This is my mom’s secret ingredient for the juiciest homemade dumplings. Adding scallion ginger-infused water can enhance the flavor of your dumpling filling, making every bite extra juicy and delicious!
WHAT IS SCALLION AND GINGER-INFUSED WATER?
Scallion and ginger-infused water is a simple but powerful ingredients for making the juiciest and most flavorful dumplings. Made by steeping chopped scallion and smashed ginger in hot water, this infusion extract their aromatic oils and natural flavors. When mixed with dumpling filling, it adds moisture and enhances the savory taste of pork, giving the filling a juicy, tender texture with layers of flavor.
While optional, this extra step can elevate your homemade dumplings, making each bite more flavorful and satisfying! It is an easy, highly recommended addition that can bring your dumpling game to the next level!
YOU ONLY NEED 3 INGREDIENTS:
- Ginger
- Scallion
- Water
HOW TO MAKE SCALLION GINGER-INFUSED WATER
Chop scallions into large pieces and smash the ginger with the back of your knife. Prepare about 150 mL of hot water.
Combine the chopped scallions and smashed ginger in heatproof container or mason jar. Slowly pour hot water over them. Use a pestle to grind the scallion and ginger, allowing the aroma to release.
Let it sit for at least 15 minutes, allowing the flavors to infuse.
Next, strain the water and discard the solids.
Add scallion ginger infused water immediately to your dumpling filling. If you are not using it right away, transfer the water to an air tight container and store in the refrigerator for up to 3 days.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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Scallion Ginger-Infused Water
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 150 cc water 1x
Description
This is my mom’s secret ingredient for the juiciest homemade dumplings! Adding scallion ginger-infused water can enhance the flavor of your dumpling filling, making every bite extra juicy and delicious.
Ingredients
- Heatproof container or mason jar
- 2–3 scallions, chop into long segments
- 3–4 inch knob ginger, smashed
- 150cc hot water
Instructions
- Chop scallions into large segments and smash the ginger with the back of your knife. Prepare about 150 mL of hot water.
- Combine the chopped scallions and smashed ginger in a heatproof container or mason jar. Slowly pour hot water over them. Use a pestle to grind the scallion and ginger, allowing the aroma to release. Let it sit for at least 15 minutes, allowing the flavors to infuse.
- Next, strain the water and discard the solids. Immediately add (gradually) to your dumpling filling. If you are not using it right away, transfer the water to an air tight container and store in the refrigerator for up to 3 days.
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