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Dumpling filling cooking tips

Dumpling filling cooking tips: Beat and knead the ground meat until it becomes sticky, resulting in a tight and elastic filling. Add water to the filling mixture in batches, allowing the meat to absorb the water, making the filling more flavorful with juicy soup. Main Filling (for 4 servings) Ingredients: 840g lean ground pork 360g fatty ground pork 30g minced ginger 40g chopped scallions Seasoning: 2 teaspoons salt 1 tablespoon granulated sugar 40cc soy sauce 60cc Shaoxing wine 100cc water 2 teaspoons ground white pepper 4 tablespoons sesame oil Instructions: Place the lean ground pork in a mixing bowl, add salt and mix until sticky. Add granulated sugar, soy sauce, and Shaoxing wine and mix well. Add water in three parts, and mix until the water is absorbed each time. Add fatty ground pork, chopped scallions, minced ginger, ground white pepper, and sesame oil and mix well. Cabbage Filling Cooking Tip: Soften the cabbage with salt for a more compact filling. Ingredients: Main filling mixture 365g Cabbage 350g Salt 1 tsp Instructions: Cut the cabbage into small pieces and mix with salt. Let it sit for 30 minutes to soften and dehydrate. Squeeze the excess water from the cabbage using your hands. Mix 220g of the dehydrated cabbage with the meat filling mixture. Chive Filling Cooking tip: Mix in the chives right before wrapping to prevent them from getting too soft and releasing excess water. Ingredients: Main filling 365g Chives 150g Instructions: Cut the chives into small pieces. Mix the chives with the filling. Cabbage Kimchi Filling Cooking tip: Squeeze out excess water from the kimchi for a firmer filling. Ingredients: Main filling: 365g Cabbage Kimchi: 400g Directions: Squeeze out excess water from the kimchi and chop it into small pieces. Mix the kimchi and main filling (365g) together thoroughly. Shrimp and Chives Filling Cooking tip: Keep the shrimp whole to enhance the texture. Ingredients: Main filling: 365g Shrimp: 150g Chinese chives: 150g Instructions: Rinse and devein the shrimp, then pat dry. Cut the Chinese chives into small pieces. Mix the Chinese chives with the main filling. Add the shrimp when ready to fill the dumplings. Dumpling dipping sauce Ingredients: 30cc soy sauce 25cc white vinegar 20cc chili oil 10g granulated sugar Instructions: Mix all ingredients together evenly. Tips for making successful homemade frozen dumplings: Sprinkle with cornstarch to prevent sticking and moisture. Only stack and package after the dumplings are frozen. Cover with plastic wrap or a plastic bag to prevent drying and cracking.