Cabbage Pork Dumplings
1.
Knead the dough according to your own consumption, and then put it aside. This is a good dough; the amount of water is generally 65-70% of the amount of flour. It is more appropriate. Add a little salt to make the dough more gluten and not easy to break during cooking.
2.
Cabbage cleaned
3.
Add a little water and soy sauce to the pork filling and stir in one direction.
4.
Shred the cabbage, then chop it with a knife, sprinkle with salt and mix well. After standing for about 10 minutes, pick up the excess vegetable juice with your hands
5.
Mince scallion leaves, mince ginger
6.
Pour proper amount of oil into the wok. When the oil is warm, pour the chopped green onion and ginger into the pan and stir-fry on low heat.
7.
When a part of the ginger is stir-fried and turns yellow and fragrant, turn off the heat
8.
Let the scallion and ginger oil cool down, pour it into the meat filling and mix well, then mix it with the juicy cabbage filling
9.
The dough is ready, smooth and moisturized, take an appropriate amount of dough and knead into long strips, and then cut into uniform size
10.
Roll into a round dumpling skin with a thin edge and a thicker middle
11.
Take an appropriate amount of stuffing and put it on the skin, or wrap or squeeze it into dumplings according to your favorite method
12.
After the water in the pot boils, put the dumplings in, use a spoon to push the dumplings up along the side of the pot to prevent sticking to the pot. After the water boils, tap cold water twice and the dumplings are bulging, and then you can use a strainer In the plate
13.
It can be dipped in vinegar, chili oil, garlic when eating
14.
good smell
Tips:
Adjust the amount of flour, cabbage, and pork according to your own consumption; After the scallion and ginger oil is fragrant, let it cool and pour it into the meat filling, stir well and moisturize; the cabbage does not need to be chopped too much, and some of the grains are more granular. It is delicious, and the excess vegetable juice should be marinated with salt, and then put in the meat and stir evenly; the amount of flour and water can be 100:65-70, that is, 100 grams of flour can be put in 65-70 grams The water, the dough is soft and easy to roll, and the dumplings are also soft to eat; boil the dumplings under water, and keep pushing them along the side of the pot with a spoon to make the water turn around with the dumplings. When the water is boiled, light cold water. Basically, it's almost the same at two points. When the dumplings are fully swollen and floating on the water, they can be taken out; if you want the dumplings to keep their rubber bands intact, you can add a small spoonful of salt when kneading the noodles; add a small spoonful of salt to the pot when cooking.
