Do I need to fry the meat for dumplings?

2018.1.1 This is a good question, most of the dumplings we eat are made of raw meat or vegetables, but there are people who like to explore and pursue good food to make different attempts, such as frying the filling to make dumplings. Dumplings are one of the most representative of the Chinese national reunion cuisine, which is said to have a history of 1800 years and has been passed down to the present day in a number of famous restaurants.

When it comes to dumplings, there are a lot of famous or delicious dumpling stores in China, such as Laobian Dumpling, Hongmao Dumpling, Daqinghua Dumpling, Oriental Dumpling King, and Damiang Dumpling ....... There is also the new Man Sister Dumpling next to our hospital which is also good, of which Old Side Dumpling is dumplings made with fried filling.

The fried stuffing is accurately called stir-fried stuffing. The old side of the dumplings to thin skin, large filling juicy and famous, we have not been able to figure out how to do thin skin but not broken, tender meat and fresh flavor. After the liberation, the third generation of Laobian Dumpling's heir, Bian Lin, dedicated the masterstroke of stirring the stuffing, and the Laobian Dumpling House began its new glory under the support and publicity of the national leaders and social celebrities.

Laobian Dumpling specializes in stir-frying, which is the process of stir-frying the dumpling filling to create the aroma before wrapping it into dumplings. The advantage of this is that it gives the meat a flavor and makes it different for those who like to eat dumplings. In fact, we have done the egg green vegetable dumplings know, the egg scrambled to be fragrant, you if you use raw eggs directly into the green vegetables inside not only no flavor, but also out of the soup. This is mainly because the food in the heating more than 120 of the time to produce sulfur-containing aromatic substances, which also explains why boiled fish soup is delicious, and dry-fried scallops or small yellowtail is crispy.

There is also a slight problem with making dumplings with fried fillings. We all know that meat fillings that have been fried will denature and shrink the proteins, causing the juices to evaporate or be lost. Then if you still want the dumplings to be fresh and soupy at first bite, you can try adding a little bit of jelly crumbs to it, in which case it won't come out of the soup when wrapped, but cooks back to a lot of juice and flavorful filling.

Thin skin and large filling is the gourmet standard of dumplings, but not the nutritional standard, because the proportion of carbohydrate dumpling skin is too little, and too much meat, you if you are used to the potatoes roast beef, ants on the tree as a dish, then why the thin skin and large filling of dumplings as a staple food? Don't forget that potatoes and vermicelli are also high in carbohydrates, and you can't define them as a staple food in the nutritional sense just because of the word "dumplings", right?

This reminds me of the dumplings I used to eat at home on New Year's Eve when I was a kid, when my grandmother would prepare a little extra flour when she rolled out the skin of the dumplings, the dumplings were still thin-skinned dumplings with large fillings, but the extra skin would be cut into long, thin, wide strips, and the dumplings would be boiled together, and the dumplings would be placed on top of them when they were served on a plate, which is called "skewering the Yuanbao", which is not only good luck, but also makes the nutritional benefits more favorable. This is not only a great luck, but also a more balanced nutrition!

All the pictures in this article are from the Internet, and we would like to thank the authors of the pictures!

Do you need to fry the meat for the dumplings? How can I put this question? Generally speaking, no!

The normal version of dumplings, whether it's the ones you make at home, or most of the ones you find outside, or the frozen ones you find in supermarkets, or the ones you find on street stalls, the meat part of the dumplings is not fried.

Directly to the fresh meat (fat three lean seven ratio) into minced, or blender into the minced, and then into a large bowl, add salt, add soy sauce, add oyster sauce, add pepper, add you want to add seasoning, and then a little cornstarch, and then add a little bit of water, in the same direction and vigorously mix. In the process of stirring if you feel dry, add a little more water, and then continue to stir, and has been stirring until the meat thick gelatinous, this step is the key to the whole dumpling meat filling, be sure to stir on the strength of the addition of leeks ah, cabbage ah, celery, ah, or other fillings to mix, so that the subsequent eating of the meat filling texture will be good in order to eat the mouth fresh and smooth and chewy juicy.

The idea of frying the meat in the dumpling filling in advance is probably because you're worried that it won't be easy to cook when you eat it.

