Does the lack of juicy dumpling filling have anything to do with the meat? What does the lack of juicy dumpling filling have to do with?

As we all know, dumplings are a common type of pasta. There are many ways to make them. Different methods will use different fillings, and they will have different flavors and textures. Many people make dumplings at home. Some people make dumplings that are not juicy. Does the juiciness of the dumpling filling have anything to do with the meat? Let's take a closer look!

Does the lack of water in dumpling filling have anything to do with the meat?

There is a certain relationship.

First of all, I like to buy fresh pork belly or hind leg meat, which has the right amount of fat and lean pork. If you buy only lean pork, it will not taste good, dry and woody, and not elastic. I like to chop the pork I buy by hand, and then look at the amount of all the ingredients for making dumplings, add appropriate amounts of peanut oil, salt, light soy sauce, oyster sauce, thirteen spices, sugar, cooking wine, chicken essence, and cornstarch and mix them evenly. During the stirring process, follow one direction and add appropriate amounts of cold boiled water twice until the meat filling is smooth. After the meat filling has been marinated for about five minutes, chop the washed carrots and leeks, put them in and mix them evenly with the pork filling. The dumpling filling made in this way is not only juicy but also tastes good. Friends who like it can try it.

What is the relationship between the dumpling filling not being juicy

The following are the reasons why the dumpling filling is not juicy:

1. No water was added when chopping the stuffing.

Adding some water when chopping the stuffing can make the meat smoother and make it taste better when eaten.

2. No seasoning oil and eggs were added when making the filling.

Add eggs and blending oil when making the filling to lock in moisture while also making it more nutritious.

3. No raw soy sauce is added to enhance the color.

Add some light soy sauce when stirring, which will enhance the color and taste greatly.

Summary: To make good dumpling filling, add water, oil and eggs and delicious dumplings will naturally appear.

What kind of meat is delicious for dumplings?

Good ingredients have good taste. Juicy dumpling fillings start with meat selection. Take pork as an example: fresh pork should be graded to better bring out the advantages of each ingredient.

Pork meat

Pork plum meat is the piece of meat behind the pig's neck. This piece of meat can be said to be the most suitable part of the pig for stuffing. Because the plum meat is mixed with fat, and there is no fascia, and it is particularly tender.

Pork belly

Pork belly is not as good as pork belly, but it has more fat and the filling is more moist, so it can be a good choice for those who like delicious dumpling fillings.

Summarize:

Among the parts of the pig for stuffing, I think these two parts are the best. As for the tenderloin and front and back legs, they are either too lean or have too much fascia, so the taste of them as stuffing is not as good as pork belly and pork tenderloin.

What should I pay attention to when making dumpling fillings?

1. Choice of meat

First of all, fresh meat is the first priority. Choose front trough meat. The front trough is the part above the front leg of the pig. The meat here is "live meat" and the fiber tissue of the meat is uniform in thickness. There is a small amount of fat in the fiber tissue. This meat is used as stuffing. The meat is moist and not dry. The recommended fat-to-lean ratio is 2:8. If you like to eat something more fragrant, choose a fat-to-lean ratio of 3:7.

2. Secret water

Everyone knows that you need to add water to the stuffing. But what kind of water is really important. Good stuffing water can remove the fishy smell, enhance the flavor, and relieve greasiness. My personal method is to add 2 cloves of aniseed, 2 grams of peppercorns, 5 grams of green onions, 5 grams of celery, and 250 grams of boiling water in a pot and boil for 5 minutes and let it cool naturally (Note: the amount of one pound of pork stuffing)

3. The order of adding ingredients to the filling

If you have doubts about this, you must have encountered the problem that the meat filling does not absorb water when making the filling. No matter how hard you stir the meat filling, it is still watery. It is not easy to make dumplings. The cooked dumplings are watery and the filling does not stick together. So the steps for making the filling are: first add salt and stir in one direction - then gradually add water in several times - add ginger juice - then add other seasonings - add oil and stir evenly - finally add chopped green onions before making dumplings.