Pork Spring Bamboo Shoot Dumplings
by meggy dancing apple
Favorite
Difficulty
Easy
Time
30m
Serving
3
Northerners like to eat dumplings are simply famous, regardless of major festivals, or family gatherings, dumplings are an indispensable highlight. From the common pork leeks to the unique tomato and egg fillings, almost everything that can be fried into a dish can also be made into dumpling fillings. Over time, as to what kind of material to use raw meat or cooked meat, "every village has its own tricks".
The dumplings I brought today were originally only eaten in the spring, but now we can use high-tech means. Fortunately, my mother has a back-sight and kept some, so I can eat it in the summer. The stuffed dumplings are so fragrant. Don't tell me, just this trick, don't talk about summer, even in autumn, we can still enjoy the delicacy of spring.
Bamboo shoots have high nutritional value, and they are fresh in spring. However, the spring bamboo shoots are not easy to taste, and because they carry more oxalic acid, they taste a bit numb and astringent. Before serving, it should be boiled in light salt water for a few minutes, and then "pulled up" with cold water, which can remove the oxalic acid to a large extent, and it will taste more tender and delicious.
Because bamboo shoots are not easy to taste, when making dumplings, my home cooked meat filling, which is to fry the pork filling, add appropriate amount of salt and soy sauce, and then pour the bamboo shoots into the meat filling, so that the gravy can be completely covered by the bamboo shoots. After being absorbed, after the process of wrapping and boiling, the strong aroma of the gravy has been completely blended with the tenderness and crispness of the bamboo shoots. It is not a bit numb and astringent, and there is a taste of braised pork. If it is replaced with raw meat, it will only highlight the freshness, but not the strong flavor.
Whether to make dumplings with raw or cooked stuffing, there is actually no one rule. Everyone has their own taste, and each place has its own characteristics. But after so many years of experience in eating dumplings, I have come up with a few points. For example, for hard-tasting ingredients such as bamboo shoots, eggplants, potatoes, etc., it is best to use cooked meat fillings. The soup and oil in the meat can be fully absorbed by these ingredients, adding a strong flavor. If you use raw stuffing, the soup will not be soaked in the ingredients well.
I wonder if you who love to eat dumplings, do you have some methods of your own? Welcome everyone to leave a message and discuss in the comment area.
The dumplings I brought today were originally only eaten in the spring, but now we can use high-tech means. Fortunately, my mother has a back-sight and kept some, so I can eat it in the summer. The stuffed dumplings are so fragrant. Don't tell me, just this trick, don't talk about summer, even in autumn, we can still enjoy the delicacy of spring.
Bamboo shoots have high nutritional value, and they are fresh in spring. However, the spring bamboo shoots are not easy to taste, and because they carry more oxalic acid, they taste a bit numb and astringent. Before serving, it should be boiled in light salt water for a few minutes, and then "pulled up" with cold water, which can remove the oxalic acid to a large extent, and it will taste more tender and delicious.
Because bamboo shoots are not easy to taste, when making dumplings, my home cooked meat filling, which is to fry the pork filling, add appropriate amount of salt and soy sauce, and then pour the bamboo shoots into the meat filling, so that the gravy can be completely covered by the bamboo shoots. After being absorbed, after the process of wrapping and boiling, the strong aroma of the gravy has been completely blended with the tenderness and crispness of the bamboo shoots. It is not a bit numb and astringent, and there is a taste of braised pork. If it is replaced with raw meat, it will only highlight the freshness, but not the strong flavor.
Whether to make dumplings with raw or cooked stuffing, there is actually no one rule. Everyone has their own taste, and each place has its own characteristics. But after so many years of experience in eating dumplings, I have come up with a few points. For example, for hard-tasting ingredients such as bamboo shoots, eggplants, potatoes, etc., it is best to use cooked meat fillings. The soup and oil in the meat can be fully absorbed by these ingredients, adding a strong flavor. If you use raw stuffing, the soup will not be soaked in the ingredients well.
I wonder if you who love to eat dumplings, do you have some methods of your own? Welcome everyone to leave a message and discuss in the comment area.