You can adjust the dumpling meat filling according to the above method, although it is raw meat, but generally when cooking dumplings, point water three open, and so on the dumplings to the drums rise to the surface, the inside of the meat is cooked, do fried dumplings, steamed dumplings, too, cooked up very quickly, don't have to worry about food safety hazards, and can maximize the freshness of the meat filling to retain the flavor of the most commonly used methods, the most common, the most popular! The most popular method is the most commonly used, the most common, the most popular.

Of course, if you really want to stir-fry the meat once is also possible, a thousand gold can not buy you like it, but basically, you have to do, the meat is not fragrant preparation.

Above all, I wish you a good summer!

The meat for the dumplings can be fried or not because of the different flavors we are looking for. Generally, you don't need to stir-fry, raw meat is easier to pack, and the dumplings will be more soupy, but the fried meat has its own special flavor, and it's not a bad innovation for the New Year's table.

There is no specific rule on whether the meat should be fried or not, so choose according to your own needs

Generally speaking, in Shandong, when we make meat-filled dumplings, we usually choose to use raw meat directly to make the filling. Pork will usually use five-flower meat to make the base filling, twisted into mud, or hand cut into small pieces, or chopped into puree. Add chopped green onion, minced ginger, soy sauce, salt, sesame oil, and dashi water (peppercorns, star anise, etc. in boiling water) to taste, and combine with your favorite greens to make pork dumplings with leeks, pork dumplings with cabbage, pork dumplings with lotus root, and pork dumplings with kidney beans.

Fillings made with raw meat have a high moisture content, so cooked dumplings are more likely to burst with juice, and are very tasty with thin skin and juicy flavor.

Raw meat filling has a certain degree of viscosity, it is easier to wrap thin-skinned dumplings with large filling, and the cooked dumpling filling is meatball-shaped, the texture is a little more solid.

The fried meat will have a different flavor

Of course, the fried meat will have a different flavor in the dumplings. When the meat is sautéed, it will have a stronger flavor and the dumplings will be very tasty.

It's just that the stir-fried meat has a lower moisture content, so the dumpling filling is not as easy to form a ball and is more scattered, but that doesn't affect the flavor of the dumplings.

After sautéing the meat, add your favorite vegetables and seasonings to taste. Alternatively, the vegetables can be processed and sautéed, and then mixed with the sautéed meat mixture to produce flavorful and delicious dumplings.

In the north, fried dumpling filling is often used in the process of making vegetarian dumplings

In Shandong, fried dumpling filling, also often seen. It is usually used in the production of vegetarian dumplings.

For example, vegetarian dumplings, common ingredients are: fungus, eggs, leeks, shrimp

In the production of the fungus blanched, eggs fried into small particles, shrimp fried crispy, and leeks mixed well, put salt, sesame oil for seasoning. Use the dumpling skin to wrap into vegetarian sansho dumplings. Is very delicious.

There is now a restaurant inside the innovative tomato and egg dumplings, both tomatoes and eggs, but also in advance of the sautéed process.

Dumplings meat filling whether you need to stir fry, or according to their own taste to oh!

Does the meat for the dumplings need to be sautéed?

Do you need to fry the meat for the dumplings?

The first thing I would like to say is that the initial feeling of seeing this quiz is that although I am a southerner and my staple food is rice, I do eat dumplings occasionally, and I don't think it's something that happens very often, but occasionally I do give my parents dumplings to eat for a change, so I basically know how to make them;

Does the meat need to be fried to make the dumplings?

The first scenario: When the meat for dumplings is minced meat, it does not need to be fried in a pot;

When making dumplings, if the meat is raw, such as wrapping dumplings stuffed with pork and cabbage, or pork and leeks, the meat in the dumplings, after chopping it into minced meat, basically does not go into the pot to be fried;

Generally speaking, when making dumplings with a meat filling that is raw, the way of making the meat filling is roughly the same: Pork hand chopped into fine minced meat, fat less, lean more, to the raw meat filling, add the right amount of water, salt, ginger, green onion and their favorite vegetables, such as: leeks, cabbage, etc., into the right amount of salad oil, the dumpling filling stirred evenly, after which you can start to wrap the dumplings;

If you are wrapping the dumplings with the meat filling, the meat filling added to the green vegetables in the case of the dumplings, meat fillings in the dumplings are all

