How to make pork and scallion dumpling filling? The ratio of meat and scallions?

600g of pork foreleg, 1 egg, 5g of salt, 6g of sugar, 6g of chicken essence, 0.5g each of pepper and thirteen spices, 0.3g of pepper, ginger water (30g of minced ginger, 2g of soy sauce, 90g of water), and 30g of sesame oil. thin strips, and then change the knife cut into granules, and then put together into minced meat (minced or paste are).

Tips: the best meat minced, do not use a meat grinder, because the meat minced meat tissue is damaged, the meat flavor will evaporate a lot, not hand chopped meat traps eat incense. In addition, before chopping the onion, it is best to total the knife to shoot down, the flavor can be better played out.

The second step: first add part of the ginger water and mix well, and in a direction of whisking vigorously, and then add seasoning mix well, then add the egg mixture mix well, and finally add sesame oil mix well, into the refrigerator for a little while and then package can be.

Tips: Make sure you add the water first, then the seasoning, then the oil. This is to do the package out of the trap trap to eat a layered, better taste. Must not be put first seasoning, or the flavor will evaporate a lot. In addition, after the ginger water is ready, remember to soak for a while, out of the flavor before mixing the filling. The seasoned meat should not be wrapped immediately, marinate for 1-2 hours before wrapping, the flavor will be more integrated.

This onion dumpling filling has a really good flavor, the dumplings are tender and juicy, the bite is full of overflowing flavor, the juice is also instantly burst out, it feels particularly good. And it's not hard to do, as long as you master the above steps, you can also make juicy and tender dumpling meat filling. Try it now