Dumplings, as one of the traditional Chinese delicacies, are deeply loved by people. The preparation of dumpling filling is the key to determining the deliciousness of dumplings. In the process of adjusting the dumpling filling, there is one detail that is often overlooked, and that is the order in which the seasonings are added.

Many people are accustomed to adding salt before oil, but this practice often causes the meat filling to become woody and difficult to taste. The correct way should be to put oil and then salt first, so that the dumpling filling will be tender and juicy, and the aroma will be tangy.

The benefits of putting oil first

The beauty of this sequence is that it locks in moisture and nutrients in the mincing. During the mixing process, the meat filling will gradually release water, and if salt is put first, the salt will quickly penetrate into the meat filling, so that the moisture in the meat filling will be precipitated, causing the meat filling to dry out and become firewood.

The oil will form a protective film on the surface of the meat filling, which can effectively prevent the salt from penetrating too quickly and reduce the loss of moisture in the meat filling, so that the meat filling will remain tender and juicy.

Detailed explanation of the operation steps

When preparing the dumpling filling, first put the meat filling into a container and add an appropriate amount of cooking oil, such as peanut oil, sesame oil, etc., which can not only increase the flavor of the filling, but also make the meat filling more lubricated. Stir the minced meat in one direction with chopsticks so that the oil is fully incorporated into the minced meat.

You can add the chopped green onion and ginger according to your personal taste, and continue to stir well. Minced green onion and ginger can remove the fishy smell of the meat filling and add aroma. Then, add the right amount of seasonings, such as light soy sauce, dark soy sauce, oyster sauce, etc., which can enhance the umami and color of the minced meat. Continue to stir in one direction to allow the seasoning to penetrate evenly into the mincing.

Finally, add the right amount of salt, the amount of which should be adjusted according to personal taste and the amount of minced meat. After stirring well, you can taste the flavor of the meat filling and fine-tune it as needed. If you feel that the meat filling is relatively dry, you can add some water in an appropriate amount and continue to stir to let the meat filling fully absorb the water. However, it should be noted that the amount of water should not be too much, otherwise the meat filling will become too thin and soft and not easy to wrap.

Preparation techniques for vegetable filling

For vegetable-stuffed dumplings, the preparation method is also different. Vegetables are more likely to produce water during the mixing process, so special attention should be paid to controlling the moisture when preparing vegetable fillings.

Wash and chop the vegetables first, wrap them in gauze or a clean cloth to squeeze out the excess water. Then, put the drained vegetables into a container, add an appropriate amount of cooking oil, and stir well. The purpose of this is to form an oil film on the surface of the vegetables and prevent the vegetables from coming out of the water during the subsequent seasoning process.

Next, add the chopped green onion and ginger and seasonings such as salt, chicken essence, pepper, etc., and continue to stir well. If the vegetable filling is relatively dry, you can add some meat filling or eggs in moderation to increase the stickiness and texture of the filling.

Precautions for adjusting the filling

When preparing the dumpling filling, there are some details to pay attention to. First of all, when stirring the meat filling, be sure to stir it in one direction, so that the meat filling can be more vigorous, and the dumpling filling is not easy to fall apart.

Secondly, the seasoning should be added in moderation, too much seasoning will cover up the umami of the meat filling, and too little will make the meat filling taste bland. In addition, the prepared dumpling filling should not be left for too long, otherwise the meat filling is easy to deteriorate, which will affect the taste and quality of the dumplings.

When adjusting the dumpling filling, add oil first and then salt, this simple order adjustment can bring unexpected results.

Properly prepared dumpling filling, tender and juicy, with a mouth-watering aroma. Master this technique, whether you are preparing meat or vegetable filling, you can easily make delicious dumplings. The next time you make dumplings, you may wish to try this method of filling and I believe you will be pleasantly surprised.