The second scenario: If the meat in the dumplings is not minced meat, it may need to be fried;

Is there a time when the meat in the dumplings needs to be fried? Yes, if it is shredded meat, not meat filling, such as the dumplings we made with fish-flavored shredded pork filling, shredded pork for dumplings, is the need to fry in the pan, fish-flavored shredded pork filling is made in this way:

1, after soaking the fungus, cut it into thin fungus shreds;

2, for dumplings, choose the pork pork tenderloin, cut it into shredded pork, mix it well with soya sauce, water starch, and salad oil, and let it stand for just stir-fried shredded meat, and finally put salt, sugar, a little white vinegar, stir-fried and sheng out, a plate of fish-flavored shredded pork dumplings filling on the modulation of good;

The third situation: the dumplings are filled with no meat, is a vegetarian filling, it is necessary to fry in the pan;

For example, green pepper and egg filled dumplings, the eggs into the bowl, the egg will be scrambled into a bowl of chopped egg, the egg will be scrambled into a bowl of chopped green pepper, and then into a bowl of chopped green pepper. After that, put into the bowl of crushed green pepper, put salad oil and mix well, finally put salt to taste, a plate of green pepper and egg stuffed dumplings filling is modulated, here the egg is required to go down to the pan to fry;

The fourth situation: If it is a meat stuffing, raw meat stuffing is used to wrap the dumplings, and it has to go down to the pan and fry it, that's also possible;

I think this is a special

I think this is a special case. When we make dumplings, most of the time, we use raw meat with leeks, cabbage and other vegetables to make the meat filling. If you fry the meat filling with oil in a pot and then put in leeks, cabbage and other vegetables, mix well and season it, and then use it as a dumpling filling to wrap the dumplings, it will definitely be OK;

I just think that this is one of the very few cases, and it will not be a good idea to use the meat filling for dumplings.

If you prefer to stir-fry the meat for the dumplings, there is no problem, but at the end of the day, you have to evaluate whether the raw meat or the stir-fry is better for the dumplings.

Does the meat need to be fried?

At the end of this article, I would like to say a few words about the question, "Do you need to stir-fry the meat for wrapping dumplings? We have summarized the following four cases according to the actual situation in life:

1, when the meat of the dumplings is minced meat, there is no need to fry in the pan;

2, when the meat of the dumplings is shredded meat, there is a need to fry in the pan;

3, when there is no meat in the dumplings' fillings and they are vegetarian fillings, it is necessary to fry in the pan;

4, if it is a meat filling, it is necessary to fry in the pan. > 4, if the meat, raw meat used to wrap the dumplings, you must be under the pan fried, that is also possible;

Rarely seen dumplings to fry the meat to do the filling, at least I have not done, of course, there will be innovative ideas, the meat fried to do the filling, thinking not necessarily delicious, said three reasons:

⒈ meat dumplings to be a fresh. Fresh is the root of fresh ingredients, the meat fried into the filling, the designated freshness is gone, and lost the original meaning of the dumplings, not as good as to do to bashful noodles to eat fast.

⒉肉馅饺子要的是个弹。 The texture of the bullet is the Q-bomb of the filling. Raw meat filling, pumping tendon, cooked into a ball, a bite to have a bullet teeth, feel great. Fried cooked meat filling can not come out of this effect, loose not ball, not to say will not pop teeth, can not be properly wrapped are difficult to say.

3Meat-filled dumplings need to be flavorful. The root of the flavor lies in the soup in the filling. The trick to modulate the meat filling is to add water to the filling process, and the raw meat filling can contain water. There are two types of water that can be added, onion and ginger water or broth. Onion and ginger water in the process of cooking dumplings, absorbed the release of the meat filling, into the nature of the broth; add the broth not to mention, are a bite full of flavor. Frying the cooked meat filling can not contain water, eating dry and rough no texture, no flavor.

Do you need to fry the meat for the dumplings?

Hello everyone! I'm Xiaoya Love Food, and I'm glad to answer your question.

I like to sauté the meat for the dumplings to get the flavor, and then wrap the dumplings. When I first learned how to make dumpling meat filling, I used the method of water beating filling, that is to say, the meat filling does not need to be fried method. The first thing you need to do is to make sure that you have a good understanding of what you're doing and how you're doing it, so you can make sure that you have a good understanding of what you're doing.

