Steamed Dumplings, All-purpose Base Meat Filling

Steamed Dumplings, All-purpose Base Meat Filling

1. Prepare the meat, ginger onion, sauce, oil, and ginger onion water separately! (Remember to peel the ginger, the finer the better. Add water and use a blender to make ginger juice)

2. Chop the three fat and seven lean front legs into minced meat

3. [Watering ingredients] smashed ginger cubes, a small handful of green onions, a few peppercorns, add 150ml of hot water to soak the flavor

4. [Modulation powder] Take 500g pork as an example, prepare 3g monosodium glutamate, 3g chicken powder, 1g pepper, 5g white sugar (add 10g in the south) 3g is about half a spoon of our ordinary seasoning spoon 👉🏻 Salt is best not to put Together, put separately when mixing stuffing

5. [Preparation of sauces] 40ml soy sauce (or 30ml light soy sauce, 10ml dark soy sauce), 2 scoops of oyster sauce (normal soup spoon) 15g. If you eat light soy sauce, reduce 10ml (if you don’t add vegetables, you can also reduce 10ml)

6. 🥫[Preparation oil] 30g shallot oil (if not, use ordinary blended oil instead); 30g white sesame oil. 1 small bottle cap soy sauce (can not put)

7. After all the ingredients are adjusted, put them aside for later use

8. Put the seasoning in order to make the minced meat gradually absorb the flavor of the seasoning, making the meat filling more tender and tasty. When mixing stuffing, it must be stirred in the same direction

9. Spread the minced meat and put 3g of salt. Salt can increase the water absorption of the minced meat and make the minced meat more water-absorbing and juice-absorbing. (If the taste is heavier, add salt to 5g)

10. [Water material] Filter out the ginger, green onion and pepper slag, and pour the water into the meat. Add a little water first, see that the meat has not turned white and form a mass, continue to add it for the second time

11. [Flour] Pour the flour and cornstarch (potato starch) (you can add an egg if you don't want to add starch)

12. 【Sauce】Add the sauce in portions.

13. Add half of the oil after the sauce is full. If you are making dumplings with pure meat filling, you can put them all at one time; but if you want vegetable meat filling, add half first, and the other half must process the vegetable filling first, and then put the remaining oil.

14. Add ginger and chopped green onion to enhance the fragrance. You can leave it if you don't like it. Stir well and add the remaining oil.

15. Put the stirred meat into the refrigerator and freeze for about half an hour to 2 hours. Keep refrigerated overnight for use the next day. When mixing authentic dumplings, stir in one direction until the meat is sticky enough to stand up to a chopstick.

16. The universal base stuffing can also add the vegetables you like to eat. After the vegetables are chopped, add an appropriate amount of oil and mix well, and then add an appropriate amount of salt to mix well, and then squeeze the water to dry. Then mix it with the mixed meat filling. The stuffing of Chinese cabbage should be salted first, then squeeze out the water, and then press the method of oil first, then salt. Carrots and leeks don't need to be pickled, just mix them with oil first and then salt. Dried shiitake mushrooms should be soaked and chopped, and then fried in a pan to add to the stuffing, otherwise it will become sour. 👉🏻 If you want to make dumplings with the best taste, the golden ratio of dumpling stuffing meat and vegetables should be 1:1 or 1:0.5.

17. Dumplings

18. bun

19. 🥬Scallion oil method: a catty of oil, half a catty of green onions, cut into sections. Fry on low heat until browned and slightly crispy. If you like the crispy taste, you can deep-fry it a little bit more, the color is slightly black! Save the fried scallion oil together, or use it to make scallion noodles! The onion inside is very fragrant.

20. Manual and stuffing should be so standing and not falling

21. My chef machine Bosch MUM5 series! Personally feel that it has not reached 1200w. Not enough power. But enough to get started

Tips:

Be careful, don’t put cooking wine when you adjust the meat filling, otherwise the meat filling will become sour and astringent, and the taste will be bad. If you think the meat filling is sour, see if it is the problem of the selected soy sauce. Some soy sauce will return sour. For beef filling, reduce 10ml of soy sauce and add 2 tablespoons of sweet noodle sauce or soybean sauce. Change the chopped green onion to green onion or green onion. Turn pepper powder into five-spice powder (if you add sauce, add a little oil to the wok, stir fry the sauce until 30% of the heat, then pour the soy sauce and oyster sauce to mix. Wait until the temperature is reduced to room temperature to use) 🐷 Pork stuffing can also do this, but the sauce will smell Heavier.
🧂My favorite soy sauce is usually Donggu, which is extremely delicious. Chubang's raw soy sauce is delicious and the dark soy sauce is colored. I'm lazy, so I often use soy sauce instead!
😀 The machine is the chef machine. Many brands on the market can be compared a lot. It is recommended to choose more than 1200w. Otherwise, the skill is not enough