Name: Dumplings for Winter Solstice
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 600g Wheat Core Flour; 300g Minced meat; 2 tablespoons pepper; 3 tablespoons Soy sauce; 1 tablespoon salt; Some Green onion; 1 piece Fresh ginger; 20ml Salad oil; Some Chinese cabbage; 270ml Shimizu

Dumplings for Winter Solstice

by Twilight shadow

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The winter solstice is ushered in another year when the snow falls. The old custom is to eat dumplings. I like to eat dumplings stuffed with cabbage because the ingredients are relatively common. The nutrition of cabbage is also good. The cabbage I bought has been kept for a few days, and it is still fresh, just in time to make dumplings. The flour is Xinliang wheat core flour, and the dumpling skin that feels very good is strong and resistant to cooking.

Dumplings for Winter Solstice

1. Knead the noodles with water to cover and relax with a plastic wrap for about 30 minutes

2. The loosen noodles are divided into noodles of the same size

3. Roll out into a thin and thick dough of the same size

4. Add meat and salad oil, salt, and water, stir well, add green onion, ginger, soy sauce, salt and pepper.

5. Take the dough and wrap it in the right amount of filling

6. Pinch the edges of the dumplings

7. Boil a pot under water, add some cold water, and boil again for about 8 minutes.

Tips:
When the cabbage encounters salt water, it will release the dumpling skin quickly. After rolling it out, add cabbage filling to the meat filling.