In the rich recipes of Chinese cuisine, dumplings have always occupied an important position. As the core of dumplings, the meat filling directly determines the quality of dumplings due to its texture and taste. So, how do you make a delicious dumpling filling? Here is the secret of mixing meat filling.
First of all, meat selection is key. Generally speaking, foreleg meat and pork belly are the first choice for preparing dumpling meat filling. The foreleg meat is more tender, while the pork belly is fat and lean, and the taste is rich. If you want a richer taste, you can add some pork neck or pork shoulder.
Next is seasoning. Seasoning is an important step in preparing meat filling, and it is necessary to master the proportion of basic seasonings such as salt, sugar, soy sauce, and cooking wine. Generally speaking, 1000 grams of minced meat requires the addition of 10-15 grams of salt, 5-10 grams of sugar, and a moderate amount of cooking wine and soy sauce. At the same time, you can add some five-spice powder, minced ginger and garlic according to personal taste.
In addition, stirring is also a key step in the preparation of the minced meat. Stir the minced meat in a clockwise direction to allow the seasoning to fully integrate and add flavor to the mincing. When stirring, you can add an appropriate amount of water to make the meat filling more tender and juicy. However, it is important to add an appropriate amount of water, too much will cause the meat filling to be too sparse, and too little will make the meat filling too compact.
Finally, there is the sealing. The prepared meat filling needs to be sealed and left for a period of time to allow the seasoning to fully penetrate into the meat and enhance the texture and taste of the meat filling. Generally, the sealing time is about 30 minutes, but it can also be extended or shortened according to personal taste.
In the process of preparing the dumpling meat filling, there are some tips to pay attention to. For example, when selecting meat, you can choose some parts with less fascia, so that the meat filling is more delicate; When seasoning, you can mix the seasoning with a small amount of minced meat and stir it before adding it to the remaining minced meat; When stirring, you can add an appropriate amount of water in batches, and stir well after each addition; When sealing, you can use plastic wrap to seal the meat filling to avoid air entering and affecting the texture and taste.
In addition to the above steps and tips for preparing dumpling meat filling, there are some common misunderstandings that need to be avoided. For example, do not stir the meat filling too much to avoid the texture becoming too sticky; Don't add too much seasoning, so as not to mask the deliciousness of the meat; Do not season too early, it is best to season after sealing to avoid uneven penetration of the seasoning; Do not neglect the steps of sealing and placing the seal, otherwise it will affect the texture and taste.
In short, the preparation of dumpling meat filling requires mastering the steps and skills of meat selection, seasoning, stirring and sealing, and at the same time paying attention to avoiding common misunderstandings. Only in this way can you create a delicious dumpling meat filling that will leave you with an endless aftertaste.