How to make the dumpling filling not taste dry? What to do if the dumpling filling is dry

As we all know, dumplings are a popular delicacy. They taste good, have rich flavors, and come in many different fillings, including pork, vegetables, shrimp, etc., to satisfy the tastes of different people. The fillings of dumplings are very important, so how do you make the fillings juicy and not dry? Let's take a closer look!

How to make the dumpling filling not dry but tender and smooth

1. If you want the dumplings to taste fresh, tender and not dry, take pork filling as an example. There are certain skills in selecting ingredients. To make dumplings with pork filling, you need to choose pork with fat and lean meat. When mixing the filling, you need to add cooking oil, eggs and chopped green onions. The dumplings made in this way will not taste dry, but fresh, fragrant and delicious.

2. Take vegetable stuffing as an example. For example, cabbage stuffing, which needs to be dehydrated with salt, needs to add cooking oil, eggs, and a certain amount of water or broth to change the dry and woody taste.

I haven't made many dumpling fillings, so I won't make any rash assertions. But I'll tell you a more common method of filling, which is cooking oil, eggs, broth or water. I once made dumplings with broth, and they tasted very delicious and had a good texture. Some dumpling fillings need to add another ingredient to change the taste and increase the flavor. For example, Spanish mackerel dumplings, pork and cabbage fillings, etc.

What are the techniques for making dumpling fillings?

1. When preparing dumpling fillings, chopped green onion and ginger are indispensable. Meat fillings are fishy and greasy. Adding chopped green onion and ginger can effectively remove the fishy smell of meat fillings. Just mix it evenly with other fillings.

2. Minced meat is easy to dry out and taste dull, so you must add water when mixing it. Especially for beef stuffing. Here, for a fresh and fragrant taste, I choose to add pepper water. When adding it, be sure to gently pour it along the edge of the basin, and then stir it in one direction with chopsticks. Stir continuously, and the minced meat will taste better if it is stirred vigorously.

3. Some vegetables are more likely to release water when used as dumpling fillings because they contain a lot of water. Therefore, for vegetables that contain a lot of water, do not add too much water when preparing the fillings. In addition, some vegetables will dehydrate after encountering salt. If you add salt to the dumpling fillings at the beginning, the water in the vegetables will be precipitated, and the dumpling fillings will easily fall apart, the taste will deteriorate, and it will be difficult to wrap.

4. Two kinds of oil must be put into the dumpling filling. Cooking oil and sesame oil. Cooking oil can make the filling smoother and more tender. Sesame oil can make the filling more fresh and fragrant.

5. The meat filling for dumplings needs to be cooked separately. If you like strong flavors, you can add an appropriate amount of soy sauce. If you like light flavors, you can choose not to add soy sauce. Before cooking the meat filling, stir it first. Stir it continuously in one direction. The more you stir, the better the taste. After cooking the meat filling, mix it with the vegetable filling and add other seasonings. At this time, you need to stir it again in one direction continuously. This is to make the meat filling better blended and more flavorful.

Common methods of making dumpling fillings

Vegetarian Three Fresh Dumpling Filling

Vegetarian dumplings are also called shrimp dumplings. The main ingredients are fresh shrimp, leeks and eggs. Shrimp dumplings have both the seafood flavor of shrimp and the unique flavor of leeks, and the taste is extremely delicious.

Ingredients: 100 grams of fresh shrimp, 250 grams of leeks, 2 eggs.

Seasoning: salt, salad oil, pepper, water starch

practice:

1. Chop the shrimp into small pieces, add a small amount of water starch and mix well; beat the eggs with salt to make egg liquid.

2. Chop the chives and add salad oil and mix well.

3. Heat oil in a pan, add peppercorns and stir-fry until fragrant, then remove from heat and add egg liquid, stir, break and let cool;

4. Mix the shrimp, leeks and chopped cooked eggs and stir well.

Tips:

Adding a small amount of water starch to shrimps can make them less dry. Adding salad oil to leeks can keep the leeks' fresh flavor.

Dumplings with meat and three fresh fillings

Ingredients: 400g pork filling, 60g dried shrimp, 120g leeks, 5 mushrooms

Seasoning: salt, five-spice powder, light soy sauce, ginger, salad oil.

practice:

1. Soak dried shrimps in warm water; wash and chop mushrooms into small pieces; chop ginger into fine pieces.

2. Chop the chives, add salad oil and mix well.

3. For the pork filling, add the water used to soak the dried shrimps three times and stir in one direction until it becomes thick; add salt, minced ginger and minced mushrooms and continue to stir evenly; add the chopped leek, five-spice powder, light soy sauce and chopped dried shrimps mixed with salad oil and stir evenly to make the filling.

Tips:

The ratio of fat to lean pork filling is 6:4. Adding the water used to soak dried shrimps and mushrooms to the meat filling will increase the freshness of the dumpling filling. Adding salad oil to the chopped leeks can ensure that the freshness of the leeks is not lost.