It's best to add the side dishes after the dumpling skins are ready to be wrapped.

Eggs add nutrients and a more tender texture, and they increase the stickiness so that the dumpling filling can be easily gathered into a ball.

Fragrant oil can not be missing, you can also use spices to fry some cooked oil, the effect is the same. Fragrant oil is originally cooked oil, rich flavor, can be deodorized to increase the aroma, but also can lock the moisture is not lost, the meat will be more tender and juicy. If the cooked oil is fried, it is best to splash on the dumpling filling while it is still hot, which can greatly stimulate the flavor.

Pork and leek dumpling filling is ready, the flavor is particularly fragrant, the texture is also very tender, wrapped in anything delicious.