Loved this pork and leek stuffing.
You can replace the meat with beef.
If you don’t like leeks, replace them with fennel, beans, etc. (But if you want to replace them with vegetables, cabbage, etc., you need to kill the water before adding them~)
Anyway, it’s a universal formula for dumpling filling.
Next, you’ll love dumplings even more
Pork (with fat)
|About 70 grams.|
light soy sauce
White pepper powder (optional)
Ginger and onion water ❤️
|About 20 grams.|
Dumpling skin ❤️
How to make dumpling filling with soup and water
Knead for 2 minutes to form a ball. Shape into a round and let rest at room temperature (cover with a lid or plastic wrap).
Make the onion and ginger water (the purpose of the onion and ginger water is to help remove the fishy taste of the meat mixture as well as to make the mixture taste better) in a bowl with water and a little wine. Shredded onion and ginger are put into a bowl and soaked for about half an hour to make green onion-ginger water. Can also be put directly into the Xiao Mei 20 seconds speed 10 beat into the green onion ginger juice, the taste is more intense. (The picture is the beaten green onion and ginger water, a small beauty is really convenient)
Add the meat mixture (for the meat mixture, refer to the recipe of the raw bun) to the main pan and put the spices. Set the speed to 2.5 for 1 minute and slowly add the ginger and spring onion water from the pan. The meat mixture is now ready to be rolled out.
Add the chopped shallots to the mince, mix well and then add the sesame oil. (You can set it for 15 seconds/reverse 2.5 to allow the mincemeat to blend)
Add the chopped chives and mix well. Dumpling filling finished.
The dough can be made before the leeks are put in the dumplings~ Roll the dumplings into long strips and pull them into 10g pieces.
Roll out the dough. It’s so good to make your own dough!
The juicy dumplings are done!