In the end, I preferred to stir-fry the meat, which is also called stir-frying. The good thing about making dumplings this way is that they are full of flavor, and you don't have to worry about them being too greasy, so people who like to eat dumplings can eat them in a different way. I have tried to do, a kind of water beat meat filling, a kind of stir-fry filling, in our most popular and most acceptable is the stir-frying method. That means whatever suits your taste is the best.

The fried meat filling is not perfect, we all know that after frying the meat, the protein denaturation shrinkage, will be the juice evaporation or loss. If you want your dumplings to be juicy when you bite into them, add a little bit of jelly crumbs to the filling so that you can satisfy the juicy taste of the filling.

No matter what kind of filling you make, thin-skinned, large-filled dumplings are the standard!

Dumplings have a long history and a profound meaning. In the north, we must eat dumplings on New Year's Day, and usually no exception, some as a staple food or as a snack. This traditional food has been influenced by foreign countries in recent times, and dumplings are made in Korea and Japan, but not in the same way.

Traditionally, they are wrapped in a raw filling. But part of the reason why dumplings have become so famous overseas in recent times is because of the influence of Xi'an.

But part of the reason why dumplings have become so famous overseas in recent times is due to the influence of Xi'an, which broke away from the traditional way of making them.

Exploring the different practices of the northern and southern folk, they improved and innovated to create a feast of dumplings with more than a hundred different fillings, one for each flavor, and one for each taste. There are also raw dumplings and more cooked dumplings.

The ingredients for the cooked stuffing are also very wide, in addition to the regular pork stuffing, beef and mutton stuffing. There are also seafood fillings: abalone, sea cucumber, squid and so on. Game stuffing, dried fruit stuffing and so on.

Cooked filling is also called "stir-fry filling", the production process is that the minced meat first stir-fried aroma fried flavor, and then add seasoning stir-fried to eight mature, sheng out of the ingredients and mix well, for example, and raw chives stirred into the filling, and then wrapped into dumplings. It is claimed that the sautéed meat is more flavorful and easier to cook.

And in terms of flavoring is also diverse, there are sweet and sour flavor, fish flavor, spicy flavor ....... For example, some dumpling fillings are, wrapped sweet and sour pork, only the pork should be cut more small to be easy to wrap. The production is the tenderloin after frying, and then coated with sweet and sour sauce, made into dumplings cooked meat filling.

To summarize, the meat for the dumplings can be fried and then wrapped, so it's a good idea to try it once in a while if you're used to eating it the usual way. The fried meat is flavorful, but the meat is not as juicy as it should be. Maybe it's because people like us are used to the traditional way of eating!

I'm impressed! The subject of the question let the old king "tiger body shock", haha, is such a reason ah, after all, is raw meat, but, but, knock on the blackboard - dumplings filled with meat is simply do not need to stir fry, including wonton meat filling, stir frying is to add to the snake.

If you stir-fry the meat and then mix it with the vegetables, the flavor of the dumplings will be greatly reduced, and no matter how much sesame oil, or egg whites, or water you add to the filling, the dumplings will taste very dry.

The meat of the dumpling filling, not the meat or egg turtle, can be returned to the pot to do the dishes, raw meat and vegetable fillings after the full mix of seasoning, the purpose is to mix the vegetable juice and meat juice, vegetables in the meat, meat in the vegetables, vegetables and meat into one.

This way the dumplings will be delicious. It is worth mentioning that the leek and egg dumplings, the egg liquid is required to stir fry slip loose, egg and meat are fundamentally different, the egg is not like eggs like foam, stir fry moderate, very soft.

The reason why dumplings are our traditional cuisine is not only the reunion cuisine, but also because a hundred kinds of fillings have a hundred flavors, and if you have to sauté the meat, Wang believes that this is really a rush to drive innovation.

The dumpling itself is a healthy food with less oil, and stirring the meat is just like adding a snake to destroy the flavor. The final tip from Wang is that no meat filling is better than a large one, which is pork dumplings, even though Wang doesn't like large chunks of pork!

Our family's custom is not to fry, will now buy back the meat wash directly chopping filling package, I guess most families in the north is so.

