Dumpling Filling Recipes

When making the filling for dumplings, wontons,and buns,gradually add water to the meat while stirring in one direction with a fork until it becomes somewhat watery, then add salt. The amount of water should be adjusted based on the lean-to-fat ratio of the meat; more for leaner cuts and less for fattier ones. Then mix in the chopped vegetables and the meat filling gently; overmixing can cause the filling to release too much liquid.If it does release too much liquid, you can add some dry flour or let it sit in the refrigerator or outdoors until the fat solidifies and thickens the filling. More water can be added if needed, less water should be used for more fatty meat. Then mix the chopped vegetables and meat filling together gently, do not over-mix as it will release excess moisture. If it does release too much moisture, some dry flour can be added, or it can be left in the refrigerator or dried outdoors until the fat congeals and thickens.