How to make delicious dumpling fillings

Dumplings are a very popular delicacy in people's minds, because this delicacy has high nutritional value, and the taste can be chosen according to personal needs. Among them, the filling of the dumplings is the most critical part, and making dumplings is a very skillful activity. If you want the dumplings to taste good, you must make them well. Let's take a look at how to make the dumpling filling delicious?

1. Add 1 gram of salt and 250 grams of water to one pound of flour and knead into a smooth dough. The dough must be kneaded thoroughly and smooth. Adding salt can make the dough more chewy. Cover the kneaded dough with a bowl or plastic wrap and let it rise for 15 minutes.

2. Chop the green onion and ginger, add 80 grams of water to soak them to make green onion and ginger water, or you can use warm water to soak them. If you like green onions and ginger, you can just chop them up and add them to the stuffing. If the filling is lamb or beef, add some peppercorns to the scallion and ginger water.

3. Soak 80 grams of scallion and ginger in water three times and add to the meat filling. After each addition, beat in a clockwise motion.

4. It is recommended to start directly and stir clockwise with your hands. Believe me, it will get twice the result with half the effort! Beat until the meat filling is elastic.

5. Add light soy sauce, oyster sauce, sugar, sesame oil and pepper.

6. Stir thoroughly in a clockwise direction.

7. I prepared two kinds of fillings, one is celery and pork, the other is corn and pork. I also chopped the celery leaves to make the flavor richer. Corn with fresh fruit kernels.

8. Take out 300 grams of minced meat, add celery stuffing, pour in 1 tablespoon of corn oil, add 2 grams of salt and mix well.

9. Mix the remaining 200 grams of pork filling with corn kernels, add 2 grams of salt and mix well.

10. Roll the proofed dough into long pieces. If the dough is relatively large, it is easier to roll it into two pieces.

11. Cut into small pieces and sprinkle some dry flour to prevent sticking. Cover with plastic wrap.

12. Take a small dough and roll it into a dough sheet that is thick in the middle and thin at the edges.

13. Use the four fingers of your left hand to hold the dumpling skin and wrap the dumpling filling.

14. Fold the dumpling wrapper in half and pinch it in the middle.

15. With the thumbs of both hands on top and the index fingers on the bottom, pinch the left and right edges of the dumplings respectively. My right hand was taking pictures, so I couldn't demonstrate.

16. Use the thumbs and index fingers of both hands to pinch the edges together. When pinching, you can squeeze the filling slightly towards the middle to make it look better. This wrapping method is simple and quick.

17. Boil water in a pot and add dumplings when the water boils. While putting the dumplings in the pot, use a spoon to make clockwise circles in the pot to get the water flowing so that the dumpling skin will not stick to the pot.

18. Bring to a boil, add half a bowl of cold water and continue cooking. Just add cold water twice in total.

19. Cook until all the dumplings float on the water and their bellies are inflated, then they are cooked.