Buy back the pork with flowing water rinse clean and dry moisture, fat fat alone cut down into fat oil, refined oil shuttle generally stay in the evening to eat vegetarian buns. The rest of the three fat seven lean pork finely diced, and then chopped into a viscous meat filling, mixed into a large number of minced onions and ginger and their favorite vegetables, seasoned with salt, soy sauce, sesame oil, etc. Mixed well into the dumpling filling.

As for the reason why I always use fresh meat instead of fried meat, I personally think it's because fresh meat is more likely to absorb the flavors of green onions, ginger, and seasonings, and especially after adding salt, the fresh meat easily absorbs the juices of the vegetables, making the dumplings taste juicy and delicious, whereas fried meat doesn't have the same effect. Another reason may be that nowadays we all pay attention to eat the original flavor of food, if the meat filling is fried first and then adjusted into a meat filling to cook, although it is not much processing, but the fresh flavor of the meat will be more or less in the process of frying will lose some. If you are worried about the raw meat filling will remain meat fishy flavor, in addition to adding a lot of minced green onions and ginger, you can also use green onions and ginger soaked in water, adjusting the meat filling, you can put some green onions and ginger water into the deodorant.

Of course, we also have to use fried food stuffing time, but generally restricted to vegetarian stuffed vegetables box pies and so on, especially with the addition of eggs or shrimp, will be in advance of the eggs or shrimp fried, and then mixed with other vegetables adjusted to the filling, dumplings are less used in this way.

Of course, the above only represents my personal opinion, after all, I do not go out more than a small woman to see a wide enough, perhaps there are some places where the prevalence of fried meat to mix the filling is also very tasty, in short, food is not located in the mouth of those who cherish, I hope that you will soon find a suitable method of mixing your filling.

Whether or not you need to fry the meat for dumplings depends on the situation. In the pasta, the common stuffing we according to the raw and cooked situation is divided into three kinds, respectively, "raw stuffing", "cooked savory stuffing", "raw and cooked stuffing", which, "raw stuffing", "cooked savory stuffing", "cooked savory stuffing", "cooked savory stuffing", "cooked savory stuffing". "Raw filling is the filling that is directly wrapped into the skin embryo without being cooked, while cooked filling is the filling that is cooked and then wrapped into the filling. ", "South shrimp buns", "pan-fried dumplings", etc., while the representative varieties of cooked fillings are "barbecued pork buns", "bean sprouts The most important thing is to make sure that you have a good understanding of what you're doing.

And what is called "raw and cooked filling"? Is it the half-cooked filling that is fried? Of course not, raw and cooked filling means that the filling is generally cooked, half of the uncooked, and then the two kinds of filling mixed into the skin embryo. This is represented by the Sichuanese "Brussels sprouts buns".

If there is such a thing as a bun, then there is also a thing called a dumpling. Dumplings are mainly divided into "dumplings", "steamed dumplings" and "fried dumplings", different production methods for the filling requirements are not the same, and even the same cooking method for the filling of the heart is different. The method of making the filling is also different for the same cooking method.

Taking dumplings as an example, we often eat "leek dumplings" (raw filling), and the main ingredients of the filling are leeks and pork. Preparation:

1, first wash the chives, cut small pieces.

2, pork minced into mush, plus ginger and onion water, pepper, fresh soup, salt, cooking wine into the water to beat the filling.

3, leeks and meat filling and can be well, into the filling.

The filling is made without any cooked treatment.

Then take the egg and leek dumplings as an example (raw and cooked fillings), the production method:

1, leeks washed, chopped.

2, the oil is hot, knocked into the egg scrambled, ready to cool.

3, soak the fans chopped.

4, the fans, eggs, chives with salt, oil and well, that is, into the filling.

steamed dumplings often eat pumpkin steamed dumplings (cooked filling), production methods:

1, pork minced, pumpkin peeled, naan cut grain.

2, burning oil, the pork fried loose, add wine, pepper, sautéed with soy sauce, salt.

3, pour in the pumpkin, stir fry a few times. Sprinkle in green onions, pepper, that is, into the filling.

Therefore, no matter when doing any dishes should be targeted, can not generalize, according to different varieties to determine different production methods. The most dishes so, so do people.