How to Make Delicious Chives Filling? Master Chef Reveals the Secrets, Fresh and Not Watery, and Restaurant-Quality Flavor
How to make delicious chives filling? The master chef teaches you the tricks, fresh and not watery, and with the taste of a restaurant!
Spring is coming, the weather is gradually warming up, and various seasonal vegetables have appeared in supermarkets. At this time, the chives have grown tender and plump after a winter of accumulation, and when pinched, they will release water. The freshness of spring is all in one chives, so people call it ‘the first fresh of spring.’
Spring chives are great for making dumplings, and the taste is particularly delicious! Maybe it’s now the season to eat chives, so many netizens have asking me to share my method for chives dumplings. Today I’ve sorted out a method for you to see!
How to make delicious chives filling? The master chef teaches you the tricks, fresh and not watery, and with the taste of a restaurant!
Chives Dumpling Filling Recipe
1. When buying chives, it's best to choose ‘the first batch of chives’. People say ‘the first batch of chives, the second batch of meat’. The first batch of chives has a strong chives flavor, a fresh taste, and is particularly tender and fresh. It also has higher nutritional value than later chives. The leaves of the first batch of chives are slightly darker in color, and the roots are a purple-red color, and the tip of the leaf is pointed.
2. After washing the chives, drain off the excess water, then cut them finely and put them into a bowl. Add a spoonful of cooked oil to mix evenly for reserve. Adding oil is to lock in the moisture in the chives, making them more green and prevent them from becoming watery when packed.
3. Cut the pork into small pieces, add a suitable amount of salt, pepper, and Flavor Essence and mix evenly, then marinate for about 10 minutes.
The pork should be cut into diced pieces, not minced into meat paste, because the meat with grain is more delicious! When marinating the meat filling, be careful not to add ginger and thirteen spice! Ginger and thirteen spice will cover up the original flavor of the chives, making the dumplings taste bad.
4. After 10 minutes, we will pour the chives filling into the marinated meat filling, then crack in an egg and add a little sesame oil and mix evenly, and we can start packing now.
Note: The chives must be mixed into the filling before packing, and remember not to mix it and then leave it for a long time, otherwise the chives will become watery, and they will also lose the freshness of the chives!
When packing chives dumplings, it’s best not to add it, that's thirteen spice and ginger. I used to not pay attention, that's why the dumplings didn't taste like a restaurant. When we pack dumplings at home, we always make a mistake, feeling that the more seasonings we add, the more delicious they are, and we want to have all kinds of seasonings at home, as if we could put them all over, but thirteen spice and ginger are absolute taboos for chives dumplings. Adding them will not enhance the fragrance, but will cover the flavor, making the dumplings taste strange and bad.
The most beautiful is the smoke and fire of life, rice, oil, salt, vinegar, soy sauce, and spices flavor our lives! As long as you understand and observe carefully, life is full of surprises, and life is full of techniques. The method for chives dumplings is shared here. I am Xiao Feng. If you like Xiao Feng’s sharing of food, don’t forget to follow ‘Foodie Fengzi’!
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