Strange filling methods
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Yesterday, someone cooked and made lots of wontons for me. To be honest, have you ever tried wontons filled with doubanjiang? Let’s talk about the method for using fillings. “Names of Dishes” —— Methods
Every time I make dumplings, I feel like the filling isn’t prepared properly – it becomes dry after cooking. I’m not sure if it’s because the meat is too lean
No water was added to it. I used to be the same; otherwise, I wouldn’t have that feeling of too much meat and too little vegetables. Later on, sometimes more oil was added, and sometimes a little water was added.
Last time I added olive oil; I think I used too little. It would be great to add some if I had broth available
Using pure lean meat for the meat filling isn’t a problem, but it will be quite dry; soy sauce and oil need to be added to loosen the mixture. Remember to use reverse chopping. As for what the boss said about adding water… . . It’s a bit of a hassle~ But it’s still fine for making dumplings~
I’d like to ask gently, boss~ it’s filled with meat, right? . . . Why use it actively? . .
I can’t believe it – your two hometowns are so close, yet such a unique style of food emerges there. When I was a child, I watched a relative make dumplings; there were those filled with normal meat and vegetables, those filled with coins, those filled with air, and those filled with black charcoal ； I was at someone’s wedding in Shandong, going to the bride’s family home to pick her up, and I saw fillings such as vinegar-filled, sugar-filled, chili-filled, and salt-filled (there was also a bitter one, but I forgot it). . .
So it has a weird filling. I usually use various leek fillings, as they release a lot of juice and are easy to wrap.
I was illiterate for a long time. I used oil to adjust it too before. But people generally find it too greasy, so they use just a little water.
I’m only interested in chives and egg dishes~ For fried dumplings~, chives and meat options could be considered~