Dumplings are a traditional delicacy in my country and are very popular on the dining tables of ordinary people, especially during festivals, every household will have several plates of steaming dumplings on the dining tables. Dumplings symbolize good luck and reunion. A plate of steaming dumplings is served on the table, which not only has a good meaning, but also family members like to eat them.
A small dumpling skin can contain everything. Almost all kinds of meat and vegetables common in our lives can be used to mix fillings and make dumplings. If you want dumplings to taste delicious, mixing the filling is a very important part. Only by mixing the filling can you make dumplings that your family loves to eat. The editor recently discovered that many friends around me like to put cooking wine when mixing dumpling stuffing. In fact, this is very wrong. So why can't cooking wine when mixing dumpling stuffing? First of all, we need to understand the principle of removing fishy smell from cooking wine. The cooking wine evaporates at high temperatures. During the evaporation process, it can remove the fishy smell and peculiar smell from the ingredients. If the cooking wine is wrapped in the dumplings, the cooking wine cannot evaporate at high temperatures, and the fishy smell in the meat will remain in the dumplings, which is not worth the loss. The reason why many friends make dumplings is not delicious and have a strange smell is because they add cooking wine when mixing the filling. Remember to tell your family and friends around you!
So how to make the dumpling stuffing delicious? Below, the editor will share with you the most classic pork and cabbage filling method. Learn this filling method to make sure that your family fall in love with eating the dumplings you make.
[ pork and cabbage stuffed dumplings ]
Preparation ingredients: 500 grams of front leg meat, 600 grams of Chinese cabbage, salt, chicken essence, MSG, five-spice powder, light soy sauce, dark soy sauce, cooking oil, sesame oil, green onion, ginger.
Method steps:
1. Before mixing the dumpling filling, we must first boil a bowl of water. This is the key to the tender and juicy filling of the dumpling. Add 500 grams of water to the pot. After boiling over high heat, add 2 grams of pepper, 2 grams of large ingredients, a few slices of green onion and ginger slices. Cook for 2-3 minutes. Cook the aroma of the spices and put them out and let them cool for later use. This water can tenderize the meat, remove fishy smell and enhance the fragrance.
2. Wash the cabbage and chop it, then add two spoons of salt and mix well to kill the excess water in the cabbage. The water content in cabbage is relatively high, so before mixing the filling, you must first kill water to kill excess water. When mixing the filling, you can better absorb the aroma of meat and seasonings.
3. Chop the prepared 500 grams of front leg meat into minced meat, and then add about 200 grams of water. The water should be added in three times. After adding the water, stir in one direction, so that the meat filling can completely absorb the water. This is the key to the tender and delicious meat filling.
4. After the meat filling absorbs moisture, start seasoning. Add salt, chicken essence, MSG, light soy sauce, and five-spice powder to season. Adjust the color of the meat filling to make the color of the meat filling more rosy and beautiful.
Cut the scallions into scallions, mix them with sesame oil first, and then add them to the meat filling. The meat filling in this way will not have the flavor of raw scallions, which is what we often call the strange taste when eating dumplings.
5. Finally, add the cabbage that has been killed in advance, stir well, add the oil to lock the freshness, and mix well again. The dumpling fillings made of
are fragrant and full of fresh flavor. They are very good when making dumplings and taste very delicious. Friends who like to eat dumplings can try it!
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