What is the best filling for dumplings?

The most important thing to make delicious dumplings is the preparation of the fillings. Most home-cooked dumplings are cooked in boiling water, and the soup is just plain water without any seasoning. Some people don’t even use dipping sauce. The key to making the dumplings delicious at this time lies in how the fillings are prepared. There are many delicious dumpling fillings, and it all depends on personal taste. Below are some simple recipes for making dumplings with vegetarian and meat fillings.

1. Chopped green onion and ginger are essential

Especially for meat-filled dumplings, chopped green onion and ginger are absolutely indispensable. If chopped green onion and ginger are missing, the unique fishy smell of the meat filling will appear. So be sure to add chopped green onion, ginger and meat filling and mix well first.

2. Put the seasoning in the meat filling

Some people like to mix the meat and chopped vegetables together first, and then add various seasonings when making dumpling fillings. The taste of the dumplings will definitely be greatly reduced. You should do this: first put chopped green onion and ginger into the minced meat, then add various seasonings into the minced meat in turn, stir evenly, and then put in the dishes you want to add.

3. Add appropriate amount of water to the meat filling

When making pork fillings, especially beef fillings, you must remember to add an appropriate amount of water when making dumplings or buns. The method is to gently add water around the edges while stirring in one direction with chopsticks. It should be noted that if you want to add cabbage, do not add too much water because cabbage itself has a lot of water.

4. Pour a little cooking oil into the meat filling

Some people say that since they are meat-filled dumplings, there must be a lot of oil and water, so why pour in cooking oil? Wouldn’t it be greasy? Don't worry about this. Pour a little (just a small spoonful) of cooking oil into the meat filling. This way the dumpling filling will be smooth and fragrant, and really not greasy.

5. Don’t make the vegetables in the dumpling filling too dry

Some people will squeeze the vegetables into the meat filling very dry, which is not good. The dumplings made in this way will feel "dry" and taste bad in the mouth. This is especially true for vegetables such as celery, Chinese cabbage, and large peppers. Do not squeeze them too dry. Chinese cabbage is an exception because it contains a very high amount of water. If it is not squeezed, it will become "dumpling filling soup".