How to make pork and mushroom dumpling filling tender? How to mix dumpling filling?

Dumplings are a very popular delicacy. Everyone makes dumplings during traditional festivals. So how to make pork and mushroom dumplings tender? How to mix dumpling fillings? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How to make pork and mushroom dumpling filling tender

2. How to mix dumpling fillings

3. How to cook dumplings without sticking to the pan or breaking the skin

How to make pork and mushroom dumpling filling tender

To prepare the pork and mushroom dumpling filling, first blanch the mushrooms and rinse them with cold water, then dice them and wrap them in gauze to squeeze out the water, then chop the pork into minced meat, chop the cabbage and squeeze out the water, and mince the scallion and ginger. Mix the scallion, ginger, diced mushrooms and minced meat, then add cooking wine, light soy sauce, oyster sauce, sesame oil in turn, and finally add five-spice powder and salt, and then pour in dark soy sauce and vegetable oil and mix well.

1. To prepare the pork and mushroom dumpling filling, you need to first prepare pork, mushrooms, cabbage, cooking wine, as well as light soy sauce, dark soy sauce, oyster sauce, sesame oil, five-spice powder, salt, vegetable oil and other foods.

2. Blanch the mushrooms in hot water, rinse with cold water, cut into dices and wrap with gauze to squeeze out the water. Chop the pork into minced meat and set aside, chop the cabbage and squeeze out the water, chop the green onion and ginger and set aside.

3. Pour the scallion, ginger and diced mushrooms into the meat filling and stir with chopsticks. Then pour the cooking wine, light soy sauce, oyster sauce and sesame oil into the meat filling and stir with chopsticks. Then pour in the five-spice powder and salt and stir well. Finally, pour in an appropriate amount of dark soy sauce and vegetable oil and stir well.

How to make dumpling filling

There are many kinds of dumpling fillings. Meat fillings include three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc., and they are divided into assorted vegetarian fillings and ordinary vegetarian fillings. There are too many kinds of fillings, and you can combine vegetables and meat. But be careful that some vegetables have more water (such as cabbage, tomatoes, etc.), so you need to drain the water first.

After chopped Chinese cabbage, sprinkle a little salt on it and let it sit for a while, then squeeze out the water with your hands. Also, don't add water when mixing the meat filling, because cabbage has a lot of water and the filling is easy to become watery.

To make tender meat filling, first chop the pork belly into a paste, add a little soy sauce, cooking wine, salt, sesame oil, finely chopped green onion and ginger paste. The meat filling made in this way is very tender and delicious whether used as filling or meatballs.

When mixing the meat filling, add a little water and continue to stir until the meat filling is elastic, then add more water and stir again. Do this about 3 to 4 times until the meat filling is thick and elastic. Remember to add less water each time and add it several times.

How to cook dumplings without sticking to the pan or breaking the skin

If you want to cook dumplings without sticking to the pan or breaking the skin, you can add an appropriate amount of salt before cooking, and wait until the salt dissolves before putting the dumplings in. The dumplings will have a chewy skin and will not stick to the pan or break. Add more water and some green onion tips when cooking dumplings, which can also effectively prevent the dumplings from breaking. After putting the dumplings in the pot, stir them in one direction with a spoon to prevent them from sticking to the bottom of the pot.

When cooking dumplings, you can add an appropriate amount of salt and wait until the salt dissolves before putting the dumplings in. The dumplings cooked with salt will have a chewy skin, will not stick to the pan, will not break, and will not overflow from the pan during the cooking process.

Add as much water as possible to cook the dumplings. Before the water boils, add some scallion tips. After the water boils, put the dumplings in to prevent the dumplings from breaking. After the dumplings are put in, use a spoon to go down the side of the pot and stir in one direction to prevent them from sticking to the bottom of the pot.

To prevent the dumplings from sticking to the pan and breaking, you can use egg white when making the dumpling skin and dough. Egg white can increase the protein. When cooking, the protein shrinks and solidifies, making the dumpling skin firm and not easy to stick.