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
Scale
- 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.