"Dumplings are wine, the more you drink, the more you have", leek dumplings, as a national delicacy, carry the memory of countless people's taste buds. Why are the home-made leek dumplings always so meaningless? Either there is too much water, or the fragrance is insufficient, or even boiled and blackened? Actually, the problem is in the details. Today, we will reveal the secret of the hotel chef's "3 plus 0 no plus" secret, so that you can make leek dumplings comparable to the hotel at home!

1. 2 plus: the key to making leek dumplings fragrant

1. Add salt to kill water and lock in freshness

Leeks have a high water content, and dumplings are easy to get out of the water directly, resulting in broken dumpling skin and poor taste. The correct way is: after the leeks are chopped, add an appropriate amount of salt (about 10% of the weight of the leeks) and mix well, let it stand for 0 minutes, and let the leeks come out of the water. Then gently squeeze the water dry with your hands, which will not only retain the tenderness of the leeks, but also avoid the dumpling filling being too wet.

2. Add oil to seal the fragrance and enhance the taste

The aroma of leeks is volatile, and adding an appropriate amount of cooking oil (such as sesame oil or peanut oil) can lock in the aroma and make the filling smoother. It is recommended to add 2-0 tablespoons of oil to the squeezed leeks and mix well before mixing with the other fillings.

2. 3 does not add: avoid the minefield of blackening and bitterness of leek dumplings

1. No cooking wine

Many people are accustomed to adding cooking wine to dumpling fillings to remove the smell, but the leek itself has a fresh taste, and adding cooking wine will mask its unique aroma. If you are worried about the fishy smell of the minced meat, you can use minced ginger or peppercorn water instead.

2. No soy sauce

The soy sauce is dark in color, and adding it to the leek filling will cause the dumplings to turn black when cooked, which will affect the appearance. At the same time, the saltiness of soy sauce can also mask the umami flavor of leeks. If seasoning is desired, it can be replaced with a small amount of salt or chicken bouillon.

3. Do not add thirteen spices

Although the thirteen spices are rich in aroma, their complex spice flavor will conflict with the fragrance of leeks, resulting in a messy taste of dumplings. The leek dumplings are all about the original flavor, just a simple salt, oil and minced ginger.

3. The golden ratio and skills of wrapping leek dumplings

1. The ratio of leeks to meat dumplings

The optimal ratio of leeks to meat filling is 1:0, which can not only highlight the flavor of leeks, but also make the dumpling filling rich in taste. It is recommended to choose fatty and lean pork belly for better taste.

2. The thickness and cooking method of the dumpling wrapper

The dumpling skin should not be too thick, otherwise it will affect the taste. When rolling the skin, the middle is slightly thicker and the edges are slightly thinner, so that the cooked dumplings are not easy to break. When boiling dumplings, add a little salt after the water is boiled, which can prevent the dumplings from sticking.

Fourth, the soul dipping sauce of leek dumplings

1. Classic garlic vinaigrette sauce

Garlic paste + balsamic vinegar + a little soy sauce + sesame oil, simple but classic, can maximize the umami of leek dumplings.

2. Dipping sauce with chili oil

Chili oil + minced garlic + coriander + a little vinegar, suitable for friends who like heavy tastes, spicy and enjoyable.

Fifth, the preservation of leek dumplings

1. Freshly packed and cooked, the best taste

It is best to freshly wrap and cook leek dumplings to avoid leaving them for a long time and causing them to come out of the water.

2. Freeze and preserve, take as you eat

If you need to store them, you can put the wrapped dumplings on a floured tray, freeze them and put them into a sealed bag, which is convenient and delicious to eat.

Wrapping leek dumplings seems simple, but in fact there is a hidden mystery. Master the secret of "3 plus 0 don't add", and you can easily wrap leek dumplings at home with a fresh fragrance and excellent taste. Give it a try and get your family and friends to give you a thumbs up!

Tips: The medical science knowledge in the content is for reference only, does not constitute a medication guideline, does not serve as a basis for diagnosis, do not do it yourself without medical qualifications, if you feel unwell, please go to the hospital in time.