Cabbage Meat Dumplings
1.
Cabbage to the old gang
2.
Cut into strips and then dice
3.
Put 1 small handful of ground ginger, 2 small spoons of sugar, a small amount of monosodium glutamate, a small amount of chicken essence, 1 small spoon of five-spice powder, 3 small spoons of starch, 5 small spoons of salt, dark soy sauce, cooking wine, onion garlic oil and sesame oil 1:1 , 3 taels of pepper aniseed water, adjust into juice
4.
Pour the minced meat into the basin and stir in one direction until it is strong
5.
Mix the chopped cabbage with oil and pour it into the meat filling pot
6.
Dice carrots and squeeze them into juice in a juicer
7.
Put in the flour
8.
Wake up for 15 minutes and become dough
9.
First rub into long strips, then cut into equal-sized agents, and then dry into slices
10.
Wrapped in the shape of the moon
11.
Fold the corner in half and it becomes an ingot shape
12.
Neatly laid out
13.
Boil the pot under the water, and the dumplings can be fished out into a plate when the belly is up.
Tips:
1. As long as the cabbage is cut into small pieces, do not squeeze the water without chopping, because the nutrition is all in the juice;
2. Mix the cabbage with oil before mixing the stuffing, it won't produce a lot of water when it meets salt. You can also refrigerate for a while in the refrigerator;
3. It is best to use leeks and spinach for vegetable juice! Cucumber, tomato juice should add a little alkali to the noodles to increase the toughness of the noodles;
4. Boiled dumplings, meat filling can be four or six, steamed or fried to three or seven;
5. Put two scallions or chopped onions in the scallion and garlic oil.
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