During the Spring Festival, dumplings have become a must-have delicacy for every household, whenever family and friends get together, I will personally cook a pot of dumplings to entertain them, thin skin and big filling, delicious and juicy, so that everyone is full of praise, have asked me what is the secret of cooking dumplings, why the taste is better than their own handmade.
The key to making delicious dumplings lies in two aspects: wrapping dumplings and boiling dumplings. In the process of making dumplings, many people think that the richer the seasoning, the better, which is a misunderstanding; And when cooking dumplings, most people put the dumplings directly into the pot, which can easily cause the dumpling skin to crack. Behind the seemingly simple dumplings, there are actually many hidden skills, today I will share some tips, friends who love dumplings may wish to collect them.
Dumpling fillings are mainly divided into two types: vegetarian filling and meat filling, although vegetarian filling is also delicious, but it seems that everyone prefers meat filling, and I will take meat filling dumplings as an example to introduce you to the correct way to make dumplings.
Many people find that the meat-filled dumplings they make are dry and woody, and they are not fragrant. How can you make dumplings delicious and juicy? When cooking dumplings, how to keep them smooth and non-sticky, and the skin is not broken? Here are all the tips, let's take a look.
Making pork cabbage dumplings].
Ingredients: pork belly, Chinese cabbage, chives, ginger, salt, light soy sauce, dark soy sauce, oyster sauce, pepper, Sichuan peppercorns, cooking oil.
When making dumpling filling, the choice of meat is crucial. Fatty and lean pork belly or semi-fat and half-lean foreleg meat should be used, and pure lean meat should be avoided, otherwise the taste will be dry. Even if it is a beef and mutton filling, in order to ensure that the taste is oily and juicy, you need to add the right amount of oil.
Wash the pork belly, remove **, cut it into thin slices, and chop it into minced meat with a knife. Although the meat grinder is more convenient, I prefer to chop the stuffing by hand because it tastes better, so you can try to compare.
Add an appropriate amount of rapeseed oil to the pot, add the green onion and ginger slices and fry over low heat, remove after the color turns yellow, and let the green onion and ginger oil cool for later use. When preparing dumpling filling, many people are accustomed to adding only sesame oil, although fragrant, but not as fragrant as green onion and ginger oil, the latter can better remove the smell and increase the flavor.
Add chopped green onion and minced ginger to the minced meat, add an appropriate amount of salt, light soy sauce, dark soy sauce, oyster sauce, pepper, Sichuan pepper powder and green onion and ginger oil, stir clockwise for 5 minutes to make the meat filling strong, then marinate for a while to absorb the flavor, then process the cabbage.
Cut the Chinese cabbage in half, wash and chop, add two spoons of salt, mix well by hand, and marinate for 20 minutes. After pickling, wrap it in gauze to squeeze out the water, this step avoids too much water in the cabbage, which will affect the taste of the dumplings.
Add the squeezed cabbage water to the marinated meat filling and stir evenly to make the filling more delicious. Finally, drizzle with an appropriate amount of green onion and ginger oil, stir until the cabbage and meat filling are well combined, and place in the refrigerator for half an hour.
You can roll out your own dumpling wrappers or buy ready-made dumpling wrappers and wrap them into dumplings according to your personal habits. The method of cooking dumplings is key, and many people go directly to the pot, resulting in dumplings that are easy to break the skin and stick to the pan.
Add water to a pot and bring to a boil, remember, freshly wrapped dumplings should be placed in boiling water, and a spoonful of salt should be added to the water to prevent the dumplings from breaking the skin. Once the dumplings are in the pan, gently push to avoid sticking to the pan and cook over high heat.
To cook dumplings, you need to boil the skin first and then the filling. Cook the skin without a lid and add a bowl of cold water after boiling. One of the keys to cooking dumplings is to "point water", which will lower the temperature and ensure that the dumplings are cooked without breaking the skin and have a better taste. The pastry chef pointed out that there is a huge difference between ordering water and not, and not ordering water leads to the dumplings being easy to break under high temperatures.
Add cold water and cover to cook the filling, and the temperature rises after the lid is covered, which is conducive to the filling to cook thoroughly. After the water boils again, add water and stir again, continue to cover and cook until the dumplings are all floating.
If you want the dumplings to be smoother, you can put the cooked dumplings in cold water. Prepare garlic vinaigrette and eat the boiled dumplings with dipping, which tastes great. Have you mastered the method of cooking dumplings? The reason why some people's dumplings are not delicious is because they do not use the correct method and cook them directly in the pot, resulting in poor taste. Remember, add salt to the pot under boiling water first, and "water" after boiling to ensure that the cooked dumplings are smooth, chewy, and delicious.