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HOW TO MAKE A GREAT DUMPLING FILLING MOIST AND JUICY | ADDING ??? MAKES YOUR DUMPLING FILLING JUICY



Great fillings are essential to successful dumpling making. Beef filling can be very dry if it’s not properly prepared. To make it tender & moist,, one Special Ingredient is added in this recipe that makes your filling juicy and moist.

CHINESE REGIONAL DUMPLING FILLINGS

In different regions of China, dumplings are filled with different combinations of ingredients. Let me name a few popular ones.

Zhong Shui Jiao (钟水饺, Sichuan spicy dumplings from Sichuan cuisine) are made of minced (almost pureed) pork and served with a spicy sauce.
In Northeast regions of China, pork and Chinese sauerkraut dumplings (猪肉酸菜水饺) is a local specialty.
The most famous dumpling dish in the historic city of Xi’an is Hot and sour dumpling soup (酸汤水饺) in which dumplings are filled with beef and yellow Chinese chive.
Beijing families enjoy pork and Chinese leek (猪肉大葱水饺) filling
In the coastal province of Shangdong, people take a lot of pride in their Bayu dumplings (鲅鱼饺子) which call for Spanish mackerels.
The famous Cantonese dim sum dish Har gow (水晶虾饺) are semi-transparent dumplings filled with prawns, bamboo shoot and water chestnut.
Steamed crab roe dumpling (蟹黄蒸饺) is a delectable speciality of Yangzhou in Jiangsu province.
In Chinese Muslim community, lamb dumplings (羊肉饺子) are very popular, usually paired with carrot or Chinese cabbage.

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