Cabbage Beef Dumplings

Name: Cabbage Beef Dumplings
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Flour; 400g beef; 400g Chinese cabbage; 1 Green onions; Some ginger; 20g Soy sauce; 1g pepper powder; 2g Chicken Essence

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

5

As the saying goes, dumplings are not as delicious as they are. We eat dumplings on weekends in the Great Northwest. Family reunions also eat dumplings. Dumplings are also the usual staple food. Especially during the New Year's Day, dumplings are one of the indispensable protagonists on the table. On the evening of the New Year’s Eve, the whole family gathered together to make and eat dumplings lively. This is a happy and warm family scene unique to Chinese people. The festive atmosphere is even more enthusiastic. We here, especially during the Chinese New Year, attach great importance to the selection of dumpling fillings. Different fillings have different meanings.

Dumplings have long been more than just a kind of food, it is a representative of Chinese food. Every part of it contains the culture of the Chinese nation. It is almost every home-cooked meal at ordinary times, and it is also a must-have food on New Year's Eve, expressing people's yearning and aspirations for a better life. I eat more cabbage in winter, and use more cabbage to make dumplings. As the saying goes, "100 vegetables are not as good as cabbage." Cai dumplings, hundred: quantifier, which means one hundred kinds, a hundred kinds, which is called a hundred fortune. A blessing for a hundred kinds of wealth; or a good wish for the newlyweds to grow old together. Beef stuffing-meaning Niu Cai, so it is Niu Cai Dumplings. Niu: It means bullishness, the favorite of friends in stocks, every day in the bull market, bulls say bull fortune; I also wish my friends good health and bullishness. Can you not eat such a good "Cabbage Beef Dumpling"!

The dumplings Coco made today is "Cabbage and Beef Dumplings". This stuffed dumpling is very common in Xinjiang, and it is also the most favorite dumpling in winter. Cabbage is the most succulent and juicy in autumn and winter, while beef meat is relatively dry. When paired with cabbage, the juicy cabbage can blend the beef with tenderness and delicateness, and the cabbage filling does not need to remove the water, and the beef filling does not need to be watered. The combination of the two can be said to be quite perfect. The dumplings are juicy and delicious. It is delicate and has a great taste. It is really original dumplings. If you eat more, you will not get greasy. It is also very nutritious. No matter how you eat it, you will not get fat. It is really a dumpling that the whole family can eat together, friends, Chinese New Year Now, let's make dumplings of all kinds of wealth!

Ingredients

Cabbage Beef Dumplings

1. Main ingredients: 500 grams of fresh beef, 500 grams of flour, 400 grams of cabbage. Accessories: cooked rapeseed oil, salt, 2 grams of pepper powder, 250 grams of noodles, 20 grams of light soy sauce, 2 grams of chicken essence, 20 grams of ginger, green onions Or 50 grams of chives

2. Add flour and water to make a smooth dough, cover and wake up for 30 minutes, wash the onion and mince, mince ginger

3. Wash the cabbage, drain the water, and mince it. Because the meat is made of beef filling, it's drier. You don't need to boil water. Mix the beef filling with cabbage juice directly, so the cabbage doesn't need to kill water.

4. Chop the beef into mashed meat, or directly use a meat grinder to mince into mashed meat, add some beef fat and chop it together, or you can choose beef front leg as filling, it is fragrant and delicious

5. Pour out the mashed meat, add pepper, light soy sauce, minced ginger, chopped chives, and chicken essence, mix well

6. Marinate it for a while, so it tastes good

7. Add cabbage and mix well, add cooked rapeseed oil and mix well,

8. When wrapping, add salt and mix evenly, so that the cabbage absorbs the flavor of beef and condiments, and wraps it up again. It is not easy to release moisture and tastes super good

9. Knead the awake dough again, knead it into long strips, divide it into small doses and squash it

10. Roll out into small dumpling skins with a thick middle and thin sides

11. Add meat filling, you can’t add too much, just 8 minutes full, so it’s a good bun, the filling is so delicious, and it’s not easy to crack the skin.

12. Into dumpling shape

13. Add cold water to the soup pot and bring it to a boil. Add a little salt (so that the skin of the dumplings is not easy to be broken). Put the dumplings down, then use a slotted spoon to gently stir along the edge of the pot to prevent sticking to the bottom. Add half a bowl of water to it

14. Then cover the pot and boil, repeat this two or three times, until the belly of the dumplings is round and shiny, you can get them out.

Tips:
1. Because beef is relatively dry, cabbage loves water, so that it is fused hard, no need to fetch water, cabbage does not need to kill water, beef filling is fresh, tender and juicy
2. The beef meat is relatively lean. You can add some beef fat together to make the filling, preferably 9:1, so that the taste is very good and fragrant.