Cabbage and Pork Dumplings-eat Dumplings in Winter Solstice, Not Afraid of Freezing Ears

Name: Cabbage and Pork Dumplings-eat Dumplings in Winter Solstice, Not Afraid of Freezing Ears
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Pork front leg; 3 slices Chinese cabbage; 1/3 root Green onions; 1 piece ginger; 400g Flour; 200g water; a little salt; 8g Very Fresh Soy Sauce; 4g Soy sauce; 2g Sugar; 4g Oyster sauce; 1g starch; 10g (for cabbage) Vegetable oil; 3g sesame oil

by Green String Xiaoxiang

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Legend has it that Nanyang Medical Sage Zhang Zhongjing once served as an official in Changsha. He told his old man that when he returned home, it was a winter with heavy snow and a biting cold wind. He saw that the folks on both sides of the Baihe River in Nanyang were unclothed, and many of them had their ears frozen. He was very sad. He asked his disciples to set up a medical shed in Nanyang Guandong and place pots with lamb, chili peppers and some anti-cold medicinal materials. It is boiled inside, fished out and chopped up, wrapped in dough to look like ears, and then cooked in a pot to make a kind of medicine called "cold-removing ear soup" for the people to eat. After taking it, the ears of the villagers were healed. Later, every winter solstice, people would imitate and eat, so the custom of "pinching ears" was formed. People will call it "dumplings" in the future, and some will call it "flat food" and "hot noodle dumplings". People have also said that people who eat dumplings from the winter solstice do not freeze people.
Chinese cabbage has high nutritional value. There is a saying that "100 vegetables are not as good as cabbage", and cabbage pork dumplings are also considered the most classic dumplings. "

Cabbage and Pork Dumplings-eat Dumplings in Winter Solstice, Not Afraid of Freezing Ears

1. Put a little salt in the flour (not too much salt, just pinch a little bit with two fingers), add water and make a smooth dough, cover it with plastic wrap to wake up

Cabbage and Pork Dumplings-eat Dumplings in Winter Solstice, Not Afraid of Freezing Ears recipe

2. Wash Chinese cabbage leaves to control moisture

3. The pork is sliced and then shredded, then diced, and then chopped into meat fillings (here I chose the three-point fat and seven-point lean foreleg meat, which will save energy after dicing)

4. Chop scallion and ginger for later use

5. Shred cabbage and chop

6. Hold the chopped cabbage in the palm of your hand and firmly grasp the vegetable juice into the pot containing the meat filling, add all the seasonings and the chopped green onion

7. Use chopsticks to stir in one direction until the meat is strong and marinate slightly

8. Add 10 grams of oil to the squeezed cabbage, marinate for 10 minutes, then mix with the meat filling

9. Put the flavored minced meat and cabbage together and mix well

10. Wrap the dumplings

11. Bring water to a boil and add a little salt (so that the dumplings will not stick)

12. Stir the water in a circular motion with a spatula

13. Lower the dumplings into the boiling water and push them up with the back of a spatula to prevent the dumplings from sticking together

14. Cover the pot and cook, boil it again, add some cold water, and then cover the pot to continue cooking. Repeat this three times. The dumplings will all float on the water and cook for a while and the pot will be cooked. You can remove the pot and put it on the plate.

15. When cooking dumplings, you can make the red oil garlic mash at the same time. First peel the garlic seeds, pound them into garlic paste and place them in a bowl

16. Add crushed dried chilies and cooked white sesame seeds

17. Mix well

18. Heat the wok, pour vegetable oil to a boil, pour it into a bowl of chili and garlic

19. "Zilala——" The red and fragrant garlic mash is ready.

20. Take a small bowl, pour some vinegar, scoop some mash, and start enjoying

Tips:
1. It is best to use pork forefoot for the meat filling, the meat is relatively tender
2. Stuffing light soy sauce. I like to use Haitian, which is very fresh, light in color and full of flavor.
3. Dumpling stuffing is too dry to taste, so first add the water in the cabbage to the meat and stir well. Add salt and other salty condiments into the meat stuffing first, and mix the cabbage with oil first, and then mix it with the cabbage after 10 minutes. Mix the meat stuffing together, so that there is an oil film outside the cabbage stuffing, and there will be no more water (after all, the water in the cabbage can’t be all taken out), so that the dumpling stuffing will not come out of the soup when making dumplings
4. The dumplings made out of this amount of noodles and fillings are just enough for two people