Which type of pork is best for making dumplings? What are the techniques for making dumplings with pork?

As we all know, dumplings are a common delicacy. They are made in a variety of ways, have rich flavors, and are delicious and popular. Many kinds of meat can be used to make dumplings, such as beef, lamb, and pork, among which pork is the most commonly used. So which part of the pork is suitable for making dumplings? Let's take a closer look!

Which type of pork is best for making dumplings?

If you ask which part of the body makes the best dumpling filling, it can be divided into: front leg meat > pork buttocks > pork tenderloin.

Pork front leg

The front leg meat is the meat on the front leg of the pig. This part of the front leg meat is often active, the meat is tender, and there is a little fat mixed in the meat. The fat is fat but not greasy, and the combination of fat and lean meat tastes best when used to make dumpling fillings. The hind leg meat is mostly lean meat, and the meat is dry, and the taste is not as good as the front leg meat, so it is generally used for stewing.

Pork butt

The pork buttocks is located on the pig's buttocks, which is also a part of the pig that moves frequently. The meat is tender and has a small amount of fat connected to it. It is most delicious when used as stuffing or stir-fried.

Pork tenderloin

Pork tenderloin is the piece of meat between the pig's spine and ribs. The tenderloin is the most tender and does not contain fat. There is a layer of fascia on the surface, which must be removed before cutting. The tenderloin is commonly used for stir-fried shredded pork and as meat stuffing. When used as dumpling stuffing, just add a little fat.

How to marinate pork dumplings

① The meat filling can be ground with a meat grinder or chopped, but the meat filling should not be beaten too finely. It will taste better if it has a little granularity.

②After adding seasonings and marinating, add pepper water. First, boil a small amount of water with pepper. The main function of pepper water is to add it to the meat filling so that the meat filling absorbs enough water to become more tender. At the same time, adding pepper water will also make the meat filling more delicious (or ginger and scallion water can be used). Pepper water should be added in multiple times so that the meat filling can absorb better. The ratio of meat filling to pepper water is 3:1.

③ When marinating and stirring the meat filling, stir it in one direction so that the clean water can be better absorbed. Stir until it becomes sticky.

④ Do not add cooking oil when marinating the meat filling, as the oil will make the meat filling loose, which will affect the taste of the filling.

What are the techniques for making pork dumplings?

Chop the meat filling

Nowadays, people rarely chop the meat into minced meat by themselves. Instead, they ask the stall owner in the vegetable market to mince it for them. However, the fascia of the meat will be entangled together, and the texture will not be loose. Therefore, before mixing the meat into minced meat, it is best to chop it with a knife so that the meat will be loose.

The meat filling should be watered enough

Before seasoning the meat filling, add water in small amounts several times. When the meat filling has enough moisture, it will be juicy after cooking. Don't add too much water to the meat filling each time. Add more water after stirring until it is completely absorbed. Finally, season with salt, pepper, and sugar, and then add cornstarch. The meat filling will be tender and juicy.

Add vegetables after the meat filling is mixed

After the meat filling is well mixed with water and cornstarch, let it stand for a while, then add the processed vegetable pieces and mix well. Shepherd's purse must be blanched first. Before blanching, drop a few drops of cooking oil into the water, rinse with clean water, squeeze out the water, and chop it. This way, the shepherd's purse will be green and not astringent.