[beijing] Pork and Cabbage Dumplings

[beijing] Pork and Cabbage Dumplings

1. Add the flour and cold water to make a soft dough, cover the lid for 15 minutes, then knead again, the dough is moist and softer; continue to cover the lid until the dumplings are taken out.

2. The pork can be minced into fillings by the merchant, or you can chop the meat into fillings yourself. It is best to use panax notoginseng fat and lean, too thin and not tasty; add appropriate amount of salt, light soy sauce, soy sauce, and chopped green onion

3. Stir clockwise to mix evenly

4. Chopped cabbage with leaves

5. Directly add the minced cabbage to the meat filling, mix well, don't worry about the soup, the soup will be absorbed by the meat filling soon

6. Take out the dough and place it on the chopping board, knead it into thin strips, and cut into even-sized agents

7. Flatten the medicament and roll it out into a round skin with a thinner around and thicker in the middle

8. Put an appropriate amount of pork and cabbage stuffing on the skin

9. According to your own method or wrap or squeeze into dumplings

10. All wrapped up

11. Put it into a pot of boiling water and cook, use a spoon to push the water around the side of the pot from time to time to prevent the dumplings from sticking to the bottom. After the water is boiled halfway through, tap cold water twice. Once the dumplings are bulging and floating on the water, you can fish Go out to eat

12. It can be dipped in laba vinegar and chili oil when eating, it's too fragrant

Tips:

If you want to taste fresh and tender, don’t use the old skin of the cabbage stuffed with dumplings, which is dry and thick in fiber. The old leaves are suitable for steaming buns. If you want to eat juicy dumplings with a small amount of cabbage, you can add some meat stuffing. Pour water and stir in it.