1, the required ingredients: 600g of pork front leg, 1 egg, salt 5g, sugar 6g, chicken 6g, pepper and thirteen spices 0.5g each, pepper 0.3g, ginger water (30g of minced ginger, 2g of soy sauce, 90g of water), sesame oil 30g mix well.

2, the pork and green onions clean, cut into thin strips, and then change the knife into granular, and then put together into the minced meat (end or rong are). Meat is best to chop their own, do not use a meat grinder, because the meat out of the meat filler meat tissue is damaged, meat flavor will evaporate a lot, not hand chopped meat traps to eat fragrant. In addition, onions before chopping, it is best to total knife pat down, the flavor can be better played out.

3, first add part of the ginger water mix well, and in a direction of beating on the strength, and then add seasoning mix well, then add the egg mixture mix well, and finally add sesame oil mix well, put into the refrigerator for a while and then package can be. Tip: Make sure to add water to the filling first, then add seasoning and finally oil. This is the only way to make the traps taste layered and have a better flavor. Must not put seasoning first, or the flavor will evaporate a lot. In addition, after the ginger water is ready, remember to soak for a while, out of the flavor before mixing the filling. The seasoned meat should not be wrapped immediately, marinate for 1-2 hours before wrapping, the flavor will be more integrated.

4, this onion dumpling filling flavor is really good, dumplings meat tender juice fresh, bite a mouth full of overflowing fragrance, juice is also instantly burst out, feel particularly good. And the practice is not difficult, as long as you master the above steps, you can also make a juicy and tender dumpling meat